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What’s your favorite way to use butter?
There are so many different ways, which is what makes it such a great ingredient. I use it most in pasta and risotto, and of course for the pan-frying the perfect steak. I think butter is also a great way to finish off sauces. There really are infinite possibilities with such a versatile ingredient.
Last week, we had the privilege of hanging out and cooking with the amazing Silvia Baldini. There’s not much Silvia doesn’t do – a former high-powered art director in NYC, she’s now a local chef, entrepreneur, super mom and all-around #girlboss.
Did I mention she won Chopped with “the best dessert on this show ever”? Needless to say, we were thrilled she agreed to be featured in the second installment of our Chef Series!
What’s your favorite way to use butter?
OMG, there are so many ways! Definitely brown butter is a favorite. High quality, plain butter with salt and radishes – simple and perfect, especially when the butter is good. Butter is also wonderful for finishing sauces - it gives a smooth, velvety flavor.
How does making your own butter encourage creativity in the kitchen?
Compound butter is a quick way to elevate your recipes and add incredible flavor and texture. It’s a great way of cooking because it’s what I like to call “intuitive cooking” - very fresh, quick and impactful!
Silvia whipped up the most delicious eggs – poached with brown butter and crispy sage.
Though simple, her dish used high quality ingredients and was executed perfectly, which is basically Silvia’s cooking style in a nutshell. So simple, so delicious.
The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
Luke is the executive chef of Elm Restaurant, one of my favorites restaurants in Fairfield County. If I’m craving delicious, seasonal food, it's my go-to spot.
Luke was one of our early adopters. As a chef, Luke really gets it. He is mindful about ingredients, embraces seasonal change and fosters his connection with local purveyors.
“I love incorporating old world techniques into new dishes and when you use the Churncraft you really get to sense that connection,” says Venner.
How does making your own butter encourage creativity in the kitchen?
It forces you think about butter from a new perspective- what kind of cream should I use, where does it come from? What can we do with the buttermilk byproduct?
What is your favorite compound butter you’ve ever tried?
One time we rendered dry aged beef fat and emulsified it back into a cultured butter that we made with the Churncraft. The taste was incredible.
After churning up some fresh butter, Luke made an amazing compound butter - parsley, onion and mustard. The caramelized onions combined with a healthy dash of mustard has a perfect balance of sweet and umami. If you want to try this delicious butter yourself, head over to Elm Restaurant and order their strip steak!
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