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Veg Cooking for Everyone--More Flavored Butters

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Olive-Rosemary Butter

Saffron Butter

Spicy Moroccan Butter

 

 

* Exported from MasterCook *

 

Olive-Rosemary Butter

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 pound butter -- room temperature

1/2 cup finely chopped Nicoise olives

1 tablespoon minced rosemary

1 teaspoon minced thyme

1/2 teaspoon grated lemon zest

1 pinch salt

 

Combine all ingredients together with a wooden paddle or spoon. Transfer to a

crock or set on a sheet of wax paper, roll into a cylinder, and freeze until

firm. Once frozen, the flavored butter can be sliced into thin disks and

floated on soups or used in a number of other recipes that follow.

 

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 1/2 cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 814 Calories; 92g Fat (99.5% calories

from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 249mg Cholesterol;

1071mg Sodium. Exchanges: 18 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Saffron Butter

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pinches saffron threads -- pulverized

1/4 pound butter -- room temperature

1 large shallot -- finely diced

2 teaspoons finely chopped marjoram or basil

1 tablespoon finely chopped parsley

1/2 teaspoon grated orange or lemon zest

1 pinch cayenne

salt & freshly ground pepper

 

Cover the saffron with 2 teaspoons of hot water and let steep until the color

emerges after a few minutes. Work it into the butter with the remaining

ingredients.

 

Combine all ingredients together with a wooden paddle or spoon. Transfer to a

crock or set on a sheet of wax paper, roll into a cylinder, and freeze until

firm. Once frozen, the flavored butter can be sliced into thin disks and

floated on soups or used in a number of other recipes that follow.

 

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 1/2 cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 822 Calories; 92g Fat (98.5% calories

from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 249mg Cholesterol;

939mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 18 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Spicy Moroccan Butter

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 bunch scallions -- white parts only

2 cloves garlic -- coarsely chopped

1 tablespoon sweet paprika

2 teaspoons ground cumin

1/2 teaspoon ground coriander

cayenne pepper -- to taste

2 tablespoons chopped parsley

2 tablespoons chopped cilantro

1 teaspoon chopped mint

salt

1/4 pound butter -- room temperature

juice of 1 lime

 

Pound the scallions, garlic, ground spices, herbs, and 1/8 tsp. salt in a mortar

to form a slightly rough paste (or puree in a small food processor). Stir this

paste into the butter with the lime juice.

 

Combine all ingredients together with a wooden paddle or spoon. Transfer to a

crock or set on a sheet of wax paper, roll into a cylinder, and freeze until

firm. Once frozen, the flavored butter can be sliced into thin disks and

floated on soups or used in a number of other recipes that follow.

 

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 1/2 cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 846 Calories; 93g Fat (96.4% calories

from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 249mg Cholesterol;

952mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 18 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

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