In the Kitchen at Hernando House

by Cait

Do at-home takes on popular restaurant dishes count as DIY? Maybe not, but this is something Robert and I have been enjoying recently.

dipping bread Garlic Dipping Oil

The last time we were at Carrabba’s Robert and I both noted how much we liked their herb mix.  Being the savvy iPhone user that I am curious, I Googled it and found it was made of equal parts crushed red pepper, ground black pepper, oregano, rosemary, basil, parsley, garlic powder & kosher salt.  My spice rack only had some of that, but what it did have was McCormick’s Salt-Free Garlic & Herb Seasoning, which has all of those except the salt.  Score! So being lazy and hungry frugal we used that, with a little garlic salt, and it was pretty close!

I believe Carrabba’s usually uses sourdough bread, but sometimes we like to change things up a little, so last night we used Tuscan Garlic Loaf from Publix, and it was awesome!  (For anyone who doesn’t have Publix, this bread has whole cloves of garlic in it, and it is amazing even without the herb mix.)  Also, we use Newman’s Own Extra Virgin Olive Oil when we make this, but I’m thinking of trying it with the sundried tomato olive oil we got at Whole Foods.

Advertisements
Tags: ,

One Trackback to “In the Kitchen at Hernando House”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s