Indulge Like Martha: Mastering Recipes with Martha Stewart’s Favorite Butter
Butter. It’s the cornerstone of countless culinary masterpieces, adding richness, depth, and that unmistakable melt-in-your-mouth texture. And when it comes to butter appreciation, few can rival the legendary Martha Stewart. While she might not explicitly declare one single ‘favorite’ butter brand, it’s clear from her recipes and culinary philosophy that quality butter is paramount. This article explores how to elevate your cooking by understanding Martha’s butter preferences and applying them to a range of delectable recipes.
## Understanding Martha’s Butter Philosophy
Martha Stewart’s cooking emphasizes fresh, high-quality ingredients. For butter, this translates to a few key considerations:
* **Quality over Quantity:** Martha consistently advocates for using the best ingredients you can afford. While inexpensive butter might seem tempting, the superior flavor and performance of higher-quality butter will noticeably enhance your dishes. Look for butter with a higher fat content, which contributes to a richer flavor and smoother texture.
* **European-Style Butter:** Martha often uses and recommends European-style butter. What distinguishes European butter? Primarily, a higher butterfat content (typically 82-86% compared to the American standard of 80%). This higher fat content results in a creamier, more flavorful butter with a richer, more luxurious mouthfeel. It also tends to have less water, leading to better browning and flakier pastries.
* **Salted vs. Unsalted:** Martha uses both salted and unsalted butter, and her choice usually depends on the recipe. Unsalted butter is preferred when you want precise control over the salt level in your dish, especially in baking. Salted butter adds flavor and can be used in savory dishes, but be mindful of the sodium content of other ingredients.
* **Freshness is Key:** No matter the type, always ensure your butter is fresh. Stale butter can impart off-flavors to your food. Store butter properly, wrapped tightly in its original packaging or an airtight container, in the refrigerator.
## Key Butter Brands & Alternatives Aligned with Martha’s Style
While Martha rarely explicitly endorses specific brands, here are some options that align with her emphasis on quality and flavor:
* **European-Style Butters:**
* **Kerrygold:** This Irish butter is widely available and known for its rich, grassy flavor, thanks to the cows that graze on lush pastures. It’s a great all-purpose butter for cooking and baking.
* **Plugrá:** This European-style butter boasts an 82% butterfat content and is a favorite among professional bakers for its consistent performance.
* **Échiré:** A premium French butter prized for its exceptional flavor and creamy texture. It’s made in a traditional churn and is considered one of the best butters in the world.
* **High-Quality American Butters:**
* **Vermont Creamery:** Known for its cultured butter, which has a tangier, more complex flavor than standard butter. Cultured butter is made by adding live cultures to the cream before churning, a process that enhances its flavor and aroma.
* **Straus Family Creamery:** This organic butter is made from cows that graze on Northern California pastures, resulting in a rich and flavorful product.
If you can’t find European-style butter, don’t despair! Choose the highest-quality butter you can find at your local grocery store. Look for butter that is pale yellow in color (a sign of grass-fed cows) and has a clean, fresh aroma.
## Recipes Elevated by Quality Butter
Now, let’s explore some recipes where the quality of the butter truly shines through. These recipes are inspired by Martha Stewart’s classic cooking style and demonstrate how to use butter to its full potential.
### 1. Martha’s Perfect Pie Crust (with a Butter Twist)
A flaky, buttery pie crust is the foundation of any great pie. Martha’s classic recipe calls for a combination of butter and shortening, but we’ll elevate it by using *only* high-quality European-style butter.
**Ingredients:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold European-style butter, cut into 1/2-inch cubes
* 6-8 tablespoons ice water
**Instructions:**
1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour and salt.
2. **Incorporate Butter:** Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold), cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. The chunks of butter are essential for creating flaky layers.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overwork the dough.
4. **Form Dough Disks:** Divide the dough in half. Gently form each half into a flat disk, about 1 inch thick. Wrap each disk tightly in plastic wrap.
5. **Chill:** Refrigerate the dough for at least 2 hours, or preferably overnight. This allows the gluten to relax and the butter to firm up, resulting in a tender and flaky crust.
6. **Roll Out the Dough:** On a lightly floured surface, roll out one disk of dough into a circle about 12 inches in diameter. Rotate the dough frequently and add more flour as needed to prevent sticking.
