Ina's Outrageous Garlic Bread
Okay, Ina...you made up for the skillet chicken with this garlic bread. The whole family loved it and scarfed it down fast. The addition of lemon zest (while a tad too much according to the recipe) is brilliant in adding a little citrus zest to such a savory bread. Can you say "Umami??" Also, I don't know what I was doing before by not scoring the bread before baking. It makes it easy to pull apart when it comes out of the oven. A huge timesaver and less mess!
Let's break it down.
PREP
Not terrible. The hardest part is probably getting all of the cloves from the head of the garlic peeled. I tried the mason jar trick where you shake it, but lo and behold, it was a trick that didn't work. I might have to try that viral video where you cut off the top of the head of the garlic and smash the whole thing down. Seen it? I'll try it and let you know how that goes. Otherwise, grating the cheese is the hardest part - so just buy good parmesan that's already grated and save yourself the trouble. The rest of the ingredients can be prepped, including slicing the bread, while the garlic is simmering in the butter.
COOK
Easy but you must allow enough time. From start to finish, this took me about 40 minutes, given that the garlic is supposed to simmer for 20, and getting the cloves peeled took a little while. Ina says to cook the bread for 5-7 minutes in a 450 degree oven. I probably let mine go more like 9 to ensure a nice brown crust.
REVIEW
The only thing I'd adjust to this, as I mentioned above, is the amount of lemon zest used in the mixture. I'd cut it in half. I think the addition of citrus is important, but it was a little too much for our taste taking over the deliciousness of the garlic/butter/parm mixture. I will definitely be making this again, but I might have to offer it at the end of the meal to ensure the kids eat the actual dinner and not just the bread!
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