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Take your homemade garlic bread to the next level by using roasted garlic! Using minimal ingredients this truly is the ultimate side dish to any meal!

I know, just when you thought garlic bread couldn’t get any more glorious, we go ahead and take things to a whoooooole new level. Yep, strap yourselves in folks, this one’s a good’n

I’ve been obsessed with roasting garlic for a while now and honestly by this point I’m just looking for different ways to use it other than spreading it over my face. Shameless.

When you roast garlic low and slow in the oven it turns sweet and sticky. It completely takes the pungency out of the garlic and actually changes the flavour quite considerably.

Roasted garlic bread is just as flavoursome as classic garlic bread, but without being too ‘up in your face garlicy’, if you get my flow…

Any who, let’s see just how easy garlic is to roast shall we?

How to roast garlic

  1. Slice the tips off 2 small garlic bulbs.
  2. Place on top of 2 sheets of foil and drizzle with olive oil.
  3. Wrap.
  4. Place in a baking tin for 45mins at 180c/350f.
  5. Drown in the gorgeous sweet smell of caramelized garlic.

Alrighty, so you’ve got your roasted garlic, let’s talk butter.

Couple of tips to keep in mind – Firstly make sure it’s unsalted butter, just so you’ve got complete control over how salty your garlic bread ends up. Secondly make sure it’s at room temp so it’s easy to mash and spread.

When it comes to the roasted garlic it will actually be pretty smooth, but I like to mash out any final lump by spreading it into a pinch of salt.

With regards to herbs I like to keep it classic with parsley. Nice and fresh, not too overpowering.

Alright, quick summary:

How to make roasted garlic butter

  1. Mash roasted garlic into a pinch of salt to break up any hard bits.
  2. Add unsalted butter, parsley, black pepper and olive oil.
  3. Combine until smooth.

What bread to use for garlic bread?

I always use a part-baked french baguette. You can pick these up almost anywhere in the UK. Using a part-baked baguette offers the perfect texture, ensuring it doesn’t end up too hard/chewy after it’s baked. If you can’t find part-baked don’t panic, a fresh baguette will do perfectly. In all instances I recommend using a simple french baguette, and try and ensure it’s a nice soft one. Don’t need fancy bread, the store bought stuff works the best.

What size baguette to use?

The baguettes I use are around 10″/25cm long and around 300g/10.5oz. This is the standard size in the UK for store bought garlic bread. I slice into 12 pieces which should serve 3-4 people as a side.

How to make Garlic Bread

  1. Slice equal into 3/4″ chunks, ensuring you don’t slice all the way down.
  2. With a knife, spread the garlic butter down the slits.
  3. Wrap in foil and bake for 10 mins, the unwrap and bake again until desired texture.

The first 10 minutes in the oven is just to melt the butter and soften the bread, the second slot is to crisp it up. I find that just an extra 10-15mins turns it beautifully golden and crispy, but not too hard. Completely to preference though.

And there we have it! My tips for perfect roasted garlic bread.

Hey, whilst you’re here why not check out my other roasted garlic recipes?

How to make Roasted Garlic Bread (Full Recipe & Video)

  • 1 Baguette (see notes)
  • 2oz / 60g / 4 tbsp Unsalted Butter
  • 2 small Bulbs of Garlic
  • 1 tbsp Fresh Parsley, finely diced
  • 1 tbsp Olive Oil, plus extra for roasting garlic
  • Salt & Black Pepper
  • Foil for baking
  • Slice the tips off your garlic bulbs to expose the cloves. Drizzle with a little olive oil, wrap in foil then pop in the oven at 180c/350f for 45mins until dark golden and caramelized.
  • Squeeze out roasted garlic into a bowl and mash with a pinch salt until smooth. Stir in your butter, olive oil, parsley and a pinch of black pepper. Once smooth, place to one side.
  • Grab your baguette and slice into 3/4″ wedges, ensuring you don’t slice all the way through. Evenly spread your butter down each slit, then wrap in foil and bake for 10mins at 180c/350f.
  • Take out the oven and unwrap into a boat shape. This will expose the bread whilst catching any butter that melts out. Pop back in the oven for another 10mins or until your desired texture.

Tips for the best Roasted Garlic Bread

What type of bread to use?

