I've always loved baking. In high school I spent weekends making cupcakes and cookies (you know, like a normal 15 year old), and started college dreaming of one day opening my own bakery.
Although I've changed course quite a bit, I still spend a lot of time in the kitchen. In an attempt to become a more knowledgeable home cook I've been working my way through Alice Waters' book The Art of Simple Food. A proponent of farm-to-table cooking long before it was a trend, Alice Waters seeks to create memorable meals by finding quality, seasonal ingredients and cooking or preparing them simply. In the book she not only provides hundreds of recipes - from homemade vinaigrette dressing and apricot jam, to roasted chicken and sautéed brussels sprouts - she also offers tips for keeping a well-stocked pantry and uses each page as an opportunity to teach. It's a wonderful place to start for anyone looking to brush up on their cooking and baking basics, and everyone should just go buy it already, geez.
Since I've recently been gifted an herb garden I was excited to try my hand at making a butter using fresh-cut herbs. The recipe below is based on the one in Alice Waters' book, but has been slightly adapted to suit my own tastes. Enjoy.
rosemary & thyme herb butter
- 1/2 cup (1 stick) of unsalted butter, softened
- 2 tbsp. fresh rosemary and thyme, chopped
- 1 clove of garlic, finely chopped
- salt and pepper, to taste
- squeeze of lemon juice
Melt half of the butter in a saucepan over low heat. Add the herbs, slowly mixing for a couple of minutes until fragrant.
Let the mixture cool in the fridge until or on the counter until room temperature.
Once cooled, add in the rest of the butter, garlic, salt and pepper. Finish off with a squeeze of lemon juice, to enhance the flavors.
Pour into a bowl or small container, cover and refrigerate until ready to use.