(no subject)
This weekend's culinary adventure was making your own butter, using the directions found in my latest cookbook, "Fat: An Appreciation of a Misunderstood Ingredient, with Recipes". Surprisingly easy, but really, really messy.
The result is amazing, though. Really fresh butter tastes nothing at all like anything you buy in a supermarket, light and sweet, and the texture is amazing. Dinner last night was very classic French: potato leek soup with bacon, fresh baguette with fresh butter, and a nice oaked Chardonnay. Breakfast this morning is going to be oatmeal buttermilk pancakes, using the buttermilk left over from making butter last night.
I'm really enjoying this cookbook. The philosophy behind it is wonderful: Don't substitute, cut out, or avoid foods. The real thing in it's proper proportion is much better, and much more satisfying than any substitute. Words to live by, really.
The result is amazing, though. Really fresh butter tastes nothing at all like anything you buy in a supermarket, light and sweet, and the texture is amazing. Dinner last night was very classic French: potato leek soup with bacon, fresh baguette with fresh butter, and a nice oaked Chardonnay. Breakfast this morning is going to be oatmeal buttermilk pancakes, using the buttermilk left over from making butter last night.
I'm really enjoying this cookbook. The philosophy behind it is wonderful: Don't substitute, cut out, or avoid foods. The real thing in it's proper proportion is much better, and much more satisfying than any substitute. Words to live by, really.