Butter is like vanilla ice cream. If it’s good to start with, you just jazz it up a bit and it takes on a whole new flavor dimension.
This afternoon I made the house favorite, kalamansi-garlic butter. I always make a big batch because it goes well with just about anything: bread, veggies, meat, fish, and shellfish (that, especially). Tastes pretty darn good, you’ll see.
To make, you need two sticks of softened butter, the zest (finely grated) and juice of two kalamansi, eight cloves of roasted garlic (minced raw is okay), and a tablespoon each of finely chopped chives and parsley. Throw everything into a bowl and mix well. Salt to taste.
And that’s it. No sweat. Just go easy on the stuff, okay? Seriously.
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