Garlic Butter

At work yesterday, a friend was telling me about making garlic butter.  He said he took a stick of butter, and added a big clove of garlic.  At this point, he gestured with his hand, indicating holding something the size of a baseball in his palm.

"Bulb"  I murmured.

In any case, he had take a bulb's worth of garlic, tossed it in the food processor with a stick of butter, and then smeared it on bread and browned it in a pan, Texas toast style.  Yum.

I decided to take it a step further.  I think parsley goes well with butter and garlic.  But once I got to the garden to get the parsley, I thought a little basil and oregano would go quite nicely as well.  It all went into the mixer with a stick of lightly salted butter and eight cloves of garlic.

I have plans for this stuff.  Not just for garlic bread (buttered french bread toasted under the broiler), but tossed into pasta, or a dollop on cooked fish or shrimp.  A teaspoonful melted atop a charred rare steak.  Even on mashed potatoes.

Let the feasting begin. 

Comments

[K]

Is it wrong to consider eating it straight out of the bowl? :D I love Garlic.

K

[riannan]

K: Just about everything I make can be eaten right out of the bowl. (I won't tell.)

[keewee]

I put the butter on plastic wrap and make a small quarter size roll, put it back in the fridge to harden, then cut rounds to go on a steak after it comes off the grill.Yummmm

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