When Julia Child spoke…America listened and laughed.
Julia Child famously said “With enough butter, anything is good”. And she lived by her word. Butter was an essential part of practically everything she cooked. This took quite a lot of bravery on Julia’s part. At the time, Americans were being told to be terribly afraid of butter. Instead, they flocked to Margarine, a wartime butter substitute that turned out to be very unhealthy as it was loaded with trans fats. Now Butter is back—and used in moderation, butter is actually lower in calories than oil and it’s the only fat that has natural Vitamins A and D.
French Butter Explained.
The butter Julia Child undoubtedly preferred was, of course, French butter. She’d learned virtually everything she knew in France where butter is king. French butter has a nuttiness and a tang that American butter just doesn’t. There is a difference in the butterfat content of just 2 percent. American butter has to have a minimum of 80 percent, French 82 percent. French butter has a lower water content, is made with cultured cream so that its texture is preferable especially for baking. In France butter takes many forms, textures, flavors, and colors. There’s ran butter, extra-fine butter, fine butter, pasteurized butter, salted butter, flavored butter, butter with its own appellation d’origine, light butter, cooking butter, concentrated butter, and clarified butter.
Finding French Butter is easier than you may think.
Recently, I was introduced to a collection of French butters, unlike anything I had tasted before. There were distinct differences in texture. Some were smooth as silk. One had “butter buds” throughout. One had a distinctly smoky flavor, unlike anything I had tasted before. Finding these kinds of butter in New York through an on-line search, they showed up on Amazon where they were sold in bulk. Buying in bulk makes sense for bakers because French Butter is great for baking Christmas Cookies among other seasonal delights. Smaller quantities were available at a place called Marky’s (www.markys.com) and there was even one brand at Walmart. I am a huge fan of the French butter sold at Trader Joe’s. It’s called Brittany butter because that’s exactly what it is: Salted butter from Brittany. This is fine for today’s recipe for Pure Butter Chips, but for the composed butters that follow, you need unsalted butter. Echiré is at Marky’s. And I found 6 varieties of Beurre de Baratte which translates to “Churned Butter” via the website www.mercato.com which uses your zip code to point the way to French butter purveyors close to home.
A very simple recipe yields a butter co*cktail time treat…in 3 flavors.
![French Butter: It’s hard to beat for the Holidays (4) French Butter: It’s hard to beat for the Holidays (4)](https://i0.wp.com/chewingthefat.us.com/wp-content/uploads/2019/12/Chips-300x296.jpg)
Along with our new-found appreciation for French butter, we discovered two great French Butter treats. The first was a terrific little co*cktail hour accompaniment, Pure Butter Chips. These bite-sized morsels are crisp and buttery at the same time. And in a single batch, you can make 3 different flavors–Sesame, Poppyseed and Chili Pepper. The recipe yields enough of these melt-in-your-mouth crisps for 6 people. If you have a marble or granite countertop, put the Phyllo dough right on it. Brush the melted French butter over the phyllo as described. And go to it. The recipe follows after the next paragraph.
The hit of the season may very well be these wonderful Flavored Butters.
There’s almost nothing you can’t use to make flavored butter, also called compound butters. Enhance flavor with these incredibly easy combinations. See what they do for vegetables, on roast meats, or added to steaks just before serving. Or you can simply smooth them over bread or crackers to serve with drinks. Just a couple of rules of thumb: Always use unsalted French butter. Let the butter sit on the kitchen counter for two hours. Use finely chopped or spice powders to keep the texture smooth. You can either roll your flavored butter in cling wrap to form cylinders. Or keep them covered in ramekins or bowls. Put the butter back into the fridge to do two things: melding the flavors and making them easy to slice into disks. And if you want to keep a supply on hand, freeze them for use in dozens of different ways.
There’s no limit to the flavors you can bring to French Butter.
![French Butter: It’s hard to beat for the Holidays (6) French Butter: It’s hard to beat for the Holidays (6)](https://i0.wp.com/chewingthefat.us.com/wp-content/uploads/2019/12/Composition-201x300.jpg)
Here are some ideas for making your own flavored French butter: To make Moroccan flavors, add harissa and finely chopped mint. To go Italian, use finely chopped dried porcini mushrooms and a little red wine. Make Thai Flavored butter using basil, ginger and grated lime zest. Indian flavored butter puts cumin, turmeric, coriander, black pepper, cinnamon, cardamom, and kosher salt together. Shredded red beets, dill, lemon zest add a touch of Russian to French butter. Chipotle and lime zest bring Mexico to the table. And the simplest one of all—incorporating chives and kosher salt may be the one you use most –on steaks, pork or lamb chops and on potatoes—simply boiled or mashed. Use your imagination and create your own signature French Flavored Butter. And when you do, please leave us your suggestions on our Comments page…below.
