I thought I just sent a post about cultured butter, but I'm not seeing it,
so I'm giving it another shot before I search for a bigger bug...

I bought some cultured butter today and I need to make something stunningly
good for my husband with it to justify the extravagance. ;D Low carb would
be best, though. Any thoughts?

--
Siobhan Perricone
"Who would have thought that a bad Austrian artist who's obsessed with the human physical ideal could assemble such a rabid political following?"
- www.theonion.com

In article >,
says...
> I thought I just sent a post about cultured butter, but I'm not seeing it,
> so I'm giving it another shot before I search for a bigger bug...

It's here. Your server is probably slow. If you suspect there are
missing posts on your server, set up an additional free newsserver
account to check for sure.

>
> I bought some cultured butter today and I need to make something stunningly
> good for my husband with it to justify the extravagance. ;D Low carb would
> be best, though. Any thoughts?
>
>

--
blue

Siobhan Perricone wrote:

> I thought I just sent a post about cultured butter, but I'm not seeing =
it,
> so I'm giving it another shot before I search for a bigger bug...
>=20
> I bought some cultured butter today and I need to make something stunni=
ngly
> good for my husband with it to justify the extravagance. ;D Low carb w=
ould
> be best, though. Any thoughts?

Cultured butter is butter made from a soured (or "clabbered" or=20
"cultured") cream. It will have a subtle tang that sweet cream butter=20
(made from unsoured cream) doesn't have. The most obvious use where=20
you can taste the difference is as a spread on a very neutral bread or=20
cracker.

For a low-carb use, consider it as a dressing for nuked spaghetti=20
squash. Use it in a lightly-seasoned, coarse chicken liver pat=E9. Try=20
it with zucchini cut into long strands and saut=E9ed with a bit of onion.=


Pastorio

Bob Pastorio > wrote in message >...
> Siobhan Perricone wrote:
>
> > I thought I just sent a post about cultured butter, but I'm not seeing
> it,
> > so I'm giving it another shot before I search for a bigger bug...
> >
> > I bought some cultured butter today and I need to make something stunni
> ngly
> > good for my husband with it to justify the extravagance. ;D Low carb w
> ould
> > be best, though. Any thoughts?
>
> Cultured butter is butter made from a soured (or "clabbered" or
> "cultured") cream. It will have a subtle tang that sweet cream butter
> (made from unsoured cream) doesn't have. The most obvious use where
> you can taste the difference is as a spread on a very neutral bread or
> cracker.
>
> For a low-carb use, consider it as a dressing for nuked spaghetti
> squash. Use it in a lightly-seasoned, coarse chicken liver pat . Try
> it with zucchini cut into long strands and saut ed with a bit of onion.
>
>
> Pastorio

Sounds yummy. :-)
I also do low carb...
What about on steamed shrimp?

Do you have a decent recipe for chicken liver pate'?

C.

On Sat, 18 Oct 2003 22:09:22 -0400, Siobhan Perricone
> wrote:

>I thought I just sent a post about cultured butter, but I'm not seeing it,
>so I'm giving it another shot before I search for a bigger bug...
>
>I bought some cultured butter today and I need to make something stunningly
>good for my husband with it to justify the extravagance. ;D Low carb would
>be best, though. Any thoughts?

As a carboholic, I'd put it on homemade fettuccini with some parmesan
:>

However, low carb... some people like herbed butter on steak. (You've
seen the photos- a button of butter melting on top of a steak). Or
perhaps a butter, herb, and wine sauce for chicken or fish or shrimp.
Chicken kiev gets a wad of herbed butter in the middle before frying.

Sue(tm)
Lead me not into temptation... I can find it myself!

"Carnivore269" > wrote in message
om...
>
> Do you have a decent recipe for chicken liver pate'?
>

I just made this one, from Joy of Cooking...outstanding.

1/4 lb butter, cut into small pieces and put in freezer

2T butter, melt in large skillet, add
2 large shallots, finely chopped, sauté until soft and
slightly browned. Add
1 small Golden Delicious apple, cored, peeled and
grated, stir for a few minutes until softened. Put
mixture into food processor.

In same pan melt 1T butter over high heat, when foam
subsides add 1 lb chicken livers, trimmed, halved, etc.
Season with s&p, sauté until browned on outside but
still pink in center. Remove from heat, pour in
3T Calvados or Cognac, ignite and return to heat until
flames subside. Put into food processor with apple
mixture. Add
2T heavy cream, process until smooth, with machine
running add pieces of cold butter one at a time. Adjust
seasonings, cool and serve.

I added Armagnac instead of the specified brandy but
next time will use Cognac for the flavor variety. I also
deglazed the pan after putting the livers into the processor.

