Malto Mario


The Lady & Sons

1,000 Italian Recipes

Tuesday, December 08, 2009

Put to the "Challenge" with Butter!

A while back the nice people at Challenge Dairy asked me if I'd be interested in tasting their butter and using it in a side dish recipe.

Butter! As if I'd say no. Did I mention... butter? *slurp*

Okay so right off the bat, I'm going to say that Challenge Dairy needs to start shipping their products across the country so us dwellers of the "Armpit of the Midwest" (Ohioans) can purchase at our local stores. This is NOT FAIR that we cannot at this time. That's right, Challenge Dairy.. you've been called out. Now ship me a truckload of this stuff because we fakkin' loved it. :)

The salted butter that is. I have to be honest, I haven't even opened the "spreadable butter" yet. It's not you, Challenge Dairy, it's me. You see, I've got this thing about butter being called butter when it's made with oil. And frankly, if ya'll (and by ya'll, I mean those of you who buy "spreadable butter" to use right from the fridge) can't think ahead a few minutes and take your REAL CREAM butter outta the fridge to allow it to soften before you need it.. well, dammit you aren't true butter lovers. By God, I think Paula Deen just fainted at the thought of spreadable butter.

Anyhoo.. I will try to get over my mental thing (1 of many) and give it a shot, and I'm sure it'll taste just fine.. but well.. oil. squick!

Along with a pound of their salted butter and a container of the spreadable butter, Challenge Dairy also sent me some nice surprises! I received a bottle of dill weed and smoked paprika from Spice Islands along with a very cool OXO Spice Keeper. And to make my cooking efforts a little easier, they were also kind enough to send me a whisk - how did they know?? I've got a big balloon whisk that I love, but it's big - I've been looking for a smaller version and this one is perfect - thank you Challenge Dairy, Spice Islands and OXO! :)

So what did I do with all of these items? Actually asking me what I didn't do with them would be an easier question. But I goofed big time in not photographing most of it, mainly because I used them for my Thanksgiving dinner. Between 14 recipes, and cleaning the house for guests.. well, my camera was put away after the first dish and I only photographed it because it was new. But that's okay because I've blogged about some of the recipes before. I used the butter in my stuffing, the gooey pumpkin butter cake (just in the crust where you could taste it), my sweet potatoes, a new cauliflower dish. But the true test was the table butter that we used for our bread.

Let me tell you, that was my favorite usage of this butter. Spread thickly (of course!) on a slice of fresh baked Italian bread and the rest of the meal wasn't as appetizing. I could have ate that whole damn loaf smothered in butter and been quite thankful for a wonderful Thanksgiving dinner. Seriously. This butter is very creamy, has just the right amount of salt and is basically The Bomb.

Have I mentioned how cheated I feel that I can't buy this butter in my local grocery store? *sigh*

The new cauliflower dish I tried was based on a recipe found on Recipezaar, called Roasted Parmesan Garlic Cauliflower by Marie. Of course I tweaked it towards my own tastes and the final dish was quite delicious. We'll be having this again.

Roasted Romano Garlic Cauliflower

1.5 TBS mashed roasted garlic
1.5 TBS olive oil
1/2 head cauliflower, separated in florets
1/3 c. grated Locatelli Romano cheese, divided
salt and black pepper
1/3 c. Panko
1/4 c. butter, softened
1 tsp. smoked paprika

Preheat oven to 450ยบ F.

Fill a 3 quart pot with water, bring to a boil and then salt the water. Add the florets and cook for 5 minutes until they are JUST fork tender (try not to overcook)
Grease small 8" x 8" Pyrex baking dish.
Mix Panko crumbs and remaining Romano cheese together in small bowl, set aside.
Place olive oil, roasted garlic paste and 1/3 of the Romano cheese in large resealable bag. Add cauliflower and shake to mix.
Pour into prepared baking dish.
Season with salt and pepper, top with Panko & Romano mixture.
Place dabs of butter all over top. Sprinkle with smoked paprika.
Bake for 20 minutes.


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