Facebook Icon The letter F. Facebook Email icon An envelope. It indicates the ability to send an email. Email Twitter icon A stylized bird with an open mouth, tweeting. Twitter Snapchat icon A ghost. Snapchat Fliboard icon A stylized letter F. Flipboard Pinterest icon The letter P styled to look like a thumbtack pin. Pinterest Link icon An image of a chain link. It symobilizes a website link url. Copy Link
Over the last few years I've made dozens of Stewart and Garten's recipes, trying everything from their boozy cocktails to a cake so delicious it could make grown men weep.
I've even done a few Martha versus Ina showdowns, pitting their recipes against each other to see who had the superior pasta dish or breakfast sandwich.
Shrimp And Feta Garlic Bread
Well, reader, I've decided it's time for another cooking battle. The Barefoot Contessa star might have the best pasta, but can she also beat Stewart when it comes to the best pasta side dish?
In her Modern Comfort Food cookbook, Garten wrote that she wanted to update the traditional garlic-bread recipe from the 1960s that was usually soft, doughy Italian bread dripping with garlic butter.
I've taken a fresh look at it and made the ultimate garlic bread by slathering a crusty baguette with lots of slow-cooked garlic, Parmesan, parsley, and lemon zest, and baking it until it's beautifully browned on top, she added. It's so good!
Focaccia Bread Recipe (video)
While the butter melted, I separated and peeled the cloves from my full head of garlic. I followed Garten's helpful tip to speed things up by smashing each clove lightly on a board with my chef's knife before peeling them.
Then I added my cloves to the saucepan, making sure to coat them with the melted butter. I covered the pan for 20 minutes, stirring occasionally.
My kitchen smelled delicious, and my cloves were tender and ready to go. Per Garten's instructions, I transferred them to a small bowl and let them cool.
Of Our Favorite Ina Garten Recipes
Garten's recipe calls for you to score the halves diagonally (meaning you don't cut them all the way through) in large, serving-size pieces. I placed chopsticks on each side of the baguette halves while scoring, which stopped the knife from completely slicing through the bread.
Full disclosure, I read the recipe a bit wrong when I made this dish. Instead of fully mashing the garlic into the butter, I put the cloves straight on the bread.
After adding the garlic, I threw the lemon zest, red pepper flakes, and some salt and black pepper into the saucepan with my butter and stirred everything together.
Outrageous Garlic Bread
I generously brushed the mixture all over the bread. I topped my baguette halves with the freshly-grated Parmesan cheese, minced fresh parsley, and more red pepper flakes.
Then I popped my bread into the oven at 450 degrees Fahrenheit for six minutes, until the topping was bubbling and starting to brown.
I served Garten's garlic bread alongside her lamb ragu at a dinner party, and everyone loved it even more than the pasta. One friend said they could have eaten an entire baguette's worth of the garlic bread.
The Best Herbs To Elevate Your Garlic Bread
Each piece had the perfect amount of crunch, and the lemon zest and parsley gave a nice brightness to all that savory garlic flavor. Garten's garlic bread had far more steps than a traditional recipe, but it was definitely worth the extra time and effort.
I should note my local grocery store didn't have any good Italian-style loaves available, so I went with a fresh loaf of French bread instead.
Stewart's recipe clearly has far less garlic than Garten's. I actually ended up using four cloves instead of her recommended two, which really didn't seem like enough for an entire loaf.
Garlic Ciabatta Bread (ina Garten Barefoot Contessa Back To Basi Recipe
Using olive oil instead of butter was another big difference between Stewart and Garten's recipes, and I was intrigued to see how it would change the flavor.
Then it was time to prep the bread, which turned out to be far more complicated — and frustrating — than I expected.
Instead she recommends slicing the loaf into 12 half-inch pieces, cutting only three-fourths the way through the loaf so it stays intact.
Herb Garlic Bread Recipe
Slicing 12 even pieces in the full loaf proved to be pretty tricky, and I was only somewhat successful. But the next step was even more challenging.
As I tried to brush the sides of each slice, I noticed the parsley and garlic pooling at the bottom where the loaf hadn't been cut. It was also difficult to distribute the mixture, and there just wasn't enough to evenly coat the entire loaf.
The entire process would've been far easier if I had cut the bread in half lengthwise first, and I just didn't see any benefit to Stewart's technique.
