Friday, September 30, 2005

Spinach Pasta with Shrimp, Garlic, Feta & Tomatoes

Recipe sent by: Christine

Very easy to make. Roast tomatoes with some garlic, kosher salt and olive oil in a very hot oven (425 or so). After ten minutes, add shrimp, chopped parsley, and a little lemon juice. Sprinkle with a cup of feta and cook 10 more minutes. I like to serve it over a dark pasta for contrast.

Thursday, September 29, 2005

Baked tomato with garlic au-gratin

All you need is:
Tomatoes (not plum tomatoes, plum tomatoes are evil, you want round tomatoes, preferably Ontario tomatoes)
Garlic salt
Slivers of garlic (as many as you want, depending on how many tomatoes you are making)
Italian seasoning (including oregano)
Olive oil
Parmesan cheese

Cut the tomatoes in half, pour a bit of olive oil on each one. Season with garlic salt and place the slivers of garlic on each half. Sprinkle with Italian seasoning and with parmesan cheese.
Bake at 350 F for about 25 or 30 minutes.
It turns out delicious, I made this and really loved it. It's really healthy and garlicky!

Monday, September 19, 2005

Garlic eggplant

3 cloves of garlic
1 medium eggplant
Olive oil

Chop eggplant in small cubes, after chopping it, you may want to pour some salt over it and leave it resting for a while. This is a trick I learned in Italy to remove the bitterness that the eggplant may have.
Finely chop garlic cloves.
Heat olive oil and fry chopped garlic cloves until golden, being careful not to burn them. This will make the olive oil get that delicious garlicky flavour.

When oil is ready and garlicky, add chopped eggplant. An eggplant is a bit like a potato and will quickly absorb all the oil Do not worry, the oil will already have the delicious taste of garlic.

Cover and simmer for about 10 minutes, until eggplant is nicely cooked and a bit mushy. If you don't like it that mushy you can just leave it for a shorter time.

Delicious and really garlicky!

Monday, September 12, 2005

Onion Surprise

I know this blog is all about garlic, but Frank sent this recipe and it seems so super delicious that I'm posting it. (sorry about the lack of posting, my computer at home is still broken, it'll take another TWO WEEKS to be ready)

Onion Surprise

Submitted by: Frank


1 lg Spanish onion
2 Tbls butter
1 bullion cube flavor of choice
2 cloves of crushed garlic
Dash of salt or Spike
1 Surprise (explained later)


Peal onion. Core onion from sprout end about 3/4 deep.
Insert all ingredients. Now, for the Surprise. Take a spice of your choice and add 1/4 to 1/2 tsp to core of onion. My favorite is red pepper flakes or orange zest. Experiment, this is a lot of fun. After all ingredients have been place in onion, replace part of the core (not the sprout), wrap tightly in aluminum foil and bake at 350' for about 35 min. Place in a bowl and remove foil. The aroma and flavor of this
treat should be unforgettable. Serve with french bread or you can even make a fondue of it.

The size of the onion will determine serving size or adjust to smaller size onion for soup entree.

I'd love your feed back on this.

Tuesday, September 6, 2005

The real gazpacho

Gazpacho is not just ANY cold soup! Gazpacho does not have avocado, gazpacho does not have mint in it. Gazpacho is a cold cucumber, tomato and green pepper soup. Gazpacho has lots and lots of garlic!

You can make authentic gazpacho with Ontario grown ingredients:

All you need is:
1 large seedless cucumber
3 medium tomatoes
1 medium green pepper
1/2 red onion
4 cloves of garlic
1 panini bread
Really concentrated Knorr vegetable broth
Oil and vinegar to taste
Salt and pepper to taste

Peel the cucumber and the garlic cloves, chop all ingredients and put them all in the blender:

Puree the ingredients until consistency is that of a creamy soup.
Serve in a bowl (again, gazpacho is not like a V8 juice, it is eaten like a soup, not drunk like a juice!). Garnish it with tiny chopped pieces of bread, cucumber, tomato and green pepper.

Delicious, and really, really garlicky! Not for the faint of mouth!