Tuesday, August 26, 2008

Rosemary-garlic bread

This is a quick and good accompaniment to the preceding eggplant parmesan and a simple green salad. Sautéed 3 cloves of garlic in 2 tablespoons olive oil and 2 tablespoons butter. Sliced a loaf of french bread down the middle (like making a sub sandwich), then cross wise into slices. Poured the garlic-butter-olive oil mixture over the bread in a baking dish, and topped with rosemary sprigs and an extra sliver of butter, then sprinkled the slices with coarse salt. Baked for about 10-15 minutes until golden and fragrant, then consumed with abandon and red wine.

4 comments:

Paul said...

Have the two beasts eaten all of the food in the house? Make with the posts...I need to know how to garnish my greens!

carla said...

ha ha ha, actually, they only eat stuffed elephants and biscotti. at least that's what happened tonight.

Jeremy said...
This comment has been removed by the author.
Jeremy said...

bad misspellings in the last post. what i meant to say was mmmm...chicken carcasses. we have a new sideboard today but no chicken soup. what am i to do?