Ok, on our recent travels, DH had this angel hair pasta topped with a
browned butter & garlic sauce. He loved it and asked if I could
duplicate it. From what I could see there was angel hair pasta and a
buttery sauce so I asked the waitress. She said they brown the butter
with garlic then tossed it onto the pasta. She didn't know whether the
garlic was fresh - hoping so - or powdered and because the restaurant
was really, really busy couldn't get an answer from the cook/chef. So
what do you think? How would I duplicate this? I'm thinking of
starting the butter and garlic cloves together but maybe I should add
the garlic after the butter browns. IMO the dish would be perfect with
mushrooms added so I do want to try duplicating it.

~patches~ wrote:
>
> Ok, on our recent travels, DH had this angel hair pasta topped with a
> browned butter & garlic sauce. He loved it and asked if I could
> duplicate it. From what I could see there was angel hair pasta and a
> buttery sauce so I asked the waitress. She said they brown the butter
> with garlic then tossed it onto the pasta. She didn't know whether the
> garlic was fresh - hoping so - or powdered and because the restaurant
> was really, really busy couldn't get an answer from the cook/chef. So
> what do you think? How would I duplicate this? I'm thinking of
> starting the butter and garlic cloves together but maybe I should add
> the garlic after the butter browns. IMO the dish would be perfect with
> mushrooms added so I do want to try duplicating it.

I recently saw an episode on Food tv where the chef just browned the
butter in a frying pan. He didn't use garlic, but I would think that
roasted garlic would have the right consistency to be mixed in. Let us
know how it turns out....Sharon

~patches~ wrote:
> Ok, on our recent travels, DH had this angel hair pasta topped with a
> browned butter & garlic sauce. He loved it and asked if I could
> duplicate it. From what I could see there was angel hair pasta and a
> buttery sauce so I asked the waitress. She said they brown the butter
> with garlic then tossed it onto the pasta. She didn't know whether the
> garlic was fresh - hoping so - or powdered and because the restaurant
> was really, really busy couldn't get an answer from the cook/chef. So
> what do you think? How would I duplicate this? I'm thinking of
> starting the butter and garlic cloves together but maybe I should add
> the garlic after the butter browns. IMO the dish would be perfect with
> mushrooms added so I do want to try duplicating it.

Blanch the garlic?

Beurre d' ail - garlic butter can be made a proportion of 7 ounces
blanched garlic, pureed, and added, raw and uncooked & mixed thoroughly
with 9 ounces butter, this is not cooked unlike a beurre noir, dark
butter which is cooked in a pan till brown in colour and strained (or
not, to taste, don't burn the milk solids) into a double boiler where
reduced vinegar is added along with ground pepper.

When required for use this previously prepared brown butter is re -
heated to the correct serving temperature and a little coarsely chopped
parsley and 1 tbs. capers added. Leave out the pepper, vinegar, capers
and parsley and make the browned butter from the previously made garlic
butter, brown the garlic butter

While i am not a big fan of browned butter sauces, a garlic brown
butter sauce would be easy for me to make from the small jar of garlic
butter i routinely make and keep in the fridge.

Even using the garlic brown butter as a beurre manie there by creating a
thickened sauce as opposed to a butter sauce.

Often times butter and wine are used as a sauce and a pasta merely
tossed in the melted butter and wine.
--
JL

~patches~ wrote:

> Ok, on our recent travels, DH had this angel hair pasta topped with a
> browned butter & garlic sauce. He loved it and asked if I could
> duplicate it. From what I could see there was angel hair pasta and a
> buttery sauce so I asked the waitress. She said they brown the butter
> with garlic then tossed it onto the pasta. She didn't know whether the
> garlic was fresh - hoping so - or powdered and because the restaurant
> was really, really busy couldn't get an answer from the cook/chef. So
> what do you think? How would I duplicate this? I'm thinking of
> starting the butter and garlic cloves together but maybe I should add
> the garlic after the butter browns. IMO the dish would be perfect with
> mushrooms added so I do want to try duplicating it.

