Showing posts with label simple sides. Show all posts
Showing posts with label simple sides. Show all posts
I was scrolling through Instagram the other day and came across a reel by Simply Recipes which was for the most delicious looking garlic bread I had ever seen. It looked amazing.
Attributed to Guy Fieri, it was quite unlike any garlic bread I had ever seen before. It was loaded with texture and flavors!!
I really like Guy Fieri. I used to watch his program Diner, Drive Ins and Dives when I lived in the U.K. He's a real foodie! I would watch the show and drool over the places he got to eat and the food he got to enjoy!
Two other guys I like to watch are on a channel called Jolly on YouTube. They travel around trying all different kinds of food also. I am an armchair foodie tourist!
Anyways, when I saw this garlic bread I immediately wanted to make some for myself! I went shopping with my sister on Saturday and picked up some fresh bread and spring onions so that I could come home and make it for myself!
Yes, Spring Onions, or scallions as they are also called! I hadn't really seen a garlic bread using them before. Also Hot Sauce. I think these are the two secret ingredients that take this garlic bread over the top! That and plenty of good garlic and parmesan cheese!
The video I saw didn't give any quantities, and neither did they give quantities on the Simply Recipes page, and so I guessed at them. I was probably on the more generous side, but can you ever really have too much garlic, cheese, butter, and onions on crispy golden toasted bread? I think not!
I really loved the slight vinegary tang and heat that the hot sauce gave to it. (I used red tabasco, but green tabasco would work very well also.)
All of the flavors worked together in perfect harmony to create a garlic bread that was incredibly moreish. Just garlicky enough. Just cheesy enough. Just oniony enough. In short, perfect! I could have eaten half a loaf. (Oh my!) Thank you Guy!
WHAT YOU NEED TO MAKE GUY FIERI'S GARLIC BREAD
Just a few simple ingredients! Buy the best of each that you can afford and you can't go wrong!
- 1 cup (225g) salted butter, melted
- 2 fat cloves of garlic, peeled and minced
- 2 spring onions, washed, trimmed and minced
- 1 TBS minced fresh flat leaf parsley
- 3 TBS coarsely grated Parmesan cheese
- 1 tsp hot sauce (or to taste)
- fine sea salt and freshly ground black pepper to taste
- 1 fresh French Baguette, sliced in half horizontally and then into 3 inch pieces in length
I use salted butter in pretty much everything and cut back on any salt needed in the recipe. This is what works for me. No need to have two different kinds of butter in the house!
It is easy to peel garlic. Just place the cloves on a cutting board and using the side of a large knife, press the knife down on top of them, pressing quite hard. The skin should slip off very easily after that.
You want your Parmesan to have a bit of a tooth in this. You could use the finely grated Parmesan, but I really enjoyed the texture of the coarsely grated.
I thought two spring onion was plenty. You may not need it all. It all depends on how much you enjoy the flavor of onion. The onion really won't cook much in this so judge accordingly.
The hot sauce is what really makes this garlic bread. You don't really feel too much heat from it. It adds a lovely flavor!
HOW TO MAKE GUY FIERI'S GARLIC BREAD
Nothing could be quicker or easier. If you are a fan of garlic bread, prepare to be amazed! You could leave the halves of the baguette whole, but I think cutting it into serving sized pieces prior to grilling is a whole lot easier and gives you even more crispy edges!
Preheat the grill or broiler of your oven to high. Place the top rack 4 to 6 inches from the flame.
Whisk the melted butter, spring onions, garlic, cheese, hot sauce, salt and pepper together to combine well.
Place the slices of bread on a baking sheet, cut sides up. Spoon the melted butter mixture over the top of each slice of bread, dividing it equally amongst them.
Pop the baking sheet underneath the hot grill and grill the slices until they start to turn golden brown. (2 to 3 minutes) (Don't take your eyes off it for a second as it can burn in a flash!) Serve hot.
Store any leftovers in the refrigerator. They can easily be reheated by warming in a low oven.
This was probably the most delicious and decadent garlic bread I have ever eaten. Nice and buttery with bags of lovely flavors and textures! It also smells amazing while it is grilling. I really enjoyed it!!!
