Saturday, June 23, 2012

Garlic Bread

... is basically at the top of the list for foods both delicious and quick to make. I mean, who doesn't like garlic bread? (Many people, I am sure, especially those who dislike garlic.) But I cannot resist the warm combination of fresh crusty bread, melted butter, and garlic.
Of course, like all inherently simple things, there are many different recipes, each claiming to "be the very best" (that no one ever was??) My suitemate, for example, simply kept a bowl of garlic-butter on the counter (for some reason unrefrigerated) and whenever he wanted garlic bread, he would spread a thick layer of butter on a slice of sandwich bread and microwaved it until the butter was melted. I must say, it was delicious. Some people put cheese or zest or their garlic bread, which is delicious too. The main debate I have seen is olive oil vs butter. But hey, this recipe uses both, so anything is possible.I am personally a fan of butter garlic bread, probably because I am a fan of butter.

But why am I talking about garlic bread anyways? Well, the other night we had family friends come over for dinner, and my parents (Hi parents!) basically assigned me to make the dinner they had planned: clams and fish cooked in a tomato-chorizo-roasted red pepper-garlic-onion sauce and garlic bread.
So how did I make this garlic bread? Well, I opted for the "melt butter with garlic and brush/pour on top of the bread" method.

Garlic Bread (serves 6-8)


  • 1 baguette
  • 3 tbsp of salted butter
  • 4 medium garlic cloves
  • Parsley (opt)
Tasting the melted garlic butter :)

  1. Cut the baguette in half to make 2 short baguettes
  2. Cut each of those in half like you are splitting them for a sub sandwich. The goal here is to have have access to the crumb of the bread.
  3. Use a garlic press or knife to mince the garlic and place it in a small microwaveable bowl.
  4. Add the butter to the bowl and microwave the contents until the butter is melted and bubbly.
  5. Use your communism skills to distribute the melted garlic butter evenly among the pieces of bread (on the not crusty side). 
  6. Sprinkle on a bit of chopped parsley if you want to.
  7. Slice the bread into the number/size of pieces you desire.
  8. But the bread pieces crust down on a baking sheet and stick under the broiler until the edges of the bread brown.
  9. Serve warm!

Tuesday, June 12, 2012

Bento #1: Hoisin salmon, spinach, carrot kinpira, and sushi rice

Sooo I started my job this week, but my job does not have a physical location, so I work whereever I want to. Today I decided to work at the library, so I made myself a bento lunch. I had been wanting to try making bento for a while (I was especially inspired by; I even bought her cookbook!)
In today's bento I put some leftover hoisin glazed salmon and vietnamese spinach that I had frozen last week. I also had about 3/4 cup of "sushi rice" (read more to learn why I put quotations there) and some carrot kinpira, blanched bean sprouts, and "pickled" cucumber from the Just Bento cookbook. I had prepared the carrots and bean sprouts last friday, and they were fine today, although not as delicious as they were fresh on Friday. Especially the carrots, those were really darn good. The salmon was a tad dry, but the spinach was good.

The rice, however, kinda failed. It was mushy and the flavor ratio was off. I think one issue is that I put too much water in the rice cooker because I was trying to cook only half a cup of rice but the rice cooker does not have half cup markings. I also was not sure how much vinegar mixture to put into the rice. Well, with practice I'll get the hang of it.

As a sidenote: this recipe looks delicious.