Sunday, June 03, 2007

Marinara Magnifica and Garlic Bread

When we originally made Marinara Magnifica a couple months ago, I posted that we probably wouldn't make it again unless we had some wine lying around. Well, I was wrong. We found a little $1.50 bottle of Sutter Homes wine and went ahead and made a gigantic batch of this sauce. Our reasoning was that we need to make things ahead and freeze them, and this sauce freezes extremely well. So we cooked it all day, had some for dinner, and will freeze individual portions for the weeks to come. Delicious!

To go with it, I decided to make garlic bread. I'm trying to find a good recipe that replicates garlic bread at nice Italian restaurants - with no luck so far. This recipe came from Everyday Food, and it was yummy but it still didn't attain the restaurant quality I am looking for. It was good, but not a make-again.

Garlic Bread

4 garlic cloves
Coarse salt and ground pepper
1/4 cup (1/2 stick) butter, melted
1 baguette (24 inches long) halved crosswise, then lengthwise

1. Preheat oven to 350°. Make garlic paste: coarsely chop garlic, and gather into a pile. Sprinkle generously with coarse salt. Place flat side of knife blade on top of garlic with sharp side of blade away from you; press down firmly while pulling knife toward you. Repeat until a paste forms.

2. Combine garlic paste, butter, and 1/8 tsp salt and pepper in a small bowl. Brush butter mixture on cut sides of bread; sandwich together. Place on a baking sheet and bake until heated through and crispy, about 12 minutes. Slice and serve.

Yield: 8 servings

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