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Gilroy Garlic Festival Garlic Bread Recipe - Jamie is sharing the best garlic bread recipe, and this easy garlic bread recipe comes straight from the famous Gilroy Garlic Festival!
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Gilroy Garlic Festival Garlic Bread Recipe: https://www.pauladeen.com/recipe/gilroy-garlic-festival-bread/
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0:00
- Hey, I'm Jamie Deen.
0:01
I'm here in Mama's kitchen today.
0:02
And we're gonna do something a little bit different.
0:04
Mom is actually here.
0:05
She's right there.
0:06
You can't see her, 'cause she does not want you
0:08
to see her, but you can-
0:08
- 'Cause I just got a shower y'all.
0:11
(laughs)
0:12
- She's dressed, I do wanna point that out.
0:14
(laughs)
0:15
We have received a letter from a really nice woman
0:18
with a recipe-
0:19
- [Paula] Yeah.
0:19
- So I'm gonna get it started,
0:20
and then mom's gonna read the letter to you.
0:22
So what I'm gonna be doing here is really simple.
0:24
I'm gonna melt down one stick of butter.
0:26
This is in reference to a garlic festival.
0:30
I don't have fresh garlic today.
0:31
So I'm using, I'm using the bottled garlic instead
0:35
of three cloves of fresh garlic.
0:37
Then I've also got some oil.
0:40
So I'm gonna melt down the oil, the garlic,
0:42
and the butter together to get started.
0:44
Mama, take it away.
0:47
- [Paula] Everybody loves bread.
0:49
We got the sweetest letter and I say every time
0:53
I get somebody's letter how much I appreciate it
0:55
and love 'em.
0:56
I just, it really connects me to y'all.
1:00
And this letter is from,
1:06
where,
1:07
Laurie Duffy, and she lives in California.
1:11
And the name of this recipe is Gilroy Garlic Bread.
1:16
And Laurie is telling me that every year
1:20
they have what they call the Garlic Festival, son,
1:22
in this town of California.
1:25
She said, people come from all over the world
1:28
to taste garlicky foods prepared by the gourmet chefs
1:32
who have contributed their time,
1:34
and all the proceeds go to charities.
1:37
And Laurie says, she's got three children
1:40
and they also volunteer for this festival.
1:44
She says it's just wonderful.
1:47
So let me see.
1:52
And okay.
1:54
She said my family and I love your recipes.
1:56
Just made your Fried Cabbage
1:58
and Irish Cream Cake for St. Patrick's Day.
2:00
So good!
2:06
People come from all over.
2:10
My kids are not big on the crispy garlic bread
2:13
that I was used to making.
2:15
And they told me that they preferred the softer,
2:17
richer Garlic Festival bread.
2:20
So I asked around and my friend, Rene,
2:22
who was a volunteer, gave me this wonderful recipe
2:26
that comes out just like the festival.
2:28
So I hope you will try it and enjoy it.
2:33
Yes, Laurie, thank you so much.
2:36
I am in hog heaven.
2:38
I'm sitting here at my kitchen counter
2:40
with this big old good looking sweet son of mine,
2:44
making me your Gilroy Garlic Festival Bread.
2:49
- Perfect, so we got our butter melted, we-
2:51
- [Paula] Happy Mother's Day to me.
2:53
- Happy mother's Day.
2:54
- [Paula] Thank you.
2:55
- Today's not mother's day though.
2:56
- [Paula] I know.
2:57
- But every day's Mother's Day if you're a good child.
2:59
- [Paula] Yes, it's supposed to be every day Mother's Day.
3:01
- Stick of butter, garlic, oil.
3:04
I've heated this up, I've broken it down.
3:06
And now it asks, did we turn the flame up a little bit,
3:14
and add our remaining ingredients,
3:15
which is white wine, this is very interesting,
3:18
I'm excited to try this.
3:19
- [Paula] How about if I go over the measurements
3:21
so everybody will have the measurements
3:23
while you're doing that, son.
3:25
- Sure, little bit of oregano.
3:26
- [Paula] It's one loaf of French bread cut open,
3:29
and then each side cut in half,
3:32
and don't use a skinny baguette.
3:35
One stick of butter, 1/4 cup olive oil,
3:39
three cloves of fresh, minced garlic,
3:43
1/4 of a teaspoon of black pepper,
3:46
a pinch of dried oregano,
3:50
1/4 of a cup of white wine,
3:53
and then a heaping tablespoon of chopped fresh parsley.
3:58
And she said, get the grill or broiler hot
4:00
and ready for the bread.
4:02
Melt the butter and oil with the garlic
4:05
in a sauce pan over low to medium heat
4:08
and let simmer for one minute.
4:10
Then turn the heat up a bit and add the black pepper,
4:13
oregano, white wine, and let it come to a boil.
4:16
Stir in parsley and remove from heat.
4:19
- Okay. So that's where we are right now.
4:21
- [Paula] Yes.
