Currently viewing the tag: "butter"
This compound butter is a quick “sauce” for steak, chicken, fish, or anything else that might come from around the Mediterranean basin. Store in the freezer for nights when you are tired and inspiration is lacking. The flavors are earthy and bold.
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This is a nice little appetizer/hors d’oeuvre thing that is simple yet is full of flavor. They can be prepared well in advance, and then just popped into the oven when needed. The compound butter would be great packed under shrimp shells or around shrimp in a small roasting pan, and would combine well with the radishes. With a cold crisp white wine and a salad this would be a nice supper on a warm evening.
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This dish is pretty simple. The trickiest part is mounting the sauce with butter and not breaking the sauce. This is easily avoided by simply paying attention and pulling the pan from the heat while adding (mounting) the butter, returning it to the heat if the pan cools too much. The sauce is a little tart and goes well with the fish. By not turning the fish before putting it in the oven the fish will develop a very crisp crust on the top, which is a perfect foil to the buttery sauce. White pepper is used in the sauce because it looks better, and the flavor is better suited to the sauce.
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This dish pairs roast carrots, which develop a sweet flavor combined with a rooty depth, with a bright compound butter which features chervil (which has a flavor like tarragon, but lighter) spiked with some Meyer lemon, or not as you choose. The fennel see on the carrots will add layers of flavor to the dish and will support the chervil in the butter. As the fennel seed roasts it will take on a nutty flavor as well.
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This butter will have a light anise/licorice/tarragon flavor to it, and is good for poultry, light meats, fish and seafood, and vegetables. It is perfect for adding to a pan of mussels or shrimp at the end, or slipping frozen slices under the skin of a chicken to be roasted. You can use this butter to make a “buerre blanc” – a sauce of shallots, wine or vinegar, and bits of cold vinegar swirled into a pan to form an emulsification.
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This is a good thing to have in the freezer as it can be used as a “spread” out of the refrigerator for things like sandwiches and crackers with smoked salmon, or use it to top grilled salmon or steamed chicken as an instant sauce. Slip thin slices under the skin of a chicken to be roasted and you get a moist buttery chicken with lots of fresh herb flavor. It is great for making a pan sauce as well; after sautéing some scallops or fish, de-glaze the pan with some white wine and/or lemon juice and add small cubes of this compound butter to form the sauce.
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INGREDIENTS:
4 pork loin chops cut thick, around 4-6 oz. each ½ pound of apples such as Granny Smith, Cameo, or Golden Delicious (1 Large or 2 medium), cut into ¼ inch thick slices or ½” cubes 1 medium shallot, minced 1 oz. high quality apple brandy such as Osocalis*, or a French Calvados. Cognac or brandy may be used as well. 4 oz apple cider or juice ½ tsp fresh minced rosemaryContinue reading »
Tagged with: apples • butter • cream • Granny Smith apples • herbs • pork • pork chops • rosemary • shallots
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