Brooklyn Vanilla (also known as Bronx Vanilla)

We think Date Nights here at Culinary Underground are the best. Everyone is relaxed and out for a good time. Canoodling over the cooking pots adds a different flavor to the menu.

So we’re always looking for good date night ideas. Lori came up with the improbable name, Brooklyn Vanilla. “What’s that?” everyone asked. “Some new kind of dessert?” Cause who doesn’t love vanilla?

Turns out that Brooklyn Vanilla is diner slang for garlic. (Actually, it’s Bronx Vanilla, but Lori likes to do things a bit differently.) And who doesn’t love garlic?

We made Fried Calamari with Skordalia, which is the Greek garlic sauce served with fried foods; smoked garlic and goat cheese soufflés (we smoked the garlic on the stove top – isn’t that cool?); celery root salad with Korean pickled garlic vinaigrette (never let it be said that we don’t travel in our kitchen!); and Gilroy Garlic Bread. As one student said, “I’m famous for my garlic bread. Why have I never thought of using mayonnaise?”

Here’s the recipe:

Gilroy Garlic Bread

 (6 servings)

1/2 loaf French bread

3-4 cloves garlic, mashed to a paste with a little salt

1/4 Cup mayonnaise

2 Tablespoons Parmesan cheese, grated

Fresh parsley, chopped

Mix together mayo and garlic; add pepper to taste. Let stand 15 minutes. Trim ends of bread; slice in half lengthwise; toast lightly. Spread cut halves of bread with mayo-garlic mixture. Sprinkle with cheese.  Place on cookie sheet and top-brown until the broiler until lightly brown and bubbly, and cheese is melted.  Cool slightly and cut into small pieces to serve.

We’ll leave you with a Brooklyn/Bronx style joke:

“Three nickels will get you on the subway, but garlic will get you a seat.”