Garlic Cheese Melt

On this wintry day, all snowed in, I decided to make recipe #5: Garlic Cheese Melt. Now, the origin of Garlic Cheese Melt was a piece of information I could not find, but if I find out later, I will add it.


This recipe was not what I was expecting. This wasn't your typical "bread and garlic butter sprinkled with cheese" recipe. It involved a mixture of egg, yogurt and milk put in an oven-safe dish and baked with the bread. 


Several issues:
1. With the snow storm coming in, bread was scarce at the grocery store by the time I got there. They didn't have the Texas Style bread I had hoped to get for it. Actually... they had very little bread at all.
2. Apparently "straining yogurt" takes FOREVER. Also, I had no idea what this was. I, being the intelligent person I am, asked my mother at the last second, leaving no time to do it. We improvised. 
3. The recipe told me to "rub the bread with the garlic clove." I don't use fresh garlic--ever. But I was thinking, Ok, rubbing this clove on here isn't going to get the taste... but so much of this recipe isn't going as planned, I'm going to follow the recipe. And I did. And there wasn't a whole lot of garlic-y taste. We could smell it--but I think the flavor was all baked out of it.

This recipe didn't turn out bad, by any means. The entire thing was eaten shortly after it came out of the oven. But it wasn't what we had thought it would be, and it also wasn't as strongly flavored of garlic as I had expected. Definitely not a bad dish. Next time I would:


A) make sure I had the thicker bread,
B) make sure I strain the yogurt...
C) use a smaller dish/less of the egg mixture.
and
D) use a homemade garlic butter vs. olive oil/butter.


All-in-all, a good dish and a great learning experience.


116 recipes, 334 days to go!