I enjoyed it with some spaghetti pasta tossed with a simple, quality, jarred tomato and basil marinara sauce! With parmesan cheese sifted over top of the hot pasta and that tasty bread on the side, this was a truly delicious and yet very simple and quick supper!
There is nothing I love more with pasta, soups or stews than some kind of bread to help mop up all of the sauce and gravy. Here are a few others that I enjoy!
ONION, GARLIC & CHEESE PLUCKIT BREAD - A different kind of garlic bread. A whole loaf is cut in such a way as to give you standing up fingers, all attached at the bottom of the loaf. A tasty onion, garlic and cheese mixture is spread in between the cuts and then the loaf is heated until everything gets all ooey, gooey, and moreishly edible. Ripe for the plucking!
FLAKY GOAT'S CHEESE & CHIVE BISCUITS - Biscuits as in a North American style of bread. Light and flaky, not sweet in the least, with plenty of goat's cheese melted in between some of those flaky layers and plenty of chives in the dough. North American Biscuits are like a cross between a scone and a pastry and are oh so delicious! These are fabulous no matter what you serve them with!
Yield: 6 servings
Guy Fieri's Garlic Bread
Prep time: 5 MinCook time: 3 MinTotal time: 8 Min
This is probably the most delicious garlic bread you will ever make or eat. Simple and oh so tasty!
Ingredients
- 1 cup (225g) salted butter, melted
- 2 fat cloves of garlic, peeled and minced
- 2 spring onions, washed, trimmed and minced
- 1 TBS minced fresh flat leaf parsley
- 3 TBS coarsely grated Parmesan cheese
- 1 tsp hot sauce (or to taste)
- fine sea salt and freshly ground black pepper to taste
- 1 fresh French Baguette, sliced in half horizontally and then into 3 inch pieces in length
Instructions
- Preheat the grill or broiler of your oven to high. Place the top rack 4 to 6 inches from the flame.
- Whisk the melted butter, spring onions, garlic, cheese, hot sauce, salt and pepper together to combine well.
- Place the slices of bread on a baking sheet, cut sides up.
- Spoon the melted butter mixture over the top of each slice of bread, dividing it equally amongst them.
- Pop the baking sheet underneath the hot grill and grill the slices until they start to turn golden brown. (2 to 3 minutes) (Don't take your eyes off it for a second as it can burn in a flash!)
- Serve hot.
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One thing that North Americans find very confusing is that the British call cookies Biscuits. In North America a biscuit is well, a biscuit! A type of quick bread similar to a scone, but actually quite different. I love biscuits . . . both the North American type and the cookie type!
I'm honest if nothing else. I adore buttermilk biscuits. So moist and light . . . and these Peppered Buttermilk Biscuits are no exception. They are buttery, moist and light!
I love the sparky addition of coarse black pepper to these. You might think it would be over-powering, as there is a full teaspoon of it, but it is not overwhelming in the least. Its just perfect.
Another thing I like about this recipe is that it only makes six, which is the perfect amount for a small family like mine. There are only two of us and so small amounts are what I prefer, unless we are having company.
These are equally at home nestled next to a warm bowl of soup, a stew or along side of a tasty salad, which makes them an all year around quick bread to enjoy!
They are nice served warm, of course . . . with lashings of butter melting down into that peppery tastiness . . .
But they are equally as nice served cold, later in the day with some butter and jam. In short, these are a great all rounder!
They do differ a bit than most biscuit recipes in that they use butter and not shortening or lard. I am all for that. I love butter. And it shows. Meh . . .
Oh well . . . we all have our weaknesses and one of mine is butter . . . and biscuits . . . and chocolate . . . and fried chicken . . . ice cream . . . pie . . . I could go on and on, but you get the idea.
I just plain love to eat. Guilty as charged!
*Peppered Buttermilk Biscuits*
Makes 6
To Glaze:
1 egg, beaten with
1/2 tsp salt
I was going to try to bake bread today, but it got so hot and humid and sticky I gave up on that idea, so I baked biscuits instead. That's another thing biscuits are good for. They are a quick to make alternative to a loaf of bread. Quick, easy, and satisfying. Bon Appetit!
