Ina has a few clever tricks up her sleeve for an ultra-flavorful take on this classic pasta side.
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Garlic bread is an incredibly nostalgic food for me.
I grew up on the well-known supermarket variety that comes in the aluminum foil bag.
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Now, whenever my husband and I makeSunday gravy, we complete the meal with homemade garlic bread.
Unlike the gravy, I had yet to master a go-to garlic bread recipe.
Sometimes, I’d use fresh garlic, sometimes powder (I know, the horror!
Simply Recipes / Molly Adams
Recently, my garlic bread game changed forever when I madeIna Gartens Outrageous Garlic Bread.
Its safe to say that it’s the only version Ill ever make again.
As for the garlic,Ina uses an entire head.
Peeling the cloves is a bit time-consuming, so I use a shortcut.
After pulling apart the cloves, I place them in a heat-safe jar or bowl.
Then, I cover them with boiling water and let them sit for about five minutes.
This softens the papery skin and allows you to pop the cloves out of the peel with ease.
Once the garlic is prepared,simmer it in butter(and lots of it!)
for about twenty minutes or until its soft and spreadable.
For me,the lemon zest is the best part.
It brought a bit of brightness to the mix of super-rich flavors.
The leftovers were excellent reheated, and even better when popped into the air fryer for a few minutes.
As a surprise to no one, Ina always knows best!
