the San Diego Union Tribune

Wednesday, April 25, 2007

Matters of Taste
by Maureen Clancy
April 25, 2007


You don't need a Fairy Godmother's magic wand to transform that simple steak into fancy restaurant fare. All you need is a tiny tub of Epicurean Butter. These boldly flavored compound butters (the term means that minced herbs, seasonings or liquids are folded into softened butter) can be melted into a dish at the last minute or dolloped on a finished plate. The Scampi Butter, with garlic, lemon juice and herbs, is nice with pasta and pan-sautéed shrimp. Black Truffle Butter does wonders for risotto and grilled steaks. Chili Lime is good on halibut and pork chops. All are quite salty. The 12 flavors cost about $3.50 each at Whole Foods, Bristol Farms and some Vons stores.