{"id":2966,"date":"2015-05-18T16:04:52","date_gmt":"2015-05-18T16:04:52","guid":{"rendered":"http:\/\/www.yousaytomatocooking.com\/?p=2966"},"modified":"2022-11-17T15:36:54","modified_gmt":"2022-11-17T15:36:54","slug":"a-nicer-way-to-serve-bread-and-butter","status":"publish","type":"post","link":"https:\/\/cookwithgem.com\/tips\/a-nicer-way-to-serve-bread-and-butter\/","title":{"rendered":"A better way to serve bread and butter"},"content":{"rendered":"<p>I love really good bread and salty butter. If you aren&#8217;t in the locale of a fancy butter maker, and Stateside it is tricky to get the good European-style stuff that I love, you can wing it by adding your own flavours to whatever butter you have. That way they taste better, and look a bit fancy alongside your bread. Note &#8211; taste first, looking fancy second!<\/p>\n<p><a href=\"https:\/\/cookwithgem.com\/wp-content\/uploads\/2015\/05\/DSC_1351.jpg\"><img decoding=\"async\" class=\"aligncenter size-medium wp-image-2968\" src=\"http:\/\/www.yousaytomatocooking.com\/wp-content\/uploads\/2015\/05\/DSC_1351-300x200.jpg\" alt=\"DSC_1351\" \/><\/a><\/p>\n<p>I served this <a href=\"http:\/\/acmebread.com\/\">ACME bread<\/a> that I picked up in San Francisco (warmed for a few minutes in the oven) on a board with a few slices of Kerrygold grass-fed butter (from Trader Joe&#8217;s) when we had some friends over a few weeks ago. To make the butter a bit better, I sliced it then sprinkled a thick strip of Maldon salt on one pat, and put a sprig of rosemary on the other. If you leave the rosemary on the butter overnight it adds a really subtle flavour to the butter. I&#8217;m never organised enough to do that though.<\/p>\n<p>I found these little green jadeite dishes at the fabulous <a href=\"http:\/\/www.daisojapan.com\/\">Daiso<\/a> Japanese dollar store in San Francisco. They are sold as holders for soy sauce but I love them for butter or jam. You can get similar at most Asian supermarkets wherever you are in the world.<\/p>\n<p>We had our bread and butter alongside a stew and salad that I made. They would also be lovely served with eggs or jams for brunch. Or serve it with a platter of cured meats and pickles pre-dinner.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love really good bread and salty butter. If you aren&#8217;t in the locale of a fancy butter maker, and Stateside it is tricky to get the good European-style stuff that I love, you can wing it by adding your own flavours to whatever butter you have. That way they taste better, and look a&hellip;<\/p>\n","protected":false},"author":11,"featured_media":2968,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2181],"tags":[2263,379,2264,40,50,65,293,155,1523,691],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.0 (Yoast SEO v22.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>A better way to serve bread and butter - Cook with Gem<\/title>\n<meta name=\"description\" content=\"There is nothing better than bread and butter - either for breakfast, lunch or dinner. 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