Panzanella From Ina Garten
Per Stewart's instructions, I loosely wrapped my bread in foil and threw it into the oven at 350 degrees Fahrenheit — 100 degrees lower than Garten's recipe — for 10 minutes.
My garlic bread looked so pale compared to the loaf I had made with Garten's recipe. This version didn't appear to have toasted at all, and it was clear how unevenly the mixture had been spread once I fully cut into the bread.
Stewart's recipe is reminiscent of the garlic bread that Garten wanted to update. Her bread was soft and doughy, reminding me more of the slices you dip into olive oil at restaurants.
The Ingredient You Should Be Using For Better Garlic Bread
While I missed that satisfying crunch, I did think Stewart's spread was delicious. Swapping butter for olive oil gave the bread a lighter flavor, and that savory garlic taste was still apparent despite only using a few cloves.
Garten's garlic bread honestly has it all. Yes, it takes a little extra work — but everything from the flavor to the texture is a total knockout. I saw firsthand how much of a crowd-pleaser her unique recipe is, making it the perfect dinner-party side dish.
I think Stewart's recipe could be great with a few tweaks. But for this celebrity chef showdown, the Barefoot Contessa has once again run away with the win.
Best Pull Apart Garlic Bread Recipe
Shop at Amazon External link Arrow An arrow icon, indicating this redirects the user. Shop at Bookshop External link Arrow An arrow icon, indicating this redirects the user.
Shop at Walmart External link Arrow An arrow icon, indicating this redirects the user. Shop at Bookshop External link Arrow An arrow icon, indicating this redirects the user.Facebook Icon The letter F. Facebook Email icon An envelope. It indicates the ability to send an email. Email Twitter icon A stylized bird with an open mouth, tweeting. Twitter Snapchat icon A ghost. Snapchat Fliboard icon A stylized letter F. Flipboard Pinterest icon The letter P styled to look like a thumbtack pin. Pinterest Link icon An image of a chain link. It symobilizes a website link url. Copy Link
Garten wanted to upgrade the soft, doughy Italian garlic bread that was popular in the 1960s. Peter Kramer/NBC/NBC Newswire/NBCUniversal via Getty Images
Ina Garten And Martha Stewart Garlic Bread Recipes: Taste Test, Photos
Garlic bread from the 1960s was usually soft, doughy Italian bread dripping with garlic butter, Garten writes in her cookbook. I've taken a fresh look at it and made the ultimate garlic bread by slathering a crusty baguette with lots of slow-cooked garlic, parmesan, parsley, and lemon zest, and baking it until it's beautifully browned on top. It's so good!
Peel the garlic by smashing each clove lightly on a board with a chef's knife, she writes in her cookbook. Or place the cloves in a small pot of boiling water for 15 to 30 seconds and the peels will come right off.
I went with the first technique and then added my cloves to the saucepan, making sure to coat them with the melted butter. Then I covered the pan for 20 minutes, stirring occasionally per Garten's instructions.
Mustard Seed Bruschetta
The cloves were tender and ready to go. I transferred them to a small bowl, which Garten recommends setting aside until it's cool enough to handle.
Garten's recipe calls for the baguette to be sliced in half lengthwise. She then recommends placing both halves, cut sides up, on a cutting board.
Then it gets a little tricky. The recipe calls for you to score the halves diagonally (meaning you don't cut them all the way through) in large serving-size pieces.
Barefoot Contessa Family Style: Easy Ideas And Recipes That Make Everyone Feel Like Family: Garten, Ina: 9780609610664: Amazon.com: Books
Thankfully, my friend Zach — who was acting as my sous chef for the night — had a great tip. He placed chopsticks on each side of the baguette halves while scoring so that the knife wouldn't completely slice through the bread.
It was here that Zach and I read the recipe a bit wrong. Instead of fully mashing the garlic into the butter, we put the tender cloves straight on the bread. Thankfully, our error ended up being a huge hit (more on that in a bit).
After spooning the cloves onto the bread, it was time to create the delicious mixture that would cover our baguette. We added two teaspoons of grated lemon zest, ¼ teaspoon of crushed red pepper flakes, and some salt and freshly-ground black pepper all into the saucepan with the butter.
Cheese Bread With Capers
We topped the baguette halves with one cup of freshly-grated parmesan cheese, some minced fresh parsley, and more red pepper flakes — which gave the bread
0 Komentar