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Who Should Be the Republican Nominee?
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Garlic Bread for the KASSed
Submitted by Ross Elliot on Fri, 2006-09-08 01:59
I eat garlic bread a couple of times a week. I make it myself, and I refuse to eat the crap that supermarkets and outlets like Pizza Hut sell.
It's quite simple but the simple things must be done well.
Follow these instructions *to the letter*.
The bread: I've tried all manner of breads but the best one I've found is standard bakery bread that looks like a puffed up ciabatta. When you cut it you end up with slightly flattened ovals about five inches wide and two inches high. I'm using one at the moment from Woolworths that goes by the name of Tiger bread. It's only $1.69 and lasts for some time.
Cut the bread into 3/4" thick slices. If possible leave the slices out for a few hours. This dries them out a bit and they soak up more flavor and crisp easier. One slice per person or if your name is Ross, two slices
One big, plump garlic clove per slice. The secret to garlic bread is *lots* of good *fresh* garlic. Never use the stuff in jars, it's lost something and won't impress.
Chop the garlic roughly and drop into a small mortar and pestle. Sprinkle over some salt to help break it down and grind to a paste.
Pour in two dessertspoons of EVO (extra virgin olive oil) for each slice. Add in a decent amount of freshly chopped parsley. I like to sprinkle in some white pepper powder as well.
Mix together and let sit for 30 minutes.
Spoon the garlic mixture over the slices of bread. The slices should be very well coated. Don't be stingy!! If your slices still look a little dry, drizzle some more EVO on them.
The bread will soak up the oil but the garlic and parsley will stay on top.
Heat your oven to 200c (420f). Yep, hot! Make sure a rack, *not* a sheet, is 1/3 down from the top. Put another rack or sheet underneath the first and put some foil on it to catch any drips of oil.
The reason you must use a rack for the bread is so hot air can completely surround it. If you put the slices on a sheet the bottom will remain soft. And no-one likes a spongy bottom
Slide the slices onto the rack. It will only take five minutes. Watch it carefully.
When ready, your bread should have a golden brown ring around the top of the slice. I like to flick on the grill (broiler) for 20 seconds to crisp the top.
NB: this is quite healthy. Olive oil is monosaturated and full of anti-oxidants. The garlic will aid digestion and keep away vampires.
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