Love Life, Hate Kittens

[pic via epicurious.com]

Gorgonzola butter

• 2 heads of garlic, top 3/4 inch cut off to expose cloves
• 2 tablespoons olive oil
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/3 cup crumbled Gorgonzola cheese (about 2 ounces)
• 2 tablespoons chopped fresh parsley

For gorgonzola butter:
Preheat oven to 350°F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.) Cut into 1/2-inch-thick rounds.

Verdict:

I like it! Made this to top steaks last night paired with asparagus + wild mushroom risotto (from Alessi. Good as a rice, not as a risotto. We added shiitake mushrooms and grilled shallots. Possibly should have upped the amount of water more)

Prep work is simple. Just make sure you have a good hour to roast your garlic heads. Yes, it seems like a lot of garlic and time consuming but its necessary. Make sure you use unsalted butter. I was considering using smart balance at one point but I’m sure the texture won’t be as creamy.