Wednesday, December 23, 2009

Garlic bread quickie

Garlic bread sprinkle

Garlic bread is one of those items that I've never been fully satisfied with.  I've tried doing it many ways -- using dehydrated garlic powder or crushed raw garlic; a compound butter, or a sprinkle on top of olive oil-brushed bread; toasted, broiled, baked slowly.  Many options.

If I had all the time in the world -- which I rarely do -- I'd make a compound butter with crushed raw garlic, salt, and parsley, spread it onto slices of very good bread, then toast them in a 300°F oven for about 20 minutes, until the toasts were brown and the garlic practically roasted.  This works great, but if you're pressed for time, you end up with butter-sogged bread and raw garlic.  Not appetizing. 

But in a pinch, sprinkling a garlic-powder mixture on top of buttered bread, then running it under a broiler until brown and bubbly, works pretty well, too! 

I use Paula Deen's "house seasoning" as a standard seasoning mix for meats and veggies.  (  I tried that for garlic bread, but it's too heavy on salt and too light on garlic.  So I did a bit of experimenting and came up with this mixture.  It's mostly garlic, with some added seasoning.  I think you could also add some MSG to it (heaven forbid!!), which would lend an even more savory note. 

Once mixed, pour it into an empty seasoning container with a sprinkle-top. 

8 parts garlic powder
2 parts salt
1/4 part black pepper
1/2 part paprika
1 part dehydrated parsley

Butter slices of good Italian bread.  Sprinkle the mixture liberally.  Pass under a broiler or in a very hot oven (425°F) until the butter is brown and bubbly.  Serve immediately.

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