Conference turris::cooks

    I like garlic bread that has the taste of garlic.  My shot at garlic
    butter is to melt a stick of margerine (actually, I cant stand butter)
    and to it add two good size cloves of chopped garlic.  Let simmer
    on low for a minute or two then strain mixture into a small bowl,
    let
    cool in refrig, or put in freezer for a few minutes, spread on
    italian bread and broil to desired doneness.
    
    Rick

    Try putting the bread into a 200 degree oven for a couple of minutes
    to get it a little dryed out (not to much or it tastes like cardboard)
    then when you butter the bread and put it under the broiler it can
    stand up to more butter and still get brown (I hate bread that is
    toasty on the edges but soggy in the middle). Also try putting a
    little romano or parmesse cheese and a little bit of paprika on
    the bread after the butter and before the broiler...
    
    

A little oregano and Sweet Basil (mainly for looks) added to the chicken
broth or melted butter/margarine sweetens (not literally) the pot a bit.

-B

Similar to .1, I like garlic bread that has the taste of garlic.
We also melt a stick of margerine and to it add two good large
cloves of smashed (between two metal spatulas) garlic.  Melt. 
    
We skip the cooling step.  Just slice the bread and dip it into 
the melted (molten?) butter/garlic.  If you sliced all the way 
through, you dip each piece separately.  If you sliced almost 
through, then you get to fold the loaf and juggle as you dip.
Another possibility keeps your hands cleaner, but doesn't get the 
juice into the cracks: pour the liquid over and into the sliced loaf.

Then wrap the load in aluminum foil and toss into the oven with 
everything else.  Temp and time?  "Heat hot until hungry!"

    I had a unique "cheezy" garlic bread in a restaurant a while ago.
    
    The waitress told us the topping consisted of the following:
    
    - Mayonaise
    - grated cheese (parmesan/romano)
    - parsley
    - garlic
    
    Mix everything together ans spread on top of an italian bread. 
    Stick it under the broiler until it's browned and bubbling.
    
    It really is great!
    
    When I found out what went into this (the mayo) I wasn't realed
    excited to try it again.  But I did.. and was certainly happy about
    it.
    
    As for the amounts of each, I did it "by eye".  About 3/4 cup mayo,
    1/4 cup cheese, 1 TBS parsley, garlic to taste.
    
    Experiment.
    
    -Mark
    

    Isn't it bad to heat mayo?
    
    		Barb
    

    re -1:  Heating mayonnaise?  No problem.  It's basically oil and
    eggs -- and that's what you might be thinking of... it's not a good
    idea to leave it unrefrigerated for any length of time after it's
    been opened, since it spoils so quickly.

    					andrew

    RE: .5  "Mayonnaise"
    
    In Salisbury, England, this summer I had a very nice broiled hamburger
    served with garlic mayonnaise.  Apparently this is quite popular
    over there.    
    
    
    			More on Garlic Bread
    
    In The Boston Globe food section today there's a recipe from someone
    in Nova Scotia :
    
    		Peel six whole heads of garlic
    
    		Put in baking dish with 1/3 cup olive oil, 3 tablespoons
    		white wine, 1 tablespoon butter, 1/2 teaspoon thyme,
    		1 tablespoon parsley, 1 tablespoon chopped celery leaves,
    		ground pepper, and 1/4 teaspoon allspice.
    
    		Cover dish with foil and bake at 300 for 2 hours
    
    		Spread on French bread at the table.
    

re .6

Used to manage a deli on weekends.  We served some sandwiches and would
warm them (radar food!) if requested.  We always served warmed sandwiches
with mayo with a caveat after the local health inspector said warmed mayo
is a prime breeding ground for bacteria.  It's fine if it gets eaten on
sight, but turns out to be the equivalent of a back bay condo for bacteria
(they all want to move in, immediately) if allowed to sit in the refrigerator.

Never really liked leftovers anyway. . .

-B

    re mayo Q : As I understand it, mayo itself is ok.  The problem
    is what it is mixed with.  Some things promote bacteria more or
    faster than others.  As far as heating mayo, I know of several 
    recipes, including casseroles, where mayo is heated.

    RE:  .8
    
    Tried this recipe out last Friday for the first church potluck of
    the season.  Everybody gobbles up my garlic bread as fast as I put
    it out, but I think I'll go back to my original recipe in .0, as
    the chicken broth seems to add something to the taste.  I also think
    that it's better with butter as opposed to olive oil.
    
    The other problem with the recipe in .8 is the time.  There was
    noone home to put it in the oven at 4:00 on Friday, so we were a
    bit rushed at the end, even though I had done all the peeling and
    preparation on Thursday.  Using the method in .0, you just keeping
    adding them to the simmering broth as you peel, so it only takes
    about a half hour after the last clove is in before it's all nice
    and browned.
    
    By the way, it took me 2+1/2 to 3 hours to peel all the cloves in
    six bulbs of garlic.  The juice of the Garlic builds up underneath
    your index fingernail til it starts to burn.

