"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs
Reply
 
Thread Tools Display Modes
 
Old 09-19-2004, 03:39 PM   #21
Certified Executive Chef
 
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
This is only slightly related. Emeril did an entire show last night and today entitled Butter is Better and has some interesting recipes.

DUCKS GOT PLUCKED BY THE SOONERS
__________________

__________________
norgeskog is offline   Reply With Quote
Old 09-19-2004, 04:19 PM   #22
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
nicoise is a type of olive. taste and texture wise, it is similar to gaetta olives. they are both a little more milder in flavor than kalamatta olives.

the nicoise compound butter basically has nicoise olives, anchovy paste, capers, thyme, garlic, rosemary, lemon, and shallots. the butter is then added to a seafood fume or consomme to make the nage, or you can steam or roast the item with the butter as the flavoring agent.
__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 09-19-2004, 04:23 PM   #23
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Quote:
Originally Posted by ironchef
nicoise is a type of olive. taste and texture wise, it is similar to gaetta olives. they are both a little more milder in flavor than kalamatta olives.

the nicoise compound butter basically has nicoise olives, anchovy paste, capers, thyme, garlic, rosemary, lemon, and shallots. the butter is then added to a seafood fume or consomme to make the nage, or you can steam or roast the item with the butter as the flavoring agent.
Thanks. I'm assuming all that stuff is chopped into oblivion first? My sister and her husband were stationed in Gaeta, Italy for a year with the Navy. Is that where the olives come from?
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 09-19-2004, 04:43 PM   #24
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
not quite sure where Gaeta is in Italy, but this website talks about the olive's background.

http://www.arborfood.com/dining-in/

as for the butter, we chop everything in a food processor, then add to the softened butter in a mixer (similar to a kitchen aid), incorporate it all together, roll into logs, wrap with parchment paper, then freeze.

one tip for making compound butter is to ALWAYS use unsalted butter. it's easier to control in terms of the salt content in a dish, and you get a better "true" butter flavor.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 09-19-2004, 06:42 PM   #25
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Quote:
Originally Posted by ironchef
not quite sure where Gaeta is in Italy, but this website talks about the olive's background.

http://www.arborfood.com/dining-in/

as for the butter, we chop everything in a food processor, then add to the softened butter in a mixer (similar to a kitchen aid), incorporate it all together, roll into logs, wrap with parchment paper, then freeze.

one tip for making compound butter is to ALWAYS use unsalted butter. it's easier to control in terms of the salt content in a dish, and you get a better "true" butter flavor.
Gaeta is near Naples, so that must be right. Of course one must use unsalted butter - for almost everything! T'amks again.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 09-19-2004, 08:42 PM   #26
Senior Cook
 
Join Date: Aug 2004
Location: alvin, tx
Posts: 136
Quote:
Originally Posted by PolishedTopaz
Andy.....

I responded to your PT a few days ago.....did you pick it up yet?
yes, i did...thanx. i've been out of town since thursday.
__________________

__________________
"the smokier you drink the player you get..."
cafeandy is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
What is your favorite of all favorite foods? oldcoot Today's Menu 19 01-06-2005 12:42 PM
Foray into compound butters PolishedTopaz Eggs, Cheese & Dairy 14 11-04-2004 06:47 PM
What's Your Favorite Nostalgic Recipe/Foods You Grew Up With mish Today's Menu 29 10-08-2004 10:38 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:43 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.