It was my Dad's B-Day yesterday and we decided to do garlic bread along with
the steaks on the grill.

We simply took a bunch of garlic and ran it through my Zyliss press and put
it in a small sauce pan with some extra virgin olive oil, butter and diced
shallots and let it steep on very low heat for a few hours while we were
having cocktails and B.S.ing about the ways of the world.

After the steaks were grilled and while they were resting, I took some
crusty bread that I got down the street at a local bakery and dipped both
sides in the oil/butter concoction and put 'em on the grill.

I know this isn't rocket science, but I'd never left the garlic and shallots
over low heat for hours before and it really seemed to make a hell of a
difference. Good stuff.

Hasta,
Curt Nelson

On Oct 1, 12:51�pm, "Curt Nelson" > wrote:
> It was my Dad's B-Day yesterday and we decided to do garlic bread along with
> the steaks on the grill.
>
> We simply took a bunch of garlic and ran it through my Zyliss press and put
> it in a small sauce pan with some extra virgin olive oil, butter and diced
> shallots and let it steep on very low heat for a few hours while we were
> having cocktails and B.S.ing about the ways of the world.
>
> After the steaks were grilled and while they were resting, I took some
> crusty bread that I got down the street at a local bakery and dipped both
> sides in the oil/butter concoction and put 'em on the grill.
>
> I know this isn't rocket science, but I'd never left the garlic and shallots
> over low heat for hours before and it really seemed to make a hell of a
> difference. Good stuff.

Yeah but... there's more to garlic bread than just bread, garlic, and
oil... gotta have at the very least some salt, pepper, oregano, and
grated parm. And I like half butter and olive oil.

On 1 Ott, 19:59, Sheldon > wrote:
> On Oct 1, 12:51 pm, "Curt Nelson" > wrote:
>
> > It was my Dad's B-Day yesterday and we decided to do garlic bread along with
> > the steaks on the grill.
>
> > We simply took a bunch of garlic and ran it through my Zyliss press and put
> > it in a small sauce pan with some extra virgin olive oil, butter and diced
> > shallots and let it steep on very low heat for a few hours while we were
> > having cocktails and B.S.ing about the ways of the world.
>
> > After the steaks were grilled and while they were resting, I took some
> > crusty bread that I got down the street at a local bakery and dipped both
> > sides in the oil/butter concoction and put 'em on the grill.
>
> > I know this isn't rocket science, but I'd never left the garlic and shallots
> > over low heat for hours before and it really seemed to make a hell of a
> > difference. Good stuff.
>
> Yeah but... there's more to garlic bread than just bread, garlic, and
> oil... gotta have at the very least some salt, pepper, oregano, and
> grated parm. *And I like half butter and olive oil.

Here in Italy, and i presume that it is the 'real' garlic bread
(bruschetta) all you do is toast the bread then rub a clove of garlic
over it and then dribble olive oil, that's it-
Myra (from the Sabine hills)

On 1 Ott, 19:59, Sheldon > wrote:
> On Oct 1, 12:51 pm, "Curt Nelson" > wrote:
>
> > It was my Dad's B-Day yesterday and we decided to do garlic bread along with
> > the steaks on the grill.
>
> > We simply took a bunch of garlic and ran it through my Zyliss press and put
> > it in a small sauce pan with some extra virgin olive oil, butter and diced
> > shallots and let it steep on very low heat for a few hours while we were
> > having cocktails and B.S.ing about the ways of the world.
>
> > After the steaks were grilled and while they were resting, I took some
> > crusty bread that I got down the street at a local bakery and dipped both
> > sides in the oil/butter concoction and put 'em on the grill.
>
> > I know this isn't rocket science, but I'd never left the garlic and shallots
> > over low heat for hours before and it really seemed to make a hell of a
> > difference. Good stuff.
>
> Yeah but... there's more to garlic bread than just bread, garlic, and
> oil... gotta have at the very least some salt, pepper, oregano, and
> grated parm. *And I like half butter and olive oil.

