Now that barbecue season is here, I asked around and someone gave me this recipe.
Ingredients:
2-3 heads of garlic (around 24 large cloves)
1 tablespoon olive oil
Salt to taste
- Break the heads of garlic and peel each clove.
-Place the garlic cloves as a skewer crosswise on toothpicks, 3 cloves in each tooth pick.
-Brush the cloves with olive oil and season with salt.
-Wrap each mini kebab in aluminium foil.
-Grill the mini packets until tender on high heat. About 5 minutes per side turning once.
-Remove the foil and brown the garlic kebabs for 2 more minutes in each side.
Delicious for all your barbecue needs!!
PS. What is it with garlic and olive oil that they go so well together? Any ideas?
Sunday, May 29, 2005
Thursday, May 26, 2005
If you run out of garlic
Some people say that there's no substitute for fresh, I am of the opinion that if you crave the stuff you should just go for whatever you can get. A jar of dried garlic will do very well.
A medium-size clove of fresh garlic is the equivalent of:
1/2 teaspoon garlic flakes
1/2 teaspoon garlic salt
1/4 teaspoon granulated garlic
1/8 teaspoon garlic powder
Source: Real Simple
A medium-size clove of fresh garlic is the equivalent of:
1/2 teaspoon garlic flakes
1/2 teaspoon garlic salt
1/4 teaspoon granulated garlic
1/8 teaspoon garlic powder
Source: Real Simple
Wednesday, May 25, 2005
Garlic-sesame pork chops with bok choy and mushrooms
Recipe sent by Corona:
This recipe is actually my boyfriend's invention. It's sooo good - one of my favourite dinners.
Cook some boneless porkchops in a little bit of olive or sesame oil (1 tsp-1 tbsp)
Throw in some soy sauce (to taste), sliced mushrooms (any kind, we use plain ol' white mushrooms or cremeni and they are good) and as many garlic cloves as you want. Obviously because garlic is delicious, the more the better. Sautee for a bit until the porkchops, mushrooms and
garlic are almost cooked (they don't take too long).
Grab a bunch of bok choy and throw it on top of everything. Put a lid over the pan and let the bok choy "steam" a little.
Place porkchops and mushrooms/garlic on a bed of wild rice. Drizzle with a tiny bit of sesame oil.
Done!
This recipe is actually my boyfriend's invention. It's sooo good - one of my favourite dinners.
Cook some boneless porkchops in a little bit of olive or sesame oil (1 tsp-1 tbsp)
Throw in some soy sauce (to taste), sliced mushrooms (any kind, we use plain ol' white mushrooms or cremeni and they are good) and as many garlic cloves as you want. Obviously because garlic is delicious, the more the better. Sautee for a bit until the porkchops, mushrooms and
garlic are almost cooked (they don't take too long).
Grab a bunch of bok choy and throw it on top of everything. Put a lid over the pan and let the bok choy "steam" a little.
Place porkchops and mushrooms/garlic on a bed of wild rice. Drizzle with a tiny bit of sesame oil.
Done!
Monday, May 23, 2005
Garlic on TV
I got an email last week from Amber. Garlicster will be featured on a show called "Call for Help" on TechTV. I don't have the channel and have never seen the show, I have no idea if it will be mentioned for half a second or for half the show. I think it'll be during a feature called Web Workshop. The show airs May 25th in Canada (I believe the network also airs in Australia and the US, but I don't know if you can get that specific show). Hope everyone can see it. Meanwhile I'll try to find someone who can tape it for me, because it's part of the digital cable channels and I don't have them.
Thursday, May 19, 2005
Thursday, May 12, 2005
Garlic is Better than Ten Mothers
Fritz sent this email last week:
This past weekend I was checking the dusty corners of my local video store and I ended up renting a film called... Garlic is better than ten Mothers.
see review here....
http://celluloideyes.com/blog/archive/000693.html
I don't know if the movie title is everyones cup of tea but the film was interesting. It seems a little dated cinema wise having been a low budget number from 1981 ,but it is worth a look.
Regards, Fritz
This past weekend I was checking the dusty corners of my local video store and I ended up renting a film called... Garlic is better than ten Mothers.
see review here....
http://celluloideyes.com/blog/archive/000693.html
I don't know if the movie title is everyones cup of tea but the film was interesting. It seems a little dated cinema wise having been a low budget number from 1981 ,but it is worth a look.
Regards, Fritz
Garlic Dip
Bobbi Jo sent this email:
We make a dip for potato chips with garlic powder.
It is very simple to make and tasted great. You can use potato chips, crackers, frito's, dorito's and even spread the dip on a slice of deli ham, and roll it up, for a neat snack or lunch idea.
Garlic Dip
8 oz. brick cream cheese
milk( amount to make it creamy)
garlic powder( for each person this differs, just use amount to your taste.)
Mix all ingredients to make it creamy like a dip, use less milk for stiffer dip, more milk for creamier dip. Store in refrigerator, in a covered dish.
