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You will also need for the spreadable butter beans: 1. A food processor. 2. A platter for the finished bean spread. You will also need for the dukkha: 1. A rimmed baking pan. 2. A cast-iron pan or other heavy-bottomed pan. 3. A mortar and pestle: crushing the nuts and seeds in a mortar with a pestle gives the dukkah its characteristic consistency. 4. Three small bowls to hold roasted seeds and a medium bowl in which to mix the dukkah. For the spreadable butter beans: 1. Put the drained beans in the food processor with the garlic, lemon juice, half the olive oil, half of the 1/3 cup of reserved bean liquid, the salt and a few grinds of black pepper. 2. Turn on the processor and gradually add the rest of the olive oil. Then begin adding the rest of the bean liquid until the mixture forms a smooth puree. (Given the slight variations in can sizes, a little less than the full 1/3 cup of bean liquid may be enough. Therefore, add the second half of the liquid gradually.) 3. Transfer the bean spread to a bowl; cover it. Set it aside at room temperature if it is being served fairly soon. If made a day ahead, refrigerate it and bring it to room temperature before serving. 4. To serve: Arrange the bean puree on a platter and make a wavy line pattern over its surface with the back of a spoon. Drizzle it with a little olive oil and sprinkle a few spoonfuls of dukkah over it. (The recipe for the dukkha is given below.) Scatter some parsley on it as well. Serve the bean spread and dukkah with fresh pita triangles or with the herbed and spiced pita chips, described in the related link. For the dukkah: 1. Preheat the oven to 285 F. Spread the hazelnuts on the baking tray and toast them for 10 minutes. After 10 minutes, add the sunflower seeds to the tray, keeping them separate from the hazelnuts, and toast both the hazelnuts and the sunflower seeds for 10 more minutes. Take them from the oven and cool them. 2. Heat the cast iron pan over medium heat for about 5 minutes. Add the fenn
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Small enameled saucepan — warming sauces, melting butter, reheating
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Hand-crank butter churn — homemade cultured butter from cream
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Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter