NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"But which one is best?", asked Emily. "Whichever one YOU like," her mother replied. ~ Peter Catalanotto, Emily's Art
After a string of sub-zero days it's nice to have temperatures rising again… makes the teens above zero feel downright balmy, and we may hit 32 degrees on Friday. Odd as it may sound, the frigid days are as much a part of what makes us like living in Minnesota as the warm days… it keeps life interesting!
RECIPE OF THE WEEK
This week's recipe is for garlic cheese bread… warm comfort food for a cold day. I prepared a couple choices… the one from foodnetwork.com with the 'green stuff' won!
NEELY'S GARLIC CHEESE BREAD
- One 12-inch loaf Italian bread
- 4 cloves garlic, peeled
- 1 stick salted butter, at room temperature
- 1/4 cup freshly chopped basil leaves
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated mozzarella cheese
- Kosher salt and freshly cracked black pepper
Preheat oven to 350 degrees F. Slice bread in half, lengthwise. Pulse garlic, herbs, butter nad Parmesan in food processor until well incorporated.
Spread the butter mixture down the inner length of both halves of the bread. Wrap the slices in aluminum foil and put on onto a cookie sheet. Bake until the bread crisps and the cheese melts, about 10 minutes.
Remove the foil, sprinkle with Mozzarella and season with salt and pepper to taste. Slide the bread back into the oven until the cheese bubbles, about 5 minutes. Remove bread to a cutting board and slice before serving.
Sharlene Hensrud, RE/MAX Results – Email – HomesMSP.com
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