Garlic Bread Restaurant Style | Chef Jean-Pierre

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Hello There Friends, Today I'm going to show you how I made Garlic Bread in my Restaurant. A delicious and easy recipe to make at home. I find that the pull apart form of Garlic Bread is more elegant and easier to eat. Come and check out this easy recipe and let me know what you think in the comments below!
RECIPE LINK: chefjeanpierre...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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Опубликовано:

1 окт 2024

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Комментарии : 866

@i_am_aladeen 2 года назад

Pro tip: No matter how much garlic you put in, it can never be too much. If in doubt, add more garlic 😋

@CombustibleKitttens 2 года назад

One can only asymptotically approach too much garlic.

@danielhostetler9493 2 года назад

I like that pro tip!! Couldn’t agree more.

@robertakerman3570 2 года назад

Too, as far as the "time" mis-speak; it would end up delicious anyway. Then there's the Professional level! Thanx Chef JP & Staff.

@mariadocarmosobreira8323 2 года назад

When in doubt, ALWAYS add more garlic! Wise man!!! You deserve your profile picture.

@jackiewinters5792 2 года назад

Totally agree! 💜🍞

@thegodofpez 2 года назад

This man is an absolute blessing to the culinary world. What a legend.

@handyvickers 2 года назад

He is indeed... He should have a squillion subscribers!!

@Pedals_n_brews 2 года назад

Couldn’t agree more

@refrigerator3660 2 года назад

agreed

@pianomanny1397 2 года назад

Absolutely! A gift to all of us!

@abdelazizhamouda4363 2 года назад

Indeed.

@LVLouisCyphre 2 года назад

Makes me want to have a nice plate of spaghetti and meat balls or a slab of lasagna. I absolutely love a good garlic bread. Thank you Chef J-P.

@alfrazz1799 Год назад

No need to attend the $$$ Cordon Bleu in Paris when we have the "Joyful Chef" monsieur Jean Pierre to show us the way!

@1tonybricky 2 года назад

MAMA MIA!! 🤣You make cooking a joy Chef!! Your skill, your humour, your interaction with your followers are AMAZING! I never miss an episode, | almost love cooking as much as you! You keep everything uncomplicated, you don't hide from your mistakes and keep everything you do on camera live and real, an inspiration to all who have the pleasure of watching and learning from you xx

@ChefJeanPierre 2 года назад

Thank you so much!😊❤️

@1tonybricky 2 года назад

@@ChefJeanPierre Thank you so much too!! xxx

@SouthFLppg 2 года назад

Who cares if your breath smells bad after this, garlic is just awesome. This guy truly loves to cook and teach. Not too many chefs out there take their time to teach the regular Joe how to make a great tasty dinner. Thanks again CJP.

@jeremyashford2145 2 года назад

Use fresh garlic for fresh breath.

@sonyavincent7450 2 года назад

It's strongest the next day, when it's been fully absorbed by your body.

@RobertTempleton64 2 года назад

Always use more garlic and/or onions for BETTER. That's the Italiano in me. :)

@andystone6777 2 года назад

if someone gives me a bad name because of my breath smells like garlic . . . I'd take the time to - especially for him - do a bread marinated in W.A.T.E.R. coz he'd be no longer friend of mine :-) Warum machen die bei so lecker Essen immer den (politisch korrekten) Affen ? Ausgemachter Mumpitz ! ! !

@cynthiagonzalez658 2 года назад

Brush your mouth, esp the tongue with hydrogen peroxide 3%

@ireneposti6813 2 года назад

Chef J P you always make my day, you never disappoint. I will look forward to make it this way with my pasta, yum 😋.

@randomsurfer3963 2 года назад

Finally a recipe where butter is not there just for moral support...

@archie7012 2 года назад

ok, as we know Chef Jean-Pierre, he is never shy to use enough butter and the other good stuff. This is how things work, if you want it perfect! Thanks a lot and please go on showing us what you love!!!!

@scottgodkin781 2 года назад

Great video. I’m never satisfied with my garlic bread. No doubt this is amazing! Thanks chef!

