A dish with culture

Computer problems are plaguing me -- apologies for the fact that it's making me more taciturn. I had a lovely big long post about this weekend's many antipasto preparations all written and it was lost in the abyss; similarly a "tale of two lunches," a bunch of nice photos, and adventures with Japanese curry roux. Alas. We're working on it, though.

Tonight's dinner will be pan-grilled halloumi (a Cypriot cheese) with onion, tomato, and mint compote, accompanied by brown rice with cardamom and cultured butter.

I read about cultured butter a while ago and was intrigued but skeptical. It's sort of like yogurt butter -- butter where the cream is inoculated with the kind of cultures in yogurt or creme fraiche and allowed to mature before churning -- and it's definitely more expensive than ordinary butter. People like Corby Kummer like it a lot. But I'd tried some other fancy butters before and found them good but not mind-blowing. Well, damn if this stuff isn't as wonderful as it's cracked up to be. It's so good I would like to stand there and eat it by the fingerful. Interestingly, also, it claims to be unsalted and utterly fails to taste that way. So good.

Posted by redfox at May 25, 2004 07:48 PM (dinner reports)

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