We make a dip for potato chips with garlic powder.
It is very simple to make and tasted great. You can use potato chips, crackers, frito's, dorito's and even spread the dip on a slice of deli ham, and roll it up, for a neat snack or lunch idea.
Garlic Dip
8 oz. brick cream cheese
milk( amount to make it creamy)
garlic powder( for each person this differs, just use amount to your taste.)
Mix all ingredients to make it creamy like a dip, use less milk for stiffer dip, more milk for creamier dip. Store in refrigerator, in a covered dish.
Tuesday, May 10, 2005
Garlic Custard
Recipe sent by Connie.
Serve as a starter or side dish or with a salad.
12 Garlic cloves (large), peeled
1¼ cups (300 mL) Whole milk
1 Bay leaf
2 sprigs Thyme
1 tsp (5 mL) Salt
4 Eggs, whisked
1 cup (250 mL) Whipping cream
Ground pepper to taste
Six ½ cup (125 mL) ovenproof ramekins or custard cups
One baking dish big and deep enough for the six ramekins.
Peel and cut garlic cloves in half.
Put halved garlic into saucepan and add the milk, bay leaf and 1 sprig of thyme.
Bring to a boil, and then simmer until the garlic is very soft, about 20 to 25 minutes.
Preheat the oven to 325ºF (160ºC).
Remove the bay leaf and thyme from the milk
Purée the milk and garlic with salt in a food processor or in a bowl with a hand blender.
Push this mixture through a sieve into a bowl, add the eggs, cream and pepper.
You will have 3 cups (750 mL) of mixture. Check the seasoning.
Place ramekins in a baking dish and divide the mixture between them.
Pour boiling water into the baking dish so that it comes at least halfway up the ramekins.
Cover the dish with aluminium foil and bake for 20 to 25 minutes until the custards are set but still wobbly in the centre.
Remove the ramekins from the baking dish and place a few thyme leaves on each one.
Serve warm or at room temperature.
*** These custards can be made ahead and gently reheated (15 minutes in 325°F oven), in a baking dish filled with boiling water and covered with aluminium foil. ***
Source: LCBO, Food & Drink Magazine, Autumn 2004 issue
Serve as a starter or side dish or with a salad.
12 Garlic cloves (large), peeled
1¼ cups (300 mL) Whole milk
1 Bay leaf
2 sprigs Thyme
1 tsp (5 mL) Salt
4 Eggs, whisked
1 cup (250 mL) Whipping cream
Ground pepper to taste
Six ½ cup (125 mL) ovenproof ramekins or custard cups
One baking dish big and deep enough for the six ramekins.
Peel and cut garlic cloves in half.
Put halved garlic into saucepan and add the milk, bay leaf and 1 sprig of thyme.
Bring to a boil, and then simmer until the garlic is very soft, about 20 to 25 minutes.
Preheat the oven to 325ºF (160ºC).
Remove the bay leaf and thyme from the milk
Purée the milk and garlic with salt in a food processor or in a bowl with a hand blender.
Push this mixture through a sieve into a bowl, add the eggs, cream and pepper.
You will have 3 cups (750 mL) of mixture. Check the seasoning.
Place ramekins in a baking dish and divide the mixture between them.
Pour boiling water into the baking dish so that it comes at least halfway up the ramekins.
Cover the dish with aluminium foil and bake for 20 to 25 minutes until the custards are set but still wobbly in the centre.
Remove the ramekins from the baking dish and place a few thyme leaves on each one.
Serve warm or at room temperature.
*** These custards can be made ahead and gently reheated (15 minutes in 325°F oven), in a baking dish filled with boiling water and covered with aluminium foil. ***
Source: LCBO, Food & Drink Magazine, Autumn 2004 issue
Sunday, May 8, 2005
Creamy Garlic Soup
I was surfing the net for garlic recipes and came across this one posted on Scott's Scribblings
Today’s Sunday soup is a garlic lover’s delight. This one takes a bit of time to prepare, but that’s ok because the Bucs aren’t playing today.
Creamy Garlic Soup
* ¼ cup olive oil
* 1 cup garlic cloves, sliced (about 3 heads)
* ⅓ cup celery, sliced
* ½ cup white onion, sliced
* ½ cup dry white wine
* 6 sprigs thyme
* 1 bay leaf
* ½ tsp rosemary leaves
* 1½ tsp salt
* 1 tsp white pepper
* 6 cups chicken stock
* 1 pint heavy cream
(I’m sure I don’t need to tell you that those spices should be fresh and the pepper freshly cracked.)
Boil garlic in water until it begins to soften, about 5-10 minutes. Discard water. Heat olive oil and then add celery and onion. Saute until tender, about 3 minutes. Add garlic and saute for an additional 2 minutes, stirring frequently. Do not let vegetables brown. Add wine and cook until reduced by half.
Add the rest of the ingredients and simmer uncovered, stirring occasionaly, until reduced by a quarter, about 45-60 minutes.
