Basil - Garlic Butter
From The Moosewood Restaurant Kitchen Garden
This robust Basil-Garlic butter is great for garlic bread, croutons, steamed vegetables or tossing with pasta.
Herb butter can be prepared in the summer and kept in small packages refrigerated for up to 1 month and frozen for up to 6 months.
Ingredients
- ¼ kb, (1 stick) softened butter
- 2 tbsp. finely chopped fresh basil
- 1 tsp. finely chopped fresh oregano
- ¼ tsp. finely chopped fresh thyme
- 1 large garlic clove, minced or pressed
Preparation
- Starting with softened butter in a bowl, cream in the remaining ingredients.
- Before serving, let herbed butter sit for at least an hour for the herbs to impart their essence.
From Colander to Classroom
An Educational Experience
Garlic - Allium sativum
The word garlic comes from Old English garleac, meaning "spear leek." Dating back over 6,000 years, it is native to Central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe.
Throughout history, garlic has been used for both culinary and medicinal purposes. Its characteristic pungent, spicy flavor mellows and sweetens considerably with cooking.
A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. The cloves are used as seed, for consumption (raw or cooked), and for medicinal purposes. The leaves, stems (scape) and flowers (bulbils) on the head (spathe) are also edible and most often consumed while immature and still tender. The papery, protective layers of 'skin' over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.
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