Friday, December 29, 2006

Hungarian Chicken Paprikash with Pierogi

Christine says:
You have to try this recipe. It is absolutely delicious!

4 lbs boneless skinless chicken breasts cut in bite sized pieces
2 Tablespoons of extra virgin olive oil
2 medium onions diced fine
2 Tablespoons garlic minced
1/4 cup sweet hungarian paprika
2 bay leaves
salt and pepper to taste
1 - 12oz can of chicken stock
1 16 oz container of sour cream
3 Tablespoons of flour mixed with 1/4 cup of ice cold water to make paste

Saute minced onions in evoo until golden (do not burn) , add chicken breasts and brown. Add all seasonings and chicken stock except sour cream and flour mixture. Cover and simmer for 1 hour on low heat. Add sour cream, bring back to boil. Wisk flour mixture until smooth and add to pan, continue to wisk until mixture is completely mixed and will thicken. Immediately remove from heat and put in serving bowl.

Make frozen pierogi(I baked mine in the oven with a little of butter).

Put chicken mixture over pierogi and enjoy!

Monday, December 18, 2006

Apple-garlic pizza

We prepared this pizza on the weekend:
The ingredients are (sorry I don't have specific quantities, we just improvised the amounts):
Granny Smith apples
One bulb of garlic
Tomato paste
Grated cheddar cheese
Dried rosemary
Pizza dough (homemade or Pillsbury)

Chop the apples
chop apple
Chop the garlic
chop garlic
Fry the garlic and the apple in margarine
Have the pizza dough ready. We used homemade, but I don't know how it was made, you can also use Pillsbury, it's really good (you can also show your tattoo while doing that, hee hee).
pizza crust
Spread the tomato paste on the pizza dough, arrange the apple+garlic mixture and add some shredded cheddar cheese. Sprinkle with chopped walnuts and rosemary.
Bake until the cheese is melted. Enjoy this delicious pizza.
apple garlic pizza

Friday, December 15, 2006

Roasted Creamy Alfredo Sauce

FC OZ sent the following recipe:

3 whole bulbs of garlic
1/2 lb. cooked boneless chicken breast, cut into 1/2” dice
3/4 cup of corn kernels
1 can ( 4 oz.) chopped green chilis (for more heat, use chopped canned jalapenos!)
1 green bell pepper, seeded, and cut into 1/2” dice
1 red bell pepper, seeded and cut into 1/2” dice
2 cups of diced corn tortillas(1/2” dice)
1/2 cup shredded reduced fat Mexican four cheese(available in local markets)
1 jar (16.4 oz.) Creamy Alfredo Sauce

Remove the outer layers of the garlic bulbs and cut off the stems. Brush with oil, wrap in tin foil, and bake in a preheated oven at 350 degrees for 40 minutes. Remove the garlic from the foil and squeeze out the roasted garlic from the cut end of the bulbs. With the flat part of a knife spread the roasted garlic into a paste. Heat the Creamy Alfredo Sauce to a low simmer and whisk in the garlic paste. Place the sauce and all of the other ingredients other than the cheese into a two quart baking dish (8”X8”X2”), mix the ingredients in the dish thoroughly. Top with the cheese. Place the baking dish in a 350 degree preheated oven for 35 minutes. Remove from the oven and let rest five minutes.

I guess you can figure out what to do from here.

Monday, December 4, 2006

Chicken Parm Soup

Recipe sent by Christine Goldstein

I saw a variation of this recipe on Rachael Ray. I added some more spices to make it taste more like my parm. Was a BIG HIT!

1 bag frozen ice glazed chicken tenders
(chop them into bite sized pieces before cooking)
1 lg onion
2 Tablespoons garlic
2 bay leaves
2 teaspoons italian seasoning
1 box of chicken broth
1 can of crushed tomatoes
salt and pepper to taste

sliced garlic bread
mozzerella cheese

slice onions in small slices. Brown onions in olive oil until carmelized. Add chicken. Brown in pan until cooked completely. Add seasonings, broth, tomatoes. Cook on low heat min of 15 minutes. (I simmered for a couple of hours)

Place slice of garlic bread in bottom of bowl. Scoop soup on top of bread, place mozzerella on top of soup to melt.


After a few questions, here is what Christine replied:
One 28 oz can of crushed tomatos, use about 4 lbs. of boneless, skinless chicken breasts, cut into pieces. 4 cups of chicken stock.

