how to make garlic bread? and the rest of an italian meal?
I have garlic cloves and french bread. What do I do to make this into garlic bread? What herbs to use(if any, I’ve seen them used in other recipes)?What to do with the garlic bulb to make it a paste? and I can’t eat butter(substitutes, margarine, etc. either) so what else could work?Olive oil maybe, but how would that turn out?
Also, for the rest of the meal, I have
salad with lettuce, mushrooms, red bell pepper,green onions, olives, radishes, tomatoes, & oil vinegar
spaghetti with wheat noodles, 1/2 a tomato pureed w/ 1/2tbsp mixed herbs & 1tsp. vinegar for each person mixed w/ mushrooms, garlic, onions, & diced tomatoes
and what is traditional/authentic to serve to drink? Also something traditional/authentic for a dessert?(neither can have white sugar, alcohol, or dairy…& NO Im not a hippie Ive heard that enough lately,lol).
What do you think of what I have so far?If you have any suggestions it’d be greatly appreciated.Also please no rude or pointless answers. Thanks so much. (=
EXCUSE me to you 1st 2 people, but if you’re not even going to TRY to help with the question, that’s called being rude(aka specifically asked NOT to do)
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5 comments a “how to make garlic bread? and the rest of an italian meal?”
When I make garlic bread, I take a hot dog bun(but you can use any type of roll), butter it, sprinkle some garlic powder on it, and put it in about a 325 degree oven and just watch them until they look golden brown. Sorry, I didn’t feel like reading the rest of your question…
cut the french bread diagonally and then put them all on a pan-drizzle them with olive oul and sprinkle garlic POWDER on them
and if you want to make your garlic into a paste, thinly slice it, then use the side of your knife to kind of mash it into a paste.
Okay, garlic bread normally has butter or something else. You can make garlic toast which is just as good. you cut the bread and toast it, then you take a whole piece of garlic and rub it on the bread then drizzle olive oil over it and use herbs if you wish like basil. you can slice the bread thin so that it’s more like a toast.
if you want you can roast the garlic bulb and mix it with olive oil and spread it on the bread. i would toast the bread first and this way the garlic will be sweetier.
To roast garlic you slice off the top of the bulb drizzle some olive oil, salt and pepper, wrap in tin foil exposing the top of the garlic and place in an oven or toaster oven is better. at 350 for about 15 mins or until the garlic is a golden brown. Then you squeeze the garlic in a bowl add some olive oil and mash together and spread on toasted bread or leave on the side for people to spread as they please.
for your pasta i would watch with the vinegar, bc your tomatoes have a lot of acid so see how it tastes. and i would normally add a can of diced tomatoes instead of dicing them yourself bc you want that just for the sauce.
Drinks are normally red wine, i can’t think of anything else.
Dessert you can try flourless cake, or coffee and lady fingers, or gelato which is non dairy and if you go whole foods they should have some sugar free kind that still taste great and serve with fresh berries. Flan which is custard which i know has eggs not quite sure about the dairy but they sell that at whole foods too.
I really hope this helps
Garic bread is just sooooooo delicious, and sooooo easy! Check out this perfect recipe:
You may like to check out this excellent site for genuine Italian recipes:
I feel like everyone is only answering parts of your question!
Yes, you can make garlic bread with olive oil – I am pretty sure that is actually the traditional way to do it! I chop garlic and put into a dish and add the olive oil…I usually let this sit for a half hour and then drizzle it on a loaf of Italian bread that has been cut in half. I do use herbs sometimes – sprinkle on a little oregano and basil, if you’d like. Pop under the broiler and then just watch for it to turn golden – not very long.
To roast garlic and make a paste…Take whole garlic bulb and cut off the top (not bulb end) to expose the cloves. Drizzle a little olive oil on top (can also add the herbs!) and roast in a 325 oven for about 40 minutes – when it’s done, the cloves will literally just squish out…should be soft enough to spread.
Awesome job with the salad – same with the sauce…
I would serve red wine with dinner, also some water with lemon slices is nice.
For dessert, no dairy huh!? Hmmm…what about just doing beautiful bowls of berries and melon?
I hope all of this helps, somewhat!
Good luck with your dinner!!!
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