Hi!  Sorry I’ve been out of the loop for awhile, but we just got back from Minnesota.  I’d forgotten how unpredicatable my home state can be in the Spring — it snowed on May 1st, there were windchills in the 20’s on May 2nd, and my car frosted over on May 3rd…

Don’t get me wrong — Minnesota is a beautiful place to live!  It’s just that this Okie export isn’t used to “unseasonably cold weather” (even for Minnesotans) in May.  But, I came home with a heart-full of warm memories and that’s all that matters.

I also came home with a pound of butter…

My Mom likes to surprise me with “culinary gifts” — jars of roasted red peppers and sun dried tomatoes, ramekin sets, unique kitchen utensils, cookbooks and the like, along with hugs and an enthusiasm for “my cooking” that makes me feel special and loved.   (Thank you, Mom.)  I’m one blessed daughter!

But when Mom pulls out the Hope Creamery Butter, I swoon.  (She knows I love it so…)  Hand-packed and creamy, it elevates every recipe to “something special.”  (Just like Mom!)  Hmmmm… what shall I make?

First up on the list was a long overdue batch of chocolate chip cookies for the hubby.  “God blesses us so that we can bless others…”

Then it was my turn…  I wanted something simple and sublime.  My thoughts turned to Chef Alexandra Guarnaschelli’s amazing recipes (who, aptly enough, works at a restaurant named Butter.)  I settled on her Seared Porterhouse With Oozing Maitre d’ Butter — oozing is good.

While a Porterhouse wasn’t in the budget after our road trip, I did have a pretty nice chuck steak ready to throw on the grill (even though her recipe called for stovetop searing — next time I get my hands on a Porterhouse, I will!)  With Maitre d’ Butter oozing all over, it was everything I’d hoped it would be, and more.

By the way, that glob of pistachio green on the plate isn’t “jello,” it’s Asparagus Pesto  — another trial recipe.  Although it doesn’t have anything to do with butter yet, here’s how you make it…

Asparagus Pesto

1 pound fresh asparagus, cut into 1″ sections (remove woody ends before slicing)

3 fresh basil leaves (or dash of dried basil)

1/4 cup grated Parmesan cheese

1/2 cup toasted pecans

1 small clove garlic

1/4 tsp. sea salt, or to taste

Freshly ground black pepper, to taste

2 tablespoons olive oil (or more as needed to reach pesto consistency)

Combine ingredients in a blender or food processor; blend until smooth.  (Mine turned out a little “chunky” but it was marvelous!)

Credit:  Adapted from a recipe attached to the fresh asparagus spears (no author given.)  They suggested serving it over pasta, which I’m making tonight.  But instead of tossing it with olive oil (per the recipe), I’m using butter.  Lots and lots of butter.  It’s Mother’s Day weekend, right?

Enjoying life one pat of butter at a time (except this weekend…)

~Kim

P.S.  Happy Mother’s Day!