Wednesday, November 29, 2006

Huitlacoche enchiladas

This recipe does not have a lot of garlic, but I thought it was interesting to post.

Huitlacoche, or corn smut is the mushroom (fungus) that grows on corn (or maize). Some people think it's gross because it's black, but it's really delicious. It tastes like a combination of mushroom and corn. Here is the whole Wikipedia article on corn smut (link).
There are two steps in making the enchiladas. The first is the huitlacoche filling.
Go to Kensington Market and get a can of huitlacoche at Perola's.
You will also need onion, garlic, serrano chiles, corn oil and salt. The challenge here is actually figuring out the amounts, since I just chopped the ingredients and made the filling without measuring. I used about 3/4 of an onion, 4 cloves of garlic and 3 chiles.
Place the onion, garlic and serrano chiles in the food processor and chop.
Saute the onion+garlic+chile combination with a pinch of salt on medium heat and about 2 teaspoons of oil.
When the onion is brown, add the contents of the can of huitlacoche and saute for about 10 minutes at reduced heat. The huitlacoche is black, do not be turned off by that.
Do not add more salt since the canned huitlacoche is usually already salted.
Set aside and proceed to make the sauce.

The ingredients for the green sauce are:
Tomatillos, onion, garlic, cilantro, serrano chile and the "secret" ingredient, a teaspoon of Knorr vegetable broth. Again I don't have specific amounts, I just calculated according to what I had.
Ingredients sauce
Chop all the ingredients in the food processor until smooth. This is a really good green salsa and you can keep some of it for later use on quesadillas or tacos.
For the enchiladas you need to cook the salsa, I used about 2 teaspoons of corn oil and cooked it in a pot simmering for about 12 minutes.

To make enchiladas, the tortillas have to be fried. I calculated 3 enchiladas per person, so I fried 6 tortillas. This has to be done at the last minute because you don't want the tortillas to be cold and soggy when your guests eat.

To serve the enchiladas, just after frying the tortilla, fill each one with some hot huitlacoche filling, fold them and cover them in sauce. Serve with sour cream on top. I also served a side of sliced avocado.

Here's a link to my previous enchilada recipe, another vegetarian meal that I prepared back in May, corn enchiladas.

Thursday, November 23, 2006

Sorry for the lack of posting, I've been SUPER busy. Here's a link for Thanksgiving Turkey with 140 cloves of garlic.
What? 140 cloves of garlic?
Yeah, delicious!

Tuesday, November 7, 2006

Rice with Veggies

This is garlic-intensive, and has one of my favourite ingredients: chick peas!

1 Cup Chopped onion
1 cup rice
8 large garlic cloves, slivered
1 cup canned chick peas, rinsed and drained
2 cups water
2 teaspoons chicken bouillon powder
1 Cup frozen green beans, thawed
1 Cup butternut squash
1 Cup broccoli florets
1 Cup canned and drained corn kernels
2 Teaspoons soy sauce

1. Heat oil in large skillet. Add onion and saute until golden.
2. Add garlic and fry it being careful not to burn it or it will turn bitter.
3. Add rice saute 1 minute.
4. Add 2 cups water and chicken bouillon; bring to boil. Reduce heat, cover tightly and cook until rice is tender and almost all liquid is absorbed, about 35
5. Uncover skillet and place green beans, chick peas, squash, broccoli and corn evenly over surface of rice. Cover and cook until vegetables are
crisp-tender, about 10 minutes.
6. Remove from heat. Mix in soy sauce. Toss.
7. Enjoy!

Thursday, November 2, 2006

The Garlic Rose Bistro

Looking around for garlic recipes I ran into this restaurant
The Garlic Rose Bistro in New Jersey
As Garlicster readers know, I have been to Garlics in London Ontario and I sent my parents and sister to go to The Stinking Rose in California.
Has anyone visited The Garlic Rose Bistro? I am seriously thinking of scheduling a trip to New Jersey to visit this restaurant, the menu looks delicious:
Three Onion and Garlic Soup
West Coast Garlic Chowder
Garlic Rose Pork Chop
Garlic Rose Crab Cakes
And other really really delicious things.