Oh I do so love summer cooking. We are so blessed to have beautiful fresh produce available to us in the summer months and this delicious pasta salad is designed to make the best use possible of some of it. Ripe and juicy garden tomatoes, zippy & earthy basil, fresh sweet peppers . . .
When I lived in Meaford Ontario, there was a bargain bookshop just on the outskirts of town that I used to love to visit. It had a lot of really unusual cookery books in it, out of print, old, etc. I picked this book up in that shop and it is filled to overflowing with tasty recipes. There are no photographs, but sometimes you just know a book is going to be good even without photographs and you take a chance on it. This recipe is one I adapted from that book!
Its quite different than the usual macaroni salad. There is no mayonnaise, or creamy dressing . . . there is simply a well flavoured and garlicky Balsamic vinaigrette.
I love, LOVE Balsamic vinegar. I could eat it with a spoon. Make sure you use a good quality one. It doesn't have to be the most expensive one, but don't ever be tempted to use the cheapest one either. Find something good somewhere in the middle . . . . on the side of expensive if need be.
I love tubular macaroni without any curves for this salad. It holds the dressing very well . . .
The roasted peppers add another exciting texture and flavour. Today I did not have a large red pepper, but I did have a small one and a small yellow one. I roasted both and used them in the salad with spectacular results.
Fresh basil . . . I love basil, especially when it is fresh from the garden. I could just bury my nose in it and inhale (and frequently do!). I don't chop my basil with a knife, that only bruises it. I roll it up into a cigar shape and then snip it with my kitchen scissors and then I tear the basil for on top.
If you have a few tiny leaf bunches, leave them intact for show. So pretty. I know that the Italians are fond of using toasted bread crumbs with their pasta dishes, sometimes instead of cheese. This recipe does just that . . . and to good effect. These garlic crumbs add a lovely touch, crunch and texture as well.
*Summer Macaroni Salad*
with
A
simple macaroni salad which makes the best of our summer's bounty, with
a lovely balsamic vinaigrette, and a crisp garlic bread crumb
topping.
1/2 tsp olive oil
salt and black pepper to taste
1/2 tsp minced garlic
You will also need:
1 1/2 TBS chopped basil
salt and black pepper to taste
Put all of the ingredients for the vinaigrette into a glass jar with a screw top. Screw the top on and shake. Set aside.
Roast
the pepper. Cut it into quarters, discarding any ribs, seeds and the
top. Place onto a foil lined baking tray. Pop under a hot grill, six
inches from the heat, skin side up, and grill for about 8 minutes until
the skins have blackened. Remove and bring the sides of the foil up to
cover the roasted pepper. Seal and set aside. (Note - today I only had a
small red pepper and so I also roasted a yellow pepper.)
Cut the tomatoes into quarters. Remove and discard any seeds and watery flesh. Cut into 1/2 inch cubes. Toss in with the macaroni. Remove the peppers from the foil. Slip off the blackened skin and cut into 1/2 inch cubes. Toss in with the macaroni and tomatoes.
Heat the olive oil for the crumbs in a large skillet. Add the crumbs and season with some salt and pepper. Cook, stirring, until they just begin to turn golden brown. Toss in the garlic, and cook for a minute or so longer, until very fragrant. Be careful not to leave them on the heat too long or they will burn. As soon as they really start to colour, you need to tip them out into a bowl. If left in the pan they will continue to cook. Allow to cool.
Shake the vinaigrette again and pour it over the macaroni mixture, tossing to coat. Taste and adjust seasoning as required. Pour into a serving bowl. Sprinkle half of the bread crumbs over top and scatter with the basil. Pass the remaining bread crumbs at the table.
Great with grilled meats, chicken and fish! (Or dare I say it . . . on it's own!)
Altogether this is a truly beautiful salad that I know you are going to enjoy. It screams summer, and summer at its very best! It wouldn't be half as good any other time of the year. Make it now while the warmth of the summer sunshine still gilds your tomatoes and peppers, and enjoy! Bon Appetit!
I am a huge fan of pasta salads. I make them a lot in the summertime. Todd's not so fond of pasta as you know, but he will eat them, and I made this particular version the other night when we were having the Sister Missionaries over for supper.
