We lived in Los Angeles for about four years. It’s been more than four years since we’ve been back, but I still find myself reading the Los Angeles Times online almost every day. I like reading about where we lived, and some times I see really interesting stories.
Years of reading that newspaper finally paid off last week.
Cause last week my friends, I stumbled on a recipe that will forever be known as “Crack Bread” in my house.
Occasionally the newspaper will have a reader email in asking for a recipe from a certain restaurant. Usually the restaurant will supply it to the Food editors, and they will then print it for everyone. I’ve seen some interesting things in this section of the website, but something about this garlic bread recipe spoke to me.
I read the title, and the notes from the LA Times Food team about how good it was. I was sold.
Then, I saw that the recipe called for ONE WHOLE CUP OF MAYO.
I puked a bit in my mouth.
I wanted this bread, but the mayo was not going to grace my plate, so I’ve adapted the original recipe. While I’ve never had the original, this one is already semi famous. I’ve made it two days in a row, and two days in a row it has been devoured before I could have another piece.
Adapted from the LA Times
1/4 cup (one half of a stick) of butter, room temperature
1/4 cup of cream cheese, room temperature
1/3 cup shredded Parmesan
5 basil leaves (if using dried, use 1 tsp), minced
Small handful fresh parsley (if using dried, use 1 tsp), minced
1 tsp dried oregano
5 cloves of garlic, crushed
1) In a stand mixer, combine the butter and cream cheese, and beat on medium until well combined.
2) Add the Parmesan and garlic, and beat until well combined.
3) Add the herbs, and beat on low until the herbs are distributed. Remove from the mixing bowl, and place in a bowl with a lid, and refrigerate for about 2 hours. This gives the mixture a chance to really develop a deep flavor.
4) About 10 minutes prior to serving, slice the baguette in half, length-wise down the middle. Place on a baking tray lined with foil or parchment. Microwave the butter mix for about 22 seconds to soften. Using a silicone spatula, spread the mixture evenly on the baguettes.
5) Place under the broiler for about 5 minutes, or until the cheese is lightly browned and bubbling.
To slice, we used kitchen shears since it seemed like it would be a huge mess to do so with a knife. Please don’t ask me how long this will store in the fridge; I have absolutely no idea. We can’t even keep it on the tray long enough to find out. I nearly had to stab Troy with my fork to keep my own piece on my plate.
If you want to make this extra special, try your hand at making your own baguettes! I learned how when the people at Mother Earth News sent me a copy of Plowing With Pigs. There is a DIY baguette recipe in there that is amazing! I found a baguette loaf tray at Goodwill after months of searching (I actually gasped when I saw it and made an older lady laugh), but they are also available online if you’re not interested in hunting one down.
Crack might be whack, but Crack Bread is totally worth the trip down the rabbit hole.