Ina Garten shares recipe for 'Outrageous Garlic Bread'

Ina Garten published a recipe on Monday for a dish she calls 'Outrageous Garlic Bread.' The method departs from standard preparation by using slow-cooked garlic mixed with Parmesan cheese, fresh parsley, and lemon zest. The recipe appears in her book 'Modern Comfort Food.'

The preparation begins by separating and peeling one head of garlic. Garten suggests smashing cloves lightly with a knife or blanching them in boiling water for 15 to 30 seconds to remove the skins. The cloves are then cooked in melted butter over low heat for 20 minutes until tender. This step creates a base that is mashed with the butter before the remaining ingredients are stirred in.

The recipe calls for 1 1/2 sticks of unsalted butter, one cup of freshly grated Italian Parmesan, two tablespoons of minced fresh parsley, and two teaspoons of grated lemon zest. A quarter teaspoon of crushed red pepper flakes, 1 1/2 teaspoons of kosher salt, and 1/2 teaspoon of black pepper complete the mixture. Garten notes that this garlic paste can be made up to three days in advance and stored in the refrigerator.

For assembly, the cook slices a 20 to 24-inch crusty French baguette in half lengthwise. The cut sides are scored diagonally into large serving pieces but not cut through. The garlic mixture is spread generously over the cut surfaces. The bread is then cut crosswise into four pieces and placed on a parchment-lined sheet pan.

The baguette halves bake in a 450-degree oven for 5 to 7 minutes. The topping is ready when it becomes bubbly and starts to brown. The bread is transferred to a cutting board, sliced along the scores, and sprinkled with fleur de sel or sea salt before serving.

Garten advises warming the refrigerated garlic mixture slightly in a microwave to make it spreadable if it is not being prepared fresh. The final dish serves eight people.

Cathy Thomas, an award-winning food writer who authored three cookbooks including 'Melissa's 50 Best Plants on the Planet,' wrote the piece. She maintains a website at CathyThomasCooks.com.