Saturday, November 8, 2014

143.4…Herb Garlic Bread

To go with the World's Best Lasagna I served at poker night, I made Herb Garlic Bread. I think it's a rule that you have to have garlic bread with lasagna right!?!

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Herb Garlic Bread (Serves 8)

Adapted from Ina Garten

Ingredients:

6 large garlic cloves, chopped

1/4 cup flat-leaf parsley

1 Tbsp. fresh chopped basil leaves

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 cup good olive oil

4 Tbsp butter, melted

1 large baguette

Directions:

1. Preheat the oven to 350 degrees.

2. Place the garlic, parsley, basil, salt and pepper in the bowl of a food processor fitted with the steel blade and process until finely minced.

3. Heat the olive oil in a medium sauté pan over medium heat. Add the garlic and parsley mixture and cook for 1 minute, until the garlic is tender but not browned. Remove from the heat and set aside.

4. Slice the baguette lengthwise down the center, but no all the way through. Brush the bread with the melted butter. Spoon the garlic mixture into the bread. 

5. Place the bread on a sheet pan and bake for 8 minutes. Slice diagonally and serve warm.

Printable Recipe

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Thursday night I had some of the World's Best Lasagna leftovers and some Caesar salad.

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Friday morning I scrambled some egg beaters with my beloved Goat Cheese Torta with Garden Pesto.

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I have a funny story about the goat cheese. The night after the poker night, my son told me he really liked the food I made that night. (He had tried the goat cheese and I told him it was goat cheese when he asked. He stopped chewing immediately but then decided he still liked it). He told me: "I really liked that thing you made with the donkey sauce!" 

Say what!?! 

It took me a minute to realize that he meant goat cheese. From now on, goat cheese will be forever known as donkey sauce in our house.

After taking the kids to school, I volunteered for bit then went with a friend to a cooking class at Sur La Table. It was a hands-on class called "Incredible Holiday Soups" with Chef Mark Brewington. 

The first recipe we made was Parsnip and Apple Soup with Parmesan Wafers:

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I loved the creaminess of the soup (no cream was involved!) but it was too sweet for me. The parmesan wafers were delicious though!

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The next soup was Herbed Mushroom Soup with Kale Chips:

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The kale chips missed the picture. It's ok. I didn't like them. I don't like kale chips. Sue me.

The mushroom soup was eh. It needed a lot of salt and pepper but even after I added that, it wasn't the best. I wouldn't make it at home. I've had much better mushroom soups. 

The last soup was Seafood Bisque with Brandy:

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Not a fan either. Oh well. It just tasted off to me. 

I did learn a few new things and it was nice taking a cooking class in a new place. I would go back and try it again even though this class was a bust, in my opinion.

After school, my son had cotillion. We went to Pei Wei for dinner afterwards. I had a spicy tuna roll and a crunchy wasabi roll.

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Breakfast this morning was an English muffin with a fried egg and cheddar cheese.

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My daughter had a horse back riding lesson then my son had a basketball game. Lunch was another turkey sandwich with the goat cheese pesto mixture, veggies and ranch dressing.

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Tomorrow is Cathi's annual holiday cookie party! It's one of my favorite parties of the year!  Can't wait to share my cookie recipe with you!

 Are you a fan of goat cheese (aka donkey sauce)?

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