Tag Archives: butter

Caramelized Onion Butter

Face it, your gonna eat it until you're out of bread.

Face it, your gonna eat it until you’re out of bread.

We’re not sure why it took us so long to understand that mixing things into your butter is awesome. And why wouldn’t it be? Fat + anything = awesome (this is a well known tenet of string theory; just sayin’). Better yet, it’s easy and adds just the right amount of little lilly-guilding to any occasion. If any of this sounds unappealing just head back to BuzzFeed or whatever the hell else you were doing. If the thought of having caramelized onions…in butter form…to spread on whatever you want gives you culinary wood then keep reading.

Equipment Needed: Frying Pan, Wooden Spoon, Serving Spoon, Small Mixing Bowl, Chef’s Knife, Cutting Board, Serving Dish (to hold the finished butter)

Serving Suggestion: Family Style

Servings: 8-10

Suggested Wine Pairing: whatever you’re drinking

Suggested Beer Pairing: whatever you’re drinking

Ingredients:

  • 1 stick unsalted butter ($4.99/lb)
  • 1 medium onion ($0.99/lb)
  • 1-2 TBSP dark maple syrup ($6.99/8 oz)
  • 1 TBSP apple cider vinegar ($2.79/32 oz)
  • Salt
  • Pepper

Preparation:

  • Put a stick of butter in a small mixing bowl so it comes to room temperature by the time  you’re ready to add the onions.
  • Peel and finely dice your onion. You want super small pieces so they caramelize quickly and you aren’t eating big chunks once you fold everything together.
  • Put your frying pan over medium heat. After about a minute, add 1 tablespoon of the room temp butter and throw in the onion. Stir them until the butter has melted and let them sit for 3 minutes. Add a liberal sprinkling of salt and some fresh cracked black pepper and let sit for another 3 minutes.
  • Pour in the apple cider vinegar, stir and let sit for another 3 minutes.
  • Pour the maple syrup over the top, stir and let sit for another 3 minutes. From here on out, stir the now caramelicious onions every 3 minutes until they’ve reduced to about a quarter of the original size; this will take about 20 minutes or more.
If you can find it. use dark amber maple syrup for a richer flavor.

If you can find it. use dark amber maple syrup for a richer flavor.

  • Remove the onions from the frying pan and let them cool to room temperature. Add them to your small mixing bowl with the softened butter. Using a spoon, slowly fold all that deliciousness evenly into the butter and then transfer it to your serving container.
Thoroughly stir the whole lot so you equally distribute the caramely goodness.

Thoroughly stir the whole lot so you equally distribute the caramely goodness.

  • If you want to roll it up you can use the same technique that we did for our melted leek and bacon butter; it’s a fancier presentation but takes a little more effort. Either way, let the whole lot sit in the fridge for at least an hour before you serve. It’ll last in the icebox for up to 5 days but that probably won’t be an issue.
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Leek and Bacon Butter

Welcome to your new obsession: trying to figure out the myriad things you can use to make compound butter

Welcome to your new obsession: trying to figure out the myriad things you can use to make compound butter.

We hope you came off your January detox as quickly as we did because we’ve got one more delicious ditty to add to the seemingly infinite lists of food trends for the year: compound butter. Yes folks, it is possible to actually make butter more delicious and it simply entails mixing things in with it. To absolutely no one’s surprise we chose bacon as our gateway compound. But wait, there’s more! We also caramelized some leeks to give it a sweet and slightly vegetal backbone. You can use this to make any dish more interesting (potatoes, roasted veggies and pasta come to mind) but we’re betting you’ll do what we did and just end up eating most of it on fresh bread. Resolutions be damned.

