I will always want my Sunday morning poached egg laid upon a slice of thickly buttered, soft white toast rather than oil-soaked bruschetta. And it is only best butter that makes scrambled eggs taste so good. An omelette without butter is unacheivable.When it comes to mushrooms on toast,there must be butter and plenty of it.This is not bruschetta - olive oil and garlic have no place here.This is the best of the something-on-toasts.Crunchy soggy and utterly butterly.
Though a Spanish tortilla made with onions quietly stewed in olive oil may be fabulous when perfectly executed, it will always be a secondary treat compared with onions stewed in butter.the same can be said of onion gravy.
Shiny happy people thicken their gravy with butter, mixing equal parts of soft butter and flour to form a paste(beurre manié).And of course the French classic, beurre blanc,quite frankly, indispensable to any cook.
Lemon curd ,potted shrimps,anchovy butter are all unachievable without it.A fish finger butty without it would be unthinkable. Asparagus, too, is glorious eaten warmly buttered. And if I ever found that my new potatoes were glazed with olive oil rather than butter, I would regrettably have to shoot the cook. Discreetly, of course.The onions that begin the making of a risotto, I have always believed, should be gently stewed in butter, rather than olive oil. Yet cooking onions in olive oil now seems to be the initial instruction of all risotto recipes.And what is ghee,the staple fat of India,but clarified butter? Curry just wouldn´t be curry without it. Suet, lard,goose fat,duck fat,extra virgin olive oil, all have their places,and it is easy enough to cook many a nice dish without butter.But a butterless cuisine anywhere outside the mysterious Orient beggars belief.Lots of butter. Whole lots of butter. So much butter that no one person should consume on a regular basis. And yet, you need even more.To make puff pastry, you need to feel like butter is your friend and treat it as such.
Pick up a buttercup and hold it under the other person´s chin .You ask "Do you like butter?" You already know the answer,because the buttercup throws a pool of yellow light under the chin,as a sign that,yes,they like butter.It always does and they always do.But then nobody ever says "NO".I wonder if parents have stopped playing this game with their children when butter became demonised.When I was growing up post, second world war, not much butter was used for cooking, which I have to confess is what happens to most of ours nowadays.The reason being that in those days most butter was salted and you can´t really cook with that unless you are a Breton.Off pat, butter is not a luxury item it is an essential.