My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, April 13, 2010

Clarified Butter - For Sauteing

What, am I the only person on the planet that keeps Clarified Butter in my refrigerator? Well sometimes I get lazy and don't have any on hand, but most of the time I do. It is so easy.

The simple system: melt the butter and pour the clear yellow liquid off the milky residue.

The professional, long-keeping method: bring the butter to the slow boil in a roomy saucepan and boil until its crackling and bubbling almost cease; pour the clear yellow butter through a tea strainer into a jar, where it will keep for months in the refrigerator or freezer.

Make a batch of this and you will be ready for my Julia Child recipes when I start posting them in a couple of weeks or maybe tomorrow I'll slide one in.

Normally I do a pound of butter at a time, when the butter is on sale. Unsalted, unsalted, did I say that. Anytime I say butter, it is unsalted unless I say different.

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