Cooking & Eating

Garlic Bread (with a Twist)

 

Last night, I was in the mood for garlic. I mean, REALLY in the mood for garlic. I love the stuff. So I decided to make some garlic bread.

Trouble was, I had no suitable bread. I’d have to bake some. And since I was already going to have to make the dough, rise it, bake it, and so on, I thought: why not bake the garlic right in?

So. I whipped up a large batch of French bread dough by kneading together 2 cups bread flour, four cups all-purpose flour, two packets (4.5 tsp) of active dry yeast, one tablespoon kosher salt, one tablespoon dried herbs, one teaspoon of sugar and two and a half cups of warm water (the water, sugar and yeast hung out in a measuring cup to get foamy before being added to the dry stuff). Let that rise for about an hour till it doubled.

In the meantime, I melted about a stick of salted butter and threw in just about a whole head’s worth of garlic cloves and cooked them till they looked like this: Continue reading “Garlic Bread (with a Twist)”

Cooking & Eating

Baked Bones with Blood

Baked Bones with Blood.png

It’s super easy to find sweet snacks to make for Halloween. Caramel apples, witches’ hats, apples carved and stuffed to look like monsters with big mouths. But if you’re throwing a Halloween party, or if you’ve been asked to bring something to someone else’s, you might want something savory to set on the table. So I present to you: baked bones with blood.

Also known as bread sticks with marinara.

The recipe is simple. Either pick up some pre-made pizza dough from the grocery store (I see it everywhere now, usually in the refrigerator section near the mozzarella cheese and/or pepperoni) or make your own from your favorite pizza dough recipe. Continue reading “Baked Bones with Blood”