good recipe to cook with butter?

[Svadhisthana]

Originally posted by Isa



I'm so glad to have found a scone fan Svad.


Do you do them plain or add ginger or fruits?


Have you tried any other scone recipes?

Oh, Isa, it's not just me. My Husband, son and daughter all love the scones too! I make them plain or with ginger and sometimes with bits of chocolate. I haven't tried any other scone recipes as of yet. I purchased "The Healthy Kitchen" by Andrew Weil M.D. and Rosie Daley this week and have been eyeing the Multi-Grain Scones. I will post the recipe and my review if I try them.

[Georgeair]

How funny that this episode is re-airing. My wife and I saw this less than a week before going to Paris, and made a point to seek out the best in butter and pay attention to where all it is used. By the was - it's used everywhere and on everything! Most interesting place was on all the jambon's - I really thought I could live forever without normal condiments after that!

About a month ago we found some Normandy butter at a specialty shop in Birmingham (there aren't many..), and it was every bit as good. We shared some with friends and family and they all have gone nuts over this. One sister went 20 miles out of her way out of town to pick up 2 pounds of her own!!

I agree with the others - put it on anything where it won't be overwhelmed. Homemade french bread is my favorite, in and on waffles the most decadent.

George

[Isa]

Originally posted by Svadhisthana



I purchased "The Healthy Kitchen" by Andrew Weil M.D. and Rosie Daley this week and have been eyeing the Multi-Grain Scones. I will post the recipe and my review if I try them.

I'm looking forward to it Svad.

[mudbug]

Try some on some farm fresh sweet corn!

[Pongi]

What kind of advice an Italian could give you?

Buy some good Ravioli (better with a vegetarian filling, in example spinach).
Cook them, drain carefully and put in layers in a large bowl, seasoning each layer with pieces of fresh butter and plenty of grated Parmesan. Keep aside a couple of mins until butter and parmesan are melted. Serve and enjoy!
This is the usual way vegetarian ravioli are served in Italy, without any other sauce. Maybe pretty plain for American palates, but if you have a special butter it's the best.

Also try with fresh Fettuccine...

Pongi

[Anneke]

I agree with you 100% Pongi. If you have really good quality ingredients, that method works well for any pasta (and gnocchi as well)..

[Kimmie]

For my Canadian palate, it sounds so perfect, Pongi!

[Pongi]

These are great compliments since Canadian palates are very subtle!
Few years ago I spent my holidays in Eastern Canada (mainly Quebec) and had plenty of wonderful meals!

Pongi

[xxxchef108]

butter is a must use ingerdient in al cooking and baking! Enhances flavours, shine, and colour in all sauces and just an overall richness