for BUTTER or for worse...

Butter's origins go back about 10,000 years to the time when our ancestors first began domesticating animals. Today, butter in its many flavorful forms is the world's most popular fat. As a versatile spread, a delicious enhancer for so many foods, and the essential ingredient for baking, butter's simple goodness has no equal. 

I discovered the goodness of butter about 6 years ago, when we were still living in a flat, where the bed was also part of the kitchen. What I had planned for lunch, pork casserole (our own version of “calderetang baboy”) 

It was also my first time to cook casserole, you see, before I learned all these, the only thing I know is to fry, and boil, and I thank the genius who invented this thing we now call as “rice cooker”. When I had this episode, I was near tears. 

The fridge was always filled with everything that I need, and to actually use it is a different story. So going back to my pork casserole, I took the courage to try and then I met butter. It was just sitting right there, near the eggs area, getting really comfortable, who wouldn't? He is right beside a bunch of nice looking eggs, and it was pretty cool. 

I took the pork out, already cut into cubes, I put a little oil in the casserole just enough to sauté the onions and garlic until it looked brown. Then I throw in the pork, a little salt and pepper to taste, let the own oil of the meat come out, now aside from getting the meat tender and juicy, letting it fry in its own oil will also add more flavor to the meat. 

And now this is where my good friend butter comes in. Cut the butter into cubes, this is the only time that “size won’t matter” will sound realistic, throw it in, let it melt. Now you have to make sure that you don’t burn your meat, since butter burn easily. If you are going to try this recipe, you will be delighted of how the house will smell like, it will make you smile. I did. 

Then you put your tomato paste, tomato sauce, a little bit of sugar, then let it simmer, you have to make sure to mix it every once in a while so you won’t burn it. You have to put salt or sugar depending on how you want it, since the tomato sauce can over empower the flavor of the dish. Just continue mixing, put water, just put enough to make the sauce just right, again let it simmer, you don't want your sauce too thick, or too thin.

Now peel your carrots and potatoes, cut them into cubes, get a pan, fry them in low heat, use a little oil, put salt and pepper to taste, then let Mr. Butter meet his new friends. Set it aside once cooked. 

Slice a little from the meat and check if it's already tender, put your final touches, and for the finale, place cubes of butter right on top and let it melt, I have never seen yellow and red looked this good. Throw in the potatoes and the carrots, have the final stir, let it simmer for less than 10 minutes. 

Now, by this time you should have a bowl of rice ready and enjoy your casserole. 

If you wish to not gain weight, I’m sorry my friend but this blog is not for you. I put butter in almost everything I cook; butter gives that flavor that will entice you more each time you devour whatever is on your plate. 

Butter is the secret to French cooking; I am not French but you can never have too much butter.

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