@MattRoadhouse 2 года назад

I prefer sourdough slabs, toasted one side, then lathered and broiled. Gets proper crunchiness BBQ can be used for grilling the bottom instead

@krysstevecrimi1482 2 года назад

Chef JP, have you done an Italian Sunday sauce yet, so I have something to dip your wondrous garlic bread into?

@dougburton001 Год назад

Haha... Chef says "When you have been in the kitchen for 50 years you can stand the heat." 15 seconds later: OOOH that's hot! Thanks for the recipe chef! Like so many of your videos, I know 75% what to do but you show us how to go from OK to GREAT.

@islewait6107 Год назад

I can appreciate the observation more than you know!!!👩‍🍳🙋👍👏👀

@mrmudcatslim1004 2 года назад

I was pretty content this morning with my toast and jelly. Then I saw what he had. I don't care if its breakfast, I want what he had. Toast envy first thing in the morning.

@garylester8621 2 года назад

Dear Chef Jean, I'm 75 and have always loved to watch cooking shows. You my friend are my new favorite. Your a joy to watch.

@Batvolle 2 года назад

OH yeah! I loove garlic! Chef, can you do an equipment video 2.0 and also a tour of your Kitchen would be cool!

@funkytown5858 2 года назад

Yummy in my tummy, I want your garlic bread now. 😋🧑‍🍳👍 I love your technique. You could have done that with your eyes closed. Your the best, chef !!

@ethanol52 2 года назад

Chef, How dare the producer check you. 😂😂😂 p.s I can tolerate the butter today, but don’t get carried away.

@kentmayland1728 2 года назад

Nice intro. Now THAT's what I am talking about!!!

@rinderzuechter 2 года назад

Thats exaclty the way my Mom teached me 35 Years ago ^^ Thats the best Garlic-Bread I ever eaten, Fantastic! Thx Chef for reminding me again! It's been way too long since I've done it ;)

@babygrrlpc5057 Год назад

Chef, I made this to serve with my lasagna dinner for Christmas, and they LOVED it! I didn't have any basil and only had fresh italian parsley. Soooo good! Lots of Butter! and no measuring of anything! You'd have been proud of me :-D But the REAL star of the show?? Your eggnog recipe! I only used rum extract and added nutmeg into it before serving (I wound up serving it "punch" style since it wasn't a formal setting)... people were AH-MAZED!! Thank you!!!! You make me look so good!

@adeferranti4610 Год назад

Just dont ask for garlic bread in Italy, it doesn't exist, and garlic bread or any bread with pasta is a massive no no

@lebode 2 года назад

I wonder if this is a hint that we may be getting a special video to go with that garlic bread.

@ChefJeanPierre 2 года назад

👍👍👍

@MarvalMontreal 2 года назад

Guess what? I got a fever and the only prescription is more butter. 😉

@patrickbowers8359 2 года назад

This isn't olive garden bread sticks which are nasty

@chitrasakrabani5213 2 месяца назад

We cannot have enough butter. 😂 That garlic bread looks absolutely delicious Chef. Thank you.

@GayJayU26 2 года назад

This man cooks like my .Belgian Grandmother taught me. I love to watch him

@lealewis7509 7 месяцев назад

My danish grandmother was a cook like him.. different accent but never measured a thing and LOVED Butter

@harveyh3696 2 года назад

I went KETO a year ago and lost 70 lbs but still enjoy watching your videos. I do have 'cheat meals' and will be having garlic bread on my next. Not a full loaf but a small roll.

@ron56pvi13 2 года назад

Chef, I watch RU-vid videos more than cable but yours are the only ones I LIKE before even watching because I don't want to forget and of course you NEVER disappoint! Thanks.

@sharonavictoria7155 2 года назад

Garlic bread goes well with everything ! Thanks Chef❤

@rudolphaswad8723 2 года назад

that "well hello friends" really puts a smile on one's face after a long day

@theprinceandthefrog2335 2 года назад

You’ve actually got me salivating it’s made my mouth water so much now I have to go out and buy a loaf for our dinner tonight, thank you I never thought about putting Parmesano over it but it’s gotta be good🥰🥖🧄

@bigal8986 2 года назад

No onya powder? I thought onya powder in everything except ice cream? 😆 Thanks for your fun and educational videos! From Dixie County Florida.

