From Marcus Samuelsson's cookbook "The Soul of New Cuisine," try using spiced butter in plantain chutney for a delicious and exotic condiment.
- Yield: Makes 1 1/2 cups
Source: The Martha Stewart Show, February Winter 2007
- 1 pound unsalted butter
- 1/2 medium red onion, coarsely chopped
- 1 clove garlic, minced
- 1 piece (3 inches) ginger, peeled and finely chopped
- 1 teaspoon fenugreek seeds
- 1 teaspoon ground cumin
- 1 teaspoon cardamom seeds
- 1 teaspoon dried oregano
- 1/2 teaspoon ground turmeric
- 8 fresh basil leaves
Melt butter in a medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting butter brown, until no more foam appears. Add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil and continue cooking, stirring occasionally, 15 minutes.
Remove from heat and let stand until spices settle. Strain through a fine-mesh sieve before using. Spiced butter may be kept in an airtight container, refrigerated, up to 3 weeks.