I have to admit, I was a little skeptical going into my attempt at Saveur recipe trend #1: butter tomato sauce. The skepticism was based solely on an ill-conceived purchase I made a few years ago, back when Giada De Laurentiis started hawking products at Target. Impulsively, I tried a jar of her tomato sauce, but I quickly realized my mistake when it tasted strongly of butter. But not in a good way.
Still, lest I let that one bad experience influence my opinion of today’s sauce, I tried to keep an open mind. And I’m kind of glad I did. Continue reading
If you’ve read my blog at all before, you may have noticed that I have a slight affinity for butter. I don’t like to broadcast it too much, lest I be classified as some kind of Paula Deen or something, but, well, there it is.
With all that butter love, you’d think I’d know everything there is to know about storing and serving butter. However, I was quite surprised one day when I received a French butter keeper as a thoughtful gift, because I had never heard of one before.
At first I was a little skeptical. Could it really keep butter that fresh sitting on the counter? However, the addition of the word “French” to the name inspired me to learn more (I’m a sucker for anything that seems to come from classical French or Italian cooking). Continue reading
“But why would I want to make my own butter when it’s so easy to buy at the store?” you may ask. “And there are so few ingredients in butter, can it really be that much different if I make it at home?”
Although store-bought butter is perfectly fine, there’s something gratifying about making your own butter. First, you know the source of your ingredients. You know where your heavy cream is from, whether it’s Land o’ Lakes (please no!) or a local dairy farm (yes, please!), and you know how fresh it is. Then there’s the satisfaction of spreading your toast with something you made just a few hours before. Finally, there’s nothing like the pure, creamy flavor of the freshest butter you’ve ever tasted. Continue reading
Few foods say “it’s fall” quite like roasted squash, especially when they’re prepared like this. ‘Nuff said. Continue reading