4:22
- So let's talk about the bread.
4:23
- [Paula] Okay, and yeah, I love her instructions
4:25
on what to do with it.
4:26
- She uses the French bread.
4:28
I don't have any French bread here today.
4:30
The good news is you can use any bread that you want
4:32
and you're gonna toast this off too,
4:34
so if you've got a loaf of bread from the bakery
4:36
or something, that's gotten a little hard on you.
4:38
It doesn't matter.
4:39
It's always a good idea to keep stale bread around.
4:41
You never know when you're gonna want
4:42
to make some dressing or when you're gonna make some
4:45
of this garlic bread.
4:46
- [Paula] Or croutons.
4:47
- [Bystander] And this French bread.
4:48
- Crotons too, yeah, this is a French bread,
4:50
but we're using a French bun.
4:53
And if you've seen the bacon burger,
4:55
the butter burgers with bacon and cheese
4:59
that we've done-
5:00
- [Paula] Uh-huh.
5:01
- This is the same.
5:02
- [Paula] Yeah.
5:03
- Buns that we've used, I've just cut 'em in half.
5:05
- [Paula] That looks so good.
5:06
And I love the way Laurie tells us to get
5:09
that onto that.
5:13
You know, we're not just gonna drizzle it on.
5:17
She said, let's see...
5:23
- Turn off the heat.
5:24
I'm gonna add our parsley in here.
5:26
And then I'm gonna pour it into our baking pan.
5:31
- [Paula] Immediately dipped toasted bread,
5:33
toasted side down into the garlic butter mixture
5:37
to coat well.
5:39
Do this until all the butter mixture has been of absorbed.
5:43
She's my kind of girl.
5:46
Slice and serve with pasta dishes or anything, really.
5:50
Wishing you, Eddie, Theresa and all the family,
5:53
a happy Easter and a wonderful year ahead.
5:56
So, thank you Laurie.
6:00
We didn't get it out in time for Easter, but-
6:06
- [Bystander] We're headed into Memorial Day.
6:07
- [Paula] Oh, we are we gonna add it in the Memorial Day?
6:10
Listen, people will have a fit over this.
6:14
If you're cooking Memorial Day for everybody.
6:16
Oh son.
6:18
- I mean, this looks pretty dadgum good.
6:19
- [Paula] It looks pretty more than good.
6:22
- [Jamie] If you look down in this sheet now,
6:25
I appreciate Laurie and taking her time
6:27
and sending all that in.
6:28
- [Paula] Uh-huh.
6:30
- And now I've run out of bread,
6:32
(laughs)
6:33
but I tell you what
6:35
I'd never run out of, and that's ideas.
6:39
(laughs)
6:40
So I'm sitting here.
6:41
- [Paula] Oh, that's wonderful that
6:42
you never run outta ideas.
6:43
- I'm sitting here right now.
6:45
- [Paula] Yeah.
6:46
- Trying to think what I could use the rest of this for.
6:48
- [Paula] Yes.
6:49
- And if you're starting a tomato sauce
6:52
or if you're making goulash-
6:53
- [Paula] Uh-huh.
6:54
- if you're doing anything like that, um buddy,
6:57
- [Bystander] I'd just be pouring it over the top.
6:59
- [Paula] Uh-huh, yeah.
6:59
- I would hold onto this.
7:00
And so once we get here, she says,
7:02
all you have to do-
7:03
- [Paula] Get some on that middle one son,
7:05
those two middle ones.
7:08
Hold that pan up so you can get to again.
7:11
Yeah, Laurie said use it all.
7:14
(laughs)
7:15
- Well I'm gonna save something from my spaghetti sauce.
7:18
- [Paula] Oh, okay.
7:19
(laughs)
7:21
You know, I made a marinara sauce the other night
7:23
and I did it with cream, added some cream to it.
7:26
Oh thank you.
7:29
- [Jamie] And then she said, do it not in skinny baguette.
7:32
So what I'm gonna do is just cut my buns here into thirds.
7:37
And now in about five hours
7:38
when I get done with my tomato sauce
7:40
I'm gonna pour my tomato sauce all over this.
7:42
And I'm not even going fool with pasta.
7:46
- [Paula] Laurie,
7:53
How can something so simple, be so good?
7:56
- [Jamie] I know, let's see.
7:57
- [Paula] But isn't that true?
7:58
Some of your simpler things in life are-
8:01
- It's really good and so different,
8:04
'cause you've got the wine going in there,
8:06
which is a real different, I've never done before.
8:08
- Eddie, would you have a piece?
8:11
- I can't imagine.
8:12
- [Teresa] Would you have a piece?
8:13
- I can't imagine how delicious this would be
8:15
if we were at a garlic festival and used the fresh garlic,
8:18
which would really make a huge difference.
8:20
This is a hit and this is a recipe I'm gonna keep
8:23
in my holster.
8:24
(applause)
8:24
I'm Jamie Deen.
8:25
That's good food.
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