Commander’s Palace’s Garlic Bread

This is the garlic bread by which all others are measured in New Orleans. At least, that’s what my wife says. I can’t disagree, and I always eat far too much of it every time I have dinner at Commander’s, where this seems low-rent for such a fabulous restaurant. So what? It’s great with cocktails.

The essential trick to making great garlic bread is to spread on what seems like the right amount of garlic butter onto the bread. Then spread on the same amount all over again. One other fact: you will make (and eat) twice as much garlic bread as you think you will.

  • 1 poor boy loaf of French bread
  • 3 sticks softened butter
  • 1 medium head fresh garlic, chopped
  • 4 Tbs. dried dill (or 1/2 cup fresh dill)
  • 1/2 cup finely grated parmesan cheese

Preheat the oven to 375 degrees.

1. Slice the poor boy loaf crosswise into two equal pieces, and then from end to end.

2. Heat 2 Tbs. of the butter in a skillet over medium heat until it melts. Add the chopped garlic and cook until you can smell the aroma of the garlic.

3. Put the remaining butter into a bowl and stir in the garlic butter from the skillet and the dill.

4. Spread the butter mixture very generously across the open face of the poor boy bread. Sprinkle the parmesan cheese over the bread.

5. Put the bread on a baking pan and into the oven until it browns around the edges and the aroma is driving you wild with desire.

6. Cut the bread crosswise into crescents about an inch thick, and serve very hot.

Serves eight to twelve.

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