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Entries in ggarlic bread (1)


Quiet Times

Folks, I am still hanging out in Rogers, Arkansas and working the days away.  We've worked late and due to my usual travel difficulties, I haven't had the opportunity to experience the local restaurants.  Monday night - room service; Tuesday - crackers; Wednesday - a chain restaurant.  The locals have told me about many great restaurants here....I'm going to have to come back.  I wonder if the Arkansas Razorbacks ever play the Tennessee Volunteers in football???

Since I've been too busy to experience the great restaurants here, I'm going to provide you with my garlic bread recipe.  Everyone that trys it loves it...even my brother-in-law asked for the recipe and he's a graduate of culinary school.  It's that good!!


Garlic Bread

adapted from Barefoot Contessa's Back to Basics

  • 1 loaf french bread - cut in half lengthwise
  • 2 tablespoons unsalted butter, room temperature

Spread the butter on the top half on the bread - don't skimp! make it thick!!

  • 4 medium size garlic cloves, finely chopped
  • 1/3c (perhaps a little bit more - i like a lot of parsley) flat leaf parsley, leaves finely chopped
  • 3 or 4 good stalks of fresh oregano - leaves pulled and finely chopped
  • 3/4 teaspoon kosher salt 

(I put all this in a food processor to finely chop it)

  • 1/3 cup (or perhaps just a touch more) extra virgin olive oil

Heat the oil on low heat (I think I set the burner at 3).  Once the oil is heated, put the garlic mixture into the oil for approximately 3-5 minutes.  You want the garlic to be tender but not browned.  Spoon this mixture onto the bottom half of the French bread.  (This will mellow the garlic out to a smooth taste - you will not have any of the raw garlic taste.)

Place the top & bottom of the bread together and wrap the bread in aluminum foil.

Place the bread in a pre-heated oven (350 degrees) for about 5 minutes.  Then pull the aluminum foil from the top off of the bread and put it back into the oven for another 5 minutes (may take a few minutes more).  You want the top of the bread to harden just a little.

Cut the bread crosswise so that each bite gets the top with butter and the bottom with the garlic.

I must warn you - this bread is so so SO good, you'll wish you had made another loaf.  Trust me on this - it happens to me every time.  I have to slap Michael from stealing the last piece - I want it!!!


(p.s. I want to say Happy Birthday to my little sweetie pie niece - Ms. Adah Lee.  She is 1 year old today!)