Tag Archives: butter

Chive Butter

22 Aug

Earlier this year Nick built me a planter so I could grow some herbs – it was going well until recently when my thyme, chives, parsley and oregano absolutely exploded.

I didn’t know what to do with all of my flavorful greens… I started drying some and putting them in mason jars, cooked with some, and threw some in olive oil (foreshadowing for another post coming soon!). While the thyme, parsley, and oregano dehydrated well, I knew that the chives wouldn’t do too hot just drying. I had to figure out what to do with my pounds and pounds of chives!

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In the main office at work we have a large poster of Paula Deen. Every day for the last few months those blue eyes just pierced my soul… it was like she was trying to communicate with me. And then, finally, it happened. Paula quietly whispered “butter” in my ear, and I knew what I was going to do.

I started by pulling a stick of butter out of the fridge before bed one night, to let it soften (cue major debate on whether or not you’re supposed to refrigerate butter… I do, get over it). Early the next morning, I cut about a handful of chives from the garden, and diced them finely – it turned into between ⅓ cup and ½ cup when chopped.

In a bowl, I combined the butter, the chives, and I added about 1/2 tsp of sea salt. I mixed well with a spoon, put into a tupperware container, and then instantly started putting it on everything! Spreading on toast, caramelizing onions, and our next step is to throw it on steak.

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Easy reading version:
1 stick butter, softened
~½ cup chopped chives
1/2 tsp sea salt

Combine! Put in a nice container and pop in the fridge.

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Roasted Acorn Squash

23 Oct

Alright, this is one that I was really excited about. I’ve made an effort to buy one thing a week at Haymarket that I’ve never used before, and this week it was an acorn squash. I wanted a quick side that wasn’t A) bread, B) rice, or C) so bad for you that I wouldn’t be able to justify drinking heavily with dinner. Well, I got A + B, but I definitely had to rethink beer #3. It’s not super bad for you, but it just tastes so sinful.

What I used:
1 acorn squash
1 Tbsp butter, quartered
2 tbsp brown sugar
Literally the sharpest knife I could find (I’m not kidding)

Firstly, I preheated the oven to about 400.
I started by (attempting) to cut the squash in half (so I had a left and right, not top and bottom). I used (tried) two knives and eventually just called Nick in to do it. I scraped out the seeds and gross stuff that’s on the inside and threw it in the trash.

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Then came the gross stuff. I took the quartered piece of butter and rubbed it all over the flesh (not skin) of the squash. I did the best I could to get it even, but butter is really gross so I gave up pretty quickly. I put the other quarter tbsp of butter in the pocket/well, and then I did the same for the other half. I put a tablespoon of brown sugar in the pocket of both sides, and put in the oven for about 45 minutes (or until I couldn’t stand the smell anymore). I took it out and sliced it (about 1” slices), and served it just like that. The flesh was soft all the way through, but we trashed the skin.

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I did intentionally save ½ for dinner the next night, which was harder to do than I thought. We had to stop ourselves after getting seconds so I’d have enough left over for acorn squash round 2. I think that my first attempt at making acorn squash was a success!