This recipe is based on using a standard part-baked french baguette. Part baked baguettes are sold in most supermarkets in the UK and are perfect for homemade garlic bread, offering the perfect texture. Not too hard/crunchy and not overly soft either. If you can’t find part-baked baguettes then I still recommend using your regular store-bought french baguette, nothing fancy. You could also use a soft ciabatta. Either way you don’t want a baguette with a hard crust because it will come out too chewy.

What size of baguette to use?

This recipe is based on using a baguette 25cm/10″ long  and 300g/10.5oz in weight which in the UK is your standard store-bought garlic bread size. I slice this into 12 pieces, which should feed 3/4 people as a side.

Roasting Garlic

Timings will depend on size/age of garlic but you’ll struggle to burn it at 180c/350f, just be vigilant past 45mins. The lower the temp and longer the time the more caramelized the garlic will be. With the same token, if you don’t efficiently caramelize the garlic it’s going to end up way too pungent!

Serving: 3pieces | Calories: 317kcal | Carbohydrates: 41.95g (14%) | Protein: 9.13g (18%) | Fat: 12.96g (20%) | Saturated Fat: 5.677g (28%) | Polyunsaturated Fat: 1.306g | Monounsaturated Fat: 4.968g | Trans Fat: 0.005g | Cholesterol: 15mg (5%) | Sodium: 459mg (19%) | Potassium: 139mg (4%) | Fiber: 1.9g (8%) | Sugar: 3.56g | Vitamin A: 6% | Vitamin C: 5% | Calcium: 6% | Iron: 18%

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The Crisper Whisperer: How to Glaze Root Vegetables Recipe



the crisper whisperer how to glaze root vegetables recipe 5d12fb7b17930 - The Crisper Whisperer: How to Glaze Root Vegetables Recipe

One of the first lessons you learn in culinary school is the unyielding power of mispronounced French words. Culinary French don’t sound purdy, but it can inspire a vast range of emotion, from dread to desire, among the clog-wearing set.

Few words wield more fury than the unassuming-sounding tournage, the name for the meticulous cutting of vegetables out of hand into small, seven-faced footballs, often for hours at a stretch. If the ability to tourne carrots, turnips, and potatoes is not particularly relevant for the vast majority of professional chefs these days, schools don’t see that as reason to cancel the plumage-fest that its teaching inevitably becomes.

You might not think this topic bears heavily on the home cook, but it does. Because of tournage, home cooks have been robbed blind of one of the simplest and most delicious methods of cooking winter’s abundance of root vegetables. The classic French practice of glazing is quick and rewarding and produces a surprisingly elegant result (which bears little resemblance to the cloying dishes sometimes called glazed vegetables in the United States).

More Whispers

For whatever reasons to do with peacocks and machismo and what have you, the perfectly proper way to glaze root vegetables requires that you tourne them first. But chopping them into bite-sized pieces gets you 99 percent of the way to perfection with maybe one percent of the effort. I’m no Good Will Hunting, but that looks like 100 to me.

French glazed vegetables are cooked in a shallow bath of water fortified with small amounts of butter and sugar. One of the few tricks to glazing (and it’s a trick home cooks should learn anyway, since it’s widely applicable and cheap as hell) is to cover the cooking vegetables with a cartouche, a circle of parchment paper with a hole cut out of the middle. This method makes the cooking liquid evaporate slowly, giving the vegetables time to cook through gently and leaving you with just the right amount of glaze. Unlike tournage, cartouche is the kind of poorly pronounced culinary French that you’ll want to keep in your vocabulary.

This week I’ve glazed carrots because that’s what we had in our crisper, but this method works beautifully with just about all root vegetables, from turnips to parsnips to beets to pearl onions. If you’re combining vegetables into one dish, classic technique would have you cook each separately to ensure perfect tenderness, but if you cut them all about the same size, it’s perfectly reasonable (I’d say a lot more so, in fact) to cook them all together. Just be sure not to crowd the pan beyond a single layer, or the veggies won’t brown properly.


    • 5 medium carrots peeled and cut into 1-inch pieces (or other root vegetables, to yield about 2 cups)
    • 1 tablespoon butter
    • 1 teaspoon sugar
    • 1/4 to 1/2 cup water
    • Salt and pepper
    • 2 tablespoons chopped parsley and/or chives, for garnish


  1. 1.

    Prepare a cartouche by cutting a circle of parchment the size of your sauté pan with a circular hole in the center. This is a good tutorial, except that you should snip off the pointy end of the triangle to make a hole in the center for steam to escape. (If this sounds like poorly pronounced French to you right now, it will make more sense after watching the short video.)

