Recipe: How to Make Butter

For years I've wanted to familiarize myself the complex, arduous task of making homemade butter. I finally got around to looking up the process only to discover the effort to be neither complex nor arduous. Finding a recipe with enough detail to proceed with confidence was actually more difficult than making the butter itself, and so I will attempt to simplify the instructions here.

What you will need:

• One quart of heavy whipping cream
  
• One large blender
  
• A wooden spoon
  
• One large bowl
  
• Salt (optional)
  

Before delving into the process, a note about the cream: do not buy ultra-homogenized cream. The task of making butter basically involves separating the fat from the milk. Homogenization is a process that does exactly the opposite, so homogenized cream won't separate the way we desire.

At least six hours prior to making the butter, set your quart on the kitchen counter so it can reach room temperature. Don't worry... it won't spoil. Besides, butter is traditionally made from spoiled cream, so it won't matter, anyway.

Pour the cream into your blender, and now... here comes the really hard part, are you ready?... turn the blender on. The speed doesn't really matter. Some people make butter simply by putting cream in a jar and shaking it vigorously. The low setting on the blender should be sufficient, although I used a higher speed.

In the span of about 3 minutes, the cream will form what are called "peaks" which is a fancy way of saying it is thickening... forming whipped cream (surprise, surprise). Different stages of peaks are used by chefs for baking, pastries, and other goodies. We want to take the process a little further. As the mixture stiffens, you may need to pause the blending and stir things up a bit with your spoon. Then, in a moment that you will miss if you blink, the entire mixture collapses into a pale yellow liquid. At this point, you have a puree of butter and buttermilk.

About 20-30 seconds after the collapse, stop blending and pour the mixture into your bowl. We now need to give the fat globules (the butter) time to coagulate... about an hour or so. (You can speed this process by stirring the product in the bowl with a whipping utensil). You will know the coagulation is done when the product does not look fluid anymore. At this point, a bit of agitation with your spoon (in plain talk, that means stirring) will separate the coagulated butter from the buttermilk. Pour out the buttermilk (into a container if you wish to save it) and then repeat... stir and pour.

When it appears you have removed all the buttermilk, you haven't. You will need to rinse the butter with cold water to ensure all the buttermilk is gone. Otherwise, your butter will go rancid in a matter of days. Don't be afraid to apply a generous dose of water.. it won't mix with the butter no matter how hard you try. Stir the mixture up a bit and pour the water out. Repeat until the water remains clear after stirring.

The butter is obviously very soft at this point because it is at room temperature. If you want to salt your butter or add any other flavor, mix the spices in while the butter is still soft. Your final step is to scoop the butter into your desired container... tupperware, wax paper, whatever... and stick it in the fridge.

Recipe: The Best Avocado Sandwich Ever

One of the greatest conveniences brought to our lives by the Internet is free access to just about any recipe on the planet. I mean, if you want to know how to make anything from a chicken curry dish to homemade butter, the recipes are at your fingertips. No more slugging around in libraries and bookstores to waste hours of your life for the privilege of paying $25 for a recipe that may not be exactly to your taste. Now you can spend a half hour reading dozens of recipes and putting them together to make your dish just the way you like.

What's more, if you are so inclined, is the ability to share recipes. I happen to be one of those people so inclined, and so I offer the blueprint to construct a favorite sandwich: the avocado.

You will need:

• A ripe avocado
• A ripe tomato
• Swiss cheese
• Fresh basil
• Virgin olive oil
• Sea salt
• Whole grain bread
  

Now, sandwich construction is not all that difficult, and given a list of ingredients, anyone could complete the task. However, I would offer a few particulars that make this sandwich a mouth-waterer:

First, the bread I use is very specific: the five-grain Italian bread made at Publix bakeries. I've tried several breads, both white and wheat, and none of them complement the other ingredients as well as this one. Second, apply the olive oil directly to the bread and spread it like butter. This direct application to the bread will help mix the flavors in the appropriate order when you bite the sandwich.

The choice of avocado is important, as well. I have found that Hass avocados offer the best combination of flavor and texture. You want one that is malleable when squeezed, but not too soft.

Also, go to your local farmer's market and pick out vine-ripened tomatoes, if possible. The finest quality of this sandwich is the mixture of aromas that hit your nostrils just before you sink your teeth into it, and the scent of a ripe tomato is crucial. Oh, and by the way, "fresh" basil means picking leaves directly from the plant. Using the dried variety is like adding dust to a sandwich.

Thinly-sliced cheese and a touch of sea salt are optional, depending on taste, but you will always find them on my own sandwich.

Bon apetit!

Are Samoas Fattening?

Well, I wouldn't go so far as to call them fattening. I mean, what's the cookie gonna do? It's Samoan.