Garlic Bread - Come on …. Let's face it it's wonderfully simple and really Freaking good. I would like contemplate the varying degrees of Garlic Bread. First the DON'TS - that thing they sell in the fake aluminum foil bag in the supermarket is out of the question. Do not look at it - do not consider it - and please do not buy it. Garlic Spread- Hydrogenated monkey, juice if you eat this stuff you will urinate mercury. Don’t do it … Chopped Jarred garlic has its place - not on your bread though. Pre- peeled jars of garlic in the produce section, also have some redeeming factors- IF YOU HAVE NO FINGERS.
Now Bread- It is a true perishable - so get it fresh, a crusty semolina- a long French loaf, pick up anything baked that day. If you buy too much freeze it in the bag that day. It will be good for a couple of weeks. Get some butter, that’s real that’s the deal… Purchase lightly salted butter. You may not use it all that day so freeze the remainder. Pick up some fresh organic garlic. It will be a few cents more but it's worth it.
What about olive oil ? ( not the boney chick from Popeye) A good quality oil can be an addition or a substitution . Wrap the bread in some foil - sprinkle a few drops of water over the loaf. Wrap tightly and bake for about 10 minutes at 350. This will steam and heat the bread and get it back to a fresh baked state. After that follow the recipe below and you will be a happy camper. Please do not believe the hype about bad breath, or gas, garlic is a wonderful healthy addition to anything. It will cleanse you and has great medicinal purposes. I have a good friend from Pakistan who swear by 4 cloves raw daily, he chews them prior to breakfast. Now the 4 raw clove thing may be a bit extreme, but there is a huge market for Garlic supplements. So there must be something to it.
Really Good Garlic Bread
1 loaf of good quality Italian or French bread- Heat slightly in foil at 350 ( sprinkle with a few drops of water) about 8-10 minutes. Retain foil
1 Head Organic Garlic 6-8 cloves- thinly sliced not minced
1/4lb lightly salted butter- softened
2 Tablespoons olive oil
Crushed red pepper flakes
Goya brand Adobo seasoning to taste
After heating bread- split loaf long ways - keep halves attached. Slather liberally with butter. Broil on middle shelf for 2 minutes. Watch Carefully do not burn, it may take your over 1 minute .
Heat small sauté pan with oil. Lightly sweat garlic until edges become light brown. Take pan of heat right away. Remove bread from oven and using a large spoon spread cooked garlic onto both sides of bread. Season with red pepper flakes and Adobo. Rewrap in foil and heat for 3-5 minutes. Top with fresh chopped parsely.
Now Bread- It is a true perishable - so get it fresh, a crusty semolina- a long French loaf, pick up anything baked that day. If you buy too much freeze it in the bag that day. It will be good for a couple of weeks. Get some butter, that’s real that’s the deal… Purchase lightly salted butter. You may not use it all that day so freeze the remainder. Pick up some fresh organic garlic. It will be a few cents more but it's worth it.
What about olive oil ? ( not the boney chick from Popeye) A good quality oil can be an addition or a substitution . Wrap the bread in some foil - sprinkle a few drops of water over the loaf. Wrap tightly and bake for about 10 minutes at 350. This will steam and heat the bread and get it back to a fresh baked state. After that follow the recipe below and you will be a happy camper. Please do not believe the hype about bad breath, or gas, garlic is a wonderful healthy addition to anything. It will cleanse you and has great medicinal purposes. I have a good friend from Pakistan who swear by 4 cloves raw daily, he chews them prior to breakfast. Now the 4 raw clove thing may be a bit extreme, but there is a huge market for Garlic supplements. So there must be something to it.
Really Good Garlic Bread
1 loaf of good quality Italian or French bread- Heat slightly in foil at 350 ( sprinkle with a few drops of water) about 8-10 minutes. Retain foil
1 Head Organic Garlic 6-8 cloves- thinly sliced not minced
1/4lb lightly salted butter- softened
2 Tablespoons olive oil
Crushed red pepper flakes
Goya brand Adobo seasoning to taste
After heating bread- split loaf long ways - keep halves attached. Slather liberally with butter. Broil on middle shelf for 2 minutes. Watch Carefully do not burn, it may take your over 1 minute .
Heat small sauté pan with oil. Lightly sweat garlic until edges become light brown. Take pan of heat right away. Remove bread from oven and using a large spoon spread cooked garlic onto both sides of bread. Season with red pepper flakes and Adobo. Rewrap in foil and heat for 3-5 minutes. Top with fresh chopped parsely.
Serve with favorite pasta dish.
Closing Thoughts Cook With Garlic- Bake Bread from Scratch - Stuff a portabella mushroom for Pete's Sake ( who the hell is Pete any way?). A Shorty but goodie.
Peace out Peeps TFN
Closing Thoughts Cook With Garlic- Bake Bread from Scratch - Stuff a portabella mushroom for Pete's Sake ( who the hell is Pete any way?). A Shorty but goodie.
Peace out Peeps TFN
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