Tuesday, May 1, 2012

Nobody Does It Beurre

Normany cows, arguably responsible for the best butter in the world.

My darling Marsi is back today with a delicious idea. . .


Is there anything in the whole wide world better than French butter? The delicately sweet, creamy, dreamy kind that comes from Normandy, studded with crunchy bits of fleur de sel? Of course not, and it's one of the things I miss most about France.
Glorious French butter with fleur de sel.
The last time I was in France, I fell in love with the delicious baguettes from our neighborhood bakery in the Alps, and every day could hardly wait to get back to my friends' darling appartement, bread still warm in my hands, to slather up with beautiful, delicious, perfect French butter.

Bread worth standing in line for:
Au Fournil d'Etienne, in Gap (French Alps)
Fortunately, it's not difficult to approximate this marvel at home.

Soften half a pound of this ...


Mix in a teaspoon of that ...




Hello, gorgeous.



All that's missing (le sigh) is the view ...

14 comments:

Cheryl said...

Just what I need.... one more way to make butter and baguettes even more delicious.
Cheryl

Pam @ over50feeling40 said...

Sounds so good!!!

déjà pseu said...

I'm SO going to try this! We always miss the butter when we get home and the wonderful fresh yogurt too.

Katherine said...

I love when the sense of smell or taste evokes a happy memory. It makes the bread and butter even more delicious.

kathy peck said...

How do I "drain" and entire baguette off my body?

Anonymous said...

Kathy, if we didn't eat the occasional baguette, we'd have nothing to drain! At least that's my story, and I'm sticking with it!

Amities,
Marsi

BigLittleWolf said...

First, may I say that I cracked up at the photo! The topic of Norman cows comes up around my little chaumière far more often than one might imagine... considering I am thousands of miles from any such creature!

But given that I am seeing a Norman gentleman, these lovely creatures - and the importance of beurre - come up in conversation regularly.

May I also mention that I now eat my cheese - from time to time - with butter and sel?

Dreadful for the waistline, but I admit - my I now eat délicieux.

In all seriousness, long long ago (as a teen) I lived with a family in Normandy. Heavenly experience, lovely people. Fast forward a few decades, and I was madly in love with a Norman - and his family. Fast forward again, and in my own little area of the world, another gentleman from Normandy has captured my heart... What can I say? Not only do I recommend French Men to my women friends, but I have a particular faiblesse for the Normands who do seem to appreciate their femmes d'un certain age.

:-)

hostess of the humble bungalow said...

Sounds divine.
I have discovered salt in chocolate and what a merry combination they make.

M-T said...

I guess I would have to say that I was incredibly spoiled when it comes to butter. Regular visits to tante Jeanette in Alençon (Normandy) made me take butter, cream and apples for granted. And then I took my American husband to visit the family on our honeymoon 35 years ago and it was as if he had a divine revelation. Can butter really taste like this? Yes, chéri, it can and does. Thanks for this delightful post.

Diane said...

Marsi, thanks for reminding me of the Le Marin butter in my freezer. Now I just need to find a worthy baguette.....

Gene Pool Diva said...

You are evil. I have that exact container of Fleur de sel and now I'm on a mission. So long diet!

Lost in Provence said...

Hmm. This post reminded me that I have not eaten yet today. And I know EXACTLY what I am going to have. Merci Marsi.

Anonymous said...

Gene Pool Diva: I haven't been called evil in a very long time. Thank you.

;o)

Amities,
Marsi

tiffany rose said...

There is nothing better than French butter. I fell in love with what is pictured in your "Hello, gorgeous" 30 years ago when I visited and now prefer that to most desserts. I like it unadulterated and "sweet."

Related Posts Plugin for WordPress, Blogger...