Back to the basics here in the Bijouxs Kitchen. What is a nicer morning start or tea time treat during this gloomy winter than toast and butter? Let’s try Olive Oil Butter on freshly baked Tea Sandwich Loaf. Basics are Little Jewels in the Kitchen.
BACK TO THE BASICS
The basics always work in the kitchen but a fresh take is also welcome. Olive Oil Butter is a dairy-free alternative to butter, with a light, fresh flavor that’s new. This ‘butter’ is wonderful on toast (more about that later) but let’s make some Olive Oil Butter.
OLIVE OIL BUTTER
A recipe like this one with only 4 ingredients really shines when uses the highest quality ingredients. The flavor of this butter rests on these 4 ingredients.
For the olive oil, I like to use organic and if you can find an Olio Nuevo which is the first harvest of extra-virgin olive oil. You can recognize it by its bright green color, true taste of olives and slightly peppery bite. It can be found in the late fall through early winter months of the year, so you need to act soon to get yours. This product is made by most olive oil producers, I have even snagged some at Trader Joes but the season is ending very soon. The coconut oil should also be selected for its quality. Food grade organic and unflavored works here. Fresh lemon juice and natural sea salt complete the recipe.
The recipe is a breeze. I used a scale to measure the ingedients in grams. My OXO scale has both grams and ounces, very helpful. Mix all together the ingredients and place in a parchment paper lined bowl. Cover and refrigerate until firm. Unmold by lifting the edges of the paper and voila, Olive Oil Butter is ready to enjoy.
TOAST & TEA
Olive Oil Butter is especially wonderful on toast. This thick sliced pullman sandwich loaf was made from my favorite baker’s cookbook “Nancy Silverton’s Sandwich Book”, co-authored by an old LA friend Terri Gelber. The recipe I used is the Tea Sandwich Loaf from the cookbook. It is amazing and made in a stand mixer, not too hard to make. I baked the bread in a traditional pullman loaf pan. To me the best bread baker is Nancy and I was lucky to have taken a bread class from her way back when. I of course still have her recipes and all my notes–cherished. Check out her book and recipe. Coffee please.
BACK TO THE BASICS
These strange days have affected all of us in so many ways. Peace, quiet and safety top my list. Cooking brings a sense of comfort to these no-so-normal days. Given this extra time at home, I have had a chance to work on another cookbook and explore recipes I have been wanting to try for years. I know we are all waiting for the brighter days ahead.
Back to the basics at Bijouxs Little Jewels from the Kitchen.
As always, enjoy. B