Thursday, February 24, 2005

Quick garlic zucchini

Recipe sent by Mister Anchovy

Chop up half an onion.
Throw it into a saucepan with a splash of really good extra virgin
olive oil.
Gently saute until the onions go transparent and soften up.
Meanwhile, grate a zucchini and chop up a few cloves of garlic.
Toss the garlic into the saucepan and gently saute it with the onions.
Add a generous pinch of kosher salt.
Keep the heat low - you don't want to burn the garlic and make it
Mush up one anchovy and toss it in.
Toss in the grated zucchini and let it saute for one minute, stirring
it around with a wooden spoon (just because I like cooking with wooden

If you're feeling adventurous, try adding a handful of mushrooms
(chantrelles are great if you can get them, but any mushroom will do in
a pinch) to the onions. Sometimes, I add a blast of hot sauce with the
zucchini, just for the hell of it.

mrs anchovy has pointed out that when she makes the quick garlic zucchini, she squeezes a lemon over it before taking it out of the's a nice touch.

Wednesday, February 23, 2005

Pre bottled garlic sauce

This sauce is delicious, it can be found at Dominion or Loblaws. VH Garlic Sauce.

Friday, February 18, 2005

Garlic zucchini

This recipe combines my love of garlic with my love of zucchini. It's one of the only vegetables that I could eat all the time.

1/2 cup olive oil
Powdered chili pepper
3 garlic cloves, finely chopped
6 zucchini, washed and halved lengthwise

Mix together the olive oil, with a pinch of salt, the chili pepper and garlic. Pour over the zucchini and set aside for 30 minutes to marinate.
Place the zucchini on the grill (you can use the George Foreman Grill or just the barbecue, depending if it's winter or summer) and cook for 6 minutes on each side. Brush them continuously with the marinade.

Wednesday, February 9, 2005

Escargots (snails) with garlic butter

Recipe for the garlic butter:

1/4 pound unsalted butter, soft
1/4 cup chopped Italian parsley
2 tablespoons shallots, chopped fine (or you dan use finely chopped onions, too)
2 tablespoons garlic, minced
Some fresh thyme leaves (optional, personally I don't like them that much)
1 tablespoons brandy
1 tbsp. lemon juice
1/2 teaspoon salt
1 teaspoon ground white pepper
3/4 cup bread crumbs

One can of snails
Red wine

Combine all ingredients except the bread and mix well, then fold in the bread crumbs. Keep the butter in a tupperware or a plastic container.

Meanwhile, drain the Snails from the can and rinse them. Boil them in a combination of 2 cups water and 2 cups red wine for about 15 minutes. Keep the cooking liquid. Store in a tupperwear until ready to use.

Now in a snail dish (escargot cocotte) place the snails and cover with the garlic butter. Bake at 450 F for 10 minutes. Mmmmmh delicious, lots of garlic taste!

Friday, February 4, 2005

Homemade garlic pizza

Pillsbury is selling a pre-made pizza dough in a can, sort of like the Pillsbury buns. Well, it is quite good, so ladies and gentlemen, here's the recipe for garlic pizza.

One refrigerated pizza dough from Pillsbury
Plum tomatoes (about 6 or 8)
4 cloves of garlic
250 gms grated mozzarella cheese (Kraft works fine)
250 gms grated romano cheese (Kraft has a good one too)
Olive oil
Salt to taste

Pre heat oven to 400 F.
Lightly rub the George Foreman Grill or any other grill with some olive oil and heat to high heat. Grill garlic until softened paying attention not to burn it. Remove garlic from grill and place halved plum tomatoes. Grill them until lightly browned. Puree or mash the garlic in a small food processor.
Unroll the pizza dough on a baking sheet (you probably want it square, it's easier because of the shape of the dough), and place the tomatoes on top of it. Smash a bit and spread them with a fork so that all the dough is covered. Top with the garlic (make sure it's evenly spread). Add salt to taste and oregano and any Italian style herbs that you would like to add. You can also add some dry crushed red chilies, if you want. Drizzle with a bit of olive oil.
Bake in preheated oven (attention, not toaster oven but normal oven) for 15 to 18 minutes or until crust is golden brown and cheese is melted.