Many were the buttery delights we churned, cooked, or otherwise offered last Saturday at The Butter Class! Aiming to reveal as many facets as possible of this beloved, ancient product, we churned two kinds of butter from cream (one cultured, the other “sweet cream”), tasted seven different kinds of premium unsalted butter on plain crackers, baked up a butter-rich pound cake, cooked herb omelets in butter (and “finished” them with a little more butter), baked buttery buttermilk biscuits using the buttermilk from the churning…. We whisked up a lemony beurre blanc and tasted it over simple boiled potatoes, fennel, and carrots. We clarified butter, and made butter into Indian ghee…. We cooked delicate California petrale sole in the clarified butter, and sauced it with brown butter; we fried cauliflower pakoras in the ghee, and dipped them in a simple yogurt raita flavored with mustard seed that had been popped in ghee. If that all sounds just too buttery, rest assured we set out a big bowl of chilled radishes, celery sticks, and jicama to provide relief. And I cut up some delicious ripe pears to serve at the end with the pound cake. Long live butter! May your bread always land butter-side-up!(more…)