Something like this makes the perfect supper side dish in the summer, for entertaining, for covered dish suppers, or just for a weeknight addition to the burgers and dogs you are BBQ-ing for supper!
The recipe I am showing you here today is one of my favourite of all the quick breads that I make. It is no secret that I am a huge fan of cornbread. I also happen to love quick breads with dried fruit in them, especially raisins and cranberries . . . and add fennel seed to anything and I am so on it! I just adore that slight anise like flavour of fennel seed! This lovely bread incorporates those three loves of mine in a most delicious way!
The recipe comes from a cookery book that I have had for a long time. Entitled "The Best American Recipes, 2002-2003," it was the years top picks from books, magazines, newspapers and the internet. Its a wonderful source of all things delicious!
The original recipe appeared in Gourmet magazine, cook Gina Marie Miraglia, so I am guessing just from her name alone that it has Italian roots. The Italians like to use fennel seed and I, myself, always add some to my tomato sauces. I have even been known to just sit and chew on fennel seed. Like I said, I love it's flavour.
The batter is a pretty basic buttermilk cornbread batter, using fine cornmeal (like polenta) and just a hint of sweetness. The buttermilk makes is nice and moist . . . the combination of dried sultana raisins and dried cranberries, add another dimension of texture and some sweetness.
This is a bread that is wonderful for picnics and is not entirely out of place on a cheese board. Cheese goes beautifully with this. Especially a nice creamy blue . . . or a good cheddar. Try slices put together with cream cheese, as sandwiches. Yum! Cut into fingers they would be a wonderful addition to a Tea Party table!
The recipe makes two loaves, which is not really a problem, as I can't think of anyone who wouldn't love to receive the gift of one of these in a basket along with some conserve and a block of cream cheese, or even just a jar of honey butter. It also freezes well. Another quality I like about this is the fact that you can bake it up to three days ahead of when you want to use it!
You can also bake it as individual small loaves, which make for a beautiful presentation for luncheons, etc. However you choose to bake it or enjoy it, I think you will agree with me when I say that this is truly a winning quick bread recipe!
*Corn Bread with Fennel Seed, Cranberries & Sultanas*
Makes 2 loaves
(8 X 4 X 3 inch)
Bake in the preheated oven for 30 to 35 minutes (20 - 25 minutes or small loaf tins), or until the tops are golden brown and a skewe inserted in the centre of a loaf comes out clean. Place on a wire rack and cool for 10 minutes before tipping out onto the wire rack to cool completely.
Bon Appetit!
Its my oldest son's birthday today. He is 42. I know . . . its hard for me to believe that I have a son that old also! Wasn't he just a babe in arms yesterday? I was only 19 when he was born. I wanted to be a mother more than anything in the world. He made my dreams come true! Happy Birthday son! So what has that got to do with salad? Nothing really, except that he is a brilliant cook in his own right! That acorn did not fall far from this tree!
I love salad season. I love making and eating salads. I have never met a salad that I did not like!
I also love potatoes. They are my favourite vegetable. I have always loved them. I can't do low carb because I can't live without my potatoes!
Tomatoes are another love of mine. Especially vine ripened tomatoes. Fresh and sweet. Some are sweeter than others. I prefer home grown, but when I do have to buy them, I buy the best I can afford and leave them at room temperature. That brings out the best flavours in them.
Bacon . . . who doesn't love bacon. I think my love of bacon (and a good steak) would actually prevent me from becoming a vegetarian!
Baby Rocket, or arugula as it is it is known in North America is another favourite of mine. I really enjoy its peppery, almost earthy flavour!
Goat Cheese . . . as a child I did not even know such a thing existed. (All my cheese came dyed orange and wrapped in plastic.) Soft, spreadable tangy goat cheese with its very distinct flavour is another thing I really, really enjoy!
Finally good Balsamic Vinegar and olive oil, extra virgin, something else which never had a place in my childhood and which I love. A good balsamic is rich and almost sweet and olive oil, peppery and rich. Put all these things together and you have one of the tastiest potato salads you could ever want to eat. This is a salad that I simply LOVE LOVE LOVE LOVE and LOVE! Try it. I think you will too!
*Bacon, Potato, Tomato & Rocket Salad*
with Goats Cheese
Serves 6 to 8
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