Sunday, September 29, 2013

Of Skinks and Herb Butter



This very attractive young Blue-Tailed Skink was waiting for me atop a casserole in the dish drainer. The sink is just next to the window and there's a little gap at the top of the screen which is probably how this pretty critter got in. He stayed put while I clapped a plastic freezer box over him, carried casserole, skink, and box outside, and returned him to his proper environment.

The old folks around here called these guys 'scorpions' and said they carried poison in their tails and would sting you but, as far as I can find out, that's not true.



With Brother Skink removed, I got down to the work at hand -- making herb butter.  It's an easy way to put up fresh herbs for winter use -- simply whir butter and the herb of your choice in a food processor, pack it into a jar, and freeze. 

I made a batch with rosemary -- 

Another batch with parsley . . . 

And some with tarragon, to which I added grated lemon rind, lemon juice, and a slice of red onion -- not unlike the ingredients of Bernaise sauce (without the eggs.)

Any of these butters would make a nice topping for steak, could be put under the skin of a chicken before roasting, would be delicious tossed with pasta . . . or potatoes. . . or various vegetables . . .
 

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9 comments:

Ms. A said...

Yum... I love butter!

Cute little critter there trying to give you some help around the kitchen.

Kath Marsh said...

WHo can blame this guy for wanting to be near the great cooking going on in your kitchen?
Or maybe he just wanted star status in your wonderful photos!

B. Rogers, Living in Black Mountain said...

Does the butter keep the herb flavor better than drying them? I've found my home dried herbs are so wan.

Brian Miller said...

that sounds lik eit would taste good..the blue tailed skink...we had one that lived around the house and only my wife would see it...when she called us he would run off...ha...we got to teasing her that she was seeing things....

Vicki Lane said...

The herbs are like fresh in the frozen butter, Barb.

Another thing you could do rather than dry herbs is chop them and put in ice cube trays, add water and freeze. Less fattening way of preserving the fresh taste.

NCmountainwoman said...

Great idea! I've been wondering what to do with the herbs that remain. They can't stay outside much longer. I frequently make rosemary butter for stuffing under the skin of roasting chickens and dill butter for tuna.

Sam Hoffer @ My Carolina Kitchen said...

This is a fabulous idea. We make compound butters with herbs and roll them into logs, but I've never thought of saving them in a jar. Love it!

What a great way to preserve your fresh herbs.
Sam

FOLKWAYS NOTEBOOK said...

Vicki -- Liked your skink story -- glad that you released it outside. Your herbal butters must be absolutely delicious -- so fresh! Great post -- barbara

Shannon Baker said...

It sounds like an interesting series. I will check it out

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