Parsley, Sage, Rosemary and Thyme Butter

Posted on: Wednesday, July 12, 2017

In the midst of a busy start to July, Marni and I were fortunate to take a needed respite over at our cousin, Connie’s charming, historic colonial in Essex. After big hugs and catching up over coffee on Connie’s patio, she eagerly motioned us into her lush garden. We walked through the woven-stick entryway and were overcome by an abundance of flourishing vegetables, fruits, herbs, you name it. As Connie weaved through the patches, she clipped and clipped. Next thing we know, we were headed home with an overflowing pile of assorted lettuces, radicchio, ramps, and a medley of herbs.
Driving back to Connecticut, Simon and Garfunkel’s lyrics, ‘Parsley, Sage, Rosemary and Thyme’ filled my mind and mood. When home, I chopped all the fresh herbs and stirred them into some softened butter with a sprinkle of sea salt and black pepper.
I slathered the herb butter in between crusty, warm slices of a French baguette. I placed the rest of the butter in the fridge - on hand to top grilled filets, seared scallops, a simple pasta dish. I’ll be savoring this gorgeous, flavorful butter all summer.
Parsley, Sage, Rosemary and Thyme Butter

1 stick (1/2 c) unsalted butter, softened to room temperature
1/2 c finely chopped mixed fresh herbs (I used parsley, sage, rosemary and thyme)
1 t sea salt
1/2 t black pepper

In a small bowl, stir togeter all ingredients with a rubber spatula until the herbs pop throughout. Cover with plastic wrap (or a Tupperware lid) and chill in the refrigerator until ready to enjoy. The blend can be kept in the fridge for a few weeks, or the freezer for several months.

There are endless possibilities to liven up your butter. Adding honey, and chopped walnuts slathered over morning toast is another variation - can’t wait to experiment more!

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