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Thread: dank garlic butter...

  1. #1
    [email protected] Guest

    Default dank garlic butter...

    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.

  2. #2
    Dave Bell Guest

    Default Re: 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

  3. #3
    [email protected] Guest

    Default Re: dank garlic butter...

    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.


  4. #4
    Bigbazza Guest

    Default Re: dank garlic butter...


    <[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



  5. #5
    Joseph Littleshoes Guest

    Default Re: dank garlic butter...



    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


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