I love to cook. As you can see from the completely “AI” generated picture above, I can also make a mess in the kitchen…it’s a laboratory, right?
Here’s an example:
Watching marinara sauce bubbling away on the stove is like a science experiment, isn’t it? Who knows what will happen!
I love trying different techniques in the kitchen. So why have I never compounded my butter?
Well, that’s about to change thanks the terrific website “Transatlantic Notes!”
I found their latest post and now I am hooked!
As stated on the site:
“Compound butters are versatile culinary ingredients made by blending softened butter with various flavourings, such as herbs, spices, citrus zest, and sweeteners like honey, maple syrup, or fruit. This mixture is then shaped, often into a log or packed into a container, and chilled until it becomes firm. Once solid, the butter can be used to top grilled meats, fish, shellfish, or vegetables, where it melts and imparts rich, infused flavours. It can also be used as a spread for bread, waffles, and pancakes or as an ingredient for various sauces.”
Not only is the post fascinating with information and history, it has ten great recipes to try as well!
Which one will I make next week? Take a look at the recipes included and let me know what you want me to tackle! Here you go:
I don’t cook with butter nearly as much as I should…it’s always been demonized by me as too much fat…but that’s just not true!
Remember when I did. this?
That’s right, I made some BBQ ribs in the oven, and the first part of the recipes called for slabs of butter to be added, along with some bourbon!
After a bit in the oven, I did this next:
Nothing smells better than bourbon and butter-drenched ribs being glazed…see the entire recipe here!
One of the other new recipes from the past few years I am obsessed with involves deep frying zucchini chips!
It’s all part of my “zoodle pasta” dish! Click here to see how much fun it is to make!
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Let me know what I should make first with compound butter!
Categories: Bite Eat Swallow, Bite! Eat! Repeat!, Books / Media, Chef memoirs, Eat This!, Food, Food Pictures, Food Writing, Recipes, Wacky Food, World's Wildest Food
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I would just die if my kitchen looked like that! I love compound butters and I don’t make them often enough! Thanks for the reminder.
I never make them and this make me want to dive in and do something fun like this! Thanks for the comment!
If you like compound butters than you must love Marcella Hazan’s tomato sauce recipe. I am with Mimi, I forget but have a herb garden just calling out their names. Hello rosemary and thyme.
I will look that up! Thanks for the tip!
I sent the recipe to you.
Love a compound butter, especially if I sprinkle in some colorful, edible flower petals.
YUM! That’s a great tip!
I have had slices of herb butter like those served up on meals in restaurants, but never thought of making my own. Unfortunately, my recent condition of lactose intolerance is triggered badly by real butter, so I try to avoid it whenever I can.
Best wishes, Pete.
I live compounded butters, they really add something to a dish, though I haven’t had a lot of them –
I have had compound butter in restaurants but like you John have not made my own I have thought about it and just haven’t 🙂
Hi John, this is a good idea. I can see it would make food tasty.