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MARCH
1998
Savory
Butter Recipes
 This
months section features recipes created by renowned
chef Thomas Keller of The French Laundry in the Napa
Valley, this savory recipe is accentuated with his
signature butter base -- a combination of California
butter and dry white wine, stock or water.
Keller's butter base, the
star of this dish, is a variation on a technique he
uses frequently at the restaurant. Combined with various
spices or vegetables, it can add flavor to meat, poultry
and seafood recipes. As with all good things, the
key is to savor it in moderation. It only takes a
small touch to add a sweet, rich flavor to your favorite
recipe.
* Recipe property of
Thomas Keller, The French Laundry, Yountville, California
Recipe provided courtesy of the California Milk Advisory
Board
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*
Seared Salmon with
Warm Potato Salad
 &
California Dill Butter
(Makes 4 servings)
Seared Salmon
4 salmon steaks, 4 ounces each
Kosher salt (or table salt) and pepper to taste
1 tablespoon canola oil
Season salmon with salt
and pepper. Sear one side of salmon in canola oil
in large, heavy skillet over medium-high heat for
2 minutes. Flip salmon and sear briefly, about
1 minute, or until done
as desired.
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*
Warm
Potato Salad and California Dill Butter
Dill Butter
2 tablespoons dry white wine, stock or water
8 tablespoons unsalted California butter, at room
temperature
1 tablespoon fresh dill, chopped
salt and pepper to taste
Bring liquid to boil in a 1-1/2 to 2 quart saucepan,
watching constantly. Reduce heat to low and add 2
tablespoons butter. Immediately start whisking and
continue to whisk until butter has blended smoothly
into liquid. Add remaining butter in 2 tablespoon
pieces, whisking constantly after each addition until
smooth. (Do not let mixture boil.) Remove from heat
and add chopped dill. Season with salt and pepper
to taste. Keep warm and reserve.
Potato Salad
1 pound new potatoes, skin-on
4 tablespoons dill butter base
1 tablespoon chopped capers
1 tablespoon chopped shallots
salt and pepper to taste
Boil potatoes in salted
water until tender, about 20 or 25 minutes. Peel potatoes
and mash lightly with a fork. Toss potatoes with dill
butter, chopped capers and chopped shallots. Season
with salt and pepper to taste.
Presentation
4 tablespoons dill butter
additional chopped dill
Spoon 1 tablespoon dill
butter onto each of four plates. Mound potatoes in
middle of dill butter. Arrange seared salmon on top
of potatoes. Sprinkle with additional chopped dill,
if desired.
Per serving: 434 calories,
25g protein, 107mg cholesterol, 21g carbohydrates,
253mg sodium, 27g total fat.
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* California
Butter Base Variations
Following is the recipe
for Thomas Keller's signature butter base. A variety
of spices and vegetables will add flair to this Keller
original. Suggested variations and uses of the California
butter base are also included here.
(Makes a scant 2/3-cup)
2 tablespoons dry white
wine, stock or water
8 tablespoons (1/4 lb. or 1 stick) unsalted California
butter, at room temperature
Bring liquid to a boil
in a 1-1/2 to 2-quart saucepan -- this does not take
long, so watch constantly. Reduce heat to low and
add 2 tablespoons butter. Immediately start whisking
and continue to whisk until butter has blended smoothly
into liquid. Add remaining butter in 2 tablespoon
pieces, whisking constantly after each addition until
smooth. Do not let mixture boil. When all butter has
been added, you will have a smooth, ivory-colored
butter base. If desired, flavor it as suggested in
the variations below.
*
Caper Butter Base: After the last
addition of butter, add a tablespoon or two of chopped
capers along with the juice of half a lime. Season
with salt and pepper. If desired, also add a couple
tablespoons of chopped, cooked carrots, leeks or turnips.
*
Herb Butter Base: After the last addition
of butter, add 1-2 tablespoons chopped fresh tarragon,
chives or parsley, and the juice of half a lime. Season
with salt and pepper.
*
Watercress Butter Base: Sauté a chopped
shallot or scallion in a tablespoon of butter. Add
the leaves from a bunch of watercress (some small
stems are okay) and, if desired, a few chopped chives.
Cook and stir just until the greens have wilted. Chop
the watercress mixture very finely, or puree it, then
stir into the finished butter base. Season with salt
and pepper.
