Everyone hates garlic bread. Waiters hate it because they have to 'sell' it - 'Garlic bread, guys?' (And don't call me 'guys'.) Customers hate it because they dislike having to refuse it when waiters sell it - or its close cousin, 'herb' bread. Chefs hate it because someone has to prepare it and it sure as hell isn't going to be him. Or her. No-one likes garlic bread. But I do. Because I make it at home. I never order it in cafes. Never have. Cafe garlic bread spoils your appetite. (There is a third kind of garlic bread: supermarket garlic bread. This 'product' is ideal for taking on a picnic to Coburg Lake: you feed it to the ducks while you eat proper food.) Home-made garlic bread is entirely different. For one thing, it can be just about the entire meal when accompanied with some very good red wine and maybe some cheese. You don't need to cook anything else. Gourmet supper: sourdough garlic bread. I chopped six cloves of ...
Recipes and ruminations from a small house in a big city.