View allAll Photos Tagged GarlicBread
at a little sandwich shop in Grand Bazaar. Not bad even if it was probably frozen stuff :-) Had lots of veggies, was hot and I was hungry.
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Posted to Friday Food Fiesta (ITALIAN) Week .
For lunch, my wife and I had Zaxby's take out. I had the wings 'n things with chicken fingers, fries, celery, garlic toast, and boneless wings with Teriyaki sauce.
Cheesy garlic bread made with a roasted garlic spread (roasted garlic with butter, basil and oregano). Bread used is sourdough.
Mashed and finely chopped garlic in a butter paste and then sprinkled with smoked Hungarian Paprika. It's not burned it's darkly toasted paprika.
Just a quick pass under the broiler flame and the top is toasty and the inside is still fresh french bread.
This was really tasty, I will definitely make this again. Recipe found on Epicurious, from Lidia's Italian-American Kitchen.
I made the garlic bread using ciabatta rolls, and garlic butter (softened butter, crushed garlic, dried oregano, red pepper flakes), and topped it with parmesan cheese. It was baked at 350 degrees for about 20 minutes, covered with foil.
Monday, let's have something nice to eat. hmm bought a few nice pieces of meat to BBQ with my parents... what's that? Rain? Now?
Ok, I'll put the meat in the fridge and see if there is anything else available?
Do you remember the tomato soup from a while back? found some of that in the freezer... Someone mentioned last time that it was to tame.
Fried 4 cloves of garlic, 3 chopped small tomato in oil with some German chili powder. Added the frozen left over soup, some frozen green peas and a handful of frozen (tasteless) shrimp.
Served with prefab garlic bread.
Turned out just right! but I forgot the fresh black peppers for serving :-(
The other wild garlic bread photo. I really wanted to take a Wes Anderson style birds-eye view top-down perspective prop-shot. It didn't quite work, I'm working on that technique. I think I need things to look more contrived.
From Tunxis Community College's Corner Cafe in Farmington, CT.
It would look better if I hadn't let it sit while showing the cafe's staff my past entries.
John and I made Cheat's Pappardelle with Slow-Braised Leeks and Crispy Porcini Pangrattato, but we're not cheats: pasta from scratch for us. It was delicious; I will totally make this again.
A rich, creamy cheese and bacon sauce tossed with Penne noodles. This dish comes with and a side salad topped with a citrus dressing and garlic bread.
Enjoy this at Blake's Restaurant in Puerto Vallarta, Mexico.
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Remember the bleaarrgh baguette i made? The one that didn't call for a sponge? Well, rather than leaving it around in the hope of someone will eat it, i decided to jazz it up by slicing it into pieces and slathering it butter that has been preseasoned with chopped garlic and salt.
Reheat these babies at 220 degree celcius with the buttered sides up for about 7-8 mins. Transform drab to Deelish!
This intepretation of garlic bread was totally unexpected. At a tourist rest stop just outside of Delhi.
Spicy Meatballs, pasta,, salad & garlic bread.
St Nicks Market, Bristol, £4.
The best £4 I've spent in a long while!
Shrimp Creole, Shrimp Etouffe, both on a bed of white rice. Garlic Bread!! Louisiana's best!! Don't tell anyone, but this was in Texas.
Crazy tasty (semi) homemade wild garlic bread. Super-super-simple to make, takes literally five minutes, here's what you'll need:
A big handful of fresh wild garlic
A french stick (or baguette if you're a bit posh. I am)
A few knobs of butter
Once you've got all your bits together, set the oven to 200 degrees (I'm not sure what that is in gas marks or fahrenheit, so just set it to an average heat), grab a knife, a mixing bowl and a chopping board.
First get the wild garlic, as a bunch, and chop it in to thin bits. Then grab all the thin bits, bunch them together as tight as you can and start chopping those in to even thinner bits. Do it another couple of times and you have quite tiny garlic bits.
Chuck your knobs of butter in the mixing bowl (you only need a tiny mixing bowl - a normal cereal/soup bowl not a big cooking one), chuck the wild garlic in the mixing bowl and start to mash the butter in to the garlic with the backside of a spoon. Keep mashing until the garlic bits are mixed in with the butter. Takes about a minute, two at most. Now you have wild garlic butter. You rock.
Then, get your knife, slice the baguette to the size you want for bread and then simply make lots of slices in to the baguette (but don't cut through completely, you want it all to stay together). If you need a bit of guidance, check out the picture above!
Once your bread's all cut up, get a small knife and spread your garlic butter inside each slice you made in the baguette. Don't be afraid to stuff it in there! In the picture you can see it's bursting out! This is a good thing for two reasons, (1) you want your wild garlic bread to be buttery and garlicey (not a word) and indulgent and (2) it looks really rustic.
So, your bread is cut and stuffed. Stick the baguette in the middle shelf of the oven for 5 - 10 minutes. Keep an eye on it and make sure it doesn't burn and it doesn't go too hard. Just keep watching and poke at it every now and then to make sure it's just right for you. If you have garlic butter left over, spread it on some bread and eat that while you wait.
Bing! Your garlic bread is done. Your guests are impressed. Maybe you have no guests. In which case, don't panic, go get comfy, grab a glass of red and indulge on your own. This is precisely what I did. It was awesome.
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(Seems like this recipe, simple as it is, has become super-popular, so just remember (c) Olly F 2008. If you're going to use the text and/or the photo, just ask me for permission first! Thank you!)
Pita Jungle (4 Stars)
Read our complete review of Pita Jungle
chowdownphoenix.com/pita-jungle-mediterranean-vegetarian-tempe-az/