Black Butter Sauce

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            FOOD FUNNY
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Hmm, it seems there's a rivalry heating up. Reader Michelle Steeg
writes, "Just to put the record straight, Cape Town, South Africa
doesn't really have a lot of groaners, but the best place to be is
actually Johannesburg, where it's happening! I live in Johannesburg
and here is my contribution to the food funny."

I'm on a brandy diet. So far it works! I've lost 3 days in one week.

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            TODAY'S RECIPE
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I think it fitting and appropriate that we begin our tribute to Julia
Child with this simple recipe. It is a classic French sauce and gives
testimony to her classical training, yet it is a simple technique
which, once learned, will become a permanent addition to the home
cook's repertoire. Julia was an ardent and vocal lover of butter
("Everything in moderation," she was famous for saying) and
recommended using this sauce on fish and egg dishes. It is also an
elegant, easy, and delicious way to dress up any cooked vegetable.

Black Butter Sauce (Beurre Noir)

All recipes this week are adapted from "Julia's Kitchen Wisdom -
Essential Techniques and Recipes from a Lifetime of Cooking" by Julia
Child, available from Amazon.com at
http://www.amazon.com/exec/obidos/tg/detail/-/0375411518/worldwiderecipes

1/4 lb (110 g) butter
1 Tbs (15 ml) chopped fresh parsley (optional)
1 Tbs (15 ml) chopped capers (optional)

Heat the butter in a skillet over moderate heat until it starts to
bubble. Increase the heat to high and cook, swirling the pan
constantly, until the butter is medium golden brown - Julia describes
it as "a nice walnut brown." ("Black butter" is a misnomer because if
you let the butter get too dark it will be burned and bitter.) Stir in
the optional parsley and/or capers and pour over the food immediately
- letting it rest in the pan will cause it to burn from the residual
heat. Makes about 1/2 cup (125 ml).
Received on Mon Aug 16 02:42:34 2004