Unless the powdered garlic you get is a hell of a lot better than the stuff
I get here it's a pretty safe bet that it is fresh garlic. Use lots of
garlic but adjust cooking time to the size of chunks you use. If you crush
it in a press it will make tiny pieces that will cook very quickly. If you
use larger pieces you can cook them a little more slowly. It should be
golden brown. Be careful not to overcook the garlic because it gets bitter
and nasty. FWIW when I do garlic and oil for pasta for two of us, I use
4-5 large cloves of garlic.

On Fri, 06 Jan 2006 15:24:50 -0500, ~patches~
> wrote:

>Ok, on our recent travels, DH had this angel hair pasta topped with a
>browned butter & garlic sauce. He loved it and asked if I could
>duplicate it. From what I could see there was angel hair pasta and a
>buttery sauce so I asked the waitress. She said they brown the butter
>with garlic then tossed it onto the pasta. She didn't know whether the
>garlic was fresh - hoping so - or powdered and because the restaurant
>was really, really busy couldn't get an answer from the cook/chef. So
>what do you think? How would I duplicate this? I'm thinking of
>starting the butter and garlic cloves together but maybe I should add
>the garlic after the butter browns. IMO the dish would be perfect with
>mushrooms added so I do want to try duplicating it.

I would brown the butter first then add either crushed, chopped or
slivers of fresh garlic next. You mustn't overheat garlic or it turns
bitter. If it goes brown, you've cooked it too long, and if the heat
is high, it can go brown almost instantly.

I have never used powdered garlic so can't comment on the difference
between it and fresh. I would assume fresh is best.

Kathy in NZ

Kathy in NZ wrote:

> On Fri, 06 Jan 2006 15:24:50 -0500, ~patches~
> > wrote:
>
>
>>Ok, on our recent travels, DH had this angel hair pasta topped with a
>>browned butter & garlic sauce. He loved it and asked if I could
>>duplicate it. From what I could see there was angel hair pasta and a
>>buttery sauce so I asked the waitress. She said they brown the butter
>>with garlic then tossed it onto the pasta. She didn't know whether the
>>garlic was fresh - hoping so - or powdered and because the restaurant
>>was really, really busy couldn't get an answer from the cook/chef. So
>>what do you think? How would I duplicate this? I'm thinking of
>>starting the butter and garlic cloves together but maybe I should add
>>the garlic after the butter browns. IMO the dish would be perfect with
>>mushrooms added so I do want to try duplicating it.
>
>
> I would brown the butter first then add either crushed, chopped or
> slivers of fresh garlic next. You mustn't overheat garlic or it turns
> bitter. If it goes brown, you've cooked it too long, and if the heat
> is high, it can go brown almost instantly.
>
> I have never used powdered garlic so can't comment on the difference
> between it and fresh. I would assume fresh is best.
>
> Kathy in NZ
>

Ok, thanks. I'll give it a try and see what I come up with.

On Fri 06 Jan 2006 10:41:20p, Thus Spake Zarathustra, or was it ~patches~?

> Kathy in NZ wrote:
>
>> On Fri, 06 Jan 2006 15:24:50 -0500, ~patches~
>> > wrote:
>>
>>
>>>Ok, on our recent travels, DH had this angel hair pasta topped with a
>>>browned butter & garlic sauce. He loved it and asked if I could
>>>duplicate it. From what I could see there was angel hair pasta and a
>>>buttery sauce so I asked the waitress. She said they brown the butter
>>>with garlic then tossed it onto the pasta. She didn't know whether the
>>>garlic was fresh - hoping so - or powdered and because the restaurant
>>>was really, really busy couldn't get an answer from the cook/chef. So
>>>what do you think? How would I duplicate this? I'm thinking of
>>>starting the butter and garlic cloves together but maybe I should add
>>>the garlic after the butter browns. IMO the dish would be perfect with
>>>mushrooms added so I do want to try duplicating it.
>>
>>
>> I would brown the butter first then add either crushed, chopped or
>> slivers of fresh garlic next. You mustn't overheat garlic or it turns
>> bitter. If it goes brown, you've cooked it too long, and if the heat
>> is high, it can go brown almost instantly.
>>
>> I have never used powdered garlic so can't comment on the difference
>> between it and fresh. I would assume fresh is best.
>>
>> Kathy in NZ
>>
>
> Ok, thanks. I'll give it a try and see what I come up with.
>

