Sunday, April 15, 2012

Green Garlic Butter

Wow.  It's been a while since I've posted.  No worries...I'll make it up to you in the next couple of weeks with some great recipes and tips I've been checking out.

I continue to learn that it really is the simple things that can make life more beautiful.  St this time of year, it's just a matter of walking around your yard to see the things that are in bud, in bloom or in some other stage of spring-ness.  (And don't worry if you not really the one with a green thumb...I'm betting others in your neighborhood are gardeners extraordinaire.  Take a walk around the block and enjoy their gardens vicariously!)

In the kitchen, especially at this time of year and through the summer, simple is better also.  This is not the time for complicated casseroles or multi-ingredient stews.  This is the time for the freshest vegetables you can find and make them magical with the easiest of additions.  Case in point...this garlicky, herb-flecked compound butter.  It transformed some mashed potatoes the other night, but would also be delicious on fresh corn, steamed green beans, or even tossed with a little pasta.

Green Garlic Butter
Makes about 1/2 cup.

1 stick unsalted butter, slightly softened
6 cloves garlic, minced
1/4 cup parsley, chopped
1/4 cup chives, chopped
(Substitute tarragon, cilantro, basil, oregano, rosemary, dill, whatever you like to switch things up a bit.)
Kosher salt and freshly ground pepper

Place the butter, garlic and herbs in a food processor and process until smooth.  Season to taste with salt and pepper.

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