First of all, I feel like I’ve said this a hundred times, but I’m sorry for not writing for so long. I really enjoy sharing encouragement, ideas and recipes with all of you and it is my goal to do that on a regular basis in a more organized way. I’m working on it! I know I’ve said this before too, but for some reason I am still waffling and don’t feel totally comfy with the name of this blog… I keep thinking it is either too cutesy or lacking in what I want to convey. I am open to suggestions, and I will keep ruminating on that. I am hoping to buy my own domain soon and make the site prettier and easier to navigate. I could give about ten more dreams/fantasies but I’ll stop there for now.
A lot has happened since I last wrote, and the one which will be most noticed here is that my family has eliminated gluten(wheat) from our diet as well as most other grains. We have adopted a not-completely-stickler(is that the technical term?) form of the primal/paleo way of eating. If you talk to purists we are more primal than paleo since we still eat dairy, but I use a lot of paleo resources for recipes as well. In case you have read about these and are wondering, this does not mean I have adopted an evolutionary view of biology. We have chosen this shift in eating for a variety of reasons, mostly to see if it helps with my health and to (hopefully) resolve Isaac’s tummy aches and frequent diarrhea. It has certainly made a huge difference health-wise for me, and since January I have lost 31 pounds with absolutely no hunger or deprivation. Needless to say, I’m thrilled with the results! So, there has been some progress on both of the ongoing journeys I have shared here, namely weight loss and home organization. I will tell more soon.
This recipe is simply fabulous and so fast and easy to make. It is one of the classic French sauces, very versatile as a base for multitudes of variations, and a great technique to know but also a cinch to master. You will look and sound like a fancy chef who knows her French food, and your family and friends will be licking their plates. My recipe here is a slight variation on that from Julia Child’s Mastering the Art of French Cooking and you can find many of the other variations and uses there. If you don’t already have a copy of it, I suggest you put down your [gluten-free] donut and go get one right this instant.
I served this over rockfish because that’s what was in season(read: on sale and affordable). I simply drizzled it with olive oil, sprinkled with salt and pepper, and broiled it until done. You can use this sauce with any fish of your liking- we especially enjoy it with salmon or steelhead- or with vegetables or any other cooked meat that needs a little pick-me-up. It’s a great way to dress up those chicken breasts you got on sale but can’t think of an appetizing way to serve them for the thousandth time.
This can be made ahead and then reheated slightly when you’re ready to serve it, but don’t get it too hot and reheat it gently, beating in a little more liquid or butter if needed. Enjoy!
Classic Buerre Blanc
- 1 1/2 T. white wine vinegar
- 2 T. white wine, dry vermouth or lemon juice
- 1 T. finely minced shallot or green onion
- 1/2 tsp. salt (or less if you are using salted butter)
- dash pepper
- 1 stick cold unsalted butter
- Combine the vinegar, wine, shallots, salt, pepper and 1 tablespoon of butter in a small saucepan.
- Bring to a boil and continue boiling until the liquid has reduced to between 1 and 2 tablespoons, 8 minutes or so.
- Lower the heat to almost the lowest setting.
- Cut the rest of the stick of chilled butter up into about 10 or 12 pieces.
- Add the butter one piece at a time, swirling the pan and stirring gently to incorporate each one.
- When you have added all the butter the sauce should be ivory-colored and slightly thick. Taste for seasoning and serve. Enjoy!