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:

• Sweet’n Sour Cabbage Soup
• Spicy Asian Bok Choy Chopped Salad
• Steamed Swiss Chard w/Mustard and Pomegranate Vinegar
• Tomato, Green Bean Chopped Salad w/White Truffle Oil and Pomegranate Vinegar
• Strawberry Smoothie w/Pomegranate Vinegar

Here are images of Cilantro and Coconut Oil Spread:

Basil Butter:

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