On Oct 1, 9:51*am, "Curt Nelson" > wrote:
> It was my Dad's B-Day yesterday and we decided to do garlic bread along with
> the steaks on the grill.
>
> We simply took a bunch of garlic and ran it through my Zyliss press and put
> it in a small sauce pan with some extra virgin olive oil, butter and diced
> shallots and let it steep on very low heat for a few hours while we were
> having cocktails and B.S.ing about the ways of the world.
>
> After the steaks were grilled and while they were resting, I took some
> crusty bread that I got down the street at a local bakery and dipped both
> sides in the oil/butter concoction and put 'em on the grill.
>
> I know this isn't rocket science, but I'd never left the garlic and shallots
> over low heat for hours before and it really seemed to make a hell of a
> difference. Good stuff.
>
Definitely good stuff. I do a variant: long simmer-then-steep of
garlic in butter and olive oil, sometimes with a pinch of red pepper
flakes. Haven't tried it with shallots but that sounds good, too.
Then cut a skinny baguette into about 6-inch lengths, halve
horizontally, brush liberally with the mixture and grill. Unless what
we're eating dictates against it, I will usually add grated/
microplaned parmesan also when I turn the bread 'face up'.. (The
microplane and a block of parmigiano reggiano are a marriage made in
heaven.) -aem

Myra said...

> Here in Italy, and i presume that it is the 'real' garlic bread
> (bruschetta) all you do is toast the bread then rub a clove of garlic
> over it and then dribble olive oil, that's it-
> Myra (from the Sabine hills)


Myra,

America is a fast food nation, Italia isn't. We'll go overboard to feast
our fat selves on unreal Italian cuisine.

You've seen the Chicago pizza!?!

Actually, I did have the greatest Italian cuisine here (and not enough of
it) in Philadelphia very recently but it's a secret.

OKAY!!! It was Ralph's (Est. 1900) in the Italian market!!! )) Must try
their garlic bread next time as a proof of authenticity!

Best,

Andy

Andy wrote

>> Here in Italy, and i presume that it is the 'real' garlic bread
>> (bruschetta) all you do is toast the bread then rub a clove of
garlic
>> over it and then dribble olive oil, that's it-
>> Myra (from the Sabine hills)

Exactly.

> Myra,
> America is a fast food nation, Italia isn't. We'll go overboard to
> feast our fat selves on unreal Italian cuisine.

Andy,
it's just a matter of toasting a slice of bread, rubbing some of a
garlic clove over it and then add some oil and salt: it's faster than
fast.
Try it out next time you have bread at hand. It's better to use a
bread who can be toasted (or even broiled) and then rubbed with a
garlic clove, so not too crumbly or soft or it will break under the
garlic clove. I.e.: no burger buns or hotdog rolls.

> Actually, I did have the greatest Italian cuisine here (and not
> enough of it) in Philadelphia very recently but it's a secret.
>
> OKAY!!! It was Ralph's (Est. 1900) in the Italian market!!! ))
Must
> try their garlic bread next time as a proof of authenticity!

Who knows what they mean with "garlci bread"? Here in Italy it's not a
common thing and you usually find it just in... restaurants. If they
mean a toasted bread slice with garlic rubbed over, then it may be a
bruschetta. Maybe if you ask about bruschetta they'll tell you if they
do it.
Hope you'll find some good dishes, I recommended you some in the chat
IIRC
--
Vilco
Think pink, drink rose'

ViLco wrote

> Who knows what they mean with "garlci bread"? Here in Italy it's not
a
> common thing and you usually find it just in... restaurants.

I miswrote that, I simply meant: if they mean a garlic dough bread
then it's not common, while if they talk about an already baked bread
who gets garlic flavored, then it's the common bruschetta. I forgot:
some people also toast theyr bruschette by simply heating a pan on the
stovetop.
--
Vilco
Think pink, drink rose'

ViLco said...

> Andy wrote
>
>>> Here in Italy, and i presume that it is the 'real' garlic bread
>>> (bruschetta) all you do is toast the bread then rub a clove of
> garlic
>>> over it and then dribble olive oil, that's it-
>>> Myra (from the Sabine hills)
>
> Exactly.
>
>> Myra,
>> America is a fast food nation, Italia isn't. We'll go overboard to
>> feast our fat selves on unreal Italian cuisine.
>
> Andy,
> it's just a matter of toasting a slice of bread, rubbing some of a
> garlic clove over it and then add some oil and salt: it's faster than
> fast.
> Try it out next time you have bread at hand. It's better to use a
> bread who can be toasted (or even broiled) and then rubbed with a
> garlic clove, so not too crumbly or soft or it will break under the
> garlic clove. I.e.: no burger buns or hotdog rolls.


Vilco,

Mom's garlic bread was always Italian bread coated with olive oil and
garlic and parsley inside and out, in a (__/__/__/__) sliced loaf (side
view) style and baked.

