Cooking with Ghee is Pure Glee

Years ago, when I was avoiding many many types of food as part of immunotherapy treatment for my migraines, I discovered ghee. The naturopath had it on his list of acceptable foods and I had no idea what it was. Turns out, ghee is clarified butter — butter that's had the water and milk solids (caseins) removed. It's hugely popular in Indian cooking and Martha Stewart sings its praises.

I used it back then, but only lately have come to appreciate it anew. For some unknown reason on our beach trip, I picked up a new jar at the local health food store. The brand I bought is Purity Farms, which is an organic ghee. It's soft, buttery and silky smooth. You use it just like you'd use butter, unless you want to brown it. Ghee will never brown or burn. This works out wonderfully for sautéing or pan searing. We use it for eggs and pancakes, both which cook and taste great.

Need more convincing? Here are some great resources and articles about cooking with ghee:
From TheNibble.com
From Martha
Alton on how to make homemade ghee
From the Nourished Kitchen, including recipes
Wikipedia's listing