Thursday, July 7, 2011

Basil-Garlic Butter

This butter is ethereal. I ain't kiddin' ya & I don't use that word lightly. Oh, & it's easy.

I have quite a bit of basil growing in my backyard thanks to one very dear former student of mine who helped me pick out some very (as it turned out to be) prolific plants.

Well, if you have basil, you're in business this summer. I've made 2 batches of this butter & I have 2 sticks softening on the counter for even more for this weekend's cookout.

Just imagine with me the uses. It'll improve the taste of a number of items: baked potatoes, grilled corn, bread, of course, the back of your hand, etc.

Here's how it goes:
1. Take one stick of softened (to room temp, just leave it out overnight) butter & mix it with 1 packed tablespoon of freshly chopped basil & 3 freshly minced garlic cloves (I'm not proud to say it, but I have used the jarred variety on one occasion & no one went home crying. That batch received the highest praise, actually, though I think it's because I shared it with more people, hehe. Just imagine how much better it'd be with roasted garlic, if you have that kind of time on your hands or the foresight to plan ahead).

I use unsalted butter, so I add salt to taste at the end, but if you're one of those crazy folks out there that buys the salted variety, you might want to taste before you season.

& if you don't see fit to buy real butter, as my silver fox foodie crush says in "Kitchen Confidential," I cannot help you in any way.

No comments: