Alex Guarnaschelli and Her Daughter Ava Share a Shallot Garlic Bread Recipe with 'Great Texture' and 'Extra Flavor'

“Shallots are naturally sweet, so they balance the bitterness of the garlic beautifully," says Guarnaschelli's 16-year-old daughter Ava Clark

Alex Guarnaschelli and her 16-year-old daughter Ava Clark compiled their twists on everyday meals in a new cookbook.

Cook It Up is Guarnaschelli's fourth cookbook but her first with Clark. In it, the pair “likes to sneak attack with extra flavor wherever we can!” says the Food Network star.

For their shallot garlic bread, the mother-daughter duo do so by "exploring garlic from different standpoints." Guarnaschelli explains: “Mixing fresh garlic and garlic powder is simple enough but really amplifies that tasty, familiar flavor.”

“Shallots are naturally sweet, so they balance the bitterness of the garlic beautifully," adds Clark. "Plus, the shallot rounds add great texture."

Leftovers can be cut into croutons for salad or used as the bread for your next sandwich. “It also makes a great stuffing for roast chicken," suggests Clark.

Alex Guarnaschelli and Ava Clark's Shallot Garlic Bread

¼ cup extra-virgin olive oil

4 medium shallots, thinly sliced crosswise

5 large garlic cloves, grated or finely minced

1 (13-in.) Italian bread loaf

4 Tbsp. cold unsalted butter, thinly sliced

⅓ cup chopped fresh flat-leaf parsley (leaves and tender stems)

2 tsp. flaky sea salt

1 tsp. garlic powder

¼ tsp. freshly ground black pepper

1. Preheat oven to 350°. Heat olive oil in a medium skillet over medium. Add sliced shallots and grated garlic; cook, stirring occasionally, until tender, about 5 minutes. Remove from heat.

2. Cut bread in half lengthwise, and place halves cut-side up on a clean surface. Arrange butter slices evenly down the length of each half, and drizzle shallot-garlic oil mixture over the butter. Sprinkle with parsley, salt, garlic powder and black pepper. Close the bread, and wrap tightly in aluminum foil, sealing the ends.

3. Place the foil-wrapped loaf on a baking sheet, and bake in preheated oven until bread is warmed through, 25 to 30 minutes. Remove bread from oven, and open the foil so the top of the loaf is exposed (be careful, as steam will escape). Return bread, in the foil, to oven, and bake until exterior becomes crispy, 5 to 8 minutes. Remove bread from oven, slice, and serve immediately.

Serves: 8
Active time: 15 minutes
Total time: 1 hour

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