Garlic Bread with Garlic Confit

Tonight I am having pasta bolognese and I thought this meal just tastes so much better with garlic bread. I made more garlic confit last Monday and decided to use that garlic instead of peeling fresh garlic and mincing it.

The garlic in the confit is so soft that I barely had to chop it.

I melted some butter in a small bowl and added a bit of the garlic flavored oil along with some parsley.

I split the bread down the center and poured the mixture over it and then enclosed it in aluminum foil.

I baked it in a preheated 300 degree oven for about 20 minutes.

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Best Chicken Caesar Salad

I was in Paris last week with my youngest daughter. We were shopping at Bon Marche and decided it was time for a late lunch. We both ordered this Caesar salad with boneless chicken breast. It was the best Caesar salad we had ever had.

I am attempting to re-create it for tonight’s dinner.

The salad consisted of romaine lettuce, chicken breast pieces, shaved parmesan cheese and a dressing which was more mayonnaise-like than a traditional Caesar salad.

I started by roasting two chicken breasts drizzled with olive oil on both sides and then seasoned with salt and pepper.

The chicken was placed in a 300 degree oven for about 40 minutes.

Once the chicken was cool enough to handle, I cubed it into small pieces and tossed in the salad bowl with the remaining ingredients.

I made my aioli recipe instead of the regular Caesar salad dressing from Martha Stewart that I use with my usual Caesar recipe.

The original salad had very thinly sliced pancetta and a poached egg along with homemade croutons. Next time I will have everything on hand. I am still jet lagged so my daughter had to remind me that she had made notes on her phone of the ingredients because it was so spectacular. Maybe she should have made dinner tonight!

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