@SargeantMorse 2 года назад

Ok, made this for the weekend dinner. Wow what makes this so good? This is amazing I am reheating Bolognese tonight and making again. Crazy the simple ingredients together are so good Thanks Chef

@markgibbs3496 2 года назад

that would also be a good compound butter for shrimp, fish, chicken or steak!

@donwald3436 2 года назад

If. butter pours out when you pick up the bread, that's too much butter. lol When baguette recipe?

@videoman10 2 года назад

Another Chef Jean Pierre masterpiece!

@recordman555 2 года назад

This bread, torn - slices adorned with Gruyere, (maybe some Prosciutto) toasted, with a glass of Pinot Noir. Best lunch ever!

@miramaric4025 2 года назад

You're my Man !!😂

@lucas23453 4 месяца назад

Well I guess I know what I am doing with all my Pinot Noir someday.

@dank3151 2 года назад

Now when I cook I imagine Chef Jean Pierre is watching me the whole time: "you can do it that way if you want, my friend. But don't invite me to dinner because it's going to taste like {QUACK!!!}." And then I get out the butter: "ho hoh ... There may be hope for you yet my friend."

@JoeHell67 2 года назад

Buttery and Garlic and Herb infused, that's the way i like it! Joe from Germany

@patrickbowers8359 2 года назад

Now who doesn't like a fresh garlic bread mmmmm goooood

@italianskygod111 4 месяца назад

Allo Chef. Absolute awsome TOP recipe to make at home. But come on! No restaurant would make this Garlic Bread like you do it without charging customers a whopper price for it. Continue on making us enjoy food! Your friend from Montreal. Mario

@jkaryskycoo Год назад

Bought 6 store made french breads, prepared, wrapped and froze them. Love all your videos, Chef. Thank you so much.

@xlucyphurx5463 2 года назад

I've been watching Chef Jean-Pierre's videos on Facebook for some time now, and I've recreated many recipes/meals! (All of which are amazing!) But I don't know why I didn't come to RU-vid sooner! Definitely one of the best chefs out there! 👏🤤

@bengt_axle 2 года назад

Was concerned that you'd not have enough budder, after seeing the first application, but you got it covered with the 2nd and 3rd!

@lemonsorlimes9406 2 года назад

Thank you for clarifying the mystery of the aluminum paper - just saw a video on the “right” way to use it and was confused. Scratch that none sense, you made it all clear now. Thank you as usual for your knowledge. You will live beyond your videos - you are a legend!

@sofyalizzy8927 2 года назад

You are so precious. I love watching your videos. My hubby & I LOVE a lot of garlic. Thank you for sharing with us! ❤

@annenelson9270 2 года назад

Yes we are blessed to have such a dedicated professional chef to teach and give us wonderful recipes to learn to cook somewhat like a pro. Thank You always Chef Jean Pierre 😊👌

@foolsplay5880 2 года назад

Only Chef Jean-Pierre can make garlic bread an exciting video. As an Italian, I am not a fan of garlic bread - we don't have such a thing in Italy - but I appreciate that Chef Jean-Pierre elevates this American staple to an elegant height. Bravo.

@allysonstuhlmiller6295 2 года назад

@@colekter5940 haha

@allysonstuhlmiller6295 2 года назад

I want to know what you do make!

@allysonstuhlmiller6295 2 года назад

@N. D. you add cucumber too? Sound a bit like a Greek salad. When I make bruschetta, I just do tomato, garlic, basil, olive oil and balsamic vinegar. I'll try it with the cucumber too. Sounds good.

@allysonstuhlmiller6295 2 года назад

@N. D. oh yes. I know. I had them every day for two weeks while in Greece...along with Lava wine haha. The cucumber was what made me think of them. I loved too the big slab of feta instead of crumbles. Makes me miss it. And the souvlaki! Taco truck sort of places with lamb on a big skewer and they sliced it. Oh mamma. Want some. Not like they make here!

@allysonstuhlmiller6295 2 года назад

@N. D. no kidding. Yummy.

@cyndifoore7743 2 года назад

My friend brought me fresh garlic and basil from her garden and I have plenty of garlic! Bread too! That will go nice with the spare ribs I’m making today.

