ROASTED GARLIC-THYME BUTTER
(NOT Bahama Breeze)
Source: Napa Style
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.

---

ROASTED GARLIC THYME BUTTER
Source: Chef Menus
Makes 1 1/4 cups

Roasted Garlic Recipe, using 1-2 small heads of garlic
Extra virgin olive oil as needed
1 cup (1/2 pound) unsalted butter, at room temperature
1 tablespoon fresh thyme, finely minced
Kosher salt, to taste (omit if using salted butter)

French bread, crusty or other hard rolls or croissants

With a fork, mash cooled garlic cloves until fairly smooth (a little olive oil may help this process). Add the garlic to the softened butter and mix until smooth and creamy. Add the thyme and a pinch of salt. Blend well. Taste and add more salt if needed.

HOW TO ROAST GARLIC

4-6 whole heads of garlic
About 2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons water

Preheat oven to 400 degrees F. Line a small baking dish with aluminum foil.

Remove any loose, papery skins from the garlic heads. Do not separate the cloves. Cut about 1/4-inch off of the top of each garlic head and place in the baking dish, cut side up. Drizzle oil over all and sprinkle with salt and pepper. Add the water around the heads and cover the dish with more foil.

Bake the garlic heads until very tender, about 35-45 minutes. Let cool slightly and either squeeze the soft flesh out of each clove or squeeze the whole head until all the garlic is removed.

HELPFUL HINTS

The intensity of garlic flavor depends on how you prepare it. The more finely you mince it the more its presence will be known

When roasting, use fresh, hard garlic heads, with no bruises or sprouts

Use roasted garlic anywhere you would use raw garlic

Spread on warm, toasted bread, potatoes, vegetables

Great on sandwiches or burgers

Cloves are delicious eaten alone