    2 1/2 to 3 hours to peel only 6 bulbs!!??  You must be doing it
    the hard way.  
    
    To break the bulb up into cloves, place it on a board or other hard
    surface and whack it with some other hard object.  Then when it falls
    apart into individual cloves, place a clove on your board and place a
    cleaver or knife over it then pound it with the heel of your hand.  The
    skin will then just fall off! 
    
    I learned this from the Frugal Gourmet, my favorite chef.

    This is how we did it Saturday nights in <10 minutes:
         Turn on the broiler to let it heat up.
         Cut French bread into whatever size or shape turns you on.
         Spread with LOTS of butter/margarine.
         Sprinkle with 1tsp. to 1tbsp. garlic powder.
         Sprinkle with salt, pepper, oregano, basil, whatever.
         Cover with a slice of cheese or very small chunks (optional.)
         Put it really close to the heating elements in the oven.
         Take it out before it burns.
    Garlic powder is adequate if used in large quantities; with a garlic
    press the real stuff should be almost as fast and much better (even
    if it takes five or six cloves to make enough of that aromatic mush
    for a small loaf.)

    My little sister came up with this one, it is well loved by my new
    family:
    
    1 large loaf french bread, split the long way
    
    1 small tub margarine (or 1 stick butter softened) NOT MELTED
    1/4 tsp oregano and/or basil
    2-3 cloves minced garlic
    1/3 c. grated parmesan or romano cheese
    
    Stir this together well, and spread on both sides of the loaf, sprinkle
    shredded white cheese, put two sides together, wrap in foil, bake
    20 minutes at 300, fold back foil and broil 1 minute.

    
    Another garlic/cheese bread:
    
    1 large loaf french and italian bread
    1 stick softened butter
    a few tablespoons chopped garlic (buy in jars)
    1 package mozzarella cheese (grate, or by two packages grated already)
    
    Mix butter and garlic together.  Split bread down the middle
    lengthwise, spread on garlic butter (both sides), cover bottom side
    with cheese, close top side over, wrap in tin foil, bake 20-30 minutes
    at 350.
    
    Helpful tip: after placing bread on tin foil, slice through top
    layer, then wrap.  When the bread comes out of the oven
    hot and you try to slice it, it sometimes squishes down.  Making
    the cuts before cooking allows you to slice without crushing it.
                                      
    Leftovers can be easily frozen and reheated.
    

    What's that old expression? Keep it simple?
    
    "N.Y. Style Italian Garlic Bread"
    
    One (16-20" length) loaf of Italian type bread (the seeded type is 
    my favorite)                                   
    {Note: Look for the bread that's similar in diameter to French bread}
    
    Saute 3 to 5 cloves of "fresh" garlic in 1 to 1� sticks of lightly
    salted butter for approx. 5 minutes (be careful to use a low heat
    after butter had melted so that the garlic doesn't burn).
    
    Hold bread on its side and slice length end to end
    Carefully (that mixture it HOT) spoon garlic/butter mixture onto
    bread. 
   
    Wrap in foil and place in a preheated oven (350 - 375 degrees)
    for 10-15 minutes, or until crust is slightly crusty to touch. 
    
    {NOTE: Overbaking will make the crust too hard so be careful} 
   
      That's it! My "world famous" garlic bread that's made its mark
    from New York to California, from England to Italy. No paprika,
    no coloring, no excess baggage. Just the basic stuff that never
    tastes basic. Try it and let me know what you think! 
    
    Back home we have a joke about this commercial strength garlic bread,
    so I'll also tell you folks the same... if you have any social
    engagements within 72 hrs after eating this garlic bread...  maybe this
    recipe isn't for you.  ;^)  ;^)  ;^)
   
    Now for some baked shells, a little wine... I'm getting hungry already!
                                 
    
    Enjoy,
    	  Fred

  Here's the corrected version of the recipe.  The amount of water was
supposed to be 2 1/4 cups, not 1 2/4!  I'll delete the old copy.

  I made this bread for the first time this weekend.  I love it!  Toast up
a slice, spread a little butter or margarine, and you have a great slice
of toast!  Really good for sandwiches, too.

  From Bernard Clayton's New Complete Book of Breads:

                                 Garlic Bread

	4 to 6 garlic cloves, peeled
	1/4 cup butter, room temperature
	5 1/2 cups bread or all-purpose flour
	1 package dry yeast 
	2 tsp salt
	1 T sugar
	1/3 cup nonfat dry milk
	2 1/4 cups hot water (120 - 130 degrees)

        In a saucepan blanch the garlic cloves in boiling water for 1
        minute.  Remove and place under cold running water for a few
        moments.  Pound into a smooth paste in a mortar or put through
        a garlic press.   Soften the butter and mix with the garlic. 
        Set aside.

