The Dummies Guide to Keeping Vampires Away

If you wanted to keep vampires at bay, what would you use….?  Wild rose thorns?  Poppy seeds?  I would use garlic.  In great quantities.  But honestly, I don’t actually need a reason to use great quantities of garlic in my cooking.  I genuinely think everything tastes better with garlic in it.  Okay, expect maybe ice cream.  And chocolate.  Although, there is a restaurant in SF that thinks otherwise

Today is Plaid’s birthday, and we decided to throw a 711 dinner party in his honour on Tuesday night.  He requested garlic bread, lasagane and a pizookie.  Recipes for the latter two are on the way.  I never buy garlic bread from the store, I prefer to make it from scratch.  It’s not difficult, and you get to control the amount of garlic, herbs and butter used.  In my case, lots of all three.  This is definitely the kind of garlic bread that lingers with you for hours after you eat it.  But I think its worth it.  Just make sure you aren’t the only one eating it…  This kind of garlic love must be shared.

Sarah’s Extra-Special Garlic Bread

Serves: 6 people as a side to a main meal


  • 5 cloves of garlic, peeled
  • a handful of parsley
  • a handful of chives
  • 1/2 cup salted butter
  • a hefty dose of black pepper
  • a baguette of your choosing (I used a french stick)


  • Pre-heat oven to 425 degrees F.
  • In a food processor, blend the garlic and herbs until almost a puree.
  • Add in the butter and season.  Combine until the butter is a nice green colour.
  • Take your french stick, cut in half if it’s a long one and slice in rounds almost to the bottom of the bread, but not quite.  The goal is to create divots in which to place the butter, but still keep the stick in tact.
  • Once the butter has been shoved into each cut, wrap the stick in foil and place in the oven for about 10 minutes.
  • I chose to add some grated cheese to one half od my baguette to create cheesy garlic bread.

SO LONG VAMPIRES! And any potential dates for the next few days 🙂


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