I went to a class on classic cooking techniques tonight where we made a couple of different dishes including a sauted veggie medley that was fantastic. As I am shoveling zucchini into my mouth, I feel like I’m eating resturant quality food that I cooked. I kept thinking “These vegetables taste so much better? What is that flavor?”
Then I realized it was butter. Fatty, salty butter.
So I’ve decided when I am cooking to impress, I will add butter to all my veggies. They add a brilliant flavor to cauliflower, broccoli, carrots, zucchini, mushrooms, etc. But when I am cooking everyday food, I’ll stick with the olive oil. It’s a lot healthier.