Butter Bits
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Transcript of Butter Bits
P lanning a picnic for a
loved one can be the
most romantic time
ever spent together.
Sitting back on a beautiful day to enjoy the
weather, scenery, and each other's compa-
ny is priceless. By following some of the tips
below, you can ensure they will enjoy the
time immensely and you will be happy to
spend the time alone. Also, below are some
ideas on what to bring for food, refresh-
ments, and general supplies for the exciting
excursion.
The most important part of the day is
the food. You want to make sure that there
is plenty to eat and an assortment of fla-
vors. Bring items that will not spoil easy and
also are not messy. Sandwiches are a safe idea
and are generally well liked by all. Cold chicken
or beef is a good idea. Stay away from sandwich-
es that are best hot like shredded beef or
messier sandwiches like chicken salad. Fruit is a
great side dish idea and will stay fresh and is easy
to store. Apples, grapes, oranges, etc are an ex-
cellent idea to complete the scene. Chips, crack-
ers, or pate are a good idea for a side dish. Try
to stray from mayonnaise salads and things similar
because they spoil quite easy.
Refreshments are the next step to complete the
picnic. You want to bring water above all. This can be
enjoyed by anyone, help clean out a cut, and prevent
dehydration. Bringing soda, sparkling water, cham-
pagne, etc is essential. Whatever the occasion, make
the drink match. Make sure to bring plenty of cups,
silverware, and especially napkins.
BREAD & BUTTER
EPICUREAN
Volume 1 Issue 2 June 2012
Butter Bits
Picnic Romance
Turkey Caprese Sandwich
Ingredients
Ciabatta roll, split
Olive oil
1 thin turkey cutlet
Coarse salt and ground pepper
Mozzarella, thickly sliced
Tomato, sliced
Fresh basil leaves
Directions Heat a grill or grill pan to medium-high. Brush split roll with oil and toast on grill. Season turkey with
salt and pepper, brush with oil, and grill until cooked through. Layer mozzarella, tomato, and turkey
on bottom half of roll; add basil. Sandwich with top half of roll.
H aving an epicurean pic-
nic doesn't mean you
have to abandon simplicity.
Good bread is a must. Try a
hearty artesian loaf.
Bring a bottle of high-quality
olive oil for breads and sal-
ads.
Spread the bread with Dijon
mustard, pesto or tapenade.
Instead of standard cold cuts,
bring grilled Portobello mush
rooms, prosciutto crudo,
smoked salmon and roast turkey
breast.
Top your sandwiches with
Brie, salty Gruyere or tangy
goat cheese. Skip iceberg
lettuce in favor of spinach,
watercress or arugula.
For color, flavor and ease of
preparation, it's hard to beat
fruit.
If you're grilling, remember
that fruits such as pears and
nectarines grill well, and
they're wonderful com-
plements to poultry,
salad or ice cream. Cut
the fruit in half, brush or
mist it with a little grape-
seed oil and put it on the
grill just long enough for
dark brown grill marks
to appear.
Salads are wonderful
ways to combine sum-
mer flavors. Consider a
classic, simple Caprese
salad -- sliced tomatoes,
fresh mozzarella, olive
oil and leaves of fresh
basil.
If You Didn’t Know
Red and White Wine Glasses
The Epicurean Spicy Shrimp and Chorizo Kebabs
2 large garlic cloves, thickly sliced
2 teaspoons sea salt
2 teaspoons caraway seeds
2 tablespoons pure chile powder, such as ancho
1/4 cup extra-virgin olive oil
2 pounds large shrimp, shelled and deveined
8 small chorizo (about 1/2 pound total), sliced 1/2 inch thick 1.On a cutting board, using the flat side of a chef's knife, mash the garlic and
salt to a coarse paste. Add the caraway seeds and finely chop them. Transfer
to a large bowl and stir in the chile powder and olive oil. Add the shrimp
and toss to coat. 2.Meanwhile, bring a small saucepan of water to a boil. Add the chorizo and
cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.
3.Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at
both ends. Push it to the end of the skewer and repeat with 2 more shrimp and chorizo slices. Using more
skewers, repeat with the remaining shrimp and chorizo. 4.Grill the kebabs over a hot fire, turning once or twice, until charred and the shrimp are cooked through,
about 5 minutes. Serve immediately
Butter Bits page 2
Great cooking is the
source of true happiness.
Escoffier
“A small garden, figs, a
little cheese, and, along
with this, three or four
good friends – such was
luxury to Epicurus.”
~ Friedrich Nietzsche
Entertaining 101
Good bread is
the most funda-
mentally satisfy-
ing of all foods;
good bread with
fresh butter, the
greatest of
feasts!”
~ James Beard
Stemware for red wine
Red wine glasses have rounder, wider bowls to give the wine a chance to breathe
Bordeaux wine glass:
Tall with a wide bowl. It's designed for full bodied red wines such as like Cabernet and Merlot.
Burgundy wine glass: Larger than the Bordeaux glass. Its larger bowl is designed to accumulate aromas of more delicate
red wines such as Pinot Noir. Red Wine Glasses
Stemware for white wine White wine glasses are generally narrower than red wine glasses and have somewhat straight or
tulip-shaped sides. The narrowness and reduced surface area of white wine glasses help keep the
wine chilled.