Not the same as bruschetta but exceedingly delicious!!!

Best,

Andy

Andy wrote

> Mom's garlic bread was always Italian bread coated with olive oil
and
> garlic and parsley inside and out, in a (__/__/__/__) sliced loaf
> (side view) style and baked.
>
> Not the same as bruschetta but exceedingly delicious!!!

So the italian version first toasts the bread and then seasons it,
while your version first seasons the bread and then toast it. I'll
give it a try ASAP.
--
Vilco
Think pink, drink rose'

wrote:

>
> Here in Italy, and i presume that it is the 'real' garlic bread
> (bruschetta) all you do is toast the bread then rub a clove of garlic
> over it and then dribble olive oil, that's it-
> Myra (from the Sabine hills)


In North America it is bread that has been treated with butter and/or
oil with garlic and then heated up. Sometimes a small loaf is sliced up
and the slices slathered with the herbed butter, though it is too often
margarine. Sometimes it is slathered with the garlic butter and then
broiled with some cheese on top.

ViLco said...

> Andy wrote
>
>> Mom's garlic bread was always Italian bread coated with olive oil
> and
>> garlic and parsley inside and out, in a (__/__/__/__) sliced loaf
>> (side view) style and baked.
>>
>> Not the same as bruschetta but exceedingly delicious!!!
>
> So the italian version first toasts the bread and then seasons it,
> while your version first seasons the bread and then toast it. I'll
> give it a try ASAP.


Not toasted. Baked in a shallow pan on parchment paper. Pull when you see
any sign of smoke. Low (300F./148C.), maybe 10 minutes.

Enjoy,

Andy

Sheldon wrote:

> Yeah but... there's more to garlic bread than just bread, garlic, and
> oil... gotta have at the very least some salt, pepper, oregano, and
> grated parm. And I like half butter and olive oil.
>
I never add salt (to include the use of garlic salt, gag) to my garlic
bread.
I use butter, parmesan, garlic, a smidgeon of oregano on the bread. I
like mine toasted crisp, not soggy oily baked.

Andy wrote:

> Mom's garlic bread was always Italian bread coated with olive oil and
> garlic and parsley inside and out, in a (__/__/__/__) sliced loaf (side
> view) style and baked.
>
> Not the same as bruschetta but exceedingly delicious!!!


That's the oily, baked kind I don't do. I like mine toasted crisp and
crunchy.

Goomba wrote:
> Sheldon wrote:
> > Yeah but... there's more to garlic bread than just bread, garlic, and
> > oil... gotta have at the very least some salt, pepper, oregano, and
> > grated parm. �And I like half butter and olive oil.
>
> I never add salt (to include the use of garlic salt, gag) to my garlic
> bread.
> I use butter, parmesan, garlic, a smidgeon of oregano on the bread. I
> like mine toasted crisp, not soggy oily baked.

I don't use garlic salt. In fact I never use garlic salt for
anything, I've never owned any garlic salt. Where did you get the
idea I ever mentioned garlic salt?

Sheldon wrote:
> Goomba wrote:

>> I use butter, parmesan, garlic, a smidgeon of oregano on the bread. I
>> like mine toasted crisp, not soggy oily baked.
>
> I don't use garlic salt. In fact I never use garlic salt for
> anything, I've never owned any garlic salt. Where did you get the
> idea I ever mentioned garlic salt?

Oh no, I never dreamed you did. I was just commenting on the use of salt
and expanded the thought to include garlic salt. When I put parmesan on
the toast it provides enough salt for my tastes. When I've had really
bad restaurant style garlic bread it often is salty and oily soft bread.
Nothing toasted at all. Olive Garden is a good example. Those nasty,
tasteless breadsticks get raves from some and I just shake my head and
wonder why??

Sidenote-did you see my pictures from my LA hurricane tour? That
marshbuggy reminds me of something you'd enjoy having if your John Deere
ever broke down?

In article >,
Goomba > wrote:

> Sheldon wrote:
>
> > Yeah but... there's more to garlic bread than just bread, garlic, and
> > oil... gotta have at the very least some salt, pepper, oregano, and
> > grated parm. And I like half butter and olive oil.
> >
> I never add salt (to include the use of garlic salt, gag) to my garlic
> bread.
> I use butter, parmesan, garlic, a smidgeon of oregano on the bread. I
> like mine toasted crisp, not soggy oily baked.

