This was really good... Rec; Shakshuka I served for late breakfast w. garlic bread

Lovely. And, BTW, how do you make your garlic bread?

I've been doing this for years and I can make a pretty good garlic bread (olive oil, mounds of chopped garlic, lay the bread on top, grill is my most effective method).

However, Scotti's Italian Ristorante in Cincinnati, the oldest restaurant in the city, with the original cash register to prove it, has a garlic bread that I cannot recreate!!!

Every time I go, I say: "I, have figured out your recipe!!!"

Teresa says: "Oh, you think!--Tell me"

I tell her. She laughs.

Truly, it is the best garlic bread you ever put in your mouth. So simple right? I cannot duplicate it.

Cathy come visit me and we will crack the Italian Garlic Bread Code!!!!

 
You could try adding some garlic powder to your mixture, it might help match the flavor or. . .

Have you tried that already? smileys/wink.gif

 
I’m thinking the same thing. And also roasted garlic. The best garlic bread

I’ve made had a mix of all three. I’m generally too lazy for that now. I got turned off garlic powder years ago when that was the home cook's go to. I used fresh til I discovered Penzeys granulated garlic when I started making rubs, taco seasoning, etc. i don’t think it tastes anything like that powder of long ago and know there must be other brands now that are just as good.

 
--and I just saw a re-run of an ATK episode that had"Really good Garlic Bread". . .

and they used both fresh garlic AND garlic powder. The garlic powder was activated with a little water before mixing with the other ingredients.

I consider garlic powder and granules AND onion powder to be separate spices/flavorings when I cook. I often use both fresh and powdered forms of each.

 
You must log in or register to reply here.
Back
Top