This is very very good.

pavane

Carnivore269 wrote:

> Bob Pastorio > wrote in message >...
>
>>Siobhan Perricone wrote:
>>
>>>I thought I just sent a post about cultured butter, but I'm not seeing
>> it, so I'm giving it another shot before I search for a bigger bug...
>>>
>>>I bought some cultured butter today and I need to make something stunningly
>>good for my husband with it to justify the extravagance. ;D Low carb would
>>be best, though. Any thoughts?
>>
>>Cultured butter is butter made from a soured (or "clabbered" or
>>"cultured") cream. It will have a subtle tang that sweet cream butter
>>(made from unsoured cream) doesn't have. The most obvious use where
>>you can taste the difference is as a spread on a very neutral bread or
>>cracker.
>>
>>For a low-carb use, consider it as a dressing for nuked spaghetti
>>squash. Use it in a lightly-seasoned, coarse chicken liver pat . Try
>>it with zucchini cut into long strands and saut ed with a bit of onion.
>>
>
> Sounds yummy. :-)
> I also do low carb...
> What about on steamed shrimp?

Peel the shrimp and break all the rules about cooking them. We're
talking a pound of shrimp. Melt about 1/2 stick of butter over low
heat; add a bit of salt and a clove of mashed garlic. When it's fully
melted, drop in the shrimp. Let them get pink on that first side and
turn them over. It'll take a lot longer than normal. Swirl them around
to fully coat. When the shrimp are fully pink, splash in an ounce of
lemon vodka (or plain vodka with zest of about 1/4 lemon, finely
minced) and let it warm. Remove the shrimp with a slotted spoon and
crank the heat to reduce the vodka and drive off most of the alcohol.
Pour the pan liquid over the shrimp for service. If you like, you can
extend the dish with some mushrooms.

Or you can save the liquid to use as a sauce for poached fish.

> Do you have a decent recipe for chicken liver pate'?

Haven't made pate' in years. Made too much in my restaurants. Maybe I
can face some again. Have to dig out the recipe cards and see.

Pastorio

Bob Pastorio wrote:

> Carnivore269 wrote:
>
>> Bob Pastorio > wrote in message
>> >...
>>
>>> Siobhan Perricone wrote:
>>>
>>>> I thought I just sent a post about cultured butter, but I'm not seeing
>>>
>>> it, so I'm giving it another shot before I search for a bigger bug...
>>>
>>>>
>>>> I bought some cultured butter today and I need to make something
>>>> stunningly
>>>
>>> good for my husband with it to justify the extravagance. ;D Low carb
>>> would
>>> be best, though. Any thoughts?
>>>
>>> Cultured butter is butter made from a soured (or "clabbered" or
>>> "cultured") cream. It will have a subtle tang that sweet cream butter
>>> (made from unsoured cream) doesn't have. The most obvious use where
>>> you can taste the difference is as a spread on a very neutral bread
>>> or cracker.
>>>
>>> For a low-carb use, consider it as a dressing for nuked spaghetti
>>> squash. Use it in a lightly-seasoned, coarse chicken liver pat . Try
>>> it with zucchini cut into long strands and saut ed with a bit of onion.
>>>
>>
>> Sounds yummy. :-)
>> I also do low carb...
>> What about on steamed shrimp?
>
>
> Peel the shrimp and break all the rules about cooking them. We're
> talking a pound of shrimp. Melt about 1/2 stick of butter over low heat;
> add a bit of salt and a clove of mashed garlic. When it's fully melted,
> drop in the shrimp. Let them get pink on that first side and turn them
> over. It'll take a lot longer than normal. Swirl them around to fully
> coat. When the shrimp are fully pink, splash in an ounce of lemon vodka
> (or plain vodka with zest of about 1/4 lemon, finely minced) and let it
> warm. Remove the shrimp with a slotted spoon and crank the heat to
> reduce the vodka and drive off most of the alcohol. Pour the pan liquid
> over the shrimp for service. If you like, you can extend the dish with
> some mushrooms.
>

I've cooked shrimp sort of like this a couple of times, but with a lot of
hot red pepper as well as garlic. I didn't make a sauce; just poured the
peppery garlic butter over the shrimp in a soup plate. Once I ate it with
a hoppy pilsner beer, and once with good Russian vodka served straight from
the deep freezer. I'm not sure which was the better accompaniment.

I guess you could serve beer *and* cold vodka shots.

Best regards,
Bob

"pavane" > wrote in message om>...
> "Carnivore269" > wrote in message
> om...
> >
> > Do you have a decent recipe for chicken liver pate'?
> >
>
> I just made this one, from Joy of Cooking...outstanding.
>
> 1/4 lb butter, cut into small pieces and put in freezer
>
> 2T butter, melt in large skillet, add
> 2 large shallots, finely chopped, sauté until soft and
> slightly browned. Add
> 1 small Golden Delicious apple, cored, peeled and
> grated, stir for a few minutes until softened. Put
> mixture into food processor.
>
> In same pan melt 1T butter over high heat, when foam
> subsides add 1 lb chicken livers, trimmed, halved, etc.
> Season with s&p, sauté until browned on outside but
> still pink in center. Remove from heat, pour in
> 3T Calvados or Cognac, ignite and return to heat until
> flames subside. Put into food processor with apple
> mixture. Add
> 2T heavy cream, process until smooth, with machine
> running add pieces of cold butter one at a time. Adjust
> seasonings, cool and serve.
>
> I added Armagnac instead of the specified brandy but
> next time will use Cognac for the flavor variety. I also
> deglazed the pan after putting the livers into the processor.
>
> This is very very good.
>
> pavane

Sounds wonderful, thanks! :-)

C.