Compound Butter

Lisa at Photosynthesis in Ames turned us on to compound butter on Thanksgiving. She served it with Parker House rolls…seriously, I thought it was the best part of the meal. It turns out all salts AND sugars make great compound butters! Use them on baked goods, steak, veggies, toast, you name it!

These aren’t ours, but don’t they look lovely?

These aren’t ours, but don’t they look lovely?

INGREDIENTS
1 stick of butter
2 tsp of Saltlickers
Parchment or waxed paper if you’re want a log shape
Fresh herbs if you wish

Let the butter soften at room temp then stir in the spice (and herbs). Place the butter on a sheet of parchment or waxed paper, roll into a log, and chill for at least two hours.

Lisa's First Place State Fair Potato Salad

Frenchowa* Potato Salad**
Makes 4-6 servings

¾ pound small white boiling potatoes
¾ pound small red boiling potatoes
½ pound trimmed green beans
½ red onion, sliced
2 tablespoons dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
1 teaspoon Crop Duster
2 teaspoons French Tickler
8 tablespoons lemon olive oil
1/4 cup minced chives
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

Boil potatoes in salted water until just cooked through. Blanch green beans for 3-4
minutes. When potatoes are still warm, but into bite-sized pieces. Toss with the wine,
chicken stock and Crop Duster. Make dressing by whisking together olive oil, vinegar
and mustard. Add to potatoes, beans, and onion. Toss with chives, parsley, and French
Tickler. Serve at room temperature, si’l vous please.

*Collin asked "Is 'Frenchowa' a real thing?" "No."

**Adapted from Ina Garten

Not the real potato salad. Lisa's was much prettier, served in a heart-shaped bowl.

Not the real potato salad. Lisa's was much prettier, served in a heart-shaped bowl.