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Garlic
F. Bohl
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Commander's
Palace Garlic Bread
 
Commander's Kitchen:
Take Home the True Taste of New Orleans
with More
Than 150 Recipes from Commander's Palace Restaurant
by Ty Adelaide Martin and Jamie Shannon
2000, Broadway Books, a division of Random House, Inc.
"Years
ago, a sudden rash of complaints from Commander's customers went
like
this: 'Put the garlic bread back on the menu. I'm not coming back until
you do.' Needless to say, the garlic bread came back fast. It's another
example
of a food
that's simple, inexpensive, and just plain good."
Makes
2 dozen 1-inch pieces
1
loaf (15 inches long) French bread
6 tablespoons butter, melted
[Okay, I confess. I use a whole stick.]
2 heads garlic, cloves peeled and minced
1/2 cup grated Pecorino-Romano cheese
1/2 cup chopped fresh dill
(dried dill can be substituted, but cut amount to 2 to 3 tablespoons)
Preheat
the oven to 325 degrees F.
Cut
off the ends of the bread and slice the loaf in half horizontally. Brush
the interior generously with the melted butter. Spread the minced garlic,
the grated cheese, and then the dill over the butter. Cut the bread into
1-inch slices before baking, which will make the sides of the bread brown
and crispy. Place on a baking sheet, separating pieces slightly. Bake for
10 minutes, until crisp and browned (or broil for 2 to 3 minutes).
Featured Archive Recipes:
Let them eat bread!
New Orleans French Bread
Roasted
Garlic Bread with Gorgonzola
Index - Bread Recipe
Archives
More Recipes from
"Commander's Kitchen"
Index - Commander's Palace Recipes
Do you know what it means
to miss New Orleans?
Recipe Archives Index
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