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This Butter Be Good.

By on June 14, 2011 in Vegetarian

Butter is such a summer food.

Oh, it’s not? Hmmm. Well, I hereby declare BUTTER THE OFFICIAL SUMMER FOOD.

Think about it, you can add almost anything to it, baste it over grilled meats or drizzle it over summer vegetables. I mean, I know it’s butter and all. But that’s just it. It’s BUTTER. I see your smiles.

The best way to make flavored (or compound) butter is to use a local butter. We’re enormously lucky in Kansas City to have Shatto Milk Company right at our doorsteps. It’s the real deal. Creamy, nothing artificial, and out-of-this-world TASTY. I’ve asked to rent some space next to this one badical haystack on the farm, but so far it’s a no-go.

So, compound butter – so simple. You basically start with room temperature butter and mix in whatever you fancy! I used a mini food processor today, but if you don’t have one, you can use a simple hand mixer.

After your mouth-watering suggestions last week, I decided on three variations this afternoon: sun-dried tomato butter, fresh herb butter, and roasted garlic and lemon butter.

BUTTER BUTTER BUTTER.

Once they’re combined with the flavorings, I like to dollop the butter on the end of a large piece of clear plastic wrap. Roll it up like a little log, twisting the ends. Stick them in the freezer until you’re ready to use. When you’re ready and willing to understand what heaven really is, unwrap, and slice off the desired amount.

Sun-dried tomato butter: 1 stick of butter, 1/2 cup sun-dried tomatoes, 1/4 cup fresh parsley leaves, pinch of salt and pepper – DONE.

Fresh Herb Butter: 1 stick of butter, 1 cup assortment of fresh herbs, (basil, parsley, chives, thyme, oregano, sage) pinch of salt and pepper – DONE.

Roasted Garlic and Lemon Butter: Take a head of garlic and whop off the end, Cover with foil and roast (on a baking sheet) for 35 minutes at 400 degrees. Let cool slightly. Pinch the cloves out of the skins and mix it with 1 stick of butter, zest of 1 lemon and the juice from half the lemon, pinch of salt and pepper – DONE.

YOU’RE WELCOME.

 

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17 Responses to This Butter Be Good.

  1. Betty Greiner June 20, 2011 at 12:10 am #
    I made your herb compound butter tonight. I did add a little garlic oil to the mixture, since I had made some last night. Thanks for the recipe!
    Reply
    • Bev Weidner June 20, 2011 at 12:37 pm #
      Betty, so glad you made it! I've been rotating all 3 of mine lately among different dishes. So delish. Thanks for the comment! And I'm sure your garlic oil was de-viiine!
      Reply
  2. Maggie @MaggieCooks July 20, 2011 at 10:03 pm #
    I am in love with your pictures they are so clean and pretty!!!!!!!!!!!!!!!!!! :) this dish looks delicious! :D
    Reply
    • Bev Weidner July 20, 2011 at 11:56 pm #
      Why thank you so much Maggie! Thanks for dropping by!
      Reply

Trackbacks/Pingbacks

  1. Shrimp, Mushroom and Spinach Quesadillas | Bev Cooks - June 14, 2011 [...] I’ve been in a coma. I can’t be blamed for anything. Except quesadillas. And maybe the 3 tons of compound butter Aaron’s going to find in our freezer [...]
  2. Curtis Stone Hates Me. | Bev Cooks - June 16, 2011 [...] 4 medium tomatoes * 4 slices bacon * 2 cups cooked wild rice * 2 Tbs. sun-dried tomato butter * 3 cloves garlic, minced * 1 cup diced green bell pepper * 3 Tbs. fresh parsley * 1/2 cup [...]
  3. Grilled Chicken with Herbed Roasted Squash and Lentils | Bev Cooks - June 17, 2011 [...] thinly * 2 cups cooked green lentils * 4 patty pan squashes, cut into bite-sized pieces * 6 Tbs. herbed compound butter, divided * coarse salt and freshly ground [...]
  4. Grilled Filet Mignon with a Blueberry Sauce, Smashed Potatoes and Grilled Garden Broccoli | Bev Cooks - June 19, 2011 [...] you can find (halved) * 1 head broccoli, cut into pieces * 2 Tbs. extra-virgin olive oil * 3 Tbs. roasted garlic and lemon butter * 1/2 cup milk * 1/2 cup blueberries * 1/2 cup red wine * coarse salt and freshly ground [...]
  5. Grilled Summer Vegetable Risotto | Bev Cooks - June 20, 2011 [...] * 1 cup arborio rice * 1/4 cup vermouth, or dry white wine * 4 cups vegetable stock * 2 or 3 Tbs roasted garlic and lemon butter * 1/2 cup freshly grated pecorino cheese * fresh herbs for garnish * coarse salt and freshly ground [...]
  6. Summer Vegetable Pasta | Bev Cooks - June 26, 2011 [...] 1 jalapeno, minced (leave seeds in for a little more heat) * 3 Tbs. extra-virgin olive oil * 2 Tbs. herbed compound butter * fresh parsley and pecorino cheese for serving * coarse salt and freshly ground [...]
  7. Date Night Steak and Corn Fajitas | Bev Cooks - July 10, 2011 [...] smashed * 2 Tbs extra-virgin olive oil * 10 cherry tomatoes, halved * 2 dried red chiles * 2 Tbs. sun-dried tomato butter * 1 avocado, sliced * 1/2 cup cilantro * shredded cheddar * 4 tortillas * lime for [...]
  8. One More Cup | Bev Cooks - July 13, 2011 [...] This place features local products, like Shatto Milk Company! Which I’ve talked about before. [...]
  9. Orzo with Corn, Zucchini and Spicy Sausages | Bev Cooks - September 12, 2011 [...] orzo * 2 small jalapenos, minced * 3 small red onions, minced * 3 cloves garlic, minced * 2 Tbs. herbed butter * 2 Tbs. extra-virgin olive oil * juice from 1 lemon * 1 tsp coarse salt * 1 tsp freshly ground [...]
  10. Title: A Make-Ahead Party Perfect for Sunday Afternoon | i am baker - June 21, 2012 [...] I love how goodlifeeats really breaks down what a compound butter is and how to make one. And this Sun-dried Tomato Butter from BevCooks makes my mouth water! It would pair perfectly with the sun-dried tomato [...]
  11. A Make-Ahead Party Perfect for Sunday Afternoon | i am baker - June 21, 2012 [...] I love how goodlifeeats really breaks down what a compound butter is and how to make one. And this Sun-dried Tomato Butter from BevCooks makes my mouth water! It would pair perfectly with the sun-dried tomato [...]
  12. grilled summer vegetable risotto - July 20, 2012 [...] 2 or 3 Tbs roasted garlic and lemon butter [...]
  13. summer veggie risotto. and wine. | nineteen spices - August 19, 2014 […] 2 tbsps of bev’s garlic butter  […]

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