Introduction

By now you have probably figured out that I love food. I really do. There is not much better than a slice of warm homemade bread with a touch of honey, or a chocolate chip cookie that oozes dark chocolate when you bite into its crisp, sugary exterior, or a plate full of roasted cauliflower where the little florets, nearly charred, are reminiscent of buttery popcorn.

But really, when it comes down to it, is there anything better than butter? The way it adds creaminess to anything it touches, the simple joy of fresh salted butter on a well-made baguette and it's magical abilities to be transformed into anything from cakes and cookies to the most flaky crusts and puff pastries. Butter has a way of finding its way into nearly all my meals. I have even been tempted to add a teaspoon to my morning coffee after reading that the Ethiopians (who essentially discovered coffee) used to mix butter and coffee. So far I have refrained.

I am not ashamed to discuss the sheer volume of the pale yellow brick of milk fat that our small family of four consumes. And why should I be? Afterall, butter is rich is Vitamins A, D and K. The cholesterol found in butterfat is integral to children's brain and nervous system development. The saturated fats present in butter have strong anti-tumor and anti-cancer properties. And you know what else? You can make it yourself - very easily.

With a few simple ingredients and tools you can have fresh churned (or shaken) butter in minutes. All you need is cream, a pinch of salt and a mixer with a whisk attachment or a jar with a tight fitted lid.

Essentially what you are doing when making butter is whipping the cream to the point where the fat and water separate. What remains is butter and buttermilk. I left my cream sitting out at room temperature for about 6 hours with 1/4 teaspoon fresh lemon juice. This gave the cream a chance to sour which in turn gives the butter a more developed flavor. One pint of the slightly soured cream was poured into a glass jar with a pinch of salt added. And then I shook. Vigorously. In well under 10 minutes, I had homemade butter and nearly a cup of buttermilk that is sitting in the fridge waiting to be turned in to Saturday morning pancakes (with chocolate chips of course).

It is so satisfying to make something at home that is thought to be only available to us through the local supermarket. The best part is that homemade butter is better than any butter you'll find on the shelves. Try it for the experience, for the taste and for your health!

Homemade Butter with Radishes and Pink Salt

• 3 Tbl. Butter (homemade or the best quality you can afford)
• 1 bunch radishes (Breakfast radishes if you can find them)
• 1 baquette
• 1 tsp. Pink salt (or any other high quality sea salt, such as Fleur de Sel)

Slice the baguette and spread with a liberal amount of butter. Add a few slivers of finely sliced radishes and top with a sprinkle of salt. Enjoy.

White Bread

- a perfect landing spot for homemade butter

Ingredients

• 1/2 cup warm water
• 1 1/2 tbl. yeast
• 1 tsp. sugar
• 1 1/2 cups warm whole milk
• 6 tbl. butter, melted and cooled
• 1 1/2 tbl.honey
• 2 large yolks
• 5-6 cups flour
• 1 tbl. salt

Method

In a large bowl, or the bowl of a stand mixer fitted with a dough hook, combine the water, yeast and sugar. Let sit 5 minutes until bubbly and frothy. Add the warm milk, butter and honey to the yeast mixture. Stir until blended. Add the yolks and 3 cups of flour. Stir about 5 minutes. This starts to develop the gluten in the flour giving the finished product the perfect texture. Add 2 cups flour. Mix. If the dough is still sticking to the sides of the bowl, add a bit more flour. Knead for 8 minutes until elastic and smooth, adding more flour if the dough is too sticky. Place dough in a buttered bowl and let rise until doubled. About an hour. Punch down and then divide in two and place each half in a greased loaf pan. Let rise again while pre-heating the oven to 365° F. Just before putting the bread in the oven, apply an even layer of melted butter to the top of the loaves. Bake until golden brown. When you tap the bottom of the loaf it should sound hollow. This takes about an hour.

Immediately remove from the loaf from the pans and then let cool. Slice and smear with butter. Then smile contentedly as you have just savored one of life's simple pleasures.

About Ashley E. Rodriguez

Food became my life while living in Italy. Growing up I was fortunate to have been brought up around a mother who intuitively knew how to cook, and just by being around that, it rubbed off on me. But it was in Italy where I truly began to appreciate the power of good food.

For me food is so much more than following a recipe in order to reach a desired product. As much as I enjoy that tasty product and the process in which it was created, my personal infatuation with food focuses on the aspects that go beyond satisfying a bodily hunger. I am completely and utterly obsessed with food because of its effect on the people who consume it, grow it, produce it, enjoy it, and live for it. Food is culture, it nourishes our bodies, it is passion, it is hard work, and for many it is their livelihood.

My culinary career has been primarily pastry focused. I worked under the Captain of the winning American Coupe du Monde team (the Olympics of bread baking) at the Essential Bread Baking Company in Seattle, WA. From there I went on to Los Angeles where I studied under Sherry Yard (Executive Pastry Chef for Wolfgang Puck's restaurant empire) at Wolfgang Puck's famous Spago restaurant in Beverly Hills. While working with Sherry, I also assisted her with her second book, Desserts By The Yard.

I moved back to Washington State and began my pastry business, fulfilling all sweet needs. You can see my work in numerous publications including Seattle Metropolitan Bride & Groom. Currently I am focusing on training my two young boys to have distinguished palates. You can also find me writing, teaching and creating a television program on the subject of real, good food.

Photographs copyright by Gabriel Rodriguez. Used with permission.