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| 🧄 This garlic bread is famous and my husband's favorite ~ We no longer live near the Smoke House, so I am happy that is simple to make at home. 😊 |
Ingredients:
1 oval loaf of French or sourdogh bread*
1/2 cup (1 stick) butter
2 teaspoons fresh minced or pressed garlic (about 4 to 6 cloves depending on size)
1 package (1/4 cup) cheese powder packet from a box of mac & cheese**
1/4 cup finely grated or powdered parmesan cheese***
Method:
Melt the butter over low to medium-low heat. Add the garlic and saute. Allow to set overnight at room temperature. (This step is important to allow the flavor of the garlic to develop and permeate the butter.)
Slice the loaf of bread lengthwise. Reheat the butter and garlic. Brush onto the cut sides of the bread halves.
In a small bowl, stir together the cheese powder and parmesan. Sprinkle and spread evenly over the buttered bread.
Bake at 350 for 10 minutes and then put under a broiler for 30 seconds or until the top just begins to lightly brown. Slice and serve.
*I used an artisan sourdough loaf of bread, but the restaurant version is made on French bread.
**Any brand of mac & cheese may be used, but I used Annie's Shells & Real Aged Cheddar mac & cheese because it is organic and the cheese powder doesn't contain a long list of chemical ingredients that are difficult to pronounce.
***I don't use powdered (canned) parmesan cheese. I always have parmesan or asiago cheese in the freezer and finely grate as needed
Here is the official history of the restaurant and garlic bread:
"The Smoke House was founded in 1946 in Burbank California by Lockheed employees Jack Monroe & Jim Stockton and silent partner Bill Storey. The original restaurant seated 46 people, and was enjoyed by local luminaries Bob Hope and Bing Crosby (among others) on its opening night. With Jim as the promoter & front man, and Jack as the cook, the restauranteurs enjoyed much success and were soon looking for a larger building with more seating capacity. In 1948, The Smoke House moved to it's current location and the restaurant’s success continued to grow under its slogan “Fine Food at a Fair Price”.
"By 1952, Chef John L. Sullivan’s unique recipe for garlic bread made the Smoke House the largest purveyor of French bread west of the Mississippi." The garlic bread has famously been a favrite ever since.
Notes:
The Smoke House is an iconic popular restaurant and the garlic bread really is good!