@mattl9070 2 года назад

Absolutely Superb! Compliments to the Chef... About the aluminium foil, I've noticed that the dull side will turn black if it's on the inside exposed to steam... I don't know if that's a bad thing, but it doesn't look pretty.

@ChefJeanPierre 2 года назад

Cast-iron and aluminum cookware should avoid the combination of alkaline dishwasher detergent, high heat. And sometime the minerals in your water can trigger a reaction that darkens the metal," 😊

@bellabordeau2356 2 года назад

That is a wonderful meal by itself, accompanied with a chilled bottle of Rosé

@kristyleger6938 2 года назад

You are an artist! Love your videos. I have learned so much from you, and still learning. Don't stop! XO !

@davidbarnett8617 2 года назад

Garlic Bread! Woohoo! I need to comment on the absolutely fabulous opening sequence. The food is more beautiful than any food photography ever.

@amommamust 2 года назад

Oh, Chef... yer killin' my diet lol! I keep saying I am going to cut the carbs and then you post a vdieo and I think "Well, after I try that..." I mean, how can I NOT try that?!

@rome0610 2 года назад

That's the way I make my garlic bread for years! 😀Just add herbs as (saisonal) available - oregano, basil, parsley, wild garlic(!),... You can't be wrong. The cheese is a nice idea, too!

@annemiekvandorp4457 2 года назад

Don't forget the budder and measure it carefully...

@ravenblack7052 2 года назад

@@annemiekvandorp4457 Blasphemy! You can never have too much budder!

@annemiekvandorp4457 2 года назад

@@ravenblack7052 I was simply quoting our Chef.... 🙂

@ravenblack7052 2 года назад

@@annemiekvandorp4457 He measured the budder carefully by being extremely generous, which was just about the perfect amount.😊

@sledge1swede654 2 года назад

Thanks Chef you are such a inspiration and we all love butter thanks to you nowadays it is not tabu anymore with real food.

@quillowl4319 9 месяцев назад

😋😋🥖🧄😋...have just finished cooking a Vegetable Laksa, 🥣 will enjoy is with my Garlic/herb Bread, had forgotten the temp/time to cook, so your helpful video is appreciated once again, Merry Christmas, i hope you, your family, and friends, have a safe, and joy filled holiday. kind regards Patric [ tasmania] 🖐🌏🌠🎄✨🎁

@magnet8170 9 месяцев назад

Maestro! Gracias. Merci! Thank you! Grazie! Danke! I appreciate you a lot chef 👨🏿‍🍳❤️

@gregoshaughnessy3674 2 года назад

Thanks for this, Chef. The world is divided between those who like their garlic bread moist and those who like it crunchy. Personally, I go for the crunch but I might add some of your flourishes to the kind that comes out of my kitchen.

@meal303 3 месяца назад

Its HOT! I would HIGHLY recommend you wait.. inmediatly eats it. Chef is unique 😂

@MM-br4km 2 года назад

Oh, BTW, I wanted to say how Chef Jean-Pierre makes this stuff FUN, too! An appealing and remarkable sense of humor anybody can embrace.

@rolandpinette9946 2 года назад

"It's very hot. I would highly recommend you wait." "Oh. MmmmmMmmmm." "I can't wait." In your next life, you could be a comedian, JP!

@manxology 6 месяцев назад

My mom made this with spaghetti dinners when I was a kid. What a great memory! Merci, Chef.

@barryphillips6658 2 года назад

I have been making garlic bread for years. I like to use ciabatta bread; cut the loaf in half; lather each side with with softened butter, fresh garlic, and Italian herbs; and bake for 20-30 minutes. Crunchy and Delicious! I made garlic bread tonight following your recipe. Also crunchy and delicious, with a little more of an upscale look! Bottom Line: Garlic Bread is Delicious!

@joshhencik1849 2 года назад

Chef JP, normally I am giving you props, and this looks amazing as usual, but on this one, I have to say your producer was on the ball! The cooking instructions got a bit muddled and just as I was about to go back and listen for a second time, your producer caught it and you clarified it. So kudos to your producer on this one!

