ultimate garlic bread?
 

i have been experimenting with garlic bread ... this is the best i have yet acheived... further suggestions for improvements would be welcomed (i like garlic a lot)

i use precooked baguettes from the local baker ... apologies quantities are a bit approximate but i'm too lazy to measure things ... also apologies for mixing imperial and metric units - that's just what happens when you're brought up in UK ;)

this should do 2 medium baguettes

1 preheat oven to ~ 150 celcius
2 crush garlic (~5 cloves for 2 medium baguettes) into frying pan
3 fry garlic in a little olive oil for 2-3 mins
4 add butter (a few hundred grams)
5 fry for 1 minute longer - melting all the butter thoroughly
6 take off heat and allow butter to solidify (i usually water cool it and stick it in the freezer for a few minutes - cos i'm impatient)

ok, that's the butter done ... i fry the garlic cos it takes the harshness away a little and sweetens it up

7 now get your baguettes and cut em diagonally into ~ 1 inch high sections
8 put them on a baking tray
9 mix up re-solidified garlic butter
10 smear plenty of garlic butter on top of each slice
11 whack in oven for 5 to 10 minutes until they are a little crisp

if you wanna be posh sprinkle some grate mozarella over them before they go in the oven

bit of black pepper

lovely :)

Thanks apeman, that sounds great. Never could get garlic bread just like it want it, and this might just do the trick.

http://img.photobucket.com/albums/v4...man/garlic.jpg

ohhhhhhh that's a beautiful sight :) hope it enhances your garlic consuming experience

Sounds tasty -

Rather than mozarella, try it with some aged parmesan grated on top --

My ultimate favorite garlic bread, and much lower in fat (no that it m atters when we're talking garlic)

Take several heads of garlic, cut off the tops, drizzle with a little bit of olive oil, wrap in tin foil and throw in the oven at about 400 degrees for about 1/2 an hour - give or take... you'll know by the smell. Let the garlic cool a little bit... and smooosh the roasted garlic out of the heads, its nice and soft and has a buttery texture, with a nutty taste. Several grinds of black pepper. and smear on the bread (sliced as described above.

Put under the broiler for a few minutes, til the bread edges get a little toasty - then sprinkle with the parmesan cheese...

I LOVE GARLIC -No self respecting vampire would be caught within 100 yards of me...

(I got a chicken with 40 cloves of garlic recipe that is killer...

thanks mal i will try that one ... i am always ready to experiment with new ways of using garlic :) and i was worrying a little about smearing quite so much butter all over the bread ...

i have heard that the garlic taste goes well with white chocolate but i have not got round to trying that one yet ... a garlic and white chocolate mousse perhaps - if i ever try it i will report here

I swear to God, while I was reading the original post, I was thinking how I was gonna word exactly what you said........also, ever tried Pecorrino Romano on it? Very different.

Sounds great! I sometimes sprinkle the parmesian on the open, buttery, garlicy faces of the bread, then broil that 'til the parmesian gets a nice brown color. MMMMM.

mal's recipe is soooo much work... but it's so worth the effort. :)

variant....

any of the left over garlic spread... put into small sauce dish, squeeze lemon and EVOO, and use with warm bread.

I have made your insane garlic chicken recipe several times now since you first posted it many months ago, and Its AWESOME!!! All those I have served it to love it as well!

Anyone here really like the Stuart Andersons (Black Angus) Cheesy Garlic bread? My dad found the recepie and we constantly make it for special occasions (which is pretty much, Mine and My dads Bday's)

I'll see if i can find the recipe. I think its missing something, maybe it needs more garlic? But i'll try and get ahold of it from my mom.

Thats exactly how I do my garlic bread too but I sprinkle a little bit of oregeno for color.
I have done the 40 clove chicken a few times as well...
We must have the same cook book :)
I am a cook book junkie, you can never have too many...plus I get Gourmet, Bon Appetite and Food and Wine every month... then of course the internet

I will sometimes add some dried parsley to my mash too but the butter, parmesean mash is right up my alley

just the other night with quadro we had garlic bread sitting in a pool of gorgonzola sauce.... mmmmm

Oh gawd that sounds good.... followed by the sounds of my arteries hardening....

Love gorgonzola- -throw some into a bowl, toss in some hot cooked pasta a handful of parsley- and toss - -absolute heaven...

All the recipies soud freakin' awesome. Thanks.
Now here's a twist to add to your favorite garlic bread (I use the frozen kind from the local grocery store for the convenience factor) to make a great snack or quick lunch:

-Arrange however many slices you want on a baking sheet.
-Spread pizza sauce on top.
-Put your fave cheese on top (I like a mixture of Provolone and Mozzerella, sometimes with some Quesa Quesedilla)
-Top with whatever.
-Stick it in the oven at 350F for about 5 minutes, or until the cheese is beginning to brown.
And there you have it, the combination of 2 of the most popular "Italian" foods ever!!!

I was just going to say, that freshly chopped parsley mixed with raw minced garlic, butter, salt and pepper, makes a great base for garlic bread. I always do mine that way, it really intensifies the flavour. Just spread the mix thickly inside a baguette into which you've cut slits, then wrap the bread in foil leaving only a small opening on the top. Place in the oven until golden brown! Those cheese ideas sound great, is there a cheese only thread around here so we can all go mad on cheese recipes? I have a great cheese soufflé if anyone's interested... :)

My garlic bread recipe is similar to all those posted above. The only difference is before I put it in the oven, I layer the top with fresh thin sliced tomatos and a bit of parmesan and mozzarella. It's Delicious!

I have to get with the times, I basically take Texas-Style bread, that good thick stuff,
spread over some butter, some Garlic Salt, and ALOT of Rulli Brothers Italian spices.
(Rulli Brothers is a local market where we live that sells nothing but god-awfully good
spices and whatnot. Probably not as good as fresh-home-made ones, but still tasty.)

I once ordered an order of garlic cheese bread and a Bud in a swanky Boston hotel bar. My order was sent then about 5 minutes later some guy is walking around looking for the bartender. After 2 seconds, the guy walks up to me and tells me he's the chef and what is garlic cheese bread. I tell him to grate some mozzerello and whatever else, put it on the hotels garlic bread, bake it for a while and he did.

10 minutes later I get a tray of garlic cheese bread, all with varying combinations of cheese. Very very good. So good I didn't order the twin lobster cuz I was stuffed. The next 4 or 5 trays was for the rest of the bar, free. People were cheering me like a true champ.

I stayed there a few more times and garlic cheese bread was on the menu (bar menu). Was there last summer and garlic cheese was off the menu. Must be a new chef.

Great recipes!