Garlic salt is the toast of this recipe
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.
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
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.