Saturday, June 27, 2009

Garlic Bread

Twice this week I have made garlic bread – the first, a downscale version; the second, a more gourmet version. Both knocked our socks off. The key ingredient was the super fresh garlic from Fertile Crescent Farm that I picked up at the South of the James Farmers Market last Saturday. The garlic was so much easier to peel and exuded that oh-so-delicious garlickyness. Here are my garlic bread variations…

Garlic Bread – Variation One

Preheat oven to 450 degrees. Mince two cloves of garlic and then mash them to a paste-like consistency. Add the garlic and a pinch of salt to 2 tablespoons of softened unsalted butter. Mix well. Spread garlic mixture over 6 slices of Italian-style bread (for this version, I picked up my already sliced bread from Food Lion). Sprinkle dried oregano over the bread slices. Sprinkle grated Romano cheese over the bread slices. Place the bread in a baking pan with a rack (I like to get air between the bottom of the bread and the baking pan). Bake for 5-7 minutes or until the edges are golden brown. Yummy, yummy.

Garlic Bread – Variation Two

Preheat oven to 450 degrees. Mince two cloves of garlic and then mash them to a paste-like consistency. Add the garlic and a pinch of salt to 2 tablespoons of extra virgin olive oil and mix to combine. Brush the garlic mixture over 6 slices of Italian-style bread (for this version, I picked up the bread from The Fresh Market and asked the bakery to slice it for me). Place a thin slice of fresh mozzarella on top of each bread slice. Sprinkle the mozzarella with dried oregano. Place the bread in a baking pan with a rack (I like to get air between the bottom of the bread and the baking pan). Bake for 5-7 minutes or until the edges are golden brown. Delightful.

Whether downhome or upscale, it’s all good!

2 comments:

Elizabeth said...

there is nothing like homemade garlic bread! yum!

sutros said...

A good story

GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

From a hectic life on Wall Street to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

I believe cheese and wine lovers should be told about this publication.

Enjoy.