|
Del -
The "cheese bread" you listed is actually called "French Bread
Monterey." It was invented by some friends of mine back at U.C. Santa Cruz
in the late 1970s. They discovered late one night that their kitchen was almost
bare, so they used what they had and created it. I've noticed that it's
appeared in at least one cookbook, though without the story behind the
creation. I haven't met anyone yet who didn't like it, and it's always a hit at parties.
Here's the recipe:
1 loaf of French Bread. I personally prefer sourdough, though.
1 cup of mayonnaise
1/2 cup of finely chopped white onion
1/2 cup of Parmesan cheese
1/2 tablespoon of Worchester sauce
Butter
Paprika
Mix the mayo, onion, parmesan cheese and Worchester sauce together, and set aside.
Slice the French Bread in half lengthwise. Put the French Bread on a cookie pan and
butter the bread, then cut each half into 1 inch pieces. Don't slice
all the way through here – just enough so that each piece can be easily broken
off later.
Set the oven to about 350 on "Bake," and put the French Bread in to melt the butter.
Remove the bread once the butter has melted. Take the sauce and coat the
bread with it. I personally like to spread it thick, but most people
don't. So spread it thinly, but try to coat all of the bread. Dust lightly with
paprika.
Put the oven on BROIL (I use a temperature of about 500 degrees) and put the bread
in. Cook for about 5 minutes or so, until the sauce turns golden
brown. This is the tricky part because it's VERY easy to leave it in too
long, in which case the bread will burn, so keep a sharp eye on it. If
parts of the sauce are still white, hold that part up to the heat for about 15
seconds until it turns a golden brown.
If you post this recipe, please also post the history behind it since it wasn't
mentioned in that cookbook.
|
