Cilantro Truffle Butter w/Garlic Rosemary Bread

I made this spread for the Cooking Demo at Williams-Sonoma, July 10th (following a trip to the Farmer’s Market) in Los Gatos.

I came up with this recipe about a month ago, froze the mixture and then served it, just yesterday (along with artisan pretzels) for my “French Laundry, Michelin-style Brunch” see image.

Cilantro Truffle Butter w/Garlic Rosemary Bread

Ingredients:

  • 1 bunch Cilantro
  • 1 stick (1/4 cup) Butter (for raw vegan version: use coconut oil)
  • White Truffle Oil (optional)
  • Garlic Rosemary Bread (or pretzels, or soup, or porridge, or use for sauteing)

Directions:

  1. Blend cilantro and butter well (see images, below).
  2. Use as spread, dip or for sautéing.
  3. Freeze for later use. (This freezes really really well.)

Other dishes I made that day at Williams-Sonoma are:


Here are images of Cilantro and Coconut Oil Spread:


Basil Butter:

Here is Basil Butter: 1 bunch basil, 1 stick 'pasture-raised' butter. YUM!

Another pic of the Basil Butter.

I used the Basil Butter in this Breakfast Porridge: Sweet and Sour Lentils, Quinoa w/Basil Butter.