Roasted Garlic Oregano Butter
- Allow ⅓ cup of butter to soften in a bowl. I usually cut it up in cubes as it’ll make it easier to “cream” the butter later on.
- Take a bulb of garlic and take off as much of the outer skin/paper as you can.
- With a serrated knife, cut off the very top part of the bulb to expose the inside of each clove.
- Drizzle with olive oil, season with a bit of salt & pepper and wrap up in a piece of aluminum foil.
- Place in a 350º oven for 45 minutes to an hour.
- Remove from oven, open foil and allow garlic to cool.
- “Cream” your softened butter—basically mash the hell out of it with a spoon until it’s nice and smooth.
- Squeeze out the roasted garlic into a separate bowl and mash the hell out of it as well with a spoon.
- Add the mashed garlic to the mashed butter and toss in a few healthy pinches of dried oregano.
- Mix until everything is evenly distributed.
- Store in the fridge in a plastic container. Not exactly sure how long it will keep, but probably a couple of weeks (don’t quote me on that), if it’s not all gone by then.
I use this butter on mashed potatoes or a little on the top of a freshly grilled steak.
Another great use is for making garlic bread. I buy fresh french baguette at the grocery store, cut the loaf in half, and then split each half lengthwise. Then, spread some of the butter on each of the pieces of bread, put the split halves back together, wrap each half in plastic wrap, and place in a resealable freezer bag. Toss it in the freezer and you’ve got 4 servings of ready-made garlic bread. Just take it out of the freezer, place on a cookie sheet in a 400º oven for 5-10 minutes.
This is the home of Jeff Smith, a web developer, designer, and craft beer connoisseur living in Amherst, Nova Scotia. This blog was formerly known as "From Away".