Due to its amazing ratings and multitude of Emmy nods, I know I’m
not alone when I say that I love Bravo’s Top Chef.
I’m beyond enamored with all the drama, insane food and hot
chefs.
Seriously? That Aussie that hosts Top Chef Masters and often
makes appearances on regular old Top Chef. Could he BE any hotter?
Ladies, you know what I’m talking about.
I even know a couple of people who think Tom is hot. I’m not
into bald, but hey, to each their own.
While I find this show amazingly entertaining and downright
mouthwatering, it’s hard for me to find culinary inspiration from the show.
Mostly because they make it look HARD. And I don’t know what
half the stuff they are talking about means.
But a couple of weeks ago when one of the cheftestants made a
compound butter, I felt like I had finally found something I could wrap my
underdeveloped culinary brain around.
It’s aromatic, delicious and freaking easy.
In fact, there is no actual cooking involved.
Compound butter is amazing on a steak, with fish or even on
your bread.
Um… and it looks pretty gosh darn beautiful if you ask me.
You will need…
1 pound butter at room temperature
3 to 4 tablespoons extra virgin olive oil
2 tablespoons fresh chives, chopped
1 tablespoon thyme, chopped
1 tablespoon sage, chopped
1 tablespoon rosemary, chopped
Stand mixer/hand mixer
Parchment paper or plastic wrap
Start by combining the oil and chives in a medium bowl or food
processor. If you are doing it by hand, make sure the chives are very finely
chopped. If using the processor, it can be a rough chop.
Then add the remaining herbs (chopped fine if not in the food
processor) and blend until the herbs have colored the oil.
In your stand mixer using the whisk attachment, or in a large
bowl with a hand mixer, whip the butter until it softens and lightens in color.
About 4 to 5 minutes.
Add in the herb oil and beat the butter for another 2 minutes
until the oil is fully incorporated.
Remove the butter from the bowl and spoon it onto the
parchment paper or plastic wrap.
Roll into a log and chill in the fridge for 2 hours before
serving.
Slice and serve.
Love and Beer Floats
Angela
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