Cooking Instructor, Food Blogger, Cookbook Author, and Personal Chef, bringing the traditional and authentic taste of regional Italian, Spanish, Portuguese, French, Tunisian, and Moroccan cuisine to your table.
My menus are created exclusively to satisfy your personal preferences. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP
2 tablespoons fresh thyme, minced 1 small chili pepper, remove seeds
and finely minced Pinch kosher salt Freshly ground black pepper
2 cups heavy cream in a food processor. Put the lid on, and process. The cream will go through various stages, from
soft to silky whipped cream, and later it will become a firmer cream. At the
last stage, the butter is yellow and has separated itself from the milk which
is now, buttermilk. The process is working.
the butter from buttermilk. You can reserve the buttermilk for other uses in
frig. While the butter is draining, mince the shallot, thyme, and chili pepper.
the butter has drained, transfer it to a bowl, add your chopped ingredients, a pinch
of salt and pepper and mix everything up. Transfer the butter mixture to wax
paper and roll to form a log.Wrap tight,
on each end, label it if you are going to freeze it.
Thyme Shallot Flavored Butter
is an endless list of ingredients that can be used to make savory and sweet
butters. Once you have the process down, the rest is easy.You can create many flavored butters for breads,
seafood, steak, and many other dishes.