I don’t own a garlic press; somehow I failed to take heed of my own advice. What I do own, however, are packs of pre-peeled, ready-to-go cloves of garlic. Maybe I just haven’t found the right garlic press. That probably says something deep and fundamental about me like, I have an unreasonably high expectation as far as garlic presses go, or simply that I just over looked this simple and oh so useful kitchen tool. I think though it’s more an outcome of the fact that in my adult life I have only been in need of a garlic press in the last four months. I am not a natural cook, not one of those lovely women you meet who whip up delicious, delicious gourmet meals while juggling a job, a cat, a boyfriend and whatever else. I started off as a baker, not an intense baker, but one who enjoyed making the occasional chocolate torte and cookies galore (none of which I ever ate, I don’t like sweets). I blame my random cooking and feeding frenzy on my extremely long term boyfriend. He has a terrifying aversion to sweets. It was upsetting for me that I’d spend a couple hours baking only to have the products fester in fridge. What was a girl to do! Cook it seems! So I started slow. REAL SLOW. I started with garlic toast.
It is one of those “recipes” that some people just intrinsically know and for other is a total revelation.
We start with,
• 1 loaf of good crusty bread, baguettes are quite good actually.
• 1 clove of garlic
• Extra virgin olive oil
• Pecorino or parmesan slivers
Slice up the bread about ¼ of an inch, not too thin but thick enough to not burn in the oven.
Meanwhile preheat the oven to 375 degree Fahrenheit. When the bread is read drizzle on some good extra virgin olive oil on it.
I know people always say this but I honestly had no idea what extra virgin olive was supposed to be, that is until I got to go to Terroni’s in Toronto and had fresh bread dipped in olive oil. It was good! Kind of peppery, smells like well marinated olives and it makes the sides of my tongue pucker up a bit in an enjoyable sort of way.
Anyway! Toast the bread until its golden brown and the kitchen smells like a bakery (I think doing this in a small kitchen is awesome! I loooove the way toasted bread smells. I would buy toasted bread air freshener – psst Fabreeze!). pull the bread out and while it’s hot rub the garlic clove hard on one side! The crumbs act as a natural grater. Don’t go crazy one or two good rubs is enough too much and you will have garlic breath that will terrify everyone around you. When the bread is all ready to go put some of the pecorino on the slices garlic side up and broil it quickly till the cheese gets melty. Pull it out and eat and revel at the most simple and delicious garlic bread. Mmmmm!
It was a while ago that I fed the boyfriend this, he liked it a lot! Maybe I will make some this weekend along with pork belly fat roasted potatoes and some kind of a meat
