Thread: dank garlic butter...

[email protected] wrote:
> Here is a recipe for the dankest garlic butter ever:
>
> Peel a dozen or so garlic cloves (50g) and lightly coat with olive oil
> and wrap in foil and bake at 300-350F for 20-30 minutes, turning
> periodically and increasing heat near the end. The cloves should be
> soft and then mash them in a mortar or use a garlic press.
>
> Pour some olive oil (50g) into a pan and add the garlic mash and
> slowly heat while continuously mixing the garlic and oil until it
> begins to sizzle, and fry it for a few minutes before adding some dry
> Italian seasoning or whatever fresh or dry herbs you like, and fry for
> a minute or so and begin adding the butter (150g).
>
> Keep stirring as the butter melts and bring the whole thing to a boil,
> and by then it should be thick and creamy and smell incredible.
> Remove from heat and let cool, and as it cools it will begin to
> solidify, and while it is still somewhat soft, stir it up thoroughly
> with a spoon and let it chill completely.
>
> The olive oil makes the chilled product easy to spread, enhances the
> flavor of the garlic, and also cuts down on the saturated fat.
>
> Spread on sourdough bread topped with mozzarella or other cheese and
> lightly toast until cheese melts.

Yeah, sounds good!
Probably the best garlic brad I ever had, was at the Gilroy (CA) Garlic
Festival, many years ago. A local group (Girl Scouts, if memory serves)
was running a garlic bread booth. They kept jellyroll pans of melted
butter, Parmesan cheese, (tons of) garlic, and herbs warm. Take half a
loaf of French bread, place it cut side down in the pan and squish it a
few times, then under the broiler for a couple minutes. OMG! Butter and
garlic running down your chin, and you couldn't car less...

Dave

On Mar 4, 10:03*pm, Dave Bell <db...@TheSPAMFREEBells.net> wrote:
> dank...@rocketmail.com wrote:
> > Here is a recipe for the dankest garlic butter ever:
>
> > Peel a dozen or so garlic cloves (50g) and lightly coat with olive oil
> > and wrap in foil and bake at 300-350F for 20-30 minutes, turning
> > periodically and increasing heat near the end. *The cloves should be
> > soft and then mash them in a mortar or use a garlic press.
>
> > Pour some olive oil (50g) into a pan and add the garlic mash and
> > slowly heat while continuously mixing the garlic and oil until it
> > begins to sizzle, and fry it for a few minutes before adding some dry
> > Italian seasoning or whatever fresh or dry herbs you like, and fry for
> > a minute or so and begin adding the butter (150g).
>
> > Keep stirring as the butter melts and bring the whole thing to a boil,
> > and by then it should be thick and creamy and smell incredible.
> > Remove from heat and let cool, and as it cools it will begin to
> > solidify, and while it is still somewhat soft, stir it up thoroughly
> > with a spoon and let it chill completely.
>
> > The olive oil makes the chilled product easy to spread, enhances the
> > flavor of the garlic, and also cuts down on the saturated fat.
>
> > Spread on sourdough bread topped with mozzarella or other cheese and
> > lightly toast until cheese melts.
>
> Yeah, sounds good!
> Probably the best garlic brad I ever had, was at the Gilroy (CA) Garlic
> Festival, many years ago. A local group (Girl Scouts, if memory serves)
> was running a garlic bread booth. They kept jellyroll pans of melted
> butter, Parmesan cheese, (tons of) garlic, and herbs warm. Take half a
> loaf of French bread, place it cut side down in the pan and squish it a
> few times, then under the broiler for a couple minutes. OMG! Butter and
> garlic running down your chin, and you couldn't car less...

I just left the Bay Area and never got a chance to go the the garlic
festival, but I'm going to try and go one of these days. San
Francisco Bay Area is a culinary paradise.

<[email protected]> wrote in message
news:[email protected]..
> Here is a recipe for the dankest garlic butter ever:
>


You 'stumped' me with the name you gave the Garlic Butter 'Dank'...I had to
look it up....

"Synonyms:
wet, clammy, muggy, sticky, soggy." ???

Now if it was, as the 'Synonyms' show, it would be pretty lousy as a soggy
mess, wouldn't it?.....:-)

But you must mean that it is 'Danks' Garlic Butter....as your ID is
'Dank'....You had me confused at first, Dank!....

Sounds Yummy though.....

Bigbazza (Barry) Oz

Bigbazza wrote:
>
> <[email protected]> wrote in message
> news:[email protected]..
>
>> Here is a recipe for the dankest garlic butter ever:
>>
>
>
> You 'stumped' me with the name you gave the Garlic Butter 'Dank'...I
> had to look it up....
>
> "Synonyms:
> wet, clammy, muggy, sticky, soggy." ???
>
> Now if it was, as the 'Synonyms' show, it would be pretty lousy as a
> soggy mess, wouldn't it?.....:-)
>
> But you must mean that it is 'Danks' Garlic Butter....as your ID is
> 'Dank'....You had me confused at first, Dank!....
>
> Sounds Yummy though.....
>
> Bigbazza (Barry) Oz
>
>

IF you like olive oil, and several unnecessary steps.

By the time its done baking and boiling it would be rather mild as
garlic goes.

I used to blanch my peeled garlic cloves before mashing and adding to
the butter. Then i tried roasting, roasting with a bit of chicken stock
and finally just gave it all up for a puree of garlic in the food
processor, add to butter, cook for a scant minute or so over high heat
and set to cool in the appropriate container.

Such a container of butter goes so quickly around here that im often
reduced to rubbing my morning sour dough toast with a cut clove of
garlic before i butter it.

For a different burre d'ail try chopping some shallots very fine, about
1 tbs. Simmer them in white wine (1 cup) till the wine is reduced by
about half then add the mashed garlic, cook gently for a minute allow to
cool and add to the softened butter. A good grinding of black pepper
and a sprinkle of chopped parsley is a good addition.
--
JL