Equipment Needed: Frying Pan, Spatula, Serving Spoon, Small Mixing Bowl, Medium Mixing Bowl, Chef’s Knife, Cutting Board, Parchment Paper or Wax Paper, Plastic Wrap

Serving Suggestion: Family Style

Servings: 8-10

Suggested Wine Pairing: whatever you’re drinking

Suggested Beer Pairing: whatever you’re drinking

Ingredients:

  • 1 stick and 3 TBSP unsalted butter (divided) ($4.99/lb)
  • 1 small leek (about $2.99/lb)
  • 1 clove garlic ($2.99/lb)
  • 4 slices thick cut bacon ($7.99/lb)

Preparation:

  • Do two things before you start to save yourself a lot of mess 1)Put a stick of butter in your medium mixing bowl. You want it room temperature when you’re ready to make things compound. 2) Lay out a 12 inch piece of parchment paper so you’re literally ready to roll once the leeks have melted down.
  • Cut the green woody end and the root end off of the leek. Halve it lengthwise and then cut each piece into thin half-moon slices. Put them in your small mixing bowl and pour cold water over everything. Swish them around to loosen the dirt and then drain and pat them dry.
Leeks have a knack for getting dirt in them so you may need to rinse twice.

Leeks have a knack for getting dirt in them so you may need to rinse twice.

  • Peel and mince your garlic clove. Set it aside until later in the leek melting process.
  • Slice the bacon strips crosswise into thin pieces, then chop those pieces into super tiny chunks so they incorporate easier. Place them in the frying pan over medium heat and crisp them up for about 5-8 minutes (you want them crunchy; this isn’t for debate). Remove the pieces and set them on a paper towel to drain, but leave the grease in the pan.
Chop the bacon into tiny pieces so it mixes, spreads and is easier to eat.

Chop the bacon into tiny pieces so it mixes, spreads and is easier to eat.

  • Add the sliced leeks to the pan along with 3 tablespoons of butter. Stir everything around so it’s well-coated and let it sit for a couple of minutes. Stir, let sit, and repeat for about 8-10 minutes then turn the heat to low, add the garlic and cook for another 10-12 minutes until the leeks are well caramelized.
  • Remove the frying pan from the heat and let it cool to room temperature. Add the veggies and the bacon to your small mixing bowl with the softened butter. Using a spoon, slowly fold all that deliciousness evenly into the butter and plop it down on the parchment paper you laid out.
  • The next part is more art than science. Think like you’re rolling up a piece of paper or poster and roll the parchment paper around the compound butter.
Hold the ends of the paper and roll down to meld the butter together.

Hold the ends of the paper and roll down to meld the butter together.

  • Once you’re satisfied with the tubeness of your butter, put a piece of plastic wrap around the whole lot and twist the ends to seal everything up. Let it sit in the fridge for at least an hour before you serve. It’ll last in the icebox for up to 5 days but that probably won’t be an issue.

Roasted Radishes with Anchovy Caper Butter

Sweet, crispy French breakfast radishes slathered in butter? Oui, Oui.

We’ve been trying to expand our veggie vocabulary a bit lately and the Greenmarket is just the place to inspire. A recent trip yielded some gorgeous looking French breakfast radishes that were practically begging us to take them home. Oh little madames and monsieurs, how about a little menage a trois with some anchovies and butter? Oui, oui. Mind if our friends butter and capers watch? No? Now it’s a party.

Equipment Needed: Cast Iron Skillet or Oven Safe Frying Pan, Cutting Board, Tongs, Microplane, Small Bowl or Cup, Fork

Serving Suggestion: Family Style

Servings: 6-8

Suggested Wine Pairing: Sauvignon Blanc, Sangiovese

Suggested Beer Pairing: Pilsners, Lighter Saisons, Dry Stouts

Ingredients:

  • 1 lb French breakfast radishes (or regular radishes if you can’t find them) ($1.50/lb)
  • 3 TBSP unsalted butter (room temperature) ($4.99/lb)
  • 3 TBSP extra virgin olive oil ($8.99/32 oz)
  • 1 lemon ($0.50/each)
  • 3-4 anchovy fillets ($1.99/2 oz tin)
  • 1-2 TSP capers ($1.99/3 oz jar)
  • Coarse Sea Salt ($3.49/26 oz)
  • Pepper

Preparation:

  • Preheat the oven to 450° F. If you haven’t taken the butter out of the fridge yet do so, you’ll want that at room temperature.
  • Scrub the radishes under cold water to remove any excess dirt, pull of any questionable leaves but keep the rest on. Dry the radishes and place them in your skillet to await their fate.
  • In a small mixing bowl add the butter, 1 TSP capers, 3 anchovy fillets and the zest of a lemon.

