Recently, the following text appeared on my phone:
“Garlic bread. Should I just make garlic butter and spread it on the bread and then bake it? If so, how do I make the garlic butter? ”
While I’m used to getting weird food questions and recipe requests from friends this was a new country heard from–my brother, WonderTwin1, who generally doesn’t know enough about cooking to muster a reasonable question in the first place. Interesting.
Of course, about a week before this particular text, WonderTwin1 started his new job manny-ing for a family on New York’s Upper West Side: three tween boys to corral, and on some occasions, feed. This is amusing on several fronts, but most immediately because WonderTwin1, unlike his brother WonderTwinA, can’t really cook. Garlic bread question notwithstanding, though, I’ve gotten far fewer frantic calls than I expected to…
But it’s early yet, and I’m hoping that WT1 will be able to give me a little bit more notice next time he needs to know the best way to reheat sliced flank steak (quickly, with some sort of sauce, and hope that your tweens are hungry and have good teeth) or easy garlic bread directions. I’ll spare you the txt version of the recipe I came up with on the fly, but here’s a slightly more formalized one in case you have a bunch of hungry boys fresh from soccer practice and are looking for some garlic bread.
Basically, we’re making a quick beurre composé, aka compound butter, aka butter with flavorful things smooshed into it. Here, garlic and herbs take the day, but the sky’s the limit. If you don’t want to make a full loaf of garlic bread, still go ahead and do the full batch of butter. It’s something that you’ll find any number of uses for… saute some spinach with it, or take a pat and rest it atop a hot steak… or even some of that sad leftover flank steak. Garlic butter will make ANYTHING better.