Let us Praise the Lard
Dearly beloved, how often do you find yourselves gathered around a table, ready to eat your daily bread, and are stricken with an overwhelming emptiness? A feeling that something is missing, though you're not sure what that something is? You have food, drink, friends, a little clip for your napkin, but something is just not right? I am here to bring you the good news. I have come to fill that emptiness in your soul. Yes, my friends, I have come to reveal to you Butter in all its glory. Don't be fooled by margarine or unbutterly spreads. Let your hearts be the guide and you will see the light. The first step to salvation starts right in your very own kitchen. Follow this path to a happier, lardier way of life.
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CLARIFIED
BUTTER Butter Melt completely over low
heat. Remove from heat and
let stand a few minutes, allowing milk solids to settle at the bottom.
Skim the butter fat from the top and strain the clear yellow liquid
into a container. Pour over lobster and fish, or for quickest results, simply
insert a straw. |
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BLACK
BUTTER ¼ cup
clarified Butter 1 tsp.
lemon juice 1 tbs.
chopped capers Melt and cook Butter until
dark brown. Stir in lemon
juice and capers. Good over
fish, eggs, vegetables, sweetbreads and brains.
Yum. |
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BERCY
BUTTER 3 tsp.
finely chopped shallots ¾ cup dry
white wine 5 tbs.
Butter 3 tsp.
finely chopped parsley Cook shallots and wine
together. Reduce to about
one-fourth the original quantity. Let
cool. Cream Butter. Add parsley. Combine
the two mixtures. Season to
taste. Fine on broiled meats. |
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ALMOND
BUTTER ¼ cup
Butter ¼ cup
almonds 1 tsp.
water Cream the Butter.
Blanch almonds. Remove the skins and pound into a paste with water.
Add almond paste to the butter gradually, blending well.
Rub through a fine sieve if the spirit moves you.
Good for smearing on grilled chicken. |
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GARLIC
BUTTER 4 cloves
garlic ¼ cup
Butter Boil garlic in a little
water for 5 minutes. Drain,
crush and pound well into Butter. Serve
on steak or use for garlic bread. |
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MEUNIÈRE ¼ cup
clarified Butter 1 tbs.
finely chopped parsley 1 tsp.
lemon juice Cook clarified butter until
light brown. Add parsley and
lemon juice. You might also
wish to try browning 1/3 cup fine, dry bread crumbs in Meunière if you're
in the mood for something a bit crunchier. |
