Baked Baguette With Lemon Garlic Butter Recipe Epicuriouscom

BAGUETTE GARLIC BREAD

Steps:

• Preheat oven to 375 degrees.
• Slice baguette's (or French Bread) into 1/2" slices. (Cut on the diagonal).
• Heat olive oil in small skillet or pan. (Don't get smoking hot or it will burn the garlic.).
• Add the finely minced garlic cloves and cook very quickly. Not over 20 or 30 seconds, watching closely so you don't burn. (I strained out the garlic but Ina Garten didn't when she made her garlic bread).
• Brush baguette slices with the olive oil and put on a baking sheet.
• Sprinkle with parmesan cheese.
• Bake in oven for 8 - 12 minutes or just until they are lightly browned.
• To freeze: Prepare up to the point of brushing the bread with the garlic oil. Place on a baking sheet, put in freezer and freeze until firm. Remove from freezer, wrap well in plastic wrap and then foil. Label and return to freezer.
• To serve: Unwrap and place on baking sheet. Proceed with directions and bake at 375 degrees for 12 minutes or until hot through.
• NOTE: I used the smaller portions given for my baguettes but you may need more if using a loaf of French Bread.

PARSLEY GARLIC BUTTER

Steps:

• Purée all ingredients in a food processor until smooth.

OLD-SCHOOL GARLIC BREAD

Steps:

• Preheat oven to 450°F. Heat butter and oil in a small saucepan over medium heat. Add garlic and parsley and cook, stirring occasionally, until butter is completely melted.
• Slice bread in half lengthwise, then place on a baking sheet and brush cut sides with butter mixture.
• Slice crosswise 1" thick, without cutting all the way through; season with salt and top with Parmesan. Bake until golden, 10-15 minutes.

RIPPED BAGUETTE WITH GARLIC-PARSLEY BUTTER

Steps:

• Melt 1 tablespoon of the butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until it softens but does not brown, 1 to 2 minutes. Let cool. Then stir this garlic butter into the remaining butter in a small bowl. Stir in the parsley, olive oil, salt, and pepper.
• Preheat the oven to 400 degrees F.
• Rip open the baguette lengthwise, so that it opens like a book but is not ripped entirely in half. Smear the inside of the baguette with the garlic butter. Wrap the baguette in aluminum foil and bake until heated through, 10 to 12 minutes.

BAKED BAGUETTES

Steps:

• In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let stand until foamy, about 5 minutes.
• Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until most of the flour has been incorporated and the dough forms a ball. Continue to mix at the lowest speed until the dough has become a sticky ball and pulls away from the sides of the bowl; about 4 to 5 minutes.
• Dust the counter lightly with flour. Knead the dough by hand for a minute and form into a ball. Transfer the dough to a bowl, cover tightly with plastic wrap, and let it sit in a warm spot for 2 hours to rise.
• To form the baguettes: Cut the dough into 4 equal pieces. Press each piece of dough into a rectangle and fold the long sides up into the middle. Roll each into a log, taking care to close the seam. Taper the ends by gently rolling it back and forth. Lay the baguettes on a sheet pan that is dusted with cornmeal and cover with a towel. Let the baguettes rise for another 2 hours.
• Preheat the oven to 400 degrees F.
• With sharp knife, make 4 or 5 diagonal slashes across the top of each loaf. Brush the tops of the loaves with milk. Bake for 40 minutes, until the bread is golden brown. Cool on a wire rack.

BAKED BAGUETTE WITH LEMON-GARLIC BUTTER

Steps:

• Mix butter, chopped parsley, garlic and grated lemon peel in small bowl to blend. Season lemon-garlic butter to taste with salt and pepper. Spread evenly over 1 side of each bread slice. Reassemble bread slices; wrap in foil. Place on baking sheet. (Can be made 8 hours ahead; chill.)
• Preheat oven to 300°F. Bake bread until heated through, about 20 minutes; serve bread warm.

ROASTED CHICKEN BREASTS IN GARLIC BUTTER

Steps:

• Position the oven racks so that there is a rack in the center of the oven. Preheat the oven to convection roast at 475°F. Cover a shallow baking pan with foil.
• Rinse the chicken breasts and pat dry with paper towels. In a small bowl, mix together the garlic, lemon juice, butter, oregano, salt, black pepper, and cayenne and pour into the baking pan.
• Place the chicken breasts in the garlic-butter sauce and turn them to coat all sides, leaving the cut sides down to absorb more flavor.
• Roast the chicken in the center of the oven for 20 minutes, until the chicken breasts are no longer pink in the center. Place on serving plates and spoon the hot sauce over each. Serve with the French bread.

GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER

Steps:

• Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
• Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
• Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
• Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.

PARMESAN BAGUETTE

Steps:

• Preheat broiler with oven rack 3-4 inches from the element.
• Combine butter, garlic, parsley, salt, oregano, and paprika; spread mixture on cut sides of baguette and sprinkle with Parmesan.
• Broil bread, buttered-side up, on a baking sheet until toasted, 1-3 minutes. Remove from oven, then cut into 2-inch pieces.