Chef Johns Nasturtium Butter Recipes

NASTURTIUM BUTTER

Steps:

• Mix 3 tablespoons chopped nasturtium flowers (red, yellow, and/or orange) and 1/2 teaspoon kosher salt into 1/2 cup (1 stick) room-temperature unsalted butter in a small bowl. Season with freshly ground black pepper. Place on parchment or waxed paper and roll up into a log. Chill until firm, 1 hour. Do ahead: Butter can be made 2 days ahead. Keep chilled.

NASTURTIUM BUTTER

Steps:

• In a food processor or blender add the butter, nasturtiums and lemon juice and process until completely mixed.
• Use on seafood or vegetables. You can also add minced garlic to this if you wish for a variation.

CHEF JOHN'S NASTURTIUM BUTTER

Steps:

• Smash flower petals with a pinch of salt in a mortar and pestle until a paste forms.n
• Stir butter and smashed petals together in a bowl until well-combined.n
• Place butter in the center of a piece of plastic wrap, wrap the butter, roll into a small log shape, and refrigerate until firm, at least 30 minutes.n
• To serve, slice off a pat of nasturtium butter and let in slowly melt over grilled fish, chicken, or vegetables.n

CHEF JOHN'S NASTURTIUM BUTTER

Steps:

• Smash flower petals with a pinch of salt in a mortar and pestle until a paste forms.n
• Stir butter and smashed petals together in a bowl until well-combined.n
• Place butter in the center of a piece of plastic wrap, wrap the butter, roll into a small log shape, and refrigerate until firm, at least 30 minutes.n
• To serve, slice off a pat of nasturtium butter and let in slowly melt over grilled fish, chicken, or vegetables.n

CHEF JOHN'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.