Garlic Bread?

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

FreewareTown.com said:

I need a good and simply recipe for Garlic bread

I can't believe no one has mentioned (or maybe I missed it) roasting a
head
of garlic at about 350F and then squeezing the garlic paste onto lightly
toasted bread and drizzling with lightly warmed olive oil. To die for!

Jill

Remembering a meal at the Chart House in Alexandria, VA where you can order
a head of garlic and they bring you fresh bread to squeeze it onto.
I most usually do this in the early winter when I buy a 'bunch' of garlic,
hoping at least some of it doesn't fade before it is eaten.
Yes - to die for! (Smacking lips!)
Dee Dee

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

FreewareTown.com said:

I need a good and simply recipe for Garlic bread

I can't believe no one has mentioned (or maybe I missed it) roasting a

head

Quoted message said:

of garlic at about 350F and then squeezing the garlic paste onto lightly
toasted bread and drizzling with lightly warmed olive oil. To die for!

Jill

Jill, you're right. It's like butter. I'm slapping my forehead for not
thinking of it earlier. Good call.

kili

In article <[email hidden]>,

kilikini said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

FreewareTown.com said:

I need a good and simply recipe for Garlic bread

I can't believe no one has mentioned (or maybe I missed it) roasting a

head

Quoted message said:

of garlic at about 350F and then squeezing the garlic paste onto lightly
toasted bread and drizzling with lightly warmed olive oil. To die for!

Jill

Jill, you're right. It's like butter. I'm slapping my forehead for not
thinking of it earlier. Good call.

kili

Agreed... :-)
Roasted garlic is the gods!
Especially mixed with butter and a little italian seasoning...
--
Om.

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

at Mon, 10 Oct 2005 19:54:09 GMT in <1128974049.320764.154640
@g47g2000cwa.googlegroups.com>, [email hidden] (FreewareTown.com)
wrote :

Quoted message said:

I need a good and simply recipe for Garlic bread

Here's one direct from my BIL (Many, Many thanks Brent Morgan). I made it
in fact just this weekend. All guests commented profusely and
enthusiastically about it.

1 large loaf (about 2 lbs) dense Italian bread (I make my own) Football
shape is ideal.

24 tbsp butter

3/4 large bulb garlic or 1 1/2 small bulbs

Melt the butter.

Peel garlic and mince. Fry in about 2 tbsp of the butter until the smell
becomes slightly toasted. Stir into the melted butter. Set in the
refrigerator.

Once the butter is congealed but not completely firm, stir again to fully
mix in the garlic.

Split the loaf in half as if for a giant sandwich (i.e. horizontally along
the long axis. Then score each half deeply into segments.

Spread the butter mixture evenly over the halves.

Set in a shallow roasting pan in a preheated 425F oven and bake for about 5
minutes - enough to get the butter well-melted into the bread and heat the
bread through. Now, turn on the broiler and broil briefly, until the top is
good and brown, like an excellent toast. Set on a dished plate. Pour any
butter that dripped into the roasting pan over the pieces. Serve.

--
Alex Rast
[email hidden]
(remove d., .7, not, and .NOSPAM to reply)

FreewareTown.com said:

I need a good and simply recipe for Garlic bread

My secret short cut for good garlic bread is to either simmer minced
garlic in butter, or nuke it if in a pinch, such that the butter is
infused with the garlic taste. You can let it cool and smear some in
between each slice of a not-full-thickness cut loaf of Italian bread, or
you can hold the thus-cut loaf on its end and spoon some of it in each
slice.
Warm briefly in oven (not long slow tinfoil-wrapped warming) and tuck
into a cloth lined bowl with a ceramic warmer in the bottom.
Yum
blacksalt

kalanamak wrote on 14 Oct 2005 in rec.food.cooking

Quoted message said:

FreewareTown.com said:

I need a good and simply recipe for Garlic bread

My secret short cut for good garlic bread is to either simmer minced
garlic in butter, or nuke it if in a pinch, such that the butter is
infused with the garlic taste. You can let it cool and smear some in
between each slice of a not-full-thickness cut loaf of Italian bread, or
you can hold the thus-cut loaf on its end and spoon some of it in each
slice.
Warm briefly in oven (not long slow tinfoil-wrapped warming) and tuck
into a cloth lined bowl with a ceramic warmer in the bottom.
Yum
blacksalt

My garlic bread recipe involves purchasing garlic butter (in the dairy
case) and a good loaf of jewish rye bread (the kind you almost need a
hacksaw to cut). I slice the bread just as if I was going to making toast,
then butter the bread with the garlic butter (only on 1 side). When I
figure I have enough garlic bread slices prepared; I put them on tin foil
(butter side up) and broil them in the oven till nicely browned.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Tue, 11 Oct 2005 12:28:55 -0500, "jmcquown" <[email hidden]>

Quoted message said:

FreewareTown.com said:

I need a good and simply recipe for Garlic bread

I can't believe no one has mentioned (or maybe I missed it) roasting a head
of garlic at about 350F and then squeezing the garlic paste onto lightly
toasted bread and drizzling with lightly warmed olive oil. To die for!

I haven't managed to roast garlic properly so that it doesn't come out
tasting bitter. I finally gave up and stopped wasting perfectly good garlic
heads on it. 🙂

My garlic bread

I finely mince fresh garlic and get some shredded whole milk mozarella, set
aside. Then I take slices up italian bread or baguette into half in slices
and brush both sides liberally with olive oil, put them on a cookie sheet
and start toasting one side under the broiler. after one side is well
toasted, I turn them over and start them toasting on the other side. Once
they're brown but not too brown, I sprinkle the garlic on top of each round
then top it with the cheese and broil until the cheese is melted and a
little bubbly, and then I serve it right away.

I love bread with chunks of garlic. 🙂

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar