Tuesday, April 27, 2010
I love Gaaaarrlic bread. ♥
Not just the title, also the name of the recipe I forgot to post yesterday. Last night with the stuffed peppers I made our favorite garlic bread. Warning, this is NOT a light recipe. But who wants light garlic bread anyway? It's supposed to be buttery, garlicky, and toasty.
I know what you're thinkin' who needs a 'recipe' for garlic bread, ummmm I do. I know it's simple enough but I still seek out recipes for it. After finding this one we stopped. Actually, I was just a helper on this recipe the first time it was made in our home. My little GP's went to the library to find a recipe book geared towards them and they picked out Emeril's "There's a Chef in My Soup!" We found a couple of really good recipes in there, if you have kids check it out.
Now, I'm not the cheesy bread type, okay maybe a little parm, but not the gooey mozzarella cheese. Nope, just garlic and seasoned butter and more butter and more garlic. Oh and a little more buttery garlic, and I'm a happy girl. I love garlic bread. It makes me happy, it makes my GP's happy, and hopefully it will make you happy to, unless of course you don't like garlic, then you are out of luck here today.
I Love Gaaahlic Bread
1 loaf French or Italian bread -- about 22 inches long
12 tablespoons unsalted butter -- (1 1/2 sticks) softened
2 tablespoons extra virgin olive oil
1/2 cup grated Parmesan cheese
2 teaspoons Baby Bam (or any cajun seasoning you like)
2 teaspoons minced garlic
1 teaspoon dried parsley
1/4 teaspoon salt
Make sure the oven rack is in the center position and preheat the oven to 350F.
Line a large baking sheet with aluminum foil.
Using a serrated bread knife, carefully cut the bread in half lengthwise. Lay the two halves of the bread cut side up on the lined baking sheet.
Place the butter in a mixing bowl. Add the remaining ingredients and stir together with a spatula.
Spread the butter mixture evenly onto the cut sides of each loaf half. (This will thickly coat your bread, I don't use all of it, just enough to slather the bread)
Place in the oven and bake until golden brown and bubbly, about 15 to 18 minutes.
Using oven mitts or pot holders, remove the sheet from the oven.
Carefully slice the bread diagonally and serve immediately.
Yield: 1 large loaf, serving 6 to 8 as a side dish
Adapted from Emeril and his book "There's a Chef in My Soup!"