Posted: 12/14/2016 12:35:36 PM EDT
| I'm sure someone here has a good method. Let's here it |
|
I make my own garlic butter.
Garlic Butter INGREDIENTS: ½ cup (one stick) butter, softened ½ tablespoon minced garlic 1/8 cup grated Parmesan cheese ½ tablespoon garlic salt ½ teaspoon Italian seasoning ¼ teaspoon ground black pepper 1/8 teaspoon ground paprika DIRECTIONS: In a small bowl, combine softened butter, minced garlic and Parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth. |
|
Quoted:
I make my own garlic butter. Garlic Butter INGREDIENTS: ½ cup (one stick) butter, softened ½ tablespoon minced garlic 1/8 cup grated Parmesan cheese ½ tablespoon garlic salt ½ teaspoon Italian seasoning ¼ teaspoon ground black pepper ? teaspoon ground paprika DIRECTIONS: In a small bowl, combine softened butter, minced garlic and Parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth. This guy knows whats up. That said, I have often done the wonderbread method as well, out of sheer laziness/convenience. |
|
Run your garlic through a garlic press into softened butter. Make a big batch and place it in a length of plastic wrap on your cutting board. Roll it up like a tootsie roll. Freeze. Cut off slices as needed.
I prefer to make just the basic "recipe" above then add cheese, herbs, etc as desired when you actually Heat the bread. |
|
Quoted:
This is how I do my crosstinis when I make Bruschetta. Massive garlic infusion!! http://www.hunt101.com/data/500/medium/Bruschetta_017.JPG I like it better than chopping/pressing garlic in to the butter. It's quicker, you still get plenty of garlic flavor but not as overpowering/bitter. |
|
Quoted:
I like it better than chopping/pressing garlic in to the butter. It's quicker, you still get plenty of garlic flavor but not as overpowering/bitter. Quoted:
Quoted:
This is how I do my crosstinis when I make Bruschetta. Massive garlic infusion!! http://www.hunt101.com/data/500/medium/Bruschetta_017.JPG I like it better than chopping/pressing garlic in to the butter. It's quicker, you still get plenty of garlic flavor but not as overpowering/bitter. Yup. It's an amazing technique. I must've stopped staring at Giada's tits just long enough to absorb that little nugget of awesomeness. |
|
Smash and peel ton of garlic. Put it in a saucepan and add enough butter to cover it when it's melted. Carefully adjust the heat until you just see a few bubbles coming off the garlic here and there. Let it poach like this until the garlic is completely cooked through, about 45 minutes (confit). Remove the cloves and heat a good solid glop of the infused butter in a frying pan. Toast the bread on both sides in the garlic butter. Sprinkle it with oregano or salt or anything else that you think would be good and then top it with the cooked cloves. They can stay whole, get sliced or mash them into a paste.
Eat. |
|
When doing garlic breads under the broiler I never do slices, always whole baguettes halved and then cut after removing them from the oven.
Don't know why, just do. Same when adding cheese. Also, speaking of bread and cheese... i hate Ina Garten, but she has a bitchin recipe. Fontina cubes with diced garlic, thyme, and rosemary in a cast iron skillet. Broil until gooey and browned. Use as dip for fresh bread. YUM! |
|
Roast a whole head of garlic.
Cut a loaf of italian bread in half. Soften butter so that you can spread it without tearing up the bread. Smash the roasted garlic into a paste. You can also mix it with the butter instead of spreading it on separate. Spread butter and garlic. Toast. Eat. Roasting the garlic will give you something that garlic powder/salt will never come close to touching. |
|
Quoted:
Smash and peel ton of garlic. Put it in a saucepan and add enough butter to cover it when it's melted. Carefully adjust the heat until you just see a few bubbles coming off the garlic here and there. Let it poach like this until the garlic is completely cooked through, about 45 minutes (confit). Remove the cloves and heat a good solid glop of the infused butter in a frying pan. Toast the bread on both sides in the garlic butter. Sprinkle it with oregano or salt or anything else that you think would be good and then top it with the cooked cloves. They can stay whole, get sliced or mash them into a paste. Eat. This sounds really good. Going to give it a try. |
|
Top a bulb of garlic. Sprinkle with olive oil and pepper. Wrap in foil and roast for 30-40 minutes at 350.
Squeeze roasted cloves out to softened butter. Get good bread. Spread garlic butter combo. Sprinkle parm cheese. Bake till browned. Sometimes I add mozzarella on top too. ETA HOW THE FUCK DID I GET BEAT BY 3 MINUTES?!?!? |
|
Oh, and ANOTHER bitchin "garlic bread"...
Cut the very top of of about 3 or 4 heads of garlic. Place onto squares of foil big enough to wrap around the whole head. Pour a bit of olive oil over them and then close up the foil. Put in oven (350-ish) for an hour or hour and a half. While they cook. Roast a red pepper over a fire, sweat it in a ziplock and peel it. Slice pepper into 3/16" - 1/4" slices about 1.5" long Cut a baguette into slices. Spread cream cheese and some of the roasted garlic on the bread. Top with a pepper slice and EAT!! Ha, similar recipes posted while i typed. |
|
Ehhh...I just go the easy route. Start with a good loaf of your favorite bread, mince some garlic, put some slices of real butter on the bread and stick it in the oven at 350* for a few minutes. You can even hit it with the broiler element for a few seconds, if you like some browning.
Some good ideas, here, however. Chris |