Recipes — Butter Olive Oil RSS

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 ingredients until just pureed or to desired consistency.  To finish, sprinkle with additional grated Pecorino, a Drizzle of Butter Olive...

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.