Patches, I make this fairly often for just myself as a quick comfort meal
dinner, although I often don't have angel hair pasta and just serve it over
thin spaghetti. The texture of the garlic is an individual preference. I
like it sliced thin, but sometimes chop it fine. I start out with unsalted
butter and a teaspoon or two of olive oil, which allows the butter to brown
but doesn't burn as easily (it's a fine line). I begin cooking the garlic
in the butter/oil mixture as soon as the butter is melted. As soon as the
garlic is pale golden, I fish it out into a small dish and continue cooking
the butter until it browns. As soon as the pasta is cooked, I toss butter,
garlic, and pasta together. I often add some freshly chopped parsley and
grated parmesan or romano. Just my take on it.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

Wayne Boatwright wrote:

> On Fri 06 Jan 2006 10:41:20p, Thus Spake Zarathustra, or was it ~patches~?
>
>
>>Kathy in NZ wrote:
>>
>>
>>>On Fri, 06 Jan 2006 15:24:50 -0500, ~patches~
> wrote:
>>>
>>>
>>>
>>>>Ok, on our recent travels, DH had this angel hair pasta topped with a
>>>>browned butter & garlic sauce. He loved it and asked if I could
>>>>duplicate it. From what I could see there was angel hair pasta and a
>>>>buttery sauce so I asked the waitress. She said they brown the butter
>>>>with garlic then tossed it onto the pasta. She didn't know whether the
>>>>garlic was fresh - hoping so - or powdered and because the restaurant
>>>>was really, really busy couldn't get an answer from the cook/chef. So
>>>>what do you think? How would I duplicate this? I'm thinking of
>>>>starting the butter and garlic cloves together but maybe I should add
>>>>the garlic after the butter browns. IMO the dish would be perfect with
>>>>mushrooms added so I do want to try duplicating it.
>>>
>>>
>>>I would brown the butter first then add either crushed, chopped or
>>>slivers of fresh garlic next. You mustn't overheat garlic or it turns
>>>bitter. If it goes brown, you've cooked it too long, and if the heat
>>>is high, it can go brown almost instantly.
>>>
>>>I have never used powdered garlic so can't comment on the difference
>>>between it and fresh. I would assume fresh is best.
>>>
>>>Kathy in NZ
>>>
>>
>>Ok, thanks. I'll give it a try and see what I come up with.
>>
>
>
> Patches, I make this fairly often for just myself as a quick comfort meal
> dinner, although I often don't have angel hair pasta and just serve it over
> thin spaghetti. The texture of the garlic is an individual preference. I
> like it sliced thin, but sometimes chop it fine. I start out with unsalted
> butter and a teaspoon or two of olive oil, which allows the butter to brown
> but doesn't burn as easily (it's a fine line). I begin cooking the garlic
> in the butter/oil mixture as soon as the butter is melted. As soon as the
> garlic is pale golden, I fish it out into a small dish and continue cooking
> the butter until it browns. As soon as the pasta is cooked, I toss butter,
> garlic, and pasta together. I often add some freshly chopped parsley and
> grated parmesan or romano. Just my take on it.
>

Ok, thanks Wayne. It isn't often that DH asks me to duplicate a dish at
home so when he does I really try to do so. There were no pieces of
garlic on his pasta just the garlic flavoured oil. He likes garlic so
chopped fine or even sliced would be great.

