{"id":1385,"date":"2012-01-25T19:25:29","date_gmt":"2012-01-25T19:25:29","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=1385"},"modified":"2012-01-27T18:10:51","modified_gmt":"2012-01-27T18:10:51","slug":"garlic-the-catsup-of-intellectuals","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=1385","title":{"rendered":"GARLIC … THE CATSUP OF INTELLECTUALS!"},"content":{"rendered":"

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Of all the ingredients I always have on hand in my kitchen garlic is near the top of the list. Garlic has a reputation for being too strong a flavor and the culprit of bad breath. I am writing with the authority of someone who has cooked for more than fifty years and\u00a0 thirty of the years in the professional kitchen.\u00a0 The truth is when garlic is cooked correctly it can be mild and sweet or assertive and pungent.<\/p>\n

The more you chop garlic the stronger the flavor and scent become.\u00a0 To show off garlic’s robust side\u00a0 use minced, pureed, or mashed raw garlic.\u00a0 Don’t even think about using a garlic press. It gives garlic an inordinate level of sharpness. \u00a0 Practice chopping garlic correctly and throw away your garlic press.\u00a0 It is the villain that creates a bitter taste to your garlic.\u00a0 Also the longer you expose garlic to the air the stronger it becomes.\u00a0 So chop your garlic and use it immediately, or cover it with a little olive oil . Quickly saut\u00e9eing or infusing garlic will add lots of piquant garlic notes without the sharpness.<\/p>\n

Mash coarse salt and raw garlic into a paste and use it to flavor butter.\u00a0\u00a0\u00a0\u00a0 Use it melted as a sauce for grilled meats and fish.\u00a0 Spread it on sourdough bread and top with roast beef for a tasty sandwich.\u00a0 You’ll find dozens of uses for this vividly flavored spread.<\/p>\n

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GARLIC ROSEMARY BUTTER. (AROUND 1\/2 CUP)<\/strong><\/p>\n

2 large cloves garlic (around 1\/2 ounce)<\/p>\n

1 teaspoon kosher salt<\/p>\n

1 teaspoon fresh lemon juice<\/p>\n

1\/2 teaspoon finely chopped fresh rosemary<\/p>\n

1\/2 cup (4 ounces) butter at room temperature<\/p>\n

Freshly ground black pepper<\/p>\n

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Peel the garlic cloves and halve them lengthwise, remove the germs, and coarsely chop the cloves.<\/p>\n

Sprinkle with kosher salt.<\/p>\n

Using the flat side of a chef’s knife, smear and mash the garlic and salt together to form a smooth paste.\u00a0 You should have about 2 teaspoons garlic paste.<\/p>\n

Put the garlic paste into a small bowl and add the lemon juice and rosemary. Stir to combine.<\/p>\n

Add the butter and mash together with a fork until completely incorporated.\u00a0 Season to taste with salt and pepper.<\/p>\n

Use immediately\u00a0 or use parchment, waxed paper, or plastic wrap to shape the garlic butter into a log, twisting the ends as if it were a sausage.<\/p>\n

Refrigerate until ready to use.\u00a0 The butter will keep in the refrigerator for up to two weeks or in the freezer for up to one month.<\/p>\n

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