Recipe: Herb-lemon Zest Butter

I found this idea when reading through a recent Bon Appétit magazine (October 2011 issue).

You can put compound butters on top of steak, fish, chicken, rice, pasta, and veggies to enhance flavor and provide some variety to your dishes.   Compound butter can be made on-thhe-fly with leftover herbs and frozen for later use.   I thought that this helpful trick could be a way for busy working mothers to add some last-minute diversity and creative fun to our meals.   Tell me what you think.   

A basic recipe goes like this.   

Herb-lemon Zest Butter


  • 1/4 cup chopped mixed herbs (flat leaf parsley, tarragon, chives, etc.)
  • 1 stick (1/2 cup) softened unsalted butter
  • 1 teaspoon finely grated lemon zest
  • Salt (for seasoning to taste)


  • Put chopped herbs on a work surface
  • Add butter and lemon zest
  • Using a large knife, finely chop together until well combined
  • Season with salt
  • Place butter on the front edge of a sheet of parchment paper (waxed paper or plastic wrap also works).   Bring the edge of the paper up over the butter and roll mixture tightly into a cylinder.
  • Twist the ends to compress the log
  • Wrap airtight in foil
  • Chill until solid
  • Cut into slices and apply on food at end of cooking

Butter will keep refrigerated for up to two weeks or frozen for up up to three months

Other flavor ideas:



Porcini-Red Wine

Turmeric-Mustard Seed


Photo by Diane fields

Recipe: Tender Pork Tenderloin

This recipe was submitted by Mama N from Austin TX.   I really love this idea since you use one pan — you sear on the stove top and then shove the pan in the oven for final cooking.    I think I’m going to buy some this weekend and try it out next week!   Mama N says “As pork is bred very lean these days, searing the meat holds in the juices. It is therefore a very important step.” 

The recipe below is for 2 servings (1 pound pork tenderloin) so my guess is  that you will need to double or triple for larger families.  Enjoy!



1 pork tenderloin (about 1 pound for 2 servings)
1 clove of garlic, cut into slivers
Salt and pepper, to taste
1/2 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
1/2 cup chicken broth
1/2 cup dry white wine




1.Preheat the oven to 400°F.


2. With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper, and cumin.


3. Place the oil in an oven-proof skillet and sear the tenderloin well on medium-high heat for about 10 minutes, turning the meat over as it browns.


4. Add the chicken broth and white wine to the pan and place it in the oven for 10 minutes. Remove it and let it rest for 10 to 12 minutes, before carving. It will continue to cook as it sits. Slice and serve immediately.

prep time:  5 min

Cook time:  20 min, rest time 10 min


Makes 2 servings.
Per serving: 345 calories, 2g carbohydrates, 36g protein, 20g fat, 115mg cholesterol.
Nutritional Breakdown: New Wellness, Richmond, Va. 
Simply Delicious® by Sheila Lukins
October 2001
PARADE® and Simply Delicious® are used by CondéNet Inc. under license.

Epicurious Food © 2003 CondéNet Inc. All rights reserved.

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