In article >,
Wayne Boatwright > wrote:

> Patches, I make this fairly often for just myself as a quick comfort meal
> dinner, although I often don't have angel hair pasta and just serve it over
> thin spaghetti. The texture of the garlic is an individual preference. I
> like it sliced thin, but sometimes chop it fine. I start out with unsalted
> butter and a teaspoon or two of olive oil, which allows the butter to brown
> but doesn't burn as easily (it's a fine line). I begin cooking the garlic
> in the butter/oil mixture as soon as the butter is melted. As soon as the
> garlic is pale golden, I fish it out into a small dish and continue cooking
> the butter until it browns. As soon as the pasta is cooked, I toss butter,
> garlic, and pasta together. I often add some freshly chopped parsley and
> grated parmesan or romano. Just my take on it.
>
> --
> Wayne Boatwright *¿*

Wayne,

Try adding some baby clams to this sometime.

This is how my dad makes his clam and garlic sauce for pasta.

It's fab_ulous!!!!!!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Sat 07 Jan 2006 07:54:46a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

> In article >,
> Wayne Boatwright > wrote:
>
>> Patches, I make this fairly often for just myself as a quick comfort
>> meal dinner, although I often don't have angel hair pasta and just
>> serve it over thin spaghetti. The texture of the garlic is an
>> individual preference. I like it sliced thin, but sometimes chop it
>> fine. I start out with unsalted butter and a teaspoon or two of olive
>> oil, which allows the butter to brown but doesn't burn as easily (it's
>> a fine line). I begin cooking the garlic in the butter/oil mixture as
>> soon as the butter is melted. As soon as the garlic is pale golden, I
>> fish it out into a small dish and continue cooking the butter until it
>> browns. As soon as the pasta is cooked, I toss butter, garlic, and
>> pasta together. I often add some freshly chopped parsley and grated
>> parmesan or romano. Just my take on it.
>>
>> --
>> Wayne Boatwright *¿*
>
> Wayne,
>
> Try adding some baby clams to this sometime.
>
> This is how my dad makes his clam and garlic sauce for pasta.
>
> It's fab_ulous!!!!!!

I don't think so. <g> I love clams, but never liked them with pasta.
Thanks for the thought.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> Wayne Boatwright > wrote:
>
>> Patches, I make this fairly often for just myself as a quick comfort meal
>> dinner, although I often don't have angel hair pasta and just serve it
>> over
>> thin spaghetti. The texture of the garlic is an individual preference.
>> I
>> like it sliced thin, but sometimes chop it fine. I start out with
>> unsalted
>> butter and a teaspoon or two of olive oil, which allows the butter to
>> brown
>> but doesn't burn as easily (it's a fine line). I begin cooking the
>> garlic
>> in the butter/oil mixture as soon as the butter is melted. As soon as
>> the
>> garlic is pale golden, I fish it out into a small dish and continue
>> cooking
>> the butter until it browns. As soon as the pasta is cooked, I toss
>> butter,
>> garlic, and pasta together. I often add some freshly chopped parsley and
>> grated parmesan or romano. Just my take on it.
>>
>> --
>> Wayne Boatwright *¿*
>
> Wayne,
>
> Try adding some baby clams to this sometime.
>
> This is how my dad makes his clam and garlic sauce for pasta.
>
> It's fab_ulous!!!!!!

I do the same thing, with the addition of some white wine and chopped
parsley and oregano.

Good stuff!

Mary

On Sat, 07 Jan 2006 08:54:46 -0600, OmManiPadmeOmelet wrote:

> Try adding some baby clams to this sometime.
>
> This is how my dad makes his clam and garlic sauce for pasta.

You betcha, baby! Add a little clam juice too. Add chopped fresh
parsley at the end to make it pretty.
--

Practice safe eating. Always use condiments.