Sunday, May 23, 2010

Better Butter

It’s all. About. The butter.

At least that’s what my friend Heidi declared to sum up her feelings about pancakes. Oatmeal, blueberry, sourdough—whatever. Good pancakes are about really good butter. She has a point.
In fact, I remember salting my pancakes to simulate butter back in my adolescence when I believed that it was evils like butter and mayonnaise that stood between me and a body like Kate Moss. I have since moved on from such silliness (or my silliness has become slightly more sophisticated) and am a great appreciator of butter.

On Friday, I was having a late supper at Spinasse and they brought us an amuse-bouche—a little toast with farm fresh butter, an anchovy, and fresh ground pepper. Oh my goodness, so simple and so heavenly. And this too was all about the butter. Sweet and creamy to calm the salty fishlette.
Of course, as is the nature of an amuse-bouche, it was gone before I knew what a complete treasure it was. So I bought some good butter and made them myself. And I tried the combo on radishes as well, with much success.

I dried thin slices of baguette in the oven at 300 degrees for about 30 minutes. I also tried two kinds of anchovies and would recommend the milder of the two.

7 comments:

SoundTransit said...

Great post. My mouth was watering as I read. Butter ranks at the top of my list of my favorite food things in life. Right up there with chocolate, salt and wine :).

I've mistakenly made my own butter several times when my unwatched whipping cream turned to butter in the Kitchen-Aid. One of these days, I'll intentionally make it.

Some good "add-in" ideas here :).
http://seattlefoodgeek.com/2009/11/make-your-own-compound-butter/

Selina said...

Woops! Last post was not from Sound Transit. Darn Google login.....

Richard said...

I admit it. I have become a salt-with-butter fan. A very bad habit has developed of sneaking a little sprinkling of NaCl onto the bread plate, so that after I butter the bread, I can then do a subtle wipe-over the strategic area, and greatly increase the wow factor. Also, if it happens to be fancy-gucci salt, I am almost convinced that it is healthy.

Kathryn said...

I'm with you girl! Has anyone ever tried butter on crunchy peanut butter and jam toast?

pleasantcompany said...

Thanks, Selina/ST! Great link. we used to make butter fro thanksgiving when i was a kid: make the kids shake cream around in a jar until is't butter. Yum!

Richard: Yes, fancy salt is totally healthy. You heard it here. :)

Kathryn: wow, I must try.

Meadow Linn said...

I love good butter!!! Yum!! I'm a big fan of Kerry Gold salted butter, but the very best butter I've ever had was cut from a huge slab filled with unrefined Brittany sea salt at the organic farmer's market on the Blvd. Raspail when I lived in Paris. So, so good! Thank you for inspiring this delicious food memory. Like the madeleines for Proust...

pleasantcompany said...

Thanks, Meadow! I do love Kerry Gold as well, and am now on a hunt for thebest local butter in Seattle. We'll see what I come up with!