shallots, roughly chopped.
Sarah Grueneberg, Chef/Owner, Monteverde.“We have one dish that has been on the menu since before we even opened called.
We make butter with prosciutto and spread it on a seeded rye toast and then top with radishes and.While we serve this year-round, it’s even brighter in the spring with fresh radishes.I also like to shave them into any salad or dip them whole in our prosciutto butter.”.
Kenny Gilbert, Chef/Owner, Gilbert’s Southern Kitchen & Bar, Gilbert’s Hot Chicken, Fish & Shrimp, Gilbert’s Underground Kitchen, and Gilbert’s Social.“I love to use them.
to accent many dishes.
I love them butter poached and served with.My strong preference is for steel-cut oats, which have.
a fortifying, chewy texture.that I’ll choose any day over the mush of rolled or quick-cooking instant oats.
But whatever kind of oats you use, toasting them before adding any cooking liquid amplifies their comforting aroma and nutty, sweet flavor.And since it only adds an extra couple of minutes to the process, I consider this step to be mandatory.. Just melt a little pat of butter in a saucepan over medium heat, and once the foam settles down, add your oats.