beurre d’isigny sainte-mÃ¨re
I recently bought a tub of fancy French butter from the local high-falutin’ shop. It was on sale for three dollars, so I picked it up (kind of a bargain for fancy butter, and I couldn’t resist the cute wooden basket in which it was packaged). I hadn’t realized that butter can have its own AOC, but apparently it can in France. I took it home, intending to have a little schmear on a slice of sourdough. I ended up eating several schmears, and even tasting it plain. It’s that good. Naturally, the butter disappeared pretty quickly, as I used it on bread as well as in every meal I cooked until it was gone. There’s nothing quite so heavenly as spinach, chicken, anything at all cooked in really good butter.
While shopping at Berkeley Bowl one day, I happened upon some pinot noir and cabernet grapes. These grapes are smaller, darker, and much more intensely flavored than ordinary table grapes. They also have seeds, which you may not mind eating as they have a slightly acidic taste that complements the natural sweetness of the fruit. Wine grapes have tremendous culinary potential. You could stuff a chicken with grapes and garlic cloves for a roast. You could use them with lamb in a tagine. You could dry them outdoors or in the oven for some really flavorful homemade raisins. Or you could just snack on them along with some almonds.
where to get it: If you live near an area featuring vineyards, you can look for wine grapes at the local farmer’s market or perhaps at the vintner’s.
broccoli with butter and grapes
This is more of a non-recipe, as it’s so easy to prepare. The butter and grapes really make the dish (and the garlic doesn’t hurt). You could substitute spinach, asparagus, or even artichoke hearts for the broccoli. Remember, the grapes do have seeds. You can discard them while eating or just eat them along with the fruit.
1-2 heads fresh broccoli or broccolini, chopped into longish florets
very good butter, copious amounts
wine grapes or ordinary grapes
1 clove garlic
salt and pepper to taste
- Steam the broccoli until it’s nearly ready. It should almost turn bright green, but not quite.
- Melt the butter in a heavy skillet on a medium to low flame. Toss the broccoli in the butter, allowing it to cook a little and absorb the butter.
- Throw in as many grapes as you like.
- Press the garlic clove over the broccoli and stir. Cook to slightly soften the grapes and mellow the garlic, about a minute or two.
- Season to taste with salt and pepper and serve right away.