This soup goes well with bread.
Today’s Sunday soup is a garlic lover’s delight. This one takes a bit of time to prepare, but that’s ok because the Bucs aren’t playing today.
Creamy Garlic Soup
* ¼ cup olive oil
* 1 cup garlic cloves, sliced (about 3 heads)
* ⅓ cup celery, sliced
* ½ cup white onion, sliced
* ½ cup dry white wine
* 6 sprigs thyme
* 1 bay leaf
* ½ tsp rosemary leaves
* 1½ tsp salt
* 1 tsp white pepper
* 6 cups chicken stock
* 1 pint heavy cream
(I’m sure I don’t need to tell you that those spices should be fresh and the pepper freshly cracked.)
Boil garlic in water until it begins to soften, about 5-10 minutes. Discard water. Heat olive oil and then add celery and onion. Saute until tender, about 3 minutes. Add garlic and saute for an additional 2 minutes, stirring frequently. Do not let vegetables brown. Add wine and cook until reduced by half.
Add the rest of the ingredients and simmer uncovered, stirring occasionaly, until reduced by a quarter, about 45-60 minutes.
This soup goes well with bread.
Friday, May 6, 2005
Garlic Lover's Soda
Recipe sent by Clara:
Ingredients:
4 qts water
1 cup honey
5 minced fresh garlic cloves
Procedure:
Dissolve honey in water. Bring to boil, and add garlic. Simmer 10 min.
Cool to room temp or colder. Bottle, chill, and carbonate. Use 50 psi if you want to recap. Now if you have read this far, go check yourself into a nut house for even thinking of making something this disgusting. Yecch! Eew!!! (And I'm a garlic lover, too!) th results.
If anyone else tries this please let me know how it turns out and the processes used. ? I added this after reading Papazian's comments on making mead.
Specifics:
N/A
Comments:
That Red-Dog-drinkin' Devil spoke to me thru those beer-stealing aliens and made me write this
Taken from Stout Billy's Recipe Book
Ingredients:
4 qts water
1 cup honey
5 minced fresh garlic cloves
Procedure:
Dissolve honey in water. Bring to boil, and add garlic. Simmer 10 min.
Cool to room temp or colder. Bottle, chill, and carbonate. Use 50 psi if you want to recap. Now if you have read this far, go check yourself into a nut house for even thinking of making something this disgusting. Yecch! Eew!!! (And I'm a garlic lover, too!) th results.
If anyone else tries this please let me know how it turns out and the processes used. ? I added this after reading Papazian's comments on making mead.
Specifics:
N/A
Comments:
That Red-Dog-drinkin' Devil spoke to me thru those beer-stealing aliens and made me write this
Taken from Stout Billy's Recipe Book
Thursday, May 5, 2005
Garlic and Vampires
I am a big fan of vampires, and I have the Vampire Book, but it's at my mother's and I haven't had time to pick it up. So I found this post at the Litux Blog and I loved it. Take a look it's lots of fun.
Garlic and Vampires.
Garlic and Vampires.
Wednesday, May 4, 2005
This great picture was taken by Jen. You can also find it at http://12frogs.com/spotted/archives/2004/05/garlic/
Monday, May 2, 2005
Ginger Garlic Paste
I got this email from Philip, the recipe is allrecipes.com:
Ginger Garlic Paste
Submitted to allrecipes.com by DC Girly Girl
"After finding tons of recipes calling for ginger-garlic paste, but only finding ginger paste or garlic paste, but not both, at local grocery stores, I decided to find a recipe for it myself. Basically it is just equal amounts of ginger root and garlic pulsed together. Store in the refrigerator or freezer. You may use water in place of the oil, but it will not keep as long".
Servings: 16
Ingredients:
4 ounces garlic, chopped
4 ounces fresh ginger root, chopped
1 tablespoon olive oil, or as needed
Directions:
1. In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.
--------------------------------
To view this recipe's nutrition facts, read reviews from other home cooks, change the number of servings or create a personal shopping list, visit: http://sidedish.allrecipes.com/az/85132.asp?tsrc=ef
Ginger Garlic Paste
Submitted to allrecipes.com by DC Girly Girl
"After finding tons of recipes calling for ginger-garlic paste, but only finding ginger paste or garlic paste, but not both, at local grocery stores, I decided to find a recipe for it myself. Basically it is just equal amounts of ginger root and garlic pulsed together. Store in the refrigerator or freezer. You may use water in place of the oil, but it will not keep as long".
Servings: 16
Ingredients:
4 ounces garlic, chopped
4 ounces fresh ginger root, chopped
1 tablespoon olive oil, or as needed
Directions:
1. In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.
--------------------------------
To view this recipe's nutrition facts, read reviews from other home cooks, change the number of servings or create a personal shopping list, visit: http://sidedish.allrecipes.com/az/85132.asp?tsrc=ef
Sunday, May 1, 2005
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