"The difference between a good cook and a great cook is a quarter pound of butter," said my mother who cooked and baked
simple and utterly delicious meals for her seven children. The vegetables served with every meal with plenty of butter were so tasty, we gobbled them up. When recalling to one another any of a number of dishes she made, our mouths water. I never even heard of margarine until I went to college and when I tasted it, I knew it was an abomination. My mother never said, “As for butter or margarine, I trust cows more than chemists,” but it sounds like her. Despite decades of people saying it was bad for you, I never gave up on butter.
I feel vindicated now the pendulum has swung the other way.
Data from a 1970s survey of mental hospital patients had never been analyzed until researchers from the University of North Carolina published published their findings in the British Medical Journal. The findings come from subjects who had a carefully regimented and documented diet, if not altogether of their own will. The research team analyzed unpublished nutritional data gathered between 1968 and 1973 in a controlled study of more than 9,400 men and women in one nursing home and six state mental hospitals in Minnesota that concluded that there was 22 percent greater risk of death for those on the vegetable oil diet.
Authority Nutrition: Why Grass-Fed Butter is Good For You
1. The saturated fat in butter can actually improve the blood lipid profile by raising the levels in HDL (the good) cholesterol which is associated with a lower risk of heart disease and changing the LDL rom small, dense (bad) to Large LDL – which is benign and not associated with heart disease.
2. Grass-Fed Butter is Loaded With Vitamin-K2, The Missing Nutrient That De-Calcifies Your Arteries. High-fat dairy products from grass-fed cows are among the best sources of Vitamin K2 in the diet. Studies consistently show that Vitamin K2 dramatically reduces the risk of both osteoporosis and heart disease.
3. Butter is Loaded With an Anti-Inflammatory Fatty Acid Called Butyrate.
4. In Countries Where Cows Are Grass-Fed, Butter Consumption is Associated With a Dramatic Reduction in Heart Disease Risk. ...According to one study from Australia, where cows are grass-fed, individuals who ate the most high-fat dairy products had a 69% lower risk of death from cardiovascular disease, compared to those who ate the least.
I swear by Kerrygold grass-fed butter, made in Ireland where as its website says:
The winds, rain and warming influence of the Gulf Stream all contribute to the lush grass our cows feed on year-round. They produce the sweetest, richest milk in the world, which makes our grass-fed cow’s milk Irish butter taste silky and creamy and glow a healthy, golden yellow.
Kerrygold butter is sold in every state, except for Wisconsin which is cracking down on 'Illegal butter'.
Butter protectionism in the Dairy State has made this foreign butter illegal. An obscure regulation turns “ungraded butter” into contraband. Since Kerrygold isn’t produced in the good ole U.S. of A., it’s not graded and hence, illegal. Selling illicit butter bears a fine up to $1,000 and a possible six-month stint in the slammer.
Wisconsinites who enjoy Kellygold Irish butter have been forced to venture across state lines to buy the gold foil packaged dairy goodness....If you haven’t tasted Kerrygold, I can assure you it is definitely worth the drive...... It’s pricey, but worth every penny. [Editor's note: Buy it at Costco for best value].
Colcannon or Champ
Colcannon is Irish mashed potatoes with cooked kale or cabbage, milk and plenty of butter. Recipe here. Irish Champ is mashed potatoes with scallions and plenty of butter. Here's a good recipe. I most often combine both. With a sprinkle of parsley on the top, the greens add a lovely Springtime taste.
While your unpeeled potatoes are boiling until tender, finely chop scallions (white and green parts) and mix with cold milk. Then heat them gently. When the potatoes are done, peel, then mash, and while still hot mix with the boiled milk and scallions. Then add some of the butter and season with salt and pepper. Serve with a knob of butter on the top. Eat from the outside in, dipping each forkful into the melted butter.
"With enough butter, anything is good," Julia Child.Posted by Jill Fallon at February 23, 2017 1:35 PM | Permalink