"I've discovered that my own little postage stamp of native soil was worth writing about and that I would never live long enough to exhaust it."
- William Faulkner

Monday, April 4, 2011

like buttah, only bettah

Butter is so good. I’ll use the spray stuff when I have to, but nothing beats the real thing. What I love even more than good old plain cow butter is compound butter (basically just butter with other delicious things in it). Few things make me happier than to get to a restaurant and have a server bring me some carbs and their accessories. Fratesi’s in Ridgeland is a local Italian restaurant that has phenomenal salad, uncomplicated entrees and you guessed it, garlic butter. It’s also great to slather on a steak right as it comes off the grill…or in a baked potato...or a piece of fish…or an ear of corn…or pasta…or roasted veggies… Heavenly.

I’ve made (and eaten) more Cinnamon Honey Butter than anyone should be allowed to make (or eat), but I’d never made a savory version. Well, hold onto your hats because this is about the easiest - and cheapest - thing I’ll ever suggest you whip up.

What you’ll need:

1 stick butter at room temperature (don’t microwave! It changes the composition of the butter, and it will never work the same)

1 clove garlic, minced (NOT the stuff in the jar. Just don’t.)

1 tablespoon fresh herbs (basil, parsley, thyme or whatever you like), very finely chopped

¼ teaspoon table salt

What to do:

Several hours before you want to make the butter, leave the stick sitting out on the counter until it reaches room temperature. Sprinkle a little salt on a cutting board and place the minced garlic onto the salt. With a knife (a place knife or butter knife works fine), mash the garlic into the salt until it forms a paste. Add the garlic and herbs to the butter and mix very well. Let hang out at room temp for a little while longer so the flavors can get to know each other. Smear on some warm bread or place in the fridge until you’re ready to serve.

Also, you can shape the mixed room temperature butter into a log shape, wrap in wax paper and store in the fridge. At this point, you can slice the butter into medallions for steak or give as a lovely hostess gift! If garlic butter's not your thing, check out this post on the nibble, and you're bound to find something that you can't live without.

Have a delicious week, friends.

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