TTTender, creamy scrambled eggs are perfect for breakfast or brunch, but you can also add flavorings for a more unusual snack or supper dish.
Back To Basics Scrambling Eggs
Wines & Spirits Summer Cocktail Mojito
Butter Bits Page 3
Best Wines $10.00 and Under
Epicurean
Adjective: fond of or
adapted to luxury or
indulgence in sensual
pleasures; having
luxurious tastes or
habits, especially in
eating and drinking.
Scrambled Eggs
2 tablespoons (1 ounce) fresh lime juice
2 heaping teaspoons superfine sugar
1 cup crushed ice
12 fresh mint leaves, plus 5 small sprigs for garnish
¼ cup (2 ounces) white rum
2 tablespoons (1 ounce) club soda
print a shopping list for this recipe
In 10-ounce glass (such as Collins or highball), stir together lime juice and sugar until sugar
dissolves. Add ¼ cup crushed ice. Rub mint leaves over rim of glass, then tear leaves in half and
add to glass. Gently stir for 15 seconds, then add rum, remaining crushed ice, and club soda.
Gently stir for 5 seconds, then tuck mint sprigs into top of glass and insert tall straw.
This refreshing Cuban cocktail relies on a balance of mint, lime, rum, sugar, and club soda
Chateau Ste. Michelle Columbia Valley Riesling (WA) $9
As one of America's most popular Rieslings in the value-wine market, this off-dry Riesling brings plenty of sweet peach and lemon-lime nuances to the glass. A favorite for taming the hot spice of Thai or other hot Asian fare, this well-priced Riesling is equally refreshing on its own.
Rancho Zabaco Dancing Bull Zinfandel (CA) $9
This sparkling wine is a blend of three of Spain's white grapes: Macabeo, Xarel-lo and Parellada - which all combine to make a noticeably balanced wine with crisp flavors and a smooth finish. Consider this brut for a variety of food options, from the fancy and formal to the informal summer gathering - it offers a ton of pairing versatility at a price that offers considerable value.
Freixenet Sparkling Cordon Negro Brut (Spain) $10
1. Put the eggs in a bowl and
add a little salt and pepper. Beat
the eggs with a fork until they
are well blended. Melt butter in
a frying pan over moderately
low heat (it should cover the
bottom of the pan generously).
2 Cook, scraping up and turning the eggs over, for 3-5 minutes or until they are softly set and still moist. The eggs will continue to cook after being removed from the heat, so undertook them slightly even if you prefer a firmer end result.
Made for today, this friendly Zin is ready to rock with its cherry, raspberry and blackberry components, a dash of pepper and medium-bodied style.
Ideas for scrambled eggs: Add chopped fresh herbs (chives, tarragon) to the eggs. Cook diced vegetables (onions, mush-rooms, peppers) or ham in butter be-fore adding the eggs. Stir in a little grated cheese or bits of full-fat soft cheese just before the eggs are ready. Fold peeled cooked shrimp into scrambled eggs.
Phone: 832.881.1225
E-mail: [email protected]
Bread & Butter Epicurean is a social and
corporate foodservice company special-
izing in small parties (breakfast, cock-
tail. dinner and luncheon) and intimate
affairs (romantic breakfasts and dinners
planning, preparation, décor and enter-
tainment.
Bread & Butter Epicurean Knowledge of foods...Pleasures in din-
ing
Contact: Chef Gary B. Wilkins
Phone: 832.881.1225
Let’s Socialize: follow us on Facebook
Bread Butter Epicurean Get recipes and Updates on our Blog
Bits of Butter
http://bits ofbutter.blogspot.com
Shrimp Étouffée
2 pounds shrimp raw, peeled and
devined
1/4 cup vegetable oil
1/4 cup flour
1/2 large yellow onion, chopped
1 bell pepper, chopped
1 large celery stalk, chopped
4 garlic cloves, chopped
1 pint shrimp or fish stock
1 Tbsp Cajun seasoning
1/2 teaspoon celery seed
1 Tbsp sweet paprika
Salt
3 green onions, chopped
Tabasco) to taste
The Creole Sampler
small parties-intimate affairs
Epicurean Avenue
Rice Epicurean
Randalls’ Stores
Spec’s Liquors
Bed Bath and Beyond
Jaxs Grill
Heat the vegetable oil in a heavy pot over medium
heat for 1-2 minutes. Stir in the flour well, making
sure there no clumps. Let this cook, stirring often,
until it turns a pretty brown; this should take about 10
minutes or so.Add the celery, green pepper, jalapeno
and onion, mix well and cook this over medium heat
for 4 minutes, stirring occasionally. Add the garlic
and cook another 2 minutes. Slowly add the hot
shrimp stock, stirring constantly so it incorporates. .
Add enough stock to make a sauce about the thick-
ness of syrup, about 1 pint. Add the Creole seasoning,
celery seed and paprika and mix well. Add salt to
taste, then mix in the shrimp. Cover the pot, turn heat
low cook for 10 minutes. Add the green onions and
hot sauce to taste. Serve over white rice with a cold
beer or lemonade