Triple Threat Garlic Bread
As some of my friends know I am quite the force in the kitchen at times.
When it comes to cooking I learned more from my father than I did my mother–she is no cook.
My folks were born and raised in California–my father was born in Santa Maria and grew up in a strange fashion attending high school in the Santa Ynez Valley and college at Cal Poly, SLO.
His love of California rustic cuisine is still present in the amount of garlic, green onions, and overall flavor he enjoys on or with his food.
So onto the bread!
This recipe is not for those with low cholesterol diets. The butter will he running from the corners of your mouth or dripping from your chin.
You have been warned.
I start with slicing the loaf of bread length wise.
In a sauce pan-
Use 3/4 to one pound butter and melt it in the sauce pan adding 2 heaping tablespoons minced garlic–fresh or from a jar. I like to use roasted minced garlic as the flavor is full and rich. Let it melt on low heat- we are not browning the butter but fusing the flavor of the garlic to the golden substance.(Butter has this magical quality to it. The fats absorb or take on flavors, organic compounds and chemical compounds.)After 10 or 12 minutes bring bread out of oven and turn cut side up. It, too, should be crispy and very light in color.
Pull out of oven and ladle half the butter on the two halved of the bread. Place back under the broiler and let it come to a bubble and remove.
Ladle second half of butter/garlic on bread. Yes! More butter, more garlic.
Repeat steps again with broiler and remove.
Fold buttered faces of bread back onto each other and slice bread into small one inch thick, or thicker, slices.