Saturday, June 09, 2007
G is for Garlic
After edamame,eddoe and even fennel, our next vegetable should have been a breeze. I use it without thinking in so many recipes but the challenge was to make it the star of the show.
And this is where I came up against a huge impediment; my husband's loathing of garlic. I warned him that a difficult week was approaching and tried to reassure him that I would segregate the food to prevent contamination. But his antipathy towards the stinking rose extends to the cooking smells and more specifically the smell of garlicky breath.
Freddie has not inherited the garlic-hating gene.In fact he holds the Pizza Express childrens' record for the fastest consumption of a plate of garlic doughballs. He started training for this event as a toddler when we would carry him out, at arms' length, his hair smeared in garlic butter. We called him dough-boy. I would soap and shower him clean before presenting him to his Dad for a bedtime story, deodorized.
When I suggested to Freddie when he came back from school that he could make our garlic bread for supper, he was delighted. And as he was scoring his own dish it was 11 out of 10. Chris, of course, abstained.
1 French Baguette
2 ounces of butter, depending on length of baguette.
3 tablespoons of finely chopped parsley
1 medium clove of garlic, crushed
Slice the baguette down the middle lengthways but just stop short of severing the two halves completely. With the top half, score deeply into individual slices but again don't cut all the way through the bread.
In a bowl mix the softened butter, parsley and crushed garlic together. The parsley should be chopped very finely. When it is all mixed together, spread evenly in between the two halves of the baguette. Close the two halves and wrap in foil. Cook in a preheated oven for 15 minutes at 180 C. Uncover the foil to cook for another 5 minutes. It should be golden brown. Don't allow to burn.