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Garlic salt is the toast of this recipe

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Garlic salt is the toast of this recipe
Brainerd MN 506 James St. / PO Box 974 56401

This week I am sharing a recipe for the best garlic toast I have ever had.

I recently got the recipe from a good friend, Gail Oseland, who served it with a meal, but it also makes a wonderful appetizer. It is a crispy, quick and scrumptious garlic toast that will complement any meal.

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Adjust the recipe to the amount of garlic toast you are making. However, the original recipe calls for one large French bread.

This recipe is different than many I have tried as it calls for garlic salt instead of garlic powder. The garlic salt adds a wonderful flavor, but be sure to add the garlic salt to taste as the first time I made it I added a little to much.  

Gail’s Crispy Garlic Toast

2 sticks butter (no substitutes)

Garlic salt to taste

Paprika, to taste

1 large loaf  French bread sliced into 1/2- to 3/4- inch slices

Melt butter in a small pan. Sprinkle with garlic salt and paprika to taste, blending well with a whisk. Remove from heat and dip sliced bread into butter mixture on one side. Place on a cookie sheet butter side up. Preheat oven to 350 degrees. Bake garlic toast for 15 minutes. Turn oven off but leave garlic toast in the oven for at least 1/2 hour before serving to crisp the French bread. Leftovers were delicious served the next day as a snack.

Asparagus Parmesan Bites

Serving size: 4     

2 pounds fresh asparagus, ends trimmed

7 tablespoons butter

3/4 cup grated parmesan cheese

1 teaspoon dried basil (or use 1 tablespoon fresh basil)

1 tablespoon minced fresh garlic (or to taste)

1 tablespoon fresh lemon juice

black pepper

Butter a shallow broiler-proof casserole dish. Cook the fresh asparagus in boiling lightly salted water until crisp-tender (about 3-4 minutes) drain and plunge into cold water, drain again and pat dry well with paper towels.

 Arrange the asparagus spears in a buttered baking dish. Set oven to broil heat. In a bowl beat butter with Parmesan cheese, basil, garlic, lemon juice and black pepper until well combined, then season with salt.

Dollup/drop the butter mixture over the asparagus in the baking dish by heaping teaspoonfuls. Broil until topping browns (watch closely to avoid burning) about 2-3 minutes. Best served hot as an appetizer or as a side dish with a meal.

Oven Pork Roast

Serving size: 8     

1/2 teaspoon season salt

3/4  tablespoon oregano

1/2 teaspoon thyme, crushed

2  tablespoons olive oil

1/4 teaspoon black pepper

3 pounds pork roast

Put the oven rack in the center of the oven and preheat the oven to 450 degrees. Measure olive oil in a small dish. Add the seasonings. Mix spices and olive oil together and rub it all over the pork roast. Place the roast on a rack in a roasting pan, fat side up and bake in a 450 degree preheated oven.  Roast for 10 minutes, then re-set the oven temperature to 250 degrees. Continue roasting for 60 to 80 minutes or until the meat registers 150 degrees on a meat thermometer. Remove the roast from the oven and set on a cutting board. Cover the meat with tin foil and let it rest for about 15 minutes before slicing. The seasonings can easily be adjusted to your own liking. I like to use my fresh herbs in the summer time.

GARY’S TIP: To keep boiled vegetables bright-colored, add a few drops of olive oil to the water.

FOOD FOR THOUGHT: Good intentions spoil if not used.

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