I know I am spoce to put a garlic in the oven maybe in tin foil ?? Not
sure how long then I peel it into a nice butter ??

Can anyone give me an idea on how to do this this so i can then add it
to steak or bread at a later dater etc ..

Cheers..

thebestpetsitter wrote:

> I know I am spoce to put a garlic in the oven maybe in tin foil ?? Not
> sure how long then I peel it into a nice butter ??
>
> Can anyone give me an idea on how to do this this so i can then add it
> to steak or bread at a later dater etc ..
>
> Cheers..
>

While the instructions Melissa posted i can only endorse as sounding
quite tasty, there is also a method where 7 ounces of peeled garlic
cloves are well blanched, drained well, and mashed to a puree then added
& mixed well to 9 ounces of softened butter.

kept in an air tight container this butter or "beurre d'ail' keeps for a
couple of weeks without losing much flavour. Kept too long it acquires
a metallic taste imo, but it is never kept around my place long enough
to worry about it going off.

Use it on steaks, toast, bread, fish etc. add 1 tbs. finely chopped
shallots if desired.
---
JL

thebestpetsitter wrote:
> I know I am spoce to put a garlic in the oven maybe in tin foil ?? Not
> sure how long then I peel it into a nice butter ??
>
> Can anyone give me an idea on how to do this this so i can then add it
> to steak or bread at a later dater etc ..

Here is a web site that shows you what roasted garlic should look like.
http://www.whatscookingamerica.net/rstgarlic.htm