Bread recipes

I found a nice site that has a ton of bread recipes....

Cooking Bread

Rob's Garlic Bread

I like garlic. Lots of garlic. Especially on bread. This is a garlic bread recipe I concocted that uses a ton of garlic and goes great on the grill.

Ingredients

Sourdough Bread
Bulb of garlic - chopped
Olive oil
Butter
Shredded parmesean cheese
fresh basil, or you can use dried.

Instructions

Heat olive oil in pan. Cut bread in half, length-wise. Lather the bread with butter....lots of butter. When the olive oil is hot, saute the garlic until just golden. Take off of heat and let garlic cool for a minute, not too long. Put the garlic on the bread. Yes, the butter will melt. Spread the garlic on both halves of the bread. Cover with cheese, then top with chopped basil.

Wrap bread up in tin foil. Okay, alumninum foil, but I still call it tin foil. Leave top open. Put bread on BBQ for about 10 minutes or until crust gets crusty.

You can broil this as well, but I've never had luck with the broiling. Baking the bread at 350 works good if you do it for 10 minutes or so. Make sure the cheese is melted and the bread is crusty.

Slice and eat.

Steamed Clams with Garlic, Tomatoes, and Parsley

This recipe comes from the bonappetit magazine. I did this at Laura's house and since forgot where I got the recipe. Now that it's here, I'll know where to go to find it. We usualy buy the clams from Hog Island Oyster Farm in the tiny town of Marshal. If we're not into making the trek to Tomales Bay, we'll run over to the Ferry Building in San Francisco where Hog Island has an oyster bar. We'll grab a bag of clams as well as a couple dozen Oysters for the BBQ.

Ingredients

1 750m-ml bottle dry white wine
2 8oz bottles clam juice
2 large plum tomatoes (about 1/2lb), halved, seeded, diced
9 garlic cloves
1 1/2 tsp ground black pepper
1/2 tsp salt
2 1/2lbs Manila clams, scrubbed.

1 cup (2 sticks) chilled salted butter, cut into 1/2" cubes
2 tbls chopped fresh parsley
1 tbls fresh lemon juice
1 lemon cut into wedges
Crusty bread

Directions

Bring first 6 ingredients to boil in heavy large pot. Boil until reduced to 3 cups, about 20 minutes. Add clams, cover and cook until clams open, about 4 minutes (throw away the clams that don't open). Use a slotted spoon, transfer clams to large shallow bowl..

Whisk butter, 1 tbls parsley, lemon juice into broth until butter melts. Pour broth over clams, sprinkle with 1 tbls parsley. Garnish with lemon wedges and serve with bread.