Griddled Prawns in Espelette Butter With Fine Ratatouille
By The French Pantry
King prawns coated in Bordier Espelette pepper butter and griddled on a plancha, served over a finely diced ratatouille built on the same butter. Serves four.
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Pumpkin and Goat Cheese Crumble With Espelette Butter
By The French Pantry
A savory crumble from Maison Bordier: mashed pumpkin under fresh goat cheese and a parmesan topping made with Bordier Espelette pepper butter. Four ramekins, baked at 350F.
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Savory Cannelés With Chorizo, Emmental, and Espelette Butter
By The French Pantry
Bordeaux's cannelé, turned savory: chorizo, Emmental, and Bordier Espelette pepper butter baked into small fluted molds. Six servings, 22 minutes in the oven.
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Rib Eye Steak With Bordier Espelette Butter Corn and Fries
By The French Pantry
Maison Bordier's Basque cookout plate: a spice-rubbed rib eye, sweet potato fries, and corn on the cob rolled in melted Espelette pepper butter. The butter does the seasoning work.
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Espelette Pepper Butter Chocolate Lava Cake
By The French Pantry
A two-serving chocolate lava cake built on Bordier Espelette Pepper Butter, with a five-ingredient batter, a thirty-minute chill, and twelve minutes in the oven.
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Gougères With Bordier Wild Garlic and Kampot Pepper Butter
By The French Pantry
Choux puffs made with Bordier Wild Garlic and Kampot Pepper Butter, baked with poppy seeds and filled with whipped cream seasoned with Espelette chilli and wild garlic. An aperitif for...
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Wild Garlic Butter Gnocchi With Prosciutto and Grana Padano
By The French Pantry
Hand-shaped potato gnocchi in a sauce of Bordier Wild Garlic and Kampot Pepper Butter and cream, finished with Black Forest prosciutto and Grana Padano shavings. Serves four.
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Linguine alle Vongole With Bordier Wild Garlic Butter
By The French Pantry
Clams opened in Bordier Wild Garlic and Kampot Pepper Butter, tossed through linguine with a second knob of butter to finish. Four servings, on the table in about twenty minutes.
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Naan Bread With Bordier Wild Garlic Butter and Raita
By The French Pantry
Yogurt-leavened naan cooked in a dry pan, served with a crunchy vegetable raita and a ramekin of melted Bordier Wild Garlic and Kampot Pepper Butter for dipping. Makes eight breads.
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Tuna Tataki With Bordier Raspberry Butter Sauce
By The French Pantry
Raw tuna marinated in soy and citrus, seared for seconds, then sliced and sauced with melted Bordier Raspberry Butter. A cold-plate appetizer for two that takes about fifteen minutes of...
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Sauteed Beets With Bordier Raspberry Butter and Burrata
By The French Pantry
Diced beets sauteed and finished with Bordier Raspberry butter, served with torn burrata, toasted buckwheat and fresh raspberries. An easy starter for four, with US measures.
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Bordier Raspberry Butter Brioche French Toast
By The French Pantry
Brioche perdue soaked in a custard enriched with Bordier Raspberry butter, fried in salted butter, finished with fresh raspberries and pistachios. Easy, serves four.
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Bordier Raspberry Butter Tartlets With Lemon Cream
By The French Pantry
Shortcrust tartlets and a lemon cream, both made with Bordier Raspberry butter, finished with fresh raspberries. Serves four, with US measures and full pastry technique.
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