I make a few butters to keep on hand: -Ghee -Garlic clarified butter -Ethiopian clarified Here's the recipe for the Ethiopian clarified: Unsalted butter 1# Onion, chopped 1/2+ Garlic, crushed 4 cloves Ginger root, 1/4-inch slices 8 pcs Cardamom pods 2 (see notes) Cinnamon stick, 3"-4" 4 Whole cloves 6 Fenugreek seeds 1 tsp Turmeric 1/2 tsp Place the butter in a small saucepan and melt over low heat. Add the remaining ingredients and simmer on the lowest possible heat for about 1 hour. Strain through cheesecloth into a container (1 pint canning jar works well.) Store in the refrigerator or freezer and use as needed. Put on meat, veggies, popcorn, eggs, lentils Notes: -This is one of those recipes where the ingredients and the quantities are all over the place. So don't worry about missing an ingredient or being exacting on the measurements. You can easily scale this to only 1/2# (or even just one stick) of butter. This is the first recipe of this I found and I like the balance of flavors, so I stayed with it. -I do not use cardamom pods. The flavor is way too overwhelming. One pod in a pound of butter is just too much for me, even removing it halfway through. I put in a couple of shakes of the ground stuff. -This keeps for the longest time in the fridge in a small canning jar. -It takes asparagus and corn-on-the-cob to an entirely new level. I won't eat either of them any other way. A little added to a bowl of lentil soup is also very good. I've not tried it on meats.
Rigatoni with Italian sausage and artichokes, garlic bread, salad. I'm PO'd because for the second time, the jarred artichoke hearts are very stringy. So you chew one up and end up with a ball of "straw cud" in your mouth... not very appealing to be spitting stuff out at the table. I'm going to write a letter to that company about their product.
Though I have made Lamb chops many times tonight I made for the first time a Lamb shoulder chop, baked potato and a simple salad.