        Measure 3 cups flour into a mixer bowl and add the yeast,
        salt, and dry milk. Stir to blend.  Attach the flat beater. 
        With the mixer running, pour in the water to form a thick
        batter.  Drop in the garlic butter and mix for 2 minutes at
        medium speed.  Add flour, 1/4 cup at a time.  When the dough
        clings to the flat beater without mixing, attach the dough
        hook.  Add more flour if necessary to form a soft ball around
        the revolving hook.  Knead for 10 minutes.

        Place the dough in a greased bowl, cover tightly with plastic
        wrap, and put aside to double in volume, about 1 hour.

        Turn the dough onto the work surface, knead briefly to push
        out the air bubbles, and divide in half.  Press each half into
        a flat oval, about the length of the pan.  Fold in half
        lengthwise, pinch the seam together, tuck in the ends, and
        drop seam down into greased loaf pans.

        Cover the pans with wax paper and let rise until the dough has
        doubled in volume, about 1 inch above the pan rim, 45
        minutes.

        Preheat the oven to 375 degrees 20 minutes before baking.

        Place the baking pans on the middle shelf of the oven.  The
        loaves will be a light brown when baked, about 40 minutes.

    I've used the recipe in .0 (with the chicken broth) 3 times.  The first
    time, the garlic bread came out perfect.  It was fantastic.  The second
    time, I put it into the broiler and it was over cooked.  It was more
    like toast.  The third time, I wrapped it in foil and put it in the
    oven at 350.  It was still overdone.  
    
    Can someone tell me a foolproof way cook the garlic bread?  I don't 
    remember what I did the first time but it was perfect.  Is it better
    in the broiler or in the oven?   wrapped or unwrapped?   temperture and
    time?
    
    Thanks a bunch.
    
    Pam

	
    Here's a recipe for garlic bread that I concocted last week for some
    guests.  Yes, it's calorie laden and not something I would eat often
    because of that fact, but it sure tasted good with a good batch of 
    pasta/sauce.  
    
    - Garlic Bread -

	4 to 6 HEADS (yes heads, not cloves) of garlic
	
	1 loaf of Italian or French bread cut in half lengthwise

	Fresh Chopped Italian Parsley, about 2 tbsp.

	2 or 3 sprigs of fresh thyme (optional)

	Good fruity olive oil

	Grated Parmesan cheese
		
	Butter

	---------------------------------------------------------------

	Preheat oven to 250 degrees.

	Peel the outer papery covering off of the garlic, but leave the 
	skin on the individual cloves.

	Use a small baking dish just large enough to hold the garlic heads.

	Place the garlic base side down in the baking dish.  If you have the
	thyme sprigs, lay them amongst the garlic heads.  Place a butter pat 
	on the top of each garlic head, then drizzle a little bit of olive 
	oil over them.  Sprinkle with a little salt and pepper to taste.

	Bake covered for 1/2 hour.  Remove cover, and baste with the butter
	and olive oil.  Continue baking for an additional 1 1/2 hours (un-
	covered), and basting approximately every 15 minutes - total baking
	time is 2 hours.  Remove from oven, and allow to cool slightly.

	In a small bowl, squeeze the garlic cloves to empty the soft, cooked
	garlic pulp.  Melt about 1/2 stick of butter, and pour into the garlic
	paste. then stir to blend together.  Spread this mixture over the 
	sliced bread.  Sprinkle with a tiny bit of paprika for color, parmesan
	cheese, and chopped parsley.  Bake on a baking sheet in a 350 degree
	oven approx. 10-15 minutes, or until lightly browned.

    Rosemary Garlic Bread #1
    ------------------------
    
    Fresh Italian Bread, sliced thick (about 1")
    Garlic, minced very small or pressed
    Olive Oil
    Fresh Rosemary sprigs, chopped coarsly
    Paprika 
    
    Using pastry brush, brush bread with olive oil.  Spread garlic over
    bread and sprinkle with rosemary (I use lots).  Sprinkle with paprika
    for color (just a little will do).
    
    In broiler, toast bread.  Serve while warm.  (If you like it a bit more
    richer, substitute olive oil with butter--I find it too rich that way).
    
    
    Rosemary Garlic Bread #2
    ------------------------
    
    1 loaf frozen bread dough, thawed to room temperature
    Fresh Rosemary sprigs, coarsly chopped
    Minced garlic, garlic powder will work too.
    Olive Oil
    Paprika
    Garlic Salt
    
    Once dough has reached room temperature, work on to pizza pan (I usually
    grease with oil first).  Spread olive oil and garlic on dough. 
    Sprinkle with rosemary.  Sprinkle a little paprika and garlic salt (just 
    a little--don't want it too salty) over bread dough.  Cover with
    plastic wrap and allow to rise to twice its volume.
    
    Preheat oven to 425.  Using your fingers, poke down dough ( you want it
    to look bumpy).  Dribble more olive oil all over surface of dough (this
    helps give it that nice golden color and really crispy texture).  Cook 
    for 20-30 minutes depending on your oven.  Check dough half-way through 
    cooking process (it may need to be poked down again--you don't want it 
    too high).  Dough is usally cooked when the bottom is nice and golden
    (check bottom with spatula).
    
    Enjoy,
    Karima