Recently our neighborhood friends, Gabrielle and Jared, gifted us with fresh garlic harvested from Jared’s parents small farm in Maine. I couldn’t have received a better present as I love garlic. I always say I use more garlic than a Sicilian grandmother. And, I can tell you, this fresh-from-the-Glad Tidings Farm garlic was exceptionally wonderful. None of the underlying bitterness of stale grocery store garlic at all. Although I have used most of it in prepared dishes, I couldn’t resist making some garlic bread out of one of the plumpest heads. Here’s what I did……
Combined a stick of Kerrygold unsalted butter with 3 big fat cloves of Gardner Stock and about ½ cup grated Parmigiano in my mini food processor. Seasoned it with a bit of sea salt and pepper. Split a Shewolf bakery baguette lengthwise and slathered both sides with the butter mixture. Put the baguette back together and wrapped it in aluminum foil. Heated it in a 400°F oven and baked it for about 10 minutes. Then, I unwrapped the bread and opened it up to the two halves and let them bake for another 10 minutes or so or until the edges were golden and crispy and the aroma of garlic and butter made it impossible not to grab the hot bread and tear off a hunk. So so so good!
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