Garlic And Bread Sauce With Thyme Food

ROASTED GARLIC THYME BUTTER

Steps:

• 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, 30-40 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 Tbs. 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.

GARLIC-AND-BREAD SAUCE WITH THYME

Steps:

• Combine all the ingredients except the thyme in a blender and process until fairly smooth (do not overprocess or the sauce will become gummy). Transfer to a bowl and stir in the thyme. Serve at room temperature or heat very gently over low heat. Serve as a sauce with grilled or roast meat or fish, or cold poached fish or chicken.

GARLIC-THYME BREAD

Steps:

• In a medium mixing bowl, combine yeast and water, and allow to stand in a warm place for 10 minutes or until foamy.
• Stir in oil, salt, garlic, thyme, and whole wheat flour.
• Add white flour 1/4 cup at a time, as needed, until a stiff manageable dough is formed.
• Turn out onto a floured surface and knead for 5 to 10 minutes, or until dough is smooth and elastic.
• Place in a lightly oiled bowl, cover, and set aside in a warm place for 1 hour, or until doubled.
• (For even more garlicky flavour, after the dough has risen once, punch it down and place in refrigerator for 1 to 3 days. Let it come to room temperature, and then proceed with the following directions.) Preheat oven to 450° and dust a baking sheet with cornmeal.
• If desired, work a bit of parmesan-reggiano into the dough at this point with some olive oil for extra flavour.
• Form the dough into a round, place on prepared cooking sheet, cover with plastic, and let rise for 30 minutes.
• Brush lightly with cold water, bake for 5 minutes, then reduce oven temperature to 400° and continue baking for 20-30 minutes, or until loaf is golden brown and sounds hollow when tapped.

GARLIC BUTTER TOPPING

Steps:

• In a small microwave-safe bowl, combine the butter, garlic powder and thyme. Cover and microwave on high until butter is melted. Yield: 3 tablespoons., For garlic bread: Brush butter topping over cut sides of buns. Place cut side down on grill. Grill, uncovered, over medium heat for 1 minute or until toasted. Sprinkle with cheese. Yield: 4 servings., For vegetables: Place broccoli, cauliflower and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 5-7 minutes or until crisp-tender; drain. Drizzle with butter topping; toss to coat. Sprinkle with cheese. Cook, uncovered, on high for 30 seconds or until heated through.

GRILLED GARLIC BREAD WITH THYME INFUSED BUTTER

Steps:

• Place butter into a small pot and add thyme sprig.
• Melt and let infuse for 10 minutes.
• Preheat a grill to medium high.
• Slice the rolls in half brush with a little of the thyme infused butter.
• Place cut side down onto the grill and grill until bread is toasted and grill marks appear.
• Rub each piece of toasted bread with cut side of garlic clove and then brush with a little more thyme butter.
• Sprinkle with sea salt and cracked pepper and serve immediately.