Garlic Bread

I apologize for my absence, I haven’t been in a creative frame of mind. I have been busy reading. Reading about the hidden science behind the 2012 predictions, trying to understand quantum physics and learning about the secrets of the Pyramids.

Also reading a book about a creative entrepreneur, an innovator, a man who had a passion for perfection(I share the same affliction!), Steve Jobs. I am enjoying it so much, I plan to stop reading it. I want to save for my next 6-hour plane ride. The next book on my list is the Autobiography of a Yogi–so forgive me for being the worst food blogger! 🙂

Now let’s talk about that scrumptious looking bread in the pic above.

Garlic bread is a great accompaniment to certain pasta dishes including clams with linguine or soups like clam chowder! I highly recommend using it to soak up sauces! In this recipe, crusty French bread is slathered with an herb-garlic-butter paste and broiled until golden brown. Crunchy, savory and absolutely delicious.

I never use all the herbed butter that this recipe makes. I wrap the leftovers in plastic wrap and keep it in the refrigerator for another occasion.

This herb-garlic-butter can also be pasted on buns and rolls before they are grilled or toasted for burgers…or used to add a little extra flavor on a grilled cheese sandwich…or to simply flavor pasta when making other pasta dishes…

CWR’s Herbed Garlic Bread
1 loaf French bread
1 stick organic butter (room temperature)
8 cloves garlic
4 sprigs parsley
Salt and freshly ground black pepper—to taste

Slice bread diagonally in 1 inch thick pieces or slice bread in two lengthwise.

Mince garlic and parsley using food processor.

Add garlic and parsley mixture to butter. Mix well. Season with salt and pepper.

Spread mixture on bread.

Place under the broiler (or oven preheated to 400 degrees F) and toast until golden brown. If using cheese, sprinkle cheese and return under the broiler and brown for 30 seconds.