Monday, August 29, 2011

Jive and Chive!

We had a whole bunch of chives left over from our Hurricane Potato Soup and I didn't want to waste them so I whipped up a quick and delicious compound butter to go with my lovely french bread. Yum! I imagine this would be absolutely amazing on a steak.
Parmesan and Chive Butter
(adapted from Whole Foods)
6 tablespoons unsalted butter, softened
3 tablespoons grated Parmesan
2 tablespoon finely chopped chives
1. Mix it all together! The longer it sets before you serve it, the more the flavors will mix together.

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