Monday, March 12, 2012

Garlic Butter Paste

Photo courtesy Taste of Home
  There are times with just one or two more steps you can make something simple taste really special. That's the case with compound butters. 
  A compound butter is just adding another ingredient to the butter (usually and herb or spice) and whipping it so that it's well incorporated. Often, it is shaped and then chilled so that it's firm enough to slice. I, however, am into short cuts - a small plastic bowl is good enough for me.
  We tried this on a simple baked potato the other night and then topped the spud with steamed broccoli and shredded cheese. We were surprised at how well the roasted garlic flavor came through. 
  This is an easy upgrade if you have extra garlic (I did). Whenever I do have more than a few cloves of garlic, I roast a few drizzled with olive oil in a 400 degree oven for about 45 minutes. The roasted garlic stores in the refrigerator for 2-3 weeks.

6 cloves roasted garlic
3 heaping tablespoons of butter/margarine
1 tsp. chives

   Combine garlic and butter in a small bowl and mix well, smashing garlic with back of spoon so that it incorporates into butter. Add chives and stir. Makes about 1/2 cup.
Good on baked potatoes or on Italian/French bread.
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