Mostly about food, this blog is just a place for me to throw things that are of interest to me. I appreciate you taking the time to stop by an look around. This represents just some of the stops on the various pathways that this amateur home cook finds himself.

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Tuesday, May 5, 2009

Better Garlic Bread

Nothing sours a good Italian meal faster than soggy, drippy garlic bread. A great garlic bread topping would have a good consistency and texture, adding to the bread and not just soaking it.

My father came up with a concoction that works pretty well. I changed the mix a little, and here's what I am using nowadays. I realize that this recipe make a lot, but it freezes well and keeps in the fridge for a long time too. This way, you don't have to make it too often, but it is always available.

1 lb unsalted butter
1 cup real mayonnaise
3/4 cup grated Parmesan (or Parmesan & Romano mix)
5 T garlic powder

Melt the butter in a medium saucepan. Do this over low heat so it doesn't burn, it may take a while.
Once melted, mix in the mayonnaise and garlic powder. The mayonnaise adds a nice consistency without affecting the taste. Continue mixing occasionally until combined. I used a stick blender (what Emeril calls a 'boat motor'), which will make it really smooth.
Pour the mixture into a glass or metal bowl, and place the bowl in the freezer until the mixture starts to thicken up. You will see that it has separated.
Next, grab a spatula and mix it into an even consistency. You'll have to do this again, so don't wash it just yet. After it sets up spme, mix a final time until uniform, then back in the freezer it goes. This time it will remain mixed, but still be spreadable. Now stir in the grated cheese.
At this point I fill half-pint Mason jars for the fridge. Now, on to the tasting! You will want to pull this from the fridge a while before you use it, because it will set up hard, just like butter.

Spread the mixture on your bread. I didn't have any great breads on hand for the photos, so I used a light rye for these shots.
Pop the bread in under the broiler until it just starts to turn a golden light brown. Notice that the spread has formed a nice coating, instead of disappearing into the bread. Just enough soaks in to make the bread tender from the oven. You can also spread this on fresh hot bread or freshly made toast.

Sprinkle with a dash of parsley, and eat!
This spread can be used for other things as well, and you'll see some of that next time.

1 comment:

CSFLMI said...

Great recipe, have made it multiple times. Thanks!