Summer Entertaining 2001: Serena Bass's Green Acres


  Garlic Bread With Green Butter

The Chef
SERENA BASS of Serena

Servings
Serves eight.

Ingredients
1 and 1/2 cups roughly chopped flat-leaf parsley
1 and 1/2 cups roughly chopped fresh basil leaves
1/2 cup chopped fresh tarragon leaves
10 cloves garlic, coarsely chopped
1 and 1/2 pounds unsalted butter, at room temperature
2 tablespoons lemon juice
1/2 teaspoon red pepper flakes
1 and 1/2 teaspoons sea salt
2 loaves French bread

Cooking Instructions
Place all the ingredients in a food processor and blend, scraping the sides occasionally, until a smooth green-flecked cream forms.

Preheat the oven to 350 degrees. Cut the French bread into 1 and 1/2-inch-thick slices, keeping them in order. Reassemble the loaf on aluminum foil, coating the cut sides of each slice of bread with the green butter. When all the sides are coated, wrap the bread in the foil. Place in the oven and bake for 20 minutes. Serve immediately. (This recipe makes more green butter than you need, but it freezes beautifully and is great on fish or steak.)

 

 

 

 




 
 
   
Dan Barber's Traditional Thanksgiving Feast
   
 
   
Daniel Boulud Taste Tests Recipes from 3 Amateur Chefs
 
Holiday Pairings: Fantasy Dishes and Pefect Bottles
Main Courses
Beef
Chicken
Seafood
Turkey
Vegetarian
Game
Other Dishes/Courses
Appetizers
Hors D'Oeuvres
Drinks
Breads
Condiments
Soups
Salads
Side Dishes
Desserts
Sauces & Dips
By Cuisine
American
Asian
French
Greek
Italian
Jewish/Kosher
Spanish/Latin
Occasions/Seasonal
Summer
Passover
Winter Holidays
 
 

 

 
Copyright © 2014 , New York Metro, Llc. All rights reserved.
NewYorkMagazine.com: About Us | Contact Us |  Privacy Policy | Terms of Use |  Search/Archives  | Advertise with Us  |  Newsletters  | Media Kit
New York Magazine: About New York   | Contact New York |  Subscribe to the Magazine |  Customer Services  | Media Kit