@williamwolcott9477 2 года назад

omg this looks amazing, maestro!!!! Thank you!!!!

@thedudewhoeatspianos Год назад

I made this tonight and it was delicious. Definitely going to be a go to side dish for special occasions. Thank you, chef!

@gregory90211 2 года назад

OMG. Here comes garlic bread for breakfast! (Maybe lunch as well.........?)

@johnwood3891 4 месяца назад

Have been watching the videos and have tried more than a few of your recipes. BIG hit with the garlic bread. We have a restaurant here in Kansas City that is famous for what they call 'Sicilian Dip' - olive oil, basil, garlic and cheese that one may dip bread into. Your garlic bread recipe duplicates this as an all in one and is FANTASTIC!!! I also enjoy your recipe for bolognese sauce. I am trying a number of your other recipes and so far have yet to miss! Thank you for sharing and proving how easy it is to make good tasting food!

@ilovegoodsax 2 года назад

This garlic bread got me drooling at 7:30 a.m. here in California! The only change I would make is put a sheet of parchment paper on top of the foil and then wrap up the loaf. A tip courtesy of Martha Stewart.

@ilovegoodsax 5 месяцев назад

@@decimanightelf4135 The parchment paper is a barrier between the alumimum foil and the bread.

@lucas23453 4 месяца назад

Indeed, what do? Just makes it less messy? Or does it perhaps hold the butter in?

@markaustin4370 Год назад

I've learned so much!!! I was watching some vintage Julia Child where she made croissants using Wesson oil!!!!!!!!!!!!! I thought, Chef would have a heart attack! Clarified butter of course! That said, I'm sure clarified butter, or even unsalted butter were a mystical thing for a 1960s housewife LOL

@harrystokes1412 2 года назад

I've been doing it my way but yours looks good also, I'll make it your way Chef, next time. Thank you

@Lavadx 2 года назад

Hooo Chef, I am making this garlic bread, your garlic shrimp recipe, except I’m using scallops tonight, AND your Caesar salad right now for my family. It’s garlic heaven in my house tonight. Bread is ready to go in, my dressing is made and in the fridge, and my prep is all ready for my scallops. My family is SO LUCKY that I found you… ❤️ U Chef!!!

@stephaneslec2171 2 года назад

Well Chef JP! You sold me on the new Offset Deli knife and it's the new addition to my Wusthof Collection. The issue is, I own the largest Wusthof block and I ran out of space. ...Not a big problem, I'll just buy another block and I'll accessorize the new one, too! Cheers! S

@jmoodaachefjoe6368 2 года назад

You can never put too much garlic or butter on garlic bread. And of course, Reggiano!!!!! Great job JP!

@oregonpatriot1570 2 года назад

I think this is going to go well with tonight's dinner. I'm making your Bigoli all'Amatriciana chef. _(Bigoli rather than Bucatini because I don't know how to make fresh Bucatini without the press and die)_ Anyway... For this? Today I baked a loaf of French bread, and used my garden fresh garlic, basil and parsley. Normally I would have homemade butter on hand, but the price of heavy cream is sky high. (eight bucks a quart!) _I always try to use the best ingredients and stay traditional chef. Thank you for helping me do the last part of that!_

@annemiekvandorp4457 2 года назад

In an hour I have to start cooking and I have a baguette in the house and all the other ingredients. So I'm going to make budder/garlic/budder/salt/budder/pepper/budder/parmigiano/budder/fresh herbs/budder and a tiny peace of bread... Right, Chef?

@barbaraowens2299 Год назад

Now I thought I made good garlic bread. Since making yours, heavy on the garlic and basil. I make this almost daily. My friends that stop by absolutely love it! They say it's the best garlic bread they've ever had. Thanks Chef!

@leonardedgarsr2014 8 месяцев назад

Taking garlic bread to a new level!!!!!!!! Always the best from RU-vid's MASTER CHEF!!!!!

@deborahcaldwell9775 Год назад

Thank you. Good recipe. He was right when you scrambled the 15 minutes and five minutes so it’s good that you fixed that.

@billedley795 2 года назад

Sprinkle a little water on the bread BEFORE placing in the oven...makes for a crisp crust.

