Tuesday, May 25, 2010

Compound Butter Extravaganza

On my Formspring thingy, Erica asked that I talk about the compound butters I am into these days. Why not? So here are the butters I am into these days. All you do is combine all ingredients together and stir well. What can you put it on? Let's start from the very beginning, a very good place to start.

Steamed vegetables
Roasted vegetables

Grilled chicken

Grilled steak

Biscuits

French bread

Baked potatoes

Mashed potatoes
Shrimp and fish

Pancakes
(kidding)

How do you store this stuff? You can obviously keep it in the fridge, but you can also keep it in the freezer. Roll it into a log (I hate using that word when referring to food) on a piece of waxed paper and then roll up the waxed paper and twist the ends to seal. When you are ready to serve, slice off however much you want to use, unwrap it and cut it into small slices. So if you have a perfect grilled steak, add a slice of delicious compound butter on top and then it melts and makes a great steak even better.

Anyways, here are a few of my little compound butter recipes. If you try them, let me know what you think.

Garlic Herb Compound Butter
1/2 cup butter, softened
1/4 cup grated Parmesan cheese
4 garlic cloves, minced
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley

Chipotle Cilantro Compound Butter
1/2 cup butter, softened
2 chipotle peppers, seeded and minced
1/4 cup chopped cilantro
1 tsp adobo sauce (from the chipotle pepper can)
1/2 tsp cumin

Chipotle Lime Compound Butter
1/2 cup butter, softened
2 chipotle peppers, seeded and minced
Zest of 1 lime
1 tsp adobo sauce (from the chipotle pepper can)

Lemon Herb Compound Butter
1/2 cup butter, softened
2 Tbsp chopped fresh herbs
1/2 tsp kosher salt
Zest of 1 lemon

Roasted Red Pepper Basil Compound Butter
1/2 cup butter, softened
2 Tbsp minced roasted red pepper
1/4 cup basil, minced
2 garlic cloves, minced

Pesto Compound Butter
1/2 cup butter, softened
1/4 cup basil, minced
1/4 cup grated Parmesan cheese
2 Tbsp toasted pine nuts, chopped

7 comments:

Emily said...

Wow! The roasted red pepper basil one sounds so yummy! I'm going to have to try these!

rabidrunner said...

When I first read this, I thought you were talking about a Foam Spring pan. And then I though, "That Rookie. She's genius. She's making fancy butters in a Foam Spring pan."

I've seen aligned myself correctly. But yer still a genius. Even if you aren't cooking up butter in a Foam Spring pan.

Ingrid said...

YES, thanks! Compound butter is some seriously good stuff. I don't make it often because we didn't use it all up before it started to go bad. Putting it into the freezer is a brillant idea!!

Btw, I know you have some sweet compound butter recipes....give 'em up! :) Please.
~ingrid

Karla said...

Yes, "Log" is a bit unappetizing, isn't it? How about "tube-shape"? Would that work better?

{Erica} said...

THANK YOU!! I can't wait to whip up a few of these and use them.

In Tahiti we would have Steak frites. A bed of hot crispy fries with the garlic herb butter on top and then a huge slab of steak on top of that. (I'm sure some who don't eat meat are gagging at the thought - my apologies).

I think I'll do the Garlic herb this weekend and do a little steak frites...yum!

jen said...

gracious i am definitely going to have to try that chipotle cilantro butter. yum

Brooke said...

I just wanted to tell you (belatedly) that I use your compound butter recipes all the time. We love your Garlic Herb butter on my homemade Artisan Bread. Thank you for posting this.