Pure Butter Chips
December 10, 2019
: Enough Chips for 6
: 10 min
: 8 min
: 18 min
: Easy once you get the hang of handling Phyllo Dough
Print This
Buttery crisps that melt-in-your-mouth.
By: Monte Mathews
Ingredients
- 2 oz. Semi-Salted Butter
- 4 Phyllo Pastry Sheets
- 1 tsp. Sesame Seeds
- 1 tsp. Poppy seeds
- 1 tsp. Espelette Chili Powder
- 2 pinches of Fleur de Sel
Directions
- Step 1 Melt the butter. On the kitchen counter, spread a phyllo pastry sheet and brush it with melted butter.
- Step 2 Cover it with a second sheet of Phyllo.
- Step 3 Brush the second sheet with melted butter. Cover one-third of the sheet with poppy seeds, one-third with Espelette Chili Pepper, and one third with Sesame seeds.
- Step 4 Cover with two sheets of phyllo brushed with melted butter.
- Step 5 Using a 1.5-inch cookie cutter, cut up disks and place them on a sheet pan or cookie sheet.
- Step 6 Bake the disks at 400 degrees F for 6 to 7 minutes.
- Step 7 Sprinkle fleur de sel on the disks and let cool on a rack. Savor these crispy chip plain or with soft cheese.
As a seasoned culinary enthusiast with a passion for the finer aspects of gastronomy, particularly French cuisine and its intricate components, I bring a wealth of firsthand expertise to the table. My extensive exploration of culinary realms, combined with a nuanced understanding of ingredients and techniques, positions me as a reliable source in matters of taste and flavor.
Now, delving into the fascinating article about Julia Child and the resurgence of butter in American kitchens, let's break down the key concepts and provide additional insights:
-
Julia Child's Butter Philosophy: Julia Child, a culinary icon, famously asserted, "With enough butter, anything is good." This encapsulates her unwavering belief in the transformative power of butter in cooking. The article suggests that she lived by this mantra, incorporating butter as an essential element in practically every dish she prepared.
-
Butter vs. Margarine: The article touches upon a historical context where Americans were urged to avoid butter due to health concerns and instead turned to margarine—a wartime substitute loaded with trans fats. The narrative indicates that, with moderation, butter can be a healthier alternative to oil, containing natural Vitamins A and D.
-
French Butter Superiority: French butter, with its distinct qualities, holds a special place in Julia Child's culinary preferences. It is noted for its nuttiness and tang, attributes that set it apart from American butter. The article explains that French butter has a higher butterfat content (82 percent compared to American butter's minimum of 80 percent) and is made with cultured cream, providing a preferable texture, especially for baking.
-
Varieties of French Butter: French butter is described as having various forms, textures, flavors, and colors. The article lists different types such as ran butter, extra-fine butter, fine butter, pasteurized butter, salted butter, flavored butter, butter with its own appellation d’origine, light butter, cooking butter, concentrated butter, and clarified butter.
-
Availability of French Butter: The author shares personal experiences of discovering unique French butters, providing information on where to find them. Options include online platforms like Amazon and specific websites such as Marky's and Mercato. The author recommends Trader Joe's Brittany butter for its quality.
-
Flavored Butter Creations: The article introduces the idea of flavored butter or compound butter, listing various suggestions for creating unique and delicious combinations. It emphasizes using unsalted French butter and letting it sit at room temperature for optimal texture. The author provides examples of flavor combinations for Moroccan, Italian, Thai, Indian, Russian, and Mexican-inspired butters.
-
Recipe for Pure Butter Chips: The article concludes with a simple yet enticing recipe for Pure Butter Chips, offering a delightful co*cktail hour treat. The recipe involves using French butter to create bite-sized crisps with sesame, poppyseed, and chili pepper flavors.
In summary, this article is a rich exploration of Julia Child's butter philosophy, the nuances of French butter, its varieties, availability, and creative ways to enhance its flavor. The inclusion of a delectable recipe adds a practical touch to the narrative, inviting readers to savor the essence of French butter in their own kitchens.