Wednesday, November 18, 2015

Cafe 'Chez Pierre' Butter

I wrote about Cafe de Paris butter a few years ago, but I did not post any recipe for it.  I just mentioned it in passing.  When my son was home in September, he mentioned that he had eaten a steak with the butter on his last trip to Paris.  That got me digging out my class notes to find the recipe.

For Thanksgiving I am serving green beans with the butter.  I have adapted a recipe that we used in culinary class.  I have also renamed it in honor of the picture I have hanging in my dining room.

I purchased this print many, many years ago at an antique fair I went to on a trip to Stratford, Ontario. The recipe for the butter follows:

10 ounces unsalted butter (2 1/2 sticks) room temperature

1/4 ounce finely chopped garlic (about 4 cloves)
1/2 ounce finely chopped shallot (1/2 of a small)
1 tsp chopped capers, drained
1 1/8 tsp chopped fresh parsley
1 tsp anchovy paste
1/4 tsp Dijon mustard

2 T dry mustard
1 1/2 tsp tarragon
3/4 tsp sweet paprika
3/4 tsp fresh sage
3/4 tsp fresh thyme
3/4 tsp fresh rosemary
1/2 tsp ground fennel
3/8 tsp sweet curry powder

1 1/2 T vegetable or corn oil
1 T brandy
1 T Madeira
2 tsp vodka
1 1/2 tsp lemon juice
1 1/8 tsp Worcestershire sauce
3/4 tsp Kitchen Bouquet

Mix all ingredients together thoroughly, making sure butter is fully incorporated.  Split into two portions and place each on parchment or wax paper.  Roll into log shape with parchment.  Twist ends to deal.  Wrap in aluminum foil and freeze up to one month.

Alternatively, portion out into 1 1/2 T servings using a small scoop.  Freeze on parchment and then wrap each portion with plastic wrap and seal in plastics bags.  Remove to use individual portions on vegetables or grilled steak.


Green beans with 'Cafe de Paris' butter.

9 comments:

  1. OK-I LOVE butter. When I read in diet places to use a teaspoon a day, I laugh out loud. I will mark this recipe down and I bet one could place it in little cupcake holders when one serves. Those beans look delicious

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    1. My kids particularly like my orange marmalade butter. On my to-do list for Thanksgiving.

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  2. Unfamiliar with Café de Paris butter. Sounds as though it would taste delicious. Orange marmalade butter? Don't know that one either. I will certainly copy this recipe.

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    1. Rereading, what do you mean by Kitchen Bouquet? Bouquet Garni perhaps?

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    2. Kitchen Bouquet is a seasoning and browning sauce with caramel and spices. You can also use Maggi sauce which is soy-based. I don't know if either are available in Canada. They do have them on amazon.com Also, you can use your Colman's dry mustard, but I just put down mustard since not everyone has Colman's on hand.

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    3. We can certainly get Maggi's - I googled about this sauce/butter. Interesting history. There was a recipe from 1943 which had tomato in it!!

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    4. My recipe from class called for pernod. Since I don't keep that in the house I substituted vodka and added fennel. Lots of variations.

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  3. That sounds so incredibly yummy. My mouth is watering. Is it weird that I want to lick one of those butter scoops as if it's ice cream? Haha.

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    1. Well, I scooped it since it is easier to use if you are not using an entire log of butter. And I used a small ice cream scoop, lol.

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