Wednesday, January 19, 2011
137/365 Alton Brown's cashew butter
Alton Brown is one of the Food Network's chefs, and his show, "Good Eats," is a fantastic mix of scientific information and cooking how-to. It's far different than your run-of-the-mill cooking show, and I'm completely hooked on his energy, knowledge, and the way he builds recipes by starting with teaching you how to make the base ingredients. (You can catch episodes on Hulu if you don't get the Food Network.)
Alton Brown's latest book, Good Eats 2: The Middle Years, is one of my favorite gifts from this past Christmas. I've gone through it page by page and have made a list of the recipes I want to make immediately.
One of my first new attempts was his recipe for Cashew Butter -- a tasty alternative to peanut butter, made with just four ingredients in a food processor. It's even easier than making hummus, if that's possible!
I've been getting wonderful raw cashews from Whole Foods, which have a great natural sweetness and no added salt, so I used those in this batch. He calls for walnut oil in this recipe, but I substituted the safflower oil I had on hand and it worked great. In his book, he says this will keep in a tightly sealed container in the fridge for up to three months.
The result is so good it almost tastes like a decadent dessert! I'm having to watch that I don't eat too much of it at a time; savor, savor, savor.
Bonus/side note: If you're looking for a super-easy way to make rice -- a method that allows you to walk away from it and not worry at all about it boiling over -- try AB's recipe for baked brown rice. It works perfectly every time. Thanks again, Alton Brown!
Camera: Canon 40D with 60mm macro lens and 430EX Speedlite, 1/125s, f/4 at ISO 400