As a busy work-at-home mom, I'm always on the lookout for shortcuts and tricks, that make my daily routines faster, and more fun. My favorite kinds of tips are in the culinary category. While I love cooking, I differentiate between cooking and "fixing dinner." One is an activity I do for pleasure. The other is a daily chore that is too often monotonous, and frequently in danger of being forgotten until the last minute. Anything that can help me get dinner on the table in a shorter amount of time, and still taste fabulous, is right up my alley.
One way I've made this daily obligation a little less time consuming is with herbed butters. In our household, our dinner meal consists of a protein, salad or vegetable, and occasional starchy side dish. (We always opt for grass fed beef, free range poultry or sustainable seafood. After all, the first component in a great tasting dish is quality ingredients.) Herbed butters can be used in the preparation of poultry and fish, some red meats, in veggie dishes, rice, or on potatoes. They are also great for morning eggs!
The key to using herbed butters effectively in quick meals is to make several flavors ahead of time and keep them on hand in your fridge. When its time to make dinner simply choose a flavor, cut off a few slices of herbed butter and add them to that piece of salmon you are baking, or under the skin of a roasting chicken.
Here's how I make mine:
You'll want a pound of softened butter for each flavor of herbed butter you wish to make. Simply set the butter on the counter for an hour or two and allow it to reach room temperature.
Once the butter is softened add it to a bowl. Select the herbs you wish to add. (See my flavor combination suggestions below.) Be sure to bruise your herbs in a mortal in pestle before adding them to the butter. Dried herbs develop a thin "shell" that should be bruised to release the freshest flavor. Add the herbs to your butter and mix thoroughly.
Spread the butter onto a piece of wax paper and roll it up to resemble a cookie dough log. Be sure to label the butter. You can keep herbed butter logs in the fridge or freezer. I keep mine in a drawer in the fridge so that they are a little easier to slice.
When ready to use your butter simply cut off a few slices with a clean knife and add them to your dish. The first time you use the butter you'll destroy the wax paper. Simply transfer the log of butter to a plastic baggie. Be sure to label it with the flavor and the date!
Flavor suggestions:
- Garlic - no brainer!
- Tarragon - great for chicken and eggs!
- Dill - chicken, fish
- Paprika, Garlic, Onion - chicken, fish
- Herbes De Provence - chicken, lamb, turkey
Penzeys Spices is a great herb shop that sells everything you could ever want and also makes great custom blends. They have brick and mortar stores, as well as online shopping.
What flavor combination is your favorite? Share it in the comments!
