GARLIC PASTE FOR BREAD RECIPES

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HERBED GARLIC BREAD RECIPE | TYLER FLORENCE | FOOD NETWORK



Herbed Garlic Bread Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories     side-dish

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 1 loaf

Number Of Ingredients 7

1 stick butter (1/2 cup), at room temperature
2 garlic cloves, mashed to a paste with a pinch of salt and extra-virgin olive oil
2 tablespoons chopped parsley leaves
2 tablespoons chopped fresh basil leaves
Kosher salt and freshly ground black pepper
1 loaf crusty baguette
Extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees F.
  • For the bread, stir together the butter, mashed garlic, and herbs in a small
  • bowl and season with salt and pepper. Tear open the loaf of bread
  • lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil. Bake for 15 minutes.

ESCARGOTS à LA BOURGUIGNONNE RECIPE - EPICURIOUS



Escargots à la Bourguignonne Recipe - Epicurious image

The garlicky sauce in this dish is almost as delicious as the escargots themselves; it's hard to think of a better use for crusty bread than sopping up this luxurious "snail butter." But the main event is the escargots' tender texture and clean, woodsy flavor. When we ran this recipe in 1949, it took a full day's work, most of it cleaning and prepping the fresh snails. We found that canned snails work just as well and turn this appetizer into one that can be whipped up anytime.

Provided by EPICURIOUS.COM

Total Time 30 min

Cook Time 25 min

Yield Makes 4 first-course servings

Number Of Ingredients 11

1 small garlic clove
3/8 teaspoon table salt
1 stick (1/2 cup) unsalted butter, softened
1 1/2 teaspoons finely minced shallot
1 tablespoon finely chopped fresh flat-leaf parsley
1/4 teaspoon black pepper
1 tablespoon dry white wine
12 to 16 snails* (from a 7- to 8-oz can)
About 2 cups kosher salt (for stabilizing snail shells)
Accompaniment: French bread
12 to 16 sterilized escargot shells*

Steps:

  • Put oven rack in middle position and preheat oven to 450°F.
  • Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.
  • Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well.
  • Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
  • Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately.
  • Available at Dean & Deluca (212-226-6800).

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ESCARGOTS à LA BOURGUIGNONNE RECIPE - EPICURIOUS
The garlicky sauce in this dish is almost as delicious as the escargots themselves; it's hard to think of a better use for crusty bread than sopping up this luxurious "snail butter." But the main event is the escargots' tender texture and clean, woodsy flavor. When we ran this recipe in 1949, it took a full day's work, most of it cleaning and prepping the fresh snails. We found that canned snails work just as well and turn this appetizer into one that can be whipped up anytime.
From epicurious.com
Reviews 4.1
Total Time 30 min
  • Available at Dean & Deluca (212-226-6800).
See details


ESCARGOTS à LA BOURGUIGNONNE RECIPE - EPICURIOUS
The garlicky sauce in this dish is almost as delicious as the escargots themselves; it's hard to think of a better use for crusty bread than sopping up this luxurious "snail butter." But the main event is the escargots' tender texture and clean, woodsy flavor. When we ran this recipe in 1949, it took a full day's work, most of it cleaning and prepping the fresh snails. We found that canned snails work just as well and turn this appetizer into one that can be whipped up anytime.
From epicurious.com
Reviews 4.1
Total Time 30 min
  • Available at Dean & Deluca (212-226-6800).
See details


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