i’m calling this “infused” – with grass fed butter, shallots, garlic, rosemary, and thyme…
heated on low for 10-15 minutes until melted and then cooled…
apparently this changes the structure of the butter, but i use it for when i cook steak and it seems to do fine…
i just freeze it after i melt/infuse it and it use it to baste in the cast iron!
what do you think of this method? have you ever tried it?
i know what you must be thinking – “BREAD CHEESE?! that sounds… bizarre?! intriguing?! delicious?!”
…all of the above?!
it’s one of my favourite treats. it is rather expensive and therefore i do not buy it often. however, i had been craving it and so i nabbed an eight dollar chunk from my local market.
i had this ridiculous butter just waiting to be used. i normally serve bread cheese with maple syrup and i swear it tastes like french toast! i’m telling you – this stuff is insanely delicious!! Continue reading
food & foto 