Hot Potato and Frisee Salad
To make clarified butter, melt 1/2 pound (2 sticks) of unsalted butter in a saucepan over low heat. Skim off any foam, then strain into a bowl through two layers of cheesecloth. Discard any watery residue at the bottom of the pan. Clarified butter can be stored in the refrigerator for 1 month or in the freezer for up to 6 months.