уторак, 26. јун 2012.

Roasted Garlic-Thyme Butter


Serves: Makes 1-1/4 cups
1 large or 2 small heads garlic, separated into cloves and peeled
Extra-virgin olive oil to cover
1 cup (1/2 pound) unsalted butter, at room temperature
1 tablespoon finely minced fresh thyme
Sea salt, preferably gray salt


Put the garlic cloves in a saucepan with just enough olive oil to cover them. Place over low heat and simmer until the cloves are soft and golden, 30 to 40 minutes. With a slotted spoon, scoop the garlic into a bowl, then mash to a puree. Immediately strain the oil through a coffee filter and reserve.
Process the butter in a food processor until smooth and creamy. Add 1/4 cup of the garlic puree (save any extra for spreading on bread), 1 1/2 tablespoons of the reserved garlic oil, the thyme, and a pinch of salt. Process until well blended. Taste and add more salt if needed.
Refrigerate until firm enough to shape into a log. Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1 1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll. Refrigerate for up to 1 week, or freeze for up to 6 months.

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