Brauma's Smoked Garlic Powder

Ah, Garlic "The Stinking Rose". I Love Garlic!

Garlic Bread

1 cup (2 sticks) unsalted butter, softened
4 to 6 cloves of garlic, to your taste, pressed
1 Tblsp minced fresh basil
1 Tblsp minced fresh parsley
1 loaf Italian or french bread
Preheat oven to 225
Combine butter, garlic, basil, parsley in a small bowl and blend well. Cover and set aside. Cut the bread diagonally into 1 inch thick slices, but don't cut all the way through (leave the slices still hanging together at the bottom)
Spread the butter mixture evenly on both sides of each slice. Wrap in aluminum foil. Bake for 1 hour until hot & crispy.

Roasted Garlic

Preheat oven or smoker to 250 degrees. Slice 1/4 inch off top of garlic bulb. Place in a small baking dish and drizzle with olive oil. Bake in preheated oven or smoker for 20 minutes, until outside is lightly browned and garlic cloves are soft. When cool enough to touch, squeeze each clove to extract softened garlic.

Bagna cauda

1 lb. melted butter
2 cans cream of chicken soup
2 cans cream of mushroom soup (or 4 cans of cream of mushroom soup)
1 tube anchovy paste or 1 can of anchovies
1/2 cup minced garlic
1 pint heavy cream
Add all ingredients to a pot of medium heat. Stir until blended well. Some butter will never blend. Add heavy cream. Mix well to desired thickness.
Serve with crusty Italian Bread, Cabbage leaves, cheese cubed, meat cubed or anything else you think might go with it.