@cindylawson7378 5 месяцев назад

You are so much fun to watch and learn from!. Thank you for making my life so much better with great food! i was in a rut of my own cooking, now life is delish and wonderful! BIG HUGS!!!

@mcricca1 2 года назад

Boom Boom Boommm Butter Butter Butter, easy, simple but genuine ingredients, yummy starter recipe that could be served with anything. Nice and original idea, ... toast with you my Chef J.P.

@bobmcglone6825 15 дней назад

I got a beautiful loaf of bread from Publix and will make this tomorrow for my family - looks amazing - thanks again chef.

@jodybruch829 2 года назад

You may have already covered this so I apologize if you have. What is your favorite meal CJP? Love watching you prepare dishes thank you so much for sharing your knowledge with us ♥️

@donkemp8151 Год назад

Chef JP, love your recipes. And I’m no chef. But I’d put my garlic bread up against yours. I slice thin pieces of bread and broil on one side, then flip them over. I paint them with an olive oil / butter and garlic mix, heavily. Then broil the painted side until it begins to brown. Pull it out of the oven and sprinkle with coarse salt and freshly cracked black pepper. Give it a try.

@poolepaul4158 Год назад

I love to watch these videos after partaking in some "herb". His excuberance (thats prolly spelt wrong), is incredible.

@scottdahlberg4890 2 года назад

For the love of GOD!!!! I wish I could dine with you every night. My father would watch you cook from heaven. I would make the spagetti and you can make the garlic bread. Pop the wine and then we dine. You and my father could have made some amazing meals together.

@ChrisB-v3z 10 месяцев назад

A simple and great recipe for Garlic Bread! I've made my garlic bread with both Unsalted Butter or fine Olive Oil (if I use Olive Oil I always put the minced garlic in the oil for a good long while before I spread it on the bread, so it is infused with the aromatic flavor of the garlic!). I cannot say which I like better because for me it depends on what I am having it with. Everything I have must enhance the main dish and this type of bread would certainly qualify as an enhancement.

@Rickenbacker954 2 года назад

Chef forgot another important thing regarding using this much butter….you MUST serve it with red wine, maybe a nice Cabernet. Love this guy.

@danb715 2 года назад

Hello Chef from Ohio. Great recipe I will make it this Friday night. God Bless you all and thank you again. :)

@gallopwave 2 года назад

I am liking to make with the garlic my brother Miloff he grow in sheep dung. It go so well with the jaw of ostrich bird and with all the drippings!!! Yummy village!!

@EricTheBroBean 2 года назад

Ahhh.. I love Chef's passion for butter! Dont forget to RING THE BELL :D

@richardshawver7264 2 года назад

Since I like the flavor of Parm I'd add some to the butter. That way I'd have the flavor all the way through. Maybe the addition of a slice Gruyere cheese between the slices.

@slightlybetterthanaveragej6777 Год назад

This is the ONLY garlic bread that I am allowed to make anymore. Not that I mind. This has become a family staple ....

@larslange5482 2 года назад

I do my garlic bread the same way as you Chef, but without the green stuff. But I only put it in the oven at 200c fan forced for 10 to 15 mins with out the foil, comes out nice buttery and crunchy.

@Mochi-sn3ud 2 года назад

You know if you roast those garlic bulbs and sqeeze it into that soft butter... a little slice of heaven. I grew up eating garlic bread with just garlic powder/butter and parmesan and it was still good:) It was always served with a marinated and grilled london broil or pasta in our home. Thick cut of beef or large bowl of pasta fed a lot of people with this bread!

@Johken888 Год назад

even something so simple as garlic bread is lifted to new heights by this man. truly passionate...which is very contagious! Thank you Chef!!!! You are the best!

@ChefJeanPierre Год назад

Thank you 🙏

@jimjones3605 2 года назад

My dad started in '68 at an Italian place, and when he first opened his place in '79, that is how we did it. At some point in the 80s, we just cut the loaf in half and that is how we do it to this day. One catch is that if you soften the butter too much, when you pull the loaves apart to cook, too much butter sticks to one side. Anyway, I have been thinking about going back to the "old" way, and this video just might push me over the edge.