Browsing Tag


Roasted Garlic Bread

March 21, 2011

When I was sick a couple weeks back, my love for bread and butter was renewed. Bagels, English muffins, toast, the only thing I really wanted to eat was toasted bread and butter in various forms. Typically, I steer clear of bread and pasta that aren’t of the whole wheat variety. But as I learned while I was laying on the couch, unable to cook anything else, I realized that sometimes nothing but good old white bread will cut it.

Growing up, we never ate much garlic bread. Actually, come to think about it, I don’t think my mom ever made garlic bread for dinner, which is probably why I never really developed a taste for the stuff. Maybe it has more to do with the fact that most garlic bread is made with either garlic powder, which always comes off as overly salty and slightly artificial.

So when I found myself with a baguette and a head of garlic I thought it was high time to give garlic bread a bit of an upgrade. Roasted garlic mixed with creamy butter, spread atop bread and topped with coarse salt, fresh cracked pepper and smoky paprika.

If you’re new to roasting garlic, be prepared for a treat. It’s amazing what a drizzle of olive oil and 40 minutes in the oven can do for a humble clove of garlic, and in turn, a loaf of bread. Instead of giving off a sharp, pungent flavor, roasting garlic creates a rich, sweet paste that can be spread onto crackers or bread.

Roasted Garlic Bread 

*1 medium-size baguette or ciabatta loaf, halved lengthwise
*1 head garlic
*Olive oil 
*3 Tbsp. butter, softened
*Kosher salt
*Black pepper
*Paprika (optional)

*Preheat oven to 450°F.
*With papery skin intact, cut the top 1/4 portion off the top (skinnier end) of the garlic head, exposing some of the garlic cloves inside. Drizzle garlic with olive oil and wrap completely in aluminum foil.
*Place foil packet in the oven and roast for 35 to 40 minutes, until garlic is golden brown and soft. Remove from oven and cool until able to be handled, about 15 to 20 minutes.
*Squeeze garlic cloves out onto a plate. Discard papery skin. With a fork, mash the garlic until smooth. Stir garlic and butter together until well combined.
*Spread garlic butter onto bread halves. Sprinkle lightly with salt, pepper and paprika, if desired. Bake on a baking sheet for an additional 10 to 15 minutes, or until bread is golden brown and slightly crisp. Slice and serve immediately.

Happy cooking!


Roasted Garlic Popcorn

February 24, 2011

A few weeks ago, the great people over at Garlic Gold contacted me and asked if I would like to sample some of their new products. I’ve seen Garlic Gold referenced on a number of my favorite sites, so I was more than excited to get my hands on some and see what all the fuss is all about.

Immediately, my mind turned to popcorn. You see, my mom loves popcorn and eats it almost every night. But most of the time, I could live without popcorn unless it’s drenched in movie-theater butter. The healthy stuff just seems dul and lifeless. And while I don’t think this recipe constitutes as health food, I’m quite certain it’s better for the body than anything from a cinema.

I had to make this recipe three times before I could share it with you, because I kept eating it before I got a chance to photograph it. Not just eating – inhaling it. If you are interested in the Garlic Gold products, jump on over to their site. Although I can’t vouch for this, I would imagine that substituting a couple cloves of chopped garlic for the Garlic Gold in the recipe would work just fine, along with a sprinkle of salt. 

Roasted Garlic Popcorn

*5 to 6 cups popped popcorn
*1/3 cup olive oil
*1 tablespoon Garlic Gold Sea Salt Nuggets
*1 teaspoon Italian seasoning (one that doesn’t have added salt)

*Preheat oven to 250°F. Line a baking sheet with aluminum foil. In a large bowl, combine the olive oil, Garlic Gold, and Italian seasoning. Add the popcorn to the bowl and toss to coat.
*Transfer popcorn to foil-lined baking sheet. Spread into an even layer. Bake for 5 to 7 minutes, until lightly browned and crispy. Cool slightly. Serve warm.

Happy snacking!