I used to make compound butters all the time when I worked in those fancy hotels. Maitre d’ Butter, Chipotle Butter, Chive Butter, Herb Butter… The things you can mix with butter are pretty endless. But I think of all the one’s I’ve had in the past, this one is the tops!
Everything about it is good. The recipe called for sun-dried tomatoes in oil, but I have some really good fresh sun-dried and used them, instead.
Sun-Dried Tomato Butter
- 1 garlic clove
- 1/4 cup chopped sun-dried tomatoes packed in oil, drained
- 1/2 cup walnuts
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 1 tablespoon chopped flat-leaf parsley
- 1/2 stick unsalted butter
- 1/2 teaspoon fresh lemon juice
Put all ingredients except butter in a food processor and pulse until paste. Blend in butter and lemon juice, then season with salt, as desired.
It rocked on top of pan-fried lamb chops.
Victor made some awesome risotto cakes to go with the chops. He added a bit more rice, cheese, and an egg to last night’s leftover risotto, breaded them with fresh bread crumbs, and then baked them at 375° for about 40 minutes, flipping them half-way through.
Vegetables were green and yellow squash, leeks, and a variety of mushrooms.
My stomach is smiling!