Garlic butter, I love you…
Yesterday, AB made risotto and I decided to pile on the fat by adding garlic butter to the mix. Then we carb-loaded and briefly considered calling someone squeamish about too many fat calories just to gloat. Seriously, garlic butter is great to have on hand for easy garlic bread or for use as a flavoring in sandwiches, roasts, sauteed vegetables. The choices are endless…
The garlic butter ROCKED my world. AB managed to eat about a third of it while cooking his fabulous risotto.
It’s so easy…give it a try:
Garlic Butter
Ingredients:
1 head of garlic
1 stick of butter
Directions:
Using a toaster oven (or regular oven), preheat the oven to 400 degrees. Place the garlic on a small piece of aluminum foil and seal it by bringing all of the edges up to the top of the garlic. Cook for 15 minutes then check to make sure the garlic is not burning. Continue to cook the garlic for another 15 minutes until the garlic is roasted and soft. Let the garlic head cool for about 10 minutes.
**Note**: If the butter you’re using is not at room temperature, you can place it on top of the toaster oven in a small sandwich bag, wax wrapper and all, and it will slowly soften while the garlic cooks.
Pluck the garlic cloves off the garlic head and remove all of the skins (carefully, the garlic may still feel pretty warm). Using a small chopper/blender, put the butter in the chopper/blender bowl and add the garlic cloves. Blend the butter and garlic together and place in a small bowl using a spatula. The butter may be pretty soft at this point so you can put it in the fridge to firm up a bit (for approximately half an hour).
This butter also looks great with chopped parsley. You can also mold it into fancy little balls (and then lob them at carb-haters).
Enjoy!
January 10th, 2007 at 1:39 am
I absolutely loved this recipe! Do you have any more toaster oven recipes? I got a new one for Xmas and I’d certainly link to any you have for my readers!
February 24th, 2007 at 12:09 am
[...] Ingredients: 1 young chicken (about 7-10 pounds) 1 lemon, washed and quartered 4-6 cloves of garlic Garlic butter (see this recipe) 3 cups of potatoes (I use fingerlings, cut into 1-inch pieces) 3 tablespoons of olive oil or canola oil [...]