7. **Transfer to Pie Plate:** Gently transfer the rolled-out dough to a 9-inch pie plate. Trim any excess dough and crimp the edges as desired.
8. **Blind Bake (if necessary):** If your pie filling requires a pre-baked crust (blind baking), prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the edges are lightly golden brown. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the bottom of the crust is set.
9. **Add Filling and Bake:** Add your desired pie filling and bake according to the recipe instructions.
**Why this works:** The high fat content of the European-style butter creates incredibly flaky layers in the crust. The cold butter melts in the oven, creating pockets of steam that separate the layers of dough. The result is a crust that is both tender and crisp.
### 2. Martha’s Classic Butter Cookies (Elevated)
Simple butter cookies are a testament to the power of good ingredients. Upgrading to European-style butter transforms these cookies into melt-in-your-mouth delights.
**Ingredients:**
* 1 cup (2 sticks) unsalted European-style butter, softened
* 1/2 cup granulated sugar
* 1/4 teaspoon salt
* 2 cups all-purpose flour
* 1 teaspoon vanilla extract (optional)
**Instructions:**
1. **Cream Butter and Sugar:** In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer.
2. **Add Salt and Vanilla (if using):** Add the salt and vanilla extract (if using) and mix until combined.
3. **Gradually Add Flour:** Gradually add the flour to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
4. **Shape the Dough:** There are several ways to shape the dough:
* **Slice-and-Bake:** Divide the dough in half. Roll each half into a log about 1 1/2 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. When ready to bake, slice the logs into 1/4-inch thick cookies.
* **Cut-Out Cookies:** Roll out the dough on a lightly floured surface to 1/4-inch thickness. Use cookie cutters to cut out desired shapes.
* **Spritz Cookies:** Use a cookie press to create decorative spritz cookies.
5. **Bake:** Place the cookies on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 8-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as they can burn easily.
6. **Cool:** Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
**Why this works:** The higher butterfat content in European-style butter creates a more tender and flavorful cookie. The butter melts beautifully in the oven, resulting in a delicate, melt-in-your-mouth texture. The subtle richness elevates these simple cookies to a new level of deliciousness.
### 3. Martha’s Perfect Scrambled Eggs (Butter-Infused)
Even a seemingly simple dish like scrambled eggs can benefit from high-quality butter. This method, inspired by Martha’s attention to detail, creates incredibly creamy and flavorful scrambled eggs.
**Ingredients:**
* 2 large eggs per person
* 1 tablespoon milk or cream per 2 eggs
* 1/2 tablespoon unsalted European-style butter per 2 eggs
* Salt and freshly ground black pepper to taste
* Optional: Fresh herbs (chives, parsley, dill), chopped
**Instructions:**
1. **Whisk Eggs:** In a bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined. Don’t over-whisk, as this can make the eggs tough.
2. **Melt Butter:** Melt the butter in a nonstick skillet over medium-low heat. Make sure the butter is melted but not browned.
3. **Pour in Eggs:** Pour the egg mixture into the skillet.
4. **Cook Low and Slow:** Cook the eggs slowly, stirring constantly with a rubber spatula. Gently push the cooked egg from the edges of the pan towards the center, allowing the uncooked egg to flow underneath. This creates small, soft curds.
5. **Remove from Heat:** When the eggs are still slightly moist but no longer runny, remove the skillet from the heat. The residual heat will continue to cook the eggs. Overcooking will result in dry, rubbery eggs.
6. **Season and Serve:** Stir in the chopped fresh herbs (if using). Season with additional salt and pepper to taste. Serve immediately.
**Why this works:** The butter not only adds richness and flavor but also helps to create a luxurious, creamy texture. Cooking the eggs low and slow prevents them from becoming dry and rubbery. The result is perfectly cooked, incredibly flavorful scrambled eggs.
### 4. Martha’s Simple Sautéed Vegetables (Butter & Herb Infusion)
Butter can transform ordinary vegetables into a flavorful and elegant side dish. This simple sauté, inspired by Martha’s approach to fresh produce, highlights the natural flavors of the vegetables with a touch of butter and herbs.
**Ingredients:**
* 1 tablespoon unsalted European-style butter
* 1 tablespoon olive oil
* 1 pound mixed vegetables (such as asparagus, green beans, zucchini, bell peppers), cut into bite-sized pieces
* 2 cloves garlic, minced
* 1/4 cup chopped fresh herbs (such as thyme, rosemary, parsley)
* Salt and freshly ground black pepper to taste
**Instructions:**
1. **Heat Butter and Oil:** In a large skillet, heat the butter and olive oil over medium heat.
