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Not-Quite-Ina But Still Darn Good


Jun
21

I warned you, you’re going to get a lot of Ina’s recipes now that I’ve got her book! I’ve been looking through it like a mad woman, trying to think what I wanted to make (as I write this I’m actually watching her on the Food Network at the same time – I know, I’m an Ina freak), and the only current issue is that some of it isn’t particularly summer-friendly. A little too hot for lobster chowder right now, but trust me, when it gets colder again I will be back in there, lobsters in hand – bow-chicka-wow-wow!

Anyway, this particular recipe was inspired by Ina but deviated a lot from her recipe, so I call it my “Not-Quite-Ina Garlic Bread”. I had some leftover sun-dried tomato bread that was going a little stale, so I drizzled it with a little olive oil to crisp it up, and then slathered it in the garlic-herby-butter. I also increased the garlic amounts a little but it was suuuuper strong (lucky we weren’t going out last night!…or talking to anyone for about eight hours…) so I’d recommend having a little less garlic. Anyway. It came out pretty, eh?

Get your garlic on. Perfect for those summer months… as long as you don’t mind having garlic breath for the whole day – maybe only eat around close-friends. Or people you really hate and never want to hear from again. Yeah, maybe that’s a better idea…

NOT-QUITE-INA’S GARLIC BREAD
Adapted from Ina Garten’s Barefoot Contessa: Back To Basics

Ingredients
Loaf of crusty bread, such as ciabatta – I used a crusty sun-dried tomato loaf
5-6 cloves garlic, finely chopped
1 tbsp olive oil
Handful of flat-leaf parsley, finely chopped
2-3 tbsps unsalted butter
Freshly ground black pepper

Method
1. Preheat the oven to about 200 degrees C.
2. Cut the loaf in half, length-wise and drizzle over a wee bit of olive oil – this’ll crisp up the bread really nicely. Place on a baking tray.
3. In a pan melt the butter, then take off the heat and add the garlic and parsley. Give a stir to combine. Ina suggests that you sautee the garlic a little which I think would lessen the potency of the garlic, but I like my garlic bread super garlicky. Joo know? So it’s up to you what you’d rather!
4. Spoon the garlic-herby-melted-butter over the two faces of the halves of bread and season with freshly ground black pepper. You can add a wee bit of salt if you like, but I don’t think you need it.
5. Bake for ten mins in the oven – keep an eye on it to check the garlic isn’t burning.
6. Take out of the oven, allow to cool slightly and then serve as a side dish. Try not to burn your mouth as you gobble it down. Try not to talk to anyone either. Helloooo garlic breath.

Until next time, peace and love.

Jax x

4 Responses to “Not-Quite-Ina But Still Darn Good”

  1. Monet Says:

    I don't know if there can be anything better than garlic bread…I love it.

  2. Chef Dennis Says:

    that garlic bread looks soooo good….and who cares about garlic breath when you can eat something that tasty!!

  3. islandeat Says:

    Jax, garlic bread for enemies or those closest to you – that's a new approach! (BTW, "exy" = "expensive" down in Oz, and I have never tried to tackle puff the magic pastry, pre-made or otherwise). Go Ina, Dan

  4. Jackie Says:

    Monet – you're so right. And even though it's probably not very good for you I kinda love those store-bought, frozen, pre-prepared baguettes that you just shove into the oven. But this was better =)

    Dennis – you're right! Who needs friends anyway?! :P

    Dan – I think it's a good tactic. Eat some of this garlic bread, talk to people you don't like, you will never hear from them again! And ah-ha, I see "exy". I shall utilise this phrase sometime in the near future. And you need to tackle puff the magic pastry, it's so easy! And good! I'll post some puff pastry recipes for you soon, then you have no excuse!

    Jax x

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