Shiny Cooking is all about delicious, mostly vegetarian recipes that use whole grains, natural foods, local foods, and fresh food from the garden, with an emphasis on heirloom (non-hybrid) variety seed stock. Check the "
March 23, 2010 in condiments • 3 comments
garlic butter
This has been sitting here for a day now, waiting for input beyond the picture above. A sinus infection flareup keeps distracting me, work keeps distracting me, worry keeps distracting me. I’ve begun looking up home remedies, which is always a bad sign, a sign that you might as well suck it up and go to the doctor. So I did; I sucked it up and I’m going to the doctor today. Wish me luck and antibiotics.
The gist of it is, this post won’t get the hyperbole it deserves. No purple prose about the wonderfulness that is this garlic butter, just some facts and then the recipe.
it’s really good on garlic bread
It’s really good on garlic bread.
It keeps for months.
It can be cut into bits and frozen, and used to season vegetables and other dishes.
It’s way better, and way better for you, than store-bought garlic spreads.
Mix it up, shove it in the fridge, and enjoy.
garlic butter
Salted butter contains approximately ¾ teaspoon of salt per ¼ cup (1 stick). It may appear that you’re adding a lot of salt to this recipe, but it begins with unsalted butter. Begin with 1 teaspoon of salt, and increase up to 2 teaspoons, to taste. Lower salt will create a garlic butter more palatable for spreading on bread, plan. Higher salt tastes best mainly when used on garlic bread; otherwise it may be overwhelming.
1 cup unsalted butter, softened
1 tablespoon minced garlic
¼ cup grated parmesan cheese
¾ teaspoon garlic powder
1 teaspoon Italian seasoning (I use Milford’s Buon Appetito Italian Seasoning*)
½ teaspoon ground black pepper
¼ teaspoon ground paprika
½ to 2 teaspoons saltIn a medium bowl, mix together butter, garlic, parmesan cheese, garlic powder, Italian seasoning, pepper, and paprika. Stir in ½ to 2 teaspoons salt to taste. Waning: two teaspoons of salt will be very salty, but is just the ticket when spread thinly to make garlic bread. Store in refrigerator.
* Disclaimer: I received free product from this company. Part of my mission is to highlight quality Michigan food businesses, and I consider Milford one of those. I do not receive payment for the mention or if someone orders from them.
tags: butter, garlic
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love this idea!
Hello! And wow, I am tickled pink to find your beautiful and interesting site. The garlic butter has struck my fancy today, and I’ll be running to the store to get the ingredients right away! Nice job and I’ll be checking back in often. Big thanks!
Thank you Gayle! Let me know how making the garlic butter goes for you, even if it doesn’t turn out great. Sometimes things don’t, or people have different tastes, and tweaking could improve a recipe.