2. **Add Garlic:** Add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
3. **Add Vegetables:** Add the vegetables to the skillet and sauté for 5-7 minutes, or until they are tender-crisp. Stir frequently to ensure even cooking.
4. **Add Herbs:** Add the chopped fresh herbs and sauté for another minute, or until fragrant.
5. **Season and Serve:** Season with salt and pepper to taste. Serve immediately.
**Why this works:** The combination of butter and olive oil adds richness and flavor to the vegetables. The garlic and herbs infuse the vegetables with a delightful aroma. Sautéing the vegetables until they are tender-crisp preserves their texture and nutrients. The European style butter delivers a deeper more complex flavor to the dish.
### 5. Martha’s Golden Brown Roasted Chicken (Butter Basted)
Roasting a chicken with butter is a classic technique for achieving crispy skin and juicy meat. Martha’s approach emphasizes simplicity and quality ingredients, allowing the natural flavors of the chicken to shine through, enhanced by the richness of butter.
**Ingredients:**
* 1 (3-4 pound) whole chicken
* 2 tablespoons unsalted European-style butter, softened
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* Optional: Fresh herbs (such as thyme, rosemary, sage), lemon wedges, garlic cloves
**Instructions:**
1. **Preheat Oven:** Preheat oven to 425°F (220°C).
2. **Prepare Chicken:** Remove the giblets from the chicken cavity. Pat the chicken dry with paper towels. Drying the chicken is crucial for achieving crispy skin.
3. **Season Chicken:** In a small bowl, combine the softened butter, salt, and pepper. Rub the butter mixture all over the chicken, including under the skin of the breast.
4. **Add Aromatics (Optional):** If desired, stuff the chicken cavity with fresh herbs, lemon wedges, and garlic cloves. This will infuse the chicken with additional flavor.
5. **Roast Chicken:** Place the chicken in a roasting pan. Roast in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the chicken with the pan juices every 20-30 minutes. This helps to keep the chicken moist and promotes even browning. If the chicken skin starts to brown too quickly, tent it with aluminum foil.
6. **Rest Chicken:** Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
7. **Carve and Serve:** Carve the chicken and serve immediately.
**Why this works:** The butter basting creates a crispy, golden-brown skin. The butter also helps to keep the chicken moist and flavorful. Resting the chicken after roasting allows the juices to redistribute, resulting in a more tender and succulent bird. The richness of the European-style butter amplifies the overall flavor profile.
### 6. Martha’s Decadent Buttercream Frosting (Ultra-Smooth)
A perfect buttercream frosting is a baker’s essential. Using high-quality butter ensures a smooth, creamy, and flavorful frosting that elevates any cake or cupcake.
**Ingredients:**
* 1 cup (2 sticks) unsalted European-style butter, softened (but still slightly cool)
* 3-4 cups powdered sugar, sifted
* 1/4 cup milk or cream
* 1 teaspoon vanilla extract
* Pinch of salt
**Instructions:**
1. **Beat Butter:** In a large bowl, beat the softened butter with an electric mixer until light and fluffy. The butter should be soft enough to cream easily but still hold its shape.
2. **Add Powdered Sugar:** Gradually add the sifted powdered sugar to the butter, one cup at a time, beating on low speed until combined. Sifting the powdered sugar helps to prevent lumps in the frosting.
3. **Add Milk/Cream and Vanilla:** Add the milk or cream, vanilla extract, and salt. Beat on medium speed until the frosting is smooth and creamy. Add more milk or cream if needed to reach desired consistency.
4. **Adjust Consistency:** If the frosting is too thick, add a little more milk or cream. If the frosting is too thin, add a little more powdered sugar.
5. **Frost Cake/Cupcakes:** Use the buttercream frosting to frost your favorite cake or cupcakes.
**Why this works:** The high fat content of the European-style butter creates an ultra-smooth and creamy frosting. The butter’s quality directly impacts the frosting’s flavor and texture. The right butter ensures it’s not overly sweet and has a balanced richness.
### 7. Brown Butter Sauce (Inspired by Martha’s Simplicity)
Brown butter, or *beurre noisette*, is a simple yet transformative sauce that adds a nutty, complex flavor to pasta, vegetables, and even desserts. Martha often highlights the beauty of simple sauces, and this one is no exception.
**Ingredients:**
* 1/2 cup (1 stick) unsalted European-style butter
* Optional: Fresh sage leaves, lemon juice, chopped nuts (such as walnuts or pecans)
**Instructions:**
1. **Melt Butter:** Place the butter in a light-colored saucepan over medium heat. The light-colored pan allows you to easily monitor the butter’s color change.
2. **Cook Butter:** Let the butter melt completely. As it melts, it will start to foam and sputter. Continue cooking the butter, swirling the pan occasionally, until the milk solids at the bottom of the pan turn a light golden brown and the butter emits a nutty aroma. This usually takes 5-7 minutes. Be careful not to burn the butter.
3. **Add Optional Ingredients:** If desired, add fresh sage leaves to the butter during the last minute of cooking. The sage will infuse the butter with its aromatic flavor. You can also add a squeeze of lemon juice or a sprinkle of chopped nuts.
4. **Remove from Heat:** Remove the saucepan from the heat immediately once the butter is browned. Pour the brown butter sauce into a heatproof bowl to stop the cooking process.
5. **Serve:** Serve the brown butter sauce immediately over pasta, vegetables, or desserts.
**Why this works:** Browning the butter creates a complex, nutty flavor that elevates simple dishes. The process requires careful attention to prevent burning, but the result is well worth the effort. European-style butter contributes a richer, more pronounced flavor to the sauce.
### 8. Martha-Inspired Buttery Garlic Bread
Elevate your garlic bread with Martha-approved techniques and, of course, quality butter.
**Ingredients:**
* 1 loaf of Italian or French bread, sliced in half lengthwise
* 1/2 cup (1 stick) unsalted European-style butter, softened
* 4-6 cloves garlic, minced
* 1/4 cup chopped fresh parsley
* 1/4 cup grated Parmesan cheese (optional)
* Salt and pepper to taste
**Instructions:**
1. **Prepare Bread:** Preheat oven to 375°F (190°C). Slice the bread in half lengthwise.
2. **Make Garlic Butter:** In a bowl, combine the softened butter, minced garlic, chopped parsley, Parmesan cheese (if using), salt, and pepper. Mix well.
3. **Spread Butter on Bread:** Spread the garlic butter evenly over the cut sides of the bread.
4. **Bake:** Place the bread on a baking sheet and bake for 10-12 minutes, or until the bread is golden brown and the garlic is fragrant. Watch carefully to prevent burning.
5. **Slice and Serve:** Slice the bread into individual servings and serve immediately.
**Why this works:** The softened butter spreads easily and infuses the bread with garlic flavor. Baking the bread until golden brown creates a crispy crust and a soft, buttery interior. Using high-quality butter intensifies the flavor and aroma of the garlic bread. The European style brings a depth of flavor unmatched by standard butter.
## Tips for Working with Butter Like Martha
* **Temperature Matters:** Pay attention to the recipe’s instructions regarding butter temperature. Softened butter should be pliable but not melted. Cold butter should be firm and cold to the touch.
* **Don’t Overmix:** Overmixing can develop the gluten in flour, resulting in tough baked goods. Mix ingredients until just combined.
* **Use a Pastry Blender:** A pastry blender is a useful tool for cutting cold butter into flour for pie crusts and other baked goods. It helps to create small, even pieces of butter that result in flaky layers.
* **Chill Dough:** Chilling dough allows the gluten to relax and the butter to firm up, resulting in a more tender and flavorful final product.
* **Browning Butter Requires Attention:** Keep a close eye on the butter when browning it, as it can burn quickly. Use a light-colored pan to easily monitor the butter’s color change.
* **Taste as You Go:** Always taste your food as you cook and adjust the seasoning as needed. Don’t be afraid to experiment with different herbs and spices to create your own unique flavors.
## Conclusion: The Butter Difference
As Martha Stewart demonstrates, the quality of your ingredients directly impacts the outcome of your dishes. By embracing high-quality butter, especially European-style butter, you can elevate your cooking to new heights. From flaky pie crusts to creamy scrambled eggs to decadent buttercream frosting, the possibilities are endless. So, invest in good butter, experiment with these recipes, and discover the butter difference for yourself. You’ll be amazed at the flavorful results!