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Nate Cooks » 2009 » March » 10

First post: Garlic Bread

We’re going to start simple. Garlic bread!

I’m pretty certain I’m not alone in the fact that I am somewhat obsessed with garlic bread. As a wee little kiddo I would have it with my mom’s homemade pasta sauce. And it was a very 1980’s affair - Italian bread, slathered with margarine, garlic powder, and dried parsley then popped under the broiler for 10 minutes or so. Awesome.

No, seriously, awesome – although since then I’ve become fancier (read: a cooking princess) and have tried to make it with fresh garlic, real butter, chopped parsley, etc etc etc. HOWEVER! I often found it to be gross – way too much butter that made an icky mess or garlic that didn’t cook enough in the oven so it was still raw and sharp.

So I keep trying. The latest attempt comes is inspired by a charming recipe in 101 Cookbooks. It called for cooking the garlic for a bit on the stove before tossing in the oven. Scott was making pizza so it seemed like a perfect marriage.

The garlic bread was awesome! I was quite pleased and although I’ve still got some serious garlic breath, it’s not nearly as bad as some of the times I’ve made it. Go, go read this recipe now and make some garlic bread!

Here’s my breakdown:

  • 1/2 stick butter ($1.99 for 2 sticks / $0.50)
  • 5 cloves garlic ($0.75 for a head / $0.37)
  • 1/2 tsp kosher salt ($2.19 for a 48 oz box / $0.01)
  • 1/4 tsp freshly grated pepper ($0.99 for a 2.25oz jar / $0.01)
  • 1 tbs chopped parsley ($1.49 a head / $0.25)
  • 1/2 a baguette ($2.99 a loaf / $1.49)

TOTAL: $10.40 / $2.64

NOTES: I tweaked the recipe somewhat.

  1. I used parsley rather than chives, because I had them in the fridge. Fortunately, they cost the same for a bunch although you’d probably end up using more than 1/8 of the bunch – so tack on another $0.25 if you use chives.
  2. The recipe also calls for lemon zest, but that was too fancy for my garlic bread craving. Perhaps if I were serving it with a nice sauce or whatever I would try that. If you do, the price for an organic lemon would add $0.49 to your total.
  3. Finally, the recipe called for a full loaf, but that was too much for just Scott and I so I halved it.

So the recipe as written would actually be: $11.89 if you have to buy everything and $6.76 for the dish.

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