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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.

Alibris

"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 - 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!
More from 'Commander's Kitchen'!
New Orleans French Bread
Roasted Garlic Bread with Gorgonzola


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