The Seattle Times - MANY OF US have added almond butter or another nut butter to our diet because they are high in protein and healthy fat. Plus, they fill you up and are satisfying. I often scoop a spoonful on a sliced apple or banana for a quick snack.
Recipes typically call for pureeing whole nuts, resulting in a grainy texture and a very thick consistency. Most store-bought nut butters are similar. They might be healthy and satisfying, but refined they are not.
At least that’s what I thought until I ate at Copine in Ballard and tasted a shiny, silky concoction that was so creamy, I was sure it contained dairy. Nope, says chef Shaun McCrain. It was hazelnut butter. Nothing but nuts and a little oil and salt. I was surprised to find a dollop of nut butter with my entree at this upscale restaurant, where McCrain excels at classical French technique. But at Copine, where every bite surprises and delights, why wouldn’t nut butter, too?
Recipes typically call for pureeing whole nuts, resulting in a grainy texture and a very thick consistency. Most store-bought nut butters are similar. They might be healthy and satisfying, but refined they are not.
At least that’s what I thought until I ate at Copine in Ballard and tasted a shiny, silky concoction that was so creamy, I was sure it contained dairy. Nope, says chef Shaun McCrain. It was hazelnut butter. Nothing but nuts and a little oil and salt. I was surprised to find a dollop of nut butter with my entree at this upscale restaurant, where McCrain excels at classical French technique. But at Copine, where every bite surprises and delights, why wouldn’t nut butter, too?