Garlic, so tasty, and so versatile. It's the heart and soul of several cuisines, and loved by people the world over.
We are lucky to have it available in many forms. Dried and powdered, minced, or flaked. In jars, we can have it whole, minced, or chunked. There simply is no excuse for not keeping it on hand, whether in the spice cabinet or refrigerator.
That said, there is no replacing fresh garlic. Easy to find year round, in many types, fresh garlic has one problem... peeling it.
It can be peeled clove by clove, and that's how I've done it most of my life. YouTube is rife with 'Easy!!11!!!' methods to peel garlic, including bouncing it around inside two mixing bowls like a crazy person. Every cookery store has a dozen garlic gadgets in various forms, to peel... press... crush... and even clean it from your hands.
Today, I chose the lazy man's way out. Like the image shows, I simply tossed whole cloves into a pan with quite a gob of butter. Set on low heat with the pan covered. About 5 minutes after the butter begins to bubble, just shut the heat off and walk away. The residual heat will cook the garlic through, leaving it soft and sweet.
Once it cools, just squeeze the cloves between your fingers and the soft clean cloves will pop out like magic. An added benefit, all that garlic butter!
I put the garlic back in the butter, and pour it all into a small container to go in the fridge.
There's a Strip steak destined for the grill this evening, and you can bet there will be smashed buttered garlic making an appearance as well!
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