Roasted Garlic Compound Butter Food

GARLIC COMPOUND BUTTER

Steps:

• Place the oil, parsley, garlic, and lemon juice/zest in a food processor. Blend ingredients on high for 20 seconds or until the garlic is completely broken up and mixed in with the oil.
• Add in the butter, two tablespoons at a time blending on low to fully incorporate all of the flavors.
• Spoon the butter out of the food processer into a bowl and fold the black pepper inches Salt to taste.
• Place the butter onto a piece of parchment paper forming the paper around the butter resembling a paper towel roll with the butter inside.
• Gently squeeze the butter until it is twice the size of a normal stick of butter but the same length. Fold in each side and tape it down or lay the butter on a dish with the ends under the butter. Chill for 2 hours before using up to a week.

LEMON, PARSLEY, GARLIC COMPOUND BUTTER

Steps:

• Allow butter to soften at room temperature.
• Mince garlic and then press into a paste. You can use a garlic press for this or use the back of your knife and carefully smash down garlic with a little salt.
• When soft add all ingredients to a bowl and mix (by hand or food processor) to incorporate.
• Lay out a piece of parchment paper and form a log. Tightly roll and twist to seal. There may be some excess lemon juice that won't incorporate. Don't worry about it, but put the butter log on a plate so it doesn't leak on your refrigerator.
• Refrigerate for ~ 2 hours or freeze for 20 minutes if slicing.
• Good for a couple weeks in the refrigerator or 4 months in the freezer. Happy buttery goodness! Beckie

COMPOUND FLAVORED BUTTER RECIPES

Steps:

• Add softened butter to a medium bowl or a small food processor and add a pinch of salt. Add in any of the above combinations and combine completely.
• Once mixed, transfer onto on a piece of parchment paper, waxed paper or plastic wrap.
• Shape gently into a log about 5-6" in length. Twist the paper or plastic wrap at the ends to seal the butter. Refrigerate for at least 2 hours and up to a week, or place in a freezer-safe bag and freeze for up to 6-months. Note: You can also put the butter in a small ramekin, cover with plastic wrap, and refrigerate for 2 hours, before serving at the table with warm bread or rolls.

ROASTED GARLIC COMPOUND BUTTER

Steps:

• Blend the garlic into the butter.
• Use immediately or roll into a log using waxed paper.
• Place in a freezer bag and freeze for up to 2 months.

BASIL BUTTER

Steps:

• Place garlic, basil, and pepper in the bowl of a food processor. Process until the garlic is in small bits. Add the butter, and process just to mix together. Spoon into container, and refrigerate until firm.

GARLIC HERB BUTTER

Steps:

• Place the butter, parsley, thyme, chives, garlic, salt, and pepper in a medium-sized bowl.
• Stir together until fully combined.
• Lay out a large piece of plastic wrap. Place the butter in the center in a log shape.
• Roll the plastic wrap over the butter and press it into a log shape. Twirl the ends of the plastic wrap and tuck them under the roll.
• Place it in the fridge for at least 2 hours or overnight until the butter is solid again.
• Slice and serve!

SAVORY THYME COMPOUND BUTTER

Steps:

• Place the butter in a food processor with the shallots, garlic, thyme leaves, anchovies, lemon zest and lemon juice. Puree until smooth.
• With the motor running, drizzle the olive oil into the butter. Transfer the butter to a bowl and fold in the parsley and paprika and season with salt and pepper.
• Roll up the butter in parchment paper to form a log and refrigerate until firm, about 2 hours, for easy slicing and portioning. The butter can also be frozen for up to 4 weeks.

FILET WITH ROASTED GARLIC BUTTER

Steps:

• Preheat the oven to 375 degrees F.
• Place the garlic cloves in a small ovenproof dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Cover with foil and roast in the oven until the garlic is golden and soft, about 45 minutes. Set aside to cool completely.
• To a large bowl, add the softened butter, parsley, chives, thyme, red pepper and the roasted garlic. Using a spatula, mix everything together until well combined. Lay out a large piece of plastic wrap and add the butter in a long strip down the middle. Pull one side of the plastic wrap over the butter and gently form it into a log. Tightly twist the ends like a candy wrapper, until everything is nice and tight. Transfer to the fridge for a couple hours to harden. (Butter can be made ahead; it will keep for 1 week in the fridge.)
• When you are ready to cook the steaks, preheat the oven to 450 degrees F.
• Sprinkle the steaks liberally with salt and pepper. Add the remaining tablespoon each olive oil and butter to an ovenproof skillet and place over a medium-high heat. When the oil is hot and the butter is melted, place the steaks in the skillet and cook until well browned, about 1 minute per side.
• Place the skillet in the oven and cook the steaks for 4 to 5 minutes for medium-rare. Remove from the oven and top each steak with a thick slice of the garlic butter. Loosely cover with foil and allow to rest for 8 to 10 minutes.