The October
issue of Bon Appetit Magazine has a
wonderful little page about compounds with some really creative ideas.
Try a pat of the Herb-Lemon on steaks or salmon straight from the grill or over
veggies, and the Bacon-Bourbon over your waffles!
BUTTER COMPOUNDS from Bon Appetit, October 2011
Herb-Lemon Zest
Butter Put 1 stick of softened, unsalted butter onto
a cutting board. Add 1 teaspoon of grated lemon zest and 1/4 cup chopped
fresh herbs, such as tarragon, parsley, chives, and chervil. Add a pinch
of salt. Chop together until everything is completely incorporated and
evenly combined. Gather the mixture and spread it along the edge of a
piece of parchment paper, and then roll the parchment paper over it so you can
form a tight log. Twist the ends to make an airtight cylinder and chill
until solid, at least 3 hours. Keep up to 2 weeks in refrigerator or 3
months in freezer. When you’re ready to use, unwrap and slice into
medallions. click butter-compounds for more butter compounds
Satyamev Jayate
A slap on the face of khap panchyat just see Satyamev Jayate live today!
Bone Appetite!
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