Garlic And Olive Butter Food

SPAGHETTI AGLIO E OLIO (GARLIC SPAGHETTI)

Steps:

• Gather the ingredients.
• Boil a large pot of water. Add salt when it has boiled and add the pasta. Once the pasta has cooked to al dente (look at the package instructions), reserve a cup of the pasta water for the sauce and drain.
• Slice the garlic into thin slivers (as thin as you can).
• Mince the parsley.
• Add the olive oil to a large pot (the same one you cooked the pasta in, if you wish) and cook on medium heat. Add half of the garlic and saute until just fragrant. Then add in the salt, pepper, red pepper flakes, and chopped parsley. Cook for another minute. Just be careful not to overcook or over toast the garlic. This can lessen the garlic flavor and can make the garlic taste bitter.
• Add half a cup of the reserved pasta water, the pasta and the remaining garlic. Toss and cook for another 2 minutes or until it is all heated through. Add in more pasta water if needed.
• Add the parmesan cheese and more salt to taste. Serve immediately.

KALAMATA OLIVE AND GARLIC BUTTER

Steps:

• In a medium-size bowl, whip 1/2 cup unsalted butter (room temperature) until fluffy.
• Combine the softened butter and other ingredients together until they are completely blended.
• For the flavor to better penetrate the butter, allow it to stand at cool room temperature for a few hours before refrigerating.
• Compound butters may be stored in freezer, tightly wrapped. Use a sharp knife dipped in hot water for cutting the frozen butter.

SPAGHETTI WITH GARLIC AND OLIVE OIL

Steps:

• Bring a large pot of very well salted water to a boil. Heat the olive oil in a sauté pan over medium heat. Start cooking the spaghetti. While it cooks, add the garlic to the pan with just enough heat so that it sizzles gently. Add the crushed red pepper flakes. When the outside edges of the garlic are just starting to brown, add 1 cup of the pasta water and a pinch of salt. Keep cooking, shaking the pan to create an emulsion, until the oil and water mixture no longer has that very harsh raw garlic flavor.
• When the pasta is al dente, drain it and add it to the pan, along with the chopped parsley, if using, tossing to coat. Serve immediately.

SHRIMP WITH GARLIC AND OLIVE OIL

Steps:

• Heat a large cast-iron skillet over medium-high heat. Coat the bottom with 1/4 inch olive oil. Add the garlic and crushed chiles to the oil and cook until the garlic starts to sizzle and is very aromatic, then add the shrimp. Cook until the shrimp turns pink, 1 to 2 minutes. Add the lemon zest and juice, then add the anise liqueur and carefully ignite. Cook until the flame subsides. Season with salt and serve with crusty bread to sop up the delicious olive oil!

BAGNA-CAUDA BUTTER (WITH GARLIC AND ANCHOVIES)

Steps:

• Heat the olive oil in a small saucepan over low heat. When the oil just begins to warm, add the garlic and anchovies and cook slowly, stirring until the garlic becomes toasty brown and the anchovies dissolve (about ten minutes). Let cool completely.
• Process the butter in a food processor until smooth and creamy. Add the cooled garlic-anchovy mixture and a pinch of salt. Process until well blended. Taste and add more salt if needed. Transfer to a bowl and stir in the parsley. 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 one week, or freeze for up to six months.

FISH WITH SIZZLING OLIVE BUTTER

Steps:

• Heat oven to 350 degrees. Heat a large, oven-safe skillet over medium. Add butter and oil, and cook until butter melts and starts to sizzle, 1 to 2 minutes. Stir in olives, garlic and fennel or coriander, and cook until fragrant, 1 to 2 minutes.
• Season fish fillets with salt and pepper, then nestle them in one layer in the skillet. Carefully spoon some of the butter mixture over the fish, basting the fillets, then transfer pan to the oven.
• Bake until fish is opaque and flaky, 8 to 13 minutes, basting halfway through. Remove from oven and transfer fillets to serving plates.
• Squeeze a wedge or two of lime into the butter mixture and spoon sauce over fish. Top with black pepper, cilantro and dill, with extra lime wedges on the side for squeezing.

PASTA WITH OLIVE OIL AND GARLIC

Steps:

• Bring a large pot of water to a brisk boil.
• Add salt.
• Add the spaghetti, following directions on the box.
• Meanwhile, heat the oil in a small pan.
• Slice the garlic thinly and add it to the oil.
• remove the pan from the heat when the garlic turns a pale golden color (do not brown the garlic).
• Add the parsley, salt and pepper.
• Reserve 1/2-3/4 cup pasta water.
• Drain pasta & stir in the oil.
• Add the water if you think the mixture is too dry.

BAGNA CAUDA ( OLIVE OIL, GARLIC, BUTTER AND ANCHOVY SAUCE)

Steps:

• Place all ingredients in an oven casserole, cover and bake at 275F for 1 1/2 hours.
• Serve with bread and/or vegetables.

ANYTIME GARLIC BUTTER

Steps:

• In a small bowl melt butter in microwave.
• Using a garlic press, or food processor, mince and pulp garlic.
• You can use more or less garlic according to taste.
• Combine melted butter, basil, orgegano, and garlic.
• Whisk in 1/3 cup olive oil.
• Brush or spoon on to your favorite bread, bake to re-heat bread.
• ENJOY!