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VIDEO: Compound “Butters”

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como water compound butterThis month’s video short is all about compound “butters.” Butter is in quotes, because you do not have to actually use butter. You can use a butter alternative or  an oil like olive oil, or even yogurt.

Whatever you use, the concept is the same. Infuse the “butter” with aromatics like spices, herbs, mustard, even sweet flavorings like guava paste or jam. When you do, you have a “butter” that packs tons of flavor, which means you can use less of it (and hence your dish will most likely have less fat). I also find that compound butters satiate my eye hunger–they are really pretty, in addition to being tasty. The photo in this post comes from a compound butter I made on Christmas a few years ago. It’s an herbed compound butter I served with potatoes. Whether you serve with starches/grains, on toast, or with grilled or roasted veggies, compound butters are a great way to exercise some creativity and to look “fancy” even though the technique couldn’t be more simple! Enjoy!

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

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