Better Than Butter
Home cooks are often looking for clever short cuts to a greattasting gourmet meal. Compound or finishing butters made by Butter Cuisine are an easy, versatile and delicious option. Wellknown in classic French cuisine (beurre composé) and well-utilized by French-trained chef Brian Halloran during his stints at Locke-Ober Café and the Clarke Cooke House, the compound butters are made up of softened butter (grass-fed) or organic coconut butter with added herbs, spices or other flavorings.
Simple yet complex. Halloran and co-owner/wife Lori are marketing seven basic flavors: garlic-herb, Gorgonzola, lemoncaper, Mediterranean, cinnamon, Thai-style coconut butter and chili lime coconut butter. They will add seasonal flavors, such as butters mixed with berries, apples or wild mushrooms, as inspiration strikes.
But why butter, in a still low-fat-focused world?
“As Julia [Child] said, ‘Everything in moderation,’” notes Brian, with a big smile. “Plus, any kind of fat pushes up the flavor.” Thus, these compound butters are used sparingly: atop a grilled steak or tuna; on mashed potatoes, grilled veggies, roasted littlenecks; on grilled bread or just toast. “I’ve formulated them to be bolder, so you only need a little bit,” stresses Halloran.
Available at the Aquidneck, Hope & Main (Warren) and Pawtucket farmers markets; in specialty markets in Newport, Jamestown and Providence; and in Dave’s Marketplace locations around the state. Upcoming tastings are posted on Instagram @ButterCuisine. 401.935.7672; ButterCuisine.com