  2. 2.

    Melt the butter in a medium, heavy-bottomed sauté pan (preferably not non-stick) over medium-high heat. Add the carrots and toss to coat with butter. Sprinkle with the sugar and some salt and pepper. Pour in water to go about halfway up the carrots, not more than 1/2 cup. Cover with the cartouche and adjust the heat to maintain a brisk simmer. Cook for about 10 minutes, or until the carrots are just tender on the outside and still a bit too firm in the center.

  3. 3.

    Remove the cartouche, return the heat to medium-high, and cook the carrots uncovered, shaking the pan occasionally, until they brown in spots and the liquid is reduced to just enough glaze to coat the carrots, about 5 minutes. Garnish with chopped parsley or chives (or other herbs of your choice) and serve.

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Dinner Tonight: Broccoli Sautéed with Crisp Garlic Recipe



images - Dinner Tonight: Broccoli Sautéed with Crisp Garlic Recipe

Gordon Ramsay’s In the Heat of the Kitchen has been fun to look through, but I haven’t really been able to put it to much use. Most of the recipes seem rather complex for a hectic weekday night. So I was a little surprised to find this quick little broccoli recipe stuck between “Caramelized baby onions with beet jus” and “corn fritters with lime crème fraîche.” With only eight ingredients, seven of which I had already, this proved to be a perfectly practical side.

While the crisp garlic is fun and those onions sure do add a lot of sweetness, what really separates this dish from a standard accompaniment is the oyster sauce. It somehow binds all the ingredients and transforms this into an interesting side dish worth paying attention to. It’s such a simple addition, too. This, of course, all depends on whether you have oyster sauce just hanging around the fridge ready to go in to random dishes. I do. Its cost is so small, and it keeps surprising me with dishes like this one.


  • 1 head broccoli, thick stems removed, and cut into florets
  • 2 tablespoons sunflower or olive oil
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon toasted sesame oil
  • 1 onion, thinly sliced
  • 2 tablespoons oyster sauce
  • Salt and pepper


  1. 1.

    Bring a large pot of water to a boil. Also, get a large bowl of ice water ready. When the water is boiling, dump the broccoli in and blanch for 2 minutes. Drain the broccoli and transfer to the ice water. When cooled, dry the broccoli in a towel.

  2. 2.

    Pour the oil into a large pan over medium heat. Add the garlic slivers and saute until golden brown. Remove the garlic with a slotted spoon and drain on a paper towel.

  3. 3.

    Toss the onions into the pan and cook for 5 minutes, or until softened. Add the broccoli and cook until hot, about 2-3 minutes. Turn off the heat, pour in the oyster sauce, and sprinkle the garlic slivers atop. Season with salt and serve.

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James Peterson’s Pickled Chiles



james petersons pickled chiles 5d12fd2a3552a - James Peterson's Pickled Chiles

Pickled chiles are a versatile pantry staple. They can be used to add mouth-puckering tang to just about any place you’d ordinarily use hot peppers, they keep for weeks at a time, and they take all of five minutes to prepare.

While it is easy to throw just about anything into a hot pickle brine, James Peterson keeps his pickled chiles simple in Vegetables.

Encouraging readers to experiment with chile varieties (he recommends both hot jalapenos and mild poblanos), he provides a barebones description of the technique as well as a slightly more elaborate recipe. Still, even in the recipe, he adds only onion, garlic, and thyme to the chiles and covers them with brine made of nothing but boiling white wine vinegar and salt.


  • about 1 pound assorted large fresh chiles, such as poblano, Anaheim, or New Mexico, or 1 1/4 pounds small fresh chiles, such as jalapenos
  • 1 medium red onion, thinly sliced
  • 4 cloves garlic, peeled
  • 5 sprigs fresh thyme or marjoram
  • 1 tablespoon coarse salt
  • 3 cups white wine vinegar or sherry vinegar


  1. 1.

    Rinse off the chiles and remove their stems. Cut large chiles in half lengthwise and, wearing rubber gloves, pull out their seeds. Leave small chiles whole. Fill a 1-quart mason jar with the chiles, distributing the onion, garlic, thyme, and salt evenly among the layers or chiles. Bring the vinegar to a boil and immediately pour it over the chiles. Be sure the chiles are completely covered with the hot vinegar. Immediately twist on the cap and let cool without opening. Refrigerate the chiles and serve within several weeks.

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