CHEF JOHN'S NASTURTIUM BUTTER
If the thought of making a flavored butter with flowers from the backyard sounds kind of crazy, think again. Nasturtium petals have an interesting, but very subtle radish flavor that works perfectly in this colorful compound butter.
Provided by Chef John
Categories Compound Butters
Time 45m
Yield 8
Number Of Ingredients 3
Steps:
- Smash flower petals with a pinch of salt in a mortar and pestle until a paste forms.n
- Stir butter and smashed petals together in a bowl until well-combined.n
- Place butter in the center of a piece of plastic wrap, wrap the butter, roll into a small log shape, and refrigerate until firm, at least 30 minutes.n
- To serve, slice off a pat of nasturtium butter and let in slowly melt over grilled fish, chicken, or vegetables.n
Nutrition Facts : Calories 53.3 calories, Carbohydrate 0.5 g, Cholesterol 15.3 mg, Fat 5.8 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 3.6 g, Sodium 20.2 mg, Sugar 0.1 g
NASTURTIUM BUTTER
Chef David Kinch's blended nasturtium butter adds richness and flavor to his Nasturtium Risotto.
Provided by Martha Stewart
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Place flowers, bouillon, and butter in the jar of a blender; blend until smooth. Add lemon juice and season with salt and pepper; blend until smooth. Strain through a fine-mesh sieve; discard solids.
NASTURTIUM BUTTER
Make and share this Nasturtium Butter recipe from Food.com.
Provided by dicentra
Categories Summer
Time 5m
Yield 1 pound
Number Of Ingredients 3
Steps:
- In a food processor or blender add the butter, nasturtiums and lemon juice and process until completely mixed.
- Use on seafood or vegetables. You can also add minced garlic to this if you wish for a variation.
Nutrition Facts : Calories 3266.9, Fat 368.2, SaturatedFat 233.2, Cholesterol 976.1, Sodium 2615.5, Carbohydrate 4.3, Fiber 0.2, Sugar 1.4, Protein 4
CHEF JOHN'S BUTTERMILK BISCUITS
Recipe by: Chef John "This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots."
Provided by MelRose
Categories High In...
Time 35m
Yield 6 biscuits, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk flour, baking powder, salt, and baking soda together in a large bowl.
- Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
- Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
- Turn dough onto a floured work surface, pat together into a rectangle.
- Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
- Roll dough on a floured surface to about 1/2 inch thick.
- Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
- Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
- Brush the tops of biscuits with 2 tablespoons buttermilk.
- Bake in the preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 285.5, Fat 14.2, SaturatedFat 8.8, Cholesterol 37, Sodium 601.1, Carbohydrate 33.9, Fiber 1.1, Sugar 1.8, Protein 5.6
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