From the pages of my little food notebook…
In the beginning of my culinary adventures, my father gave myself a big and beautiful blue French style cookbook, Cooking by James Peterson. It was love at first sight. This chef guided me towards my passion of food with his detailed recipes and vivid pictures. Here I felt at home and learned about a very popular French ingredient, BUTTER.
French fat of choice is butter and bacon grease. Sounds amazing right? Well, healthy conscious folks like myself, have a very hard time adding extra fats and oils to food. But in moderation right? I’m on a quest through French cooking and if it means adding a little butter, maybe that’s the way to go.
Compound butter is very simple – its mixing ingredients together and then chilling. Easy Peasy! Feel free to swap out your favorite herbs or spices to put a new spin on a Jeni Classic.
Parsley and Roasted Garlic Butter
- 1/2 stick or 4 tablespoons of room temperature unsalted butter
- 1/4 cup finely chopped parsley
- 2 teaspoons olive oil
- 4 roasted garlic cloves*
- pinch of salt
- *optional favorite citrus zest
Mix all ingredients in one small bowl. Combine well and place in a seal tight container. Freeze at least 30 minutes before use or refridgerate for later use. Keep for up to two weeks.
*Roasted Garlic: brush garlic cloves with olive oil and wrap in foil. Place in oven and then turn on to 425 degrees. Bake 15 minutes. Cloves show be soft. Remove from oven and let cool before handling.
What to use with? Use to sear scallops, mix with mash potatoes, toast, whateva you want!