Recipes — Butter Olive Oil
Posted by Dana Driscoll on
4 cups fresh cauliflower in small pieces - florets only 3 cups lightly salted water or chicken stock 1/3 cup creme fraiche 1/4 cup + 2 tablespoons Drizzle Butter Olive Oil 1/3 + 2 tablespoons cup Pecorino Romano, grated 2 tablespoons fresh chives, finely minced or snipped 2 teaspoons sea salt fresh ground pepper to taste Place the florets and water or chicken stock to a simmer in a medium pot. Place the still hot, drained florets in a large bowl with the creme fraiche, Butter Olive Oil, Pecorino, salt, and pepper. With an immersion blender (stick blender), processes the...
Posted by Andy Nguyen on
What elevates these simple radishes is our Butter Olive Oil & Black Truffle Salt. INGREDIENTS 2-3 Bunches of radishes, trimmed, seemed, rinsed & dried 1 cup Butter Olive Oil 1/2 Tbsp. Truffle Salt Simply toss the radishes in Butter Olive Oil & Truffle Salt place on a pre-heated sheet pan and roast at 375 degrees for 10-15 minutes until nice and caramelized.