So zesty.

  • Squeeze in the juice of half of said lemon and stir the whole lot together, taking care to mash the unholy hell out of the anchovies so they incorporate into the butter. Give it a taste and adjust it to your liking; we typically add more anchovy and capers to brine things up a bit.

Whip it good.

  • Toss the radishes in extra virgin olive oil until everything’s evenly coated. Sprinkle sea salt and pepper over top and toss another anchovy fillet into the mix. It’ll melt down while the roots are roasting and lend a subtle umami kick to the veggies. Pop ’em in the oven for 12 minutes, turn ’em and cook for another 12 minutes.

Coat the radishes evenly.

  • After the cooking time is up turn the oven off, spread some of the anchovy butter over each radish and pop them back in the oven for another minute to let everything melt together. Plate ’em up and serve with leftover butter for dipping.

Make it a happy ending with a healthy slathering of butter.

Truffled Parmigiano Popcorn

If you've got five minutes you too can be happy.

Oh how we pity those that have lost touch with popcorn’s pure roots and resort to the chemical-ridden quasi-corn that has its own special button on most microwaves. Lost is the simple pleasure of shaking a pot, watching the kernels explode in light fluffy goodness right before your eyes and adjusting flavors to something other than “salty and yellow.” If you need any more inspiration than truffle and Parmigiano cheese to class things up then we can’t help you. Treat yourself and carve out a whole five minutes of your day to do it the right way; we promise you’ll never go back to the bag.

Equipment Needed: 3 QT Pot with Lid, Microplane or Cheese Grater, Small Microwaveable Dish, Large Serving Bowl

Serving Suggestion: Family Style

Servings: 2-3 normal people (though we can each eat a batch)

Suggested Wine Pairing: Whatever you’re drinking

Suggested Beer Pairing: Whatever you’re drinking

Ingredients:

  • 1/3 C un-popped popcorn ($2.29/28 oz)
  • 1/4-1/2 C grated Parmigiano-Reggiano cheese ($12.99/lb)
  • 2 TBSP canola oil ($4.89/48 oz)
  • 1/2 TBSP butter ($4.99/lb)
  • 2-3 TBSP truffle oil (about $23/8 oz but totally worth it)
  • 2 TSP dried parsley flakes ($1/0.5 oz jar)
  • Sea Salt (about $3/26 oz)
  • Black Pepper

Preparation:

  • Place your pot uncovered over medium-high heat for a minute to warm things up. Add your canola oil to evenly coat the bottom and give it another minute or so to start shimmering.

Use just enough to lightly coat the bottom of the pot.

  • Pour in the popcorn kernels and put the lid on the pot. Every 30 seconds or so swirl the pot in a circular motion to keep the kernels from sticking to the bottom and charring.
  • As soon as the first kernel pops you’ll need to be in action mode, swirling the pot constantly while keeping it over the heat to make sure you get maximum poppage and minimum burnage.

Shake what your momma gave ya!

  • Once the popcorn starts to press against the lid and the popping of the kernels comes more than 3 seconds apart remove the pot from the stove and give it a couple more solid swirls to get any stragglers to explode.
  • Pour the popcorn into your serving bowl. Pop your butter in the microwave for 20-30 seconds to melt it down and pour it evenly over the popcorn. Grind on some fresh black pepper, a pinch of salt (the cheese will make up the difference) and a few dashes of parsley flakes.
  • Drizzle truffle oil over the whole lot and grate on Parmagiano Reggiano to your little heart’s content. We suggest stirring things up a bit to ensure even distribution of flavors and adding more of whichever seasoning/accouterments you desire to taste.

We love that truffle funk. Use liberally.

Make it rain parmigiano.