Butter Recipies

It's hard to improve on butter. It cooks and flavors so well, it's almost perfect. For years I believed that there simply was no improving it. I considered the attempts to flavor it laughable, and never gave them any consideration, thinking them to be unnecessary and by extension needless.

I am pleased to admit I was wrong. These recipes should be added to your repertoire at once.


Garlic Butter
This garlic butter recipe improves nearly every dish applied to it, and is an evolution of butter, a masterwork on this formerly unassailable institution of seasoning. It was first shown to me by Lord Magna, and I am more than happy to pass it along to you with his compliments. Enjoy!

1 head garlic
8 tablespoons (1 stick) butter, at room temperature
2 tablespoons finely chopped mixed fresh herbs including
parsley, chervil, basil, rosemary, oregano, sage, or chives
3 tablespoons freshly grated Parmigiano-Reggiano cheese
Coarse salt and freshly ground black pepper

Set up the grill for direct grilling and preheat to medium.

Loosely wrap the head of garlic in aluminum foil, leaving the top open so you can watch it as it grills. When ready to cook, place the garlic on the hot grate. Grill, turning the garlic (leave the foil in place) until very soft, 30 to 40 minutes. Don’t let the garlic burn. Alternatively, roast the garlic in a preheated 350 degree F oven until soft, 30 to 40 minutes. Transfer the head of garlic to a plate and let cool to room temperature.

Place the butter, herbs, and cheese in a small mixing bowl and beat with a wooden spoon until light and fluffy. Cut the garlic head in half through the cloves and squeeze the garlic from each half into the flavored butter, leaving the papery skins behind. Season with salt and pepper and beat to mix.

Lay a 12-inch square piece of plastic wrap, waxed paper, or parchment paper on your work surface and mound the flavored butter in the center. Roll it up into a cylinder, twisting the ends to compact the butter. Chill the butter in the refrigerator or freezer until firm. The flavored butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer. To use, unwrap the roll and cut crosswise into 1/2-inch slices. Makes about 1/2 a cup.

Herb-Butter
3 tbsp. finely chopped mixed fresh herbs, (parsley, chives, basil, oregano, and/or tarragon leaves)
1 clove garlic, minced
1/2 tsp. black pepper
8 tbsp. (1 stick) salted butter, at room temperature

Directions:
Place the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until light and fluffy. Alternatively, you can do the beating in a mixer or food processor.

Lay a 12-inch square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center. Roll it up into a cylinder, twisting the ends to compact the butter. Chill in the refrigerator or freezer until firm. The butter will keep for up to 5 days in the refrigerator, or up to 3 months in the freezer. To use, unwrap the roll and cut crosswise into 1/2-inch-thick slices.


Tarragon Butter
3 tablespoons finely chopped fresh tarragon leaves or other
fresh herb (or, for a twist, Cilantro, plus 1 tablespoon chopped canned chipotle peppers)
1/2 teaspoon finely grated lemon zest, plus a few drops of
fresh lemon juice
1/2 teaspoon black pepper
8 tablespoons (1 stick) salted butter, at room temperature
Place the tarragon, lemon zest and juice, pepper, and butter in a small mixing bowl and beat with a wooden spoon until light and fluffy. Alternatively, do the beating in a mixer.
Lay a 12-inch-square piece of waxed paper or plastic wrap or parchment paper on your work surface and mound the flavored butter in the center. Roll it up into a cylinder, twisting the ends to compact the butter. Chill the butter in the refrigerator or freezer until firm. The flavored butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer. To use, unwrap the roll and cut crosswise into 1/2-inch slices. Makes about 1/2 cup.