Celebrating the Multicultural festivities of December, I thought I would pick an herb or spice which is referenced in the Bible (land of three of the Major Religions of the world) and used in many cuisines around the entire world, as a way of gathering together all the wealth of diversity around us - in true celebration.
|Garlic, elephant garlic bulbettes and elephant garlic|
|End of my harvest after "curing."|
All fresh herb butters should be refrigerated and used within 5-7 days. Can be frozen as a log and sliced and used when needed.
1 stick of softened butter
1 teaspoon of chopped Garlic
1 teaspoon of chopped parsley
1 teaspoon of chopped celery leaves
Blend well. Spread mixture in a long "tube" on wax paper, roll and store in the refrigerator. Cut slices for use.
Uses: use in mashed potatoes or on top of baked potatoes, top steamed vegetables, herb toasted bread, slide chilled slices under the skin of poultry, place a small pat on just grilled steak, or place a small slice in center of crescent roll dough before rolling up and baking.
A Better Butter can be made my blending (your blender will work better with this than a food processor) equal parts of olive or avocado oil and softened butter, to which the herbs can be added. This creates a sweeter, spreadable butter mixture.
Most Preferred: Slice off the tippy top of the garlic head to expose just a small part of each clove. Drizzle a bit of olive oil on the cut top.
1) Roast on the grill on indirect heat for approximately 40-45 minutes - squeeze to test (don't burn yourself!) - it should feel softened.
2) Oven: at 400 degrees for 45 minutes.
Second Most Preferred: Separate the clove from the head and do NOT not peel. Toss in along side of any roast you are cooking, or place in a single layer in a pan and oven back at 400 degrees for approximately 25 minutes - squeeze to see if they have softened.
Roasting garlic mellows the flavor, bringing an incredible nutty taste to it. Squeezing the pulp from the skins is the easiest way to express the roasted garlic out. Add to mashed potatoes, spread on toasted bread with or without added tomatoes, basil and cheese, add to salad dressing and sauces.
Freeze in air tight container for long term storage. Refrigerate and use within a week for short term keeping.
Santa Claus Is Coming To Town
-- Catherine, The Herb Lady
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