Post by chief_cook2 on Jan 23, 2003 17:25:30 GMT -6
1 head of garlic
1/2 stick unsalted butter, room temperature
1 clove garlic, minced
1 pinch of Lawry's Lemon Pepper
Sea Salt, to taste
1/2 tbsp. fresh parsley, minced
1 French baguette
Procedure:
Preheat you oven to 400 degrees.
Wrap the head of garlic up in heavy aluminum foil and bake for about 25 minutes. Remove from the oven and allow to cool. The cloves should be very soft.
Once you can handle the cloves, squeeze the garlic out of the cloves and into a small bowl.
Add the softened butter, minced garlic, lemon pepper and salt and mix until well blended. Add parsley and blend.
Cut the bread in half lengthwise and brush the butter on both sides, saving just a little to spread on top.
Place the two halves together and brush the last little bit along the length of the bread.
Wrap tightly in foil and place in the oven for about 10 minutes. For a crustier surface open foil and cook for a few more minutes.
1/2 stick unsalted butter, room temperature
1 clove garlic, minced
1 pinch of Lawry's Lemon Pepper
Sea Salt, to taste
1/2 tbsp. fresh parsley, minced
1 French baguette
Procedure:
Preheat you oven to 400 degrees.
Wrap the head of garlic up in heavy aluminum foil and bake for about 25 minutes. Remove from the oven and allow to cool. The cloves should be very soft.
Once you can handle the cloves, squeeze the garlic out of the cloves and into a small bowl.
Add the softened butter, minced garlic, lemon pepper and salt and mix until well blended. Add parsley and blend.
Cut the bread in half lengthwise and brush the butter on both sides, saving just a little to spread on top.
Place the two halves together and brush the last little bit along the length of the bread.
Wrap tightly in foil and place in the oven for about 10 minutes. For a crustier surface open foil and cook for a few more minutes.