Garlic bread

My final, considered judgment is that the hardy bulb [garlic] blesses and ennobles everything it touches – with the possible exception of ice cream and pie.
~ Angelo Pellegrini, The Unprejudiced Palate

Having garlic breath may be evil, but starting your day by cooking with garlic, I assure you, is delicious. Garlic is strong, slightly spicy, moist and just so potent – unique and full of character. I think garlic is something remarkable.

Today, from Tessa Kiros’ “Falling Cloudberries”:
#48 Garlic Bread – Page 225

Making this sure took a longer time than I expected, leading to a mad rush at the end as I was getting dangerously close to being late for brunch with Haidee.

I also had to redo the butter step in the recipe. Tip: there is no place for impatience when softening butter in the microwave! Microwave it for a few seconds at a time to avoid getting melted butter instead of softened butter (I now have 150g of melted butter waiting to be channelled to another cause).

Tip on handling garlic: if, like me, you don’t want your hands to smell like garlic for days… use a tablespoon to scoop up the garlic from the chopping board or wear a plastic glove before handling it.

The result was an aromatic garlic butter paste – with lots left over for use with steak or more bread, perhaps… and the 2 little garlic baguette loaves are sitting in the freezer, ready for use sometime next week! I’ll write a short report on how it tastes then.