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Suggested
Uses
* Sautéed Cabbage:
Heat 2 or 3 tablespoons of any butter base in a large,
heavy skillet or Dutch oven. Add 4-6 cups of shredded
cabbage and stir to coat. Moisten with about 1/2 cup
of stock or water and season with salt and pepper.
Cook uncovered over low heat for about 30 minutes,
stirring occasionally and adding a little more liquid
if the cabbage seems dry.
*
Roasted Cabbage: Drop 4-6 cups of
shredded cabbage into a large pot of boiling salted
water. Cook for 2-3 minutes, then drain. In a baking
pan, combine the drained cabbage with 2-3 tablespoons
of any butter base. If desired, add a handful of finely
chopped leeks, carrots or turnips (or a mixture of
these vegetables), then season with salt and pepper.
Roast in a preheated 350 degrees F. oven for 30-40
minutes, stirring once or twice.
*
Roasted Poultry, Fish or Meat: Brown
a piece of fish or meat, or a medium-sized chicken
(2-3 lbs., more or less, meat, fish or chicken) in
vegetable oil in a large, heavy oven-going skillet
over moderate heat. Remove the browning oil and discard
it. Add 2-3 tablespoons of any butter base to the
skillet, along with a handful of garlic cloves, cut
in half, a few sliced mushrooms and a couple sprigs
of fresh thyme. Season with salt, pepper, and roast
in a 400°F oven until done, beating occasionally with
the butter base in the pan. Serve the chicken, fish
or meat with additional butter base as a sauce.
Per tablespoon of butter
base: 93.11 calories, .11g protein, 27.44mg cholesterol,
.12g carbohydrate, 103.86mg sodium, 0g fiber, 10.22g
total fat.
* Recipe property of
Thomas Keller, The French Laundry, Yountville, California
Recipe provided courtesy of the California Milk Advisory
Board
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Creamy
Baked Cheesecake
Makes one 9-inch cheesecake
1 1/4 C graham cracker
crumbs
1/4 C sugar
1/3 C butter melted
2 (8 oz.) packages cream cheese, softened
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
(NOT evaporated milk)
3 eggs
1/4 C Real Lemon Lemon Juice from Concentrate
1 (8 oz ) container Borden or Meadow Gold Sour Cream,
at room temperature
Fresh Strawberries sliced
Preheat oven to 300 degrees F.
Combine crumbs, sugar and butter; press firmly on
bottom of 9-inch spring form pan.
In large mixer bowl, beat cheese until fluffy. Gradually
beat in sweetened condensed milk until smooth. Add
eggs and Real Lemon brand; mix well. Pour into prepared
pan.
Bake 50 - 55 minutes or until center is set; top with
sour cream.
Bake 5 minutes longer. Cool. Chill.
Just before serving, remove
side of spring form pan.
Top with strawberries.
Refrigerate leftovers.
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Pecan
Caramel Cheesecake
Makes one 9-inch cheesecake
1 1/4 C graham cracker
crumbs
1/4 C firmly packed brown sugar
1/3 C butter melted
1 (14 oz) package Eagle Brand Caramels, unwrapped
1/2 C plus 3 tablespoons Borden or Meadow Gold Half
& Half or Coffee Cream
1 C chopped pecans toasted
3 (8 oz.) packages cream cheese, softened
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
(NOT evaporated milk)
3 eggs
1 teaspoon vanilla extract
Pecan halves or pieces
Preheat oven to 300 degrees
F.
Combine crumbs, sugar and butter; press firmly
on bottom of 9-inch spring form pan. Reserve 10 caramels.
In heavy saucepan, combine remaining caramels and
1/2-cup half-and-half. Over medium - low heat, cook
and stir until melted and smooth. Stir in chopped
pecans. Spread over prepared crust. Bake 15 minutes.
Meanwhile, in large mixer bowl, beat cheese until
fluffy. Gradually beat in sweetened condensed milk
until smooth. Add eggs and vanilla; mix well. Pour
into prepared pan.
Bake 1 hour or until set (center will be slightly
soft). Cool thoroughly.
Remove side of spring form pan.
In small saucepan, over low heat, cook and stir reserved
caramels with remaining 3 tablespoons half-and-half
until melted and smooth. Immediately spread over cake.
Garnish with pecan halves.
Chill thoroughly
Refrigerate leftovers.
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