Butter Butter Yummy Yummy, It Goes Lard-o In My Tummy!

What could be better than BUTTER?I can think of no answer for this except for Homemade BUTTER because it is not only uber delicious,but it is absolutely strikingly beautiful.
First you are going to need some heavy whipping cream,preferably organic.The fancier the whipping cream the better the final product will be.
Pour the pint of whipping cream into your kitchen aid or your plain old bowl if you are using a hand mixer.
start the mixing and you will witness the first stage of of this lovely process.The whipped cream stage.


Next comes the stage where curds will appear accompanied by some liquid (a.k.a.the beginnings of BUTTER milk).
This is the third and best stage that I call BUTTER!Use a colander to transfer the BUTTER milk into a separate container.
Here we have BUTTER milk.BUTTER milk is almost as delicious as BUTTER.you can make pancakes with it.yummy.
Squeeze the BUTTER until all the BUTTER milk is free from the solid BUTTER.
BUTTER BUTTER yummy yummy it goes lard-o in my tummy!!!
Put it on toast.
Feed buttered toast to a kitten.A Mr.Kitten is the best kind.

Courtesy of Lynne Rossetto Kasper's butter recipe.

Makes about a half pound butter and about 2 cups fresh buttermilk.

The better the cream, the better the butter. It's worth checking out local farms for their cream. And, yes, different creams do have different tastes. It's that "terroir" thing.

• 1 quart pasteurized good tasting organic heavy cream (check the label—you want just cream, no stabilizers, certainly not ultra-pasteurized, nor fillers)

1. Put the cream in a large mixing bowl of an electric mixer or use a hand held mixer. Put the mixer whisk in the bowl and then cover the bowl with plastic wrap to keep the buttermilk from splashing.

2. Beat the cream at medium to high speed until splashes of liquid start hitting the plastic and you can see solid pieces of butter.

3. Set a sieve over a bowl and pour the contents of the bowl into it. Gently knead the butter to release all of its liquid (about 3 minutes). Save the buttermilk for drinking, baking, smoothies, soups, stews, etc. Work salt into the butter if you like. Wrap the butter well in plastic because it loves to absorb orders. You can freeze the butter, or refrigerate it up to a week.

Tortellini Tis Temptingly Tasty

I present to you Tortellini. Tortellini is a dish that is undeniably delicious. After all it basically consists of noodles, cheese, BUTTER, cheese, cheese, and it is bathing in a delicious cheese sauce which is an adhesive necessary to bring all of these elements together in a deep meaningful bond that is so good it makes you say "OHHHHH yeah" (I stole this quotation from a box of individual kool-aid juice boxes).

Ingredients: Mozzarella Cheese, Monterey Jack, Salt,two eggs, flour, and BUTTER (we unfortunately forgot to include butter in this picture).

Put some flour in a bowl.

Now add some eggs to that flour.

Pour some oil into the kitchen aid bowl. (Isn't this exciting?)

Stir all of these ingredients,so that they are blended.

This mixture shall look like a pie crust before you form it into a cohesie ball. (all crumbly like) Although probably (just probably) your dough wont look quite so much like a blurry picture. It will probably look more like non-blurry dough, as that will be what it is.

Knead the dough for ten minutes. That does not sound like long, but it is. If you love kneading dough as much as we do here at The Opisthographic Cake, feel free to knead to your hearts content, but if you do not posses the constitution nor the depth of faith necessary, you can knead for 5 minutes with the bread hook in your kitchen aid.

Slip the dough under a cloth for at least 30 minutes. The longer the better, and the longer you leave it, the easier it will be to work with.

Grate lots of cheese.The Monterey jack kind and the mozzarella kind. Other kinds if you wish, but we suggest you stick to white cheeses. The orange and yellow ones just don't seem to like this recipe much...

Roll the dough out with a rolling pin. This requires arm strength. If you don't have much, get some buddies to take turns with you. If you don't have any, you will just have to work until your arms are ready to fall off. Make it really really thin. If it is not super super super thin the ratio of pasta to cheese will be off! Oh nos!

Take a circular object and cut doughy circles out with it.


Place some cheese on the doughy circle.

Paint the edges of the circle with water.

Fold the doughy circle over pinch then closed.

Flip up the edge of the tortellini. Isn't that a pretty bowl n the background? I really like it. Its all colorful and stuff. Yeaaah...



Wrap the tortellini around your finger until the ends meet and hold together. Yay! You just made a fancy tortellini shape! Easier than you thought, isn't it?

Now we will make a sauce to make sure the tortellini is purrrrfectly moist and cheesy.
Cheese Sauce Ingredients: Milk,Flour, and Butter, Cheese (not pictured, it was too cool), parsley (also too cool)

Melt the butter and then create a roux with the addition of the flour.

Pour milk into the sauce pan and cook until it thickens.

Add some parsley to the cheese sauce to make it a more attractive sauce. Hooray for attractive sauces!

While you are letting your (soon to be) cheese sauce thicken, boil some water and then put the tortellini noodles in the sauce pan.

Now,wait for the tortellinis to rise.The tortellinis are like magic because once they rise they are done.
Add the cheese to the sauce, so that it can be called a cheese sauce!

Once the noodles are finished pour the cheese sauce over the them and then sprinkle Parmesan cheese on the sauce drenched noodles. Because cheese tortellini with cheese sauce would not be complete without a dusting of parmesan cheese.

Please, appreciate the tortellini. It really deserves all of the praise that you possess. Just one more thing, this may not look like much, but I promise it is both hearty and filling. And it will give you your daily recommended amount of dairy in one delicious plate of food!





Tortellini
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1 tablespoon oil
1 or 2 cups of cheese, monetrey jack and mozerella are good cheeses to use

Mix flour and salt. Add eggs and oil and let the beater go for about half a minute. The consistency should be something like pie crust. You can either replace the paddle with the dough hook and knead with that for 5 min. or you can knead by hand for 10 min. Put your ball of dough to rest under a towel or plastic wrap for at least half an hour. Roll the dough out real thin. Cut out a circle of dough and put a teaspoon to a tablespoon of cheese in the middle. Brush the edges of the pasta with water and fold it over pressing the edges together to seal it.Bend up the edges and wrap the straight side of the pasta around your finger, pinching the edges together. Bring some water to a boil and drop the tortellini in a few at a time. When they rise to the surface they are done. They are also delicious.


Cheese Sauce
3 Tablespoons butter
3 Tablespoons flour
1 cup milk
1 1/2 cup cheese, the kind you used for the tortellini would work fine.

Melt the butter and add the flour to make a roux. Add milk and let thicken. Add cheese and let simmer until cheese becomes one with the sauce.