Earthly Eating

Home cooks are catching on to what chefs have long known: When it comes to butter, quality trumps quantity. Store shelves are overflowing with artisan imported butter with a bit more fat, which can make a big difference in how foods taste. An you may use less butter, than a recipe calls for.

Your toast may be sweeter, pastries flakier and sauces richer. The butter tend to be creamier, with a rich aroma and flavor. Choose salted, unsalted or semi-salted; super-premium brands use the expensive French fleur de sol. Look for the words creamier, and European style, or try Plugrá, Kerrygold Irish, Lurpak Danish or French butters from Isigny, Echiré or Celles. Be prepared to pay: A pound of premium can go for as much as $12. Can’t find the spreads in your store? Hit the internet or a gourmet grocer.

Here are some online sources to help get your started on your quest for better butter.

• Echire: According to body searches undertaken newly, it would seem that one live in these places in the Neolithic, at the age of some polished stone. What is the people déjâ found with the qualities of this privileged place? The Roman called it SCAURIACUM, then ESCAURIACUS and it is in the Middle Ages that they find ESCHIRE (1218) in texts for the first time. Any time long they raised cows in this corner of France. The milk which they give made that the butter had a taste which the others did not have, subtle, fine, delicate, of an unique elegance of taste.

• Lurpak: The idea of setting up a country of origin mark for Danish butter emerged in 1888 as it became increasingly apparent that exporters were illegally passing off foreign butter as Danish butter. This, and the fact that the consistency and quality of butter from Danish co-operative dairies was improving greatly, gave rise to a demand for a joint national quality brand.

• Isigny Sur Mere: Located at the mouth of the bay des Veys, the confluence of the Aure and of the Vire, Isigny sur mer, chief canton town of the dynamic department of Calvados, is within equal distance of the two large regional cities which are Caen and Cherbourg. Connected by motorway and express railway, Paris is only three hours drive away. Recognized internationally for the quality of its gastronomical products, its privileged geographical position at the heart of the D-Day beaches, allows the visitor to combine tourism and gourmet pleasure.

• Kerrygold: The Kerrygold brand today can be found on supermarket shelves in over 60 countries worldwide, from China to Chile, Sweden to South Africa, Australia to the USA, as well as in markets closer to home such as Greece, Belgium and Spain. Kerrygold has become Ireland’s only truly internationally known food brand.

• Kellers Creamery (Plugra): Plugrá, (pronounced PLOO GRA), is a European style butter lower in moisture and higher in butterfat than conventional butters. Plugrá butter imparts a richer taste and smoother texture to foods and is long preferred by leading chefs, bakers, confectioners and anyone who appreciates fine food. (Source: RD 2007)
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Earthly Eating Recipe

Caesar Burgers
Serves: 4

Toss lettuce with 2 tbs. of the dressing and the remaining 1 tbs. Parmesan cheese. Spoon evenly onto bottom halves of buns; top with patties and remaining 4 tbs. dressing. Cover with tops of buns.

Happy Eating!