You can't get much simpler than fish en papillote: a fillet with a few choice veggies or flavorings wrapped in parchment (or sometimes foil) and baked. Et voila: luscious, flavorful fish, and a lovely presentation, to boot. In The Beekman 1802 Heirloom Vegetable Cookbook, Brent Ridge and Josh Kilmer-Purcell offer an clever, edible alternative to wrapping in parchment: tender lettuce leaves swaddle a fillet of bass licked with a bright, herbaceous compound butter.
'Butter' on Serious Eats
Infused with gochujang (Korean chili paste), toasted sesame seeds, and bourbon, this unlikely combination of ingredients is shocking delicious. It can be used as part of all kinds of larger recipes, or simply as a poaching liquid and dipping sauce for clams and other seafood.
The thought of homemade butter conjures images of large wooden butter churns and hours of arm-busting labor. But these days, butter is actually quite easy to make. If you have a stand mixer, you have have it ready to eat in only a few short minutes.
It may not be traditional in the strictest sense of the word, but the combination of soy sauce and butter is quickly becoming a favorite both in Asia and here at home. One of my favorite ways to combine them? In a stir-fry, like this simple recipe with marinated flank steak, stir-fried with mushrooms.
"Open" ravioli are simply tubes or pieces of pasta tossed with ravioli filling used as sauce. The highly unusual blend of sauce ingredients in Francine Segan's version balances fresh and cured meats with an abundance of fruit and spices—there are pears and raisins as well as cinnamon, nutmeg, sage, and parsley intertwined in the calamari-shaped pasta.
Flank steak is marinated in red wine vinaigrette and served with basil butter corn and grilled nectarines drizzled with honey and stuffed with blue cheese.
A moist brown sugar cake soaked with a buttery glaze.
Buttery chocolate-covered bourbon balls with pecans are a perfect Derby Day treat.
You gotta love a cookbook author bold enough to use the words "hodgepodge" and "depending" in the same recipe title. Yet as Deborah Madison explains in her new book, Vegetable Literacy, "Depending is the operative word when there is a garden or good farmers' market." Indeed, when shopping seasonally, you'll never really know what'll look good until you see it. So, go ahead, embrace the hodgepodge of spring vegetables, and adapt Madison's gentle cooking technique and emphatic use of excellent butter to suit your spring haul.
Shrimp De Jonghe, a classic Chicago dish, consists of shrimp baked underneath garlicky breadcrumbs.
Perfectly cooked, butter-basted steak with a deep brown crust flavored with aromatics.
This classic condiment is a type of seasoned anchovy butter that is also known as Patum Peperium. The strong anchovy flavor is complemented by cayenne pepper and ground nutmeg, and fresh lemon juice cuts through both the butter and the anchovy to add just a little lightness to this intense compound butter.
To make butter from the comfort of your home kitchen, all you need is a stand mixer, a pint of cream, and a pinch of salt. Over the course of just about 15 minutes, the cream whips, stiffens, then separates into butter and buttermilk.
Soft, flaky buttermilk biscuits and a smear of sweet honey butter form the base for this crisp fried chicken sandwich.
Of all of the carefully curated recipes in The Unofficial Mad Men Cookbook, Chicken Kiev has got to be the one with the most retro caché and and quite possibly the one most worth revisiting.
Beurre Maître d'Hôtel is just fresh sweet butter packed with parsley. It melts down into seared steaks and grilled fish like nobody's business.
Salmon gets a little richer when baked with thyme butter and shallots.
Bread snob that I am, there are times when all I need is something simple. Something that can be made quickly. But even when I'm in a hurry, I'd prefer that the resulting bread isn't completely bland. Sometimes that means I'm a little more generous with flavor enhancers. Like butter! Just a little extra. Y'all.
Tender medallions of filet mignon are seared, and topped with sweet cream butter, spiked with Dijon and whole grain mustards. The butter melts, and seeps into the meat, with all that spicy, tangy, bright mustard accent.
Anchovies and steak are actually old friends. You didn't know? Well, anchovies are actually hiding in plenty of sauces, including Worcestershire. Even when mixed with other ingredients, anchovies have tremendously deep and rounded flavors that complement steak.