my curiosity began last December, when Mr D and i were at Costco shopping
for our staples (coffee, nuts, maple syrup, wine, cheese
and his gimundo bag of chips).
we always separate at least three times when we visit Costo.
i lose Mr D at the wine, and he loses me at books and fromage!
on this visit to the big warehouse,
when seeking fromage, i found French butter.
i know if i had pushed the issue...it would have ended up
in the cart...but to justify spending OVER EIGHT DOLLARS on a pound
of butter...i had to do some research.
(the research was placed on the very back burner with the acquisition at work in January, the crazy flu and colds that came in February, along with my quest for getting some things on 34th street in better order before my goal date of March 1st!)
on Saturday, i posted about a French cookie exchange!
the post was inspired by one of my favorite French blogs Manon 21.
Manon's blog featured butter cookies from POILANE.
this morning i made crepes for Mr D and me.
( i didn't photograph them as i did not intend to blog about them)
they were made with farm fresh British Columbia eggs.
i drizzled them with butter from Montreal that i found for
six dollars a pound, and blackberry honey.
now, i know that Montreal is not France...
...but the butter was and is nothing short of amazing.
i took a bite of my breakfast crepes.
then i looked up at Mr D. we both said..."the butter".
he got up from is chair, went to the fridge and took the package of
butter out for further inspection. it was just a fun little gastro moment!
i must say that i was pretty impressed with the "B.C." farm
fresh eggs that went into the batter as well. when you can feel the
difference when cooking, you KNOW that you are going to TASTE
the difference at the meal!
can you believe that i am going on an on about French butter?
after breakfast, i found the answer to my question in this article by Dorie Greenspan
that was published in the New York Times on January 2001.
"LIONEL POILANE, France's best-known bread baker, has a very expressive face, and recently it was expressing deep doubt. He scrunched up his eyebrows, frowned and said: ''I'd love to give you my cookie recipe, but I won't because you'll never be able to make it in America. Your butter just isn't the same as ours.'' Then, he looked at me the way a teacher might regard a slow student and asked, ''What is it about your butter?'' "What is it indeed?" Or put another way, "what is it about French butter?"
there are two recipes attached to the article, one for a lemon tart, and
the other is for a French butter cookie!
the next time i find French butter...into the cart it will go