Every bread I've ever met already has salt in it (I know some have
less). Most people use salted butter. Parmesan has quite a bit of
salt. I've never used oregano, I'll have to try that. I use parsley,
generally dried, more for the color than the flavor.

--
Dan Abel
Petaluma, California USA

"Curt Nelson" > wrote in
:

> It was my Dad's B-Day yesterday and we decided to do garlic bread
> along with the steaks on the grill.
>
> We simply took a bunch of garlic and ran it through my Zyliss press
> and put it in a small sauce pan with some extra virgin olive oil,
> butter and diced shallots and let it steep on very low heat for a few
> hours while we were having cocktails and B.S.ing about the ways of the
> world.
>
> After the steaks were grilled and while they were resting, I took some
> crusty bread that I got down the street at a local bakery and dipped
> both sides in the oil/butter concoction and put 'em on the grill.
>
> I know this isn't rocket science, but I'd never left the garlic and
> shallots over low heat for hours before and it really seemed to make a
> hell of a difference. Good stuff.
>
> Hasta,
> Curt Nelson
>
>



Sounds like it's worth a try. Up till now, I've just mixed roasted
garlic with softened butter and chopped parsley.

I'm also going to try the other version...... toast the bread, rub with
garlic and drizzle with oil :-)



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Goomba wrote:
> I never add salt (to include the use of garlic salt, gag) to my garlic
> bread.
> I use butter, parmesan, garlic, a smidgeon of oregano on the bread. I
> like mine toasted crisp, not soggy oily baked.

Fresh, hot bread is so good, I wish I had some right now. I also like a
sprinkle of salt on mine. If I ever have blood pressure issues, I will
have to cut that out. :-(

Becca

On Oct 2, 5:51*am, "Curt Nelson" > wrote:
> It was my Dad's B-Day yesterday and we decided to do garlic bread along with
> the steaks on the grill.
>
> We simply took a bunch of garlic and ran it through my Zyliss press and put
> it in a small sauce pan with some extra virgin olive oil, butter and diced
> shallots and let it steep on very low heat for a few hours while we were
> having cocktails and B.S.ing about the ways of the world.
>
> After the steaks were grilled and while they were resting, I took some
> crusty bread that I got down the street at a local bakery and dipped both
> sides in the oil/butter concoction and put 'em on the grill.
>
> I know this isn't rocket science, but I'd never left the garlic and shallots
> over low heat for hours before and it really seemed to make a hell of a
> difference. Good stuff.
>
> Hasta,
> Curt Nelson

Sounds nice.
Just to clarify the jargon....
When you say a bunch of garlic you mean peeled cloves? Approx how
many?
Zyliss press is a normal garlic press that reduces the clove to mush?
And steep means let it sizzle away in the melted liquids?

Not picking on the vocab - I just want to try it and need to make sure
I'm reading it as I think I am!

On Wed, 1 Oct 2008 09:51:34 -0700, Curt Nelson wrote:

> It was my Dad's B-Day yesterday and we decided to do garlic bread along with
> the steaks on the grill.
>
> We simply took a bunch of garlic and ran it through my Zyliss press and put
> it in a small sauce pan with some extra virgin olive oil, butter and diced
> shallots and let it steep on very low heat for a few hours while we were
> having cocktails and B.S.ing about the ways of the world.
>
> After the steaks were grilled and while they were resting, I took some
> crusty bread that I got down the street at a local bakery and dipped both
> sides in the oil/butter concoction and put 'em on the grill.
>
> I know this isn't rocket science, but I'd never left the garlic and shallots
> over low heat for hours before and it really seemed to make a hell of a
> difference. Good stuff.
>
> Hasta,
> Curt Nelson

sounds tasty indeed.

your pal,
blake

"Jay" > wrote in message
...
On Oct 2, 5:51 am, "Curt Nelson" > wrote:
>Sounds nice.
>Just to clarify the jargon....
>When you say a bunch of garlic you mean peeled cloves? Approx how
>many?

I just used more than I thought I needed...

>Zyliss press is a normal garlic press that reduces the clove to mush?
>And steep means let it sizzle away in the melted liquids?

Yup. The press mashes the garlic into mush. "Real chefs" hate them. I simply
left the ingredients over really, really low heat, so the flavors would
infuse ofer time.

>Not picking on the vocab - I just want to try it and need to make sure
>I'm reading it as I think I am!

Have fun!

Hasta,
Curt Nelson