Saturday, October 21, 2006

Tonight's dinner, by Mister Anchovy

Brown some short ribs of beef in a dutch oven on the stovetop, gently, using olive oil.
A carrot or two coarsely chopped
A celery stalk cut the same way
A few old mushrooms I found in the fridge
4 whole garlic cloves
1 very good beer
A few cherry tomatoes tuffy p found in the fridge
A few shakes of worcestershire sauce.
A few shakes of good hot sauce

Preheat the oven to 300f.
Put the lid on the dutch oven and put it in the oven.
Go practice the accordion, make a painting, watch TV, read a book.....for 3 hours.

Feel the love.

mister anchovy

Sunday, October 1, 2006

Spaghetti with garlic cream sauce

I love a good pasta and of course I love garlic. This time I wasn't in the mood for a tomato based sauce, so I decided to make a cream based sauce.
1 sticks butter
6 cloves garlic, finely minced
1 pint heavy cream
Salt and pepper to taste
1/2 pound spaghetti cooked al dente
Parmesan cheese (my parmesan cheese was so delicious, I went to the St. Lawrence Market and bought it from Alex Cheese, they grated it for me and it just tastes so good)

Melt butter over medium-low heat. Add garlic but be careful not to brown it. When garlic is cooked stir in heavy cream.
When it is boiling, reduce heat and let sauce barely simmer for about 15 minutes. Season to taste with salt and pepper.

Serve over hot cooked spaghetti and sprinkle with parmesan cheese.

Mmmh, delicious!

Thursday, September 21, 2006

Garlic Brown Sugar Chicken

JadeMarie sent the recipe for this delicious chicken.
1 large chicken, cut into serving pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup Sprite or 7-Up soda
2 to 3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon pepper (regular black or cayenne)

Place chicken in crockpot. Mix all remaining ingredients and pour over chicken. Cook on low for 6-8 hours.
Serve over rice or noodles. You can thicken the juices after cooking with a little cornstarch.

I bet some rice or ramen noodles would be good on the side, along with some stir-fried vegetables.

The website that I found is Garlic Valley Farms Garlic Juices:

They have recipes and a ton of interesting links on their website.

Sunday, September 17, 2006

Garlic is just garlic, right?

The following photos were taken by Sam Breach (the website is amazing, full of delicious recipes and great pictures). He she wrote a great and interesting post about garlic that I am reproducing here. The original post can be found here (link)

Garlic is Just Garlic, Right?


2006 san francisco farmers market juicy garlic tasting
Have you ever stopped to think about the garlic you buy? Like tomatoes, like peaches and like potatoes, there are many different varieties of this pungent vegetable too.

2006 san francisco farmers market juicy garlic tasting

Some are mild and some are stronger. Some bulbs have two rings of small cloves, whilst others just have one ring of larger, fatter cloves. Here, from left to right, we have:
1) The Lorz italian, a pre 1900 heirloom.
2) An Inchelium red garlic from an Indian Reservation in East Washington.
3) The "Red Toch" from Tochliavri in Georgia.

I bought these three garlics from the Small Potatoes/Juicy Garlic stand at the San Francisco Ferry Building Farmers Market last Saturday. I was at the market early, before it was too crowded and was able to have a little chat with the farmer, Wallace Condon, about his garlics. He explained to me that he supports Seed Savers, a non-profit organisation who save and share heirloom seed. Seed Savers have several different varieties of garlic available. Condon explained to me that most commercial garlics are what are called "softnecks" but that "stiffnecks" are more interesting with a better flavour. Unfortunately the stiffneck yield is low which is why they are less common. All of the garlics Condon has for sale are the softneck type.

Since I had three stale ears of pain epi from Acme left over from the weekend, I decided that Fred and I should conduct a garlic bread tasting test with the three different varieties of bulb. Here are the results:

Smell: Mild
Garlic Bread: Hot patches on the tongue, moderate level of pungency.
Raw: Very strong, very hot. A long, long hotness and after-taste.

Smell: Very mild and green.
Garlic Bread: Mild taste but with aftertaste. Slight fishiness in the flavour.
Raw: Hints of green, hot but short burn and long-lasting pungency.

Red Toch:
Smell: Extremely mild, barely detectable garlic smell.
Garlic Bread: Almost transparent as far as garlic goes, no bite, slightly sweet.
Raw: Slightly hot when tasted raw with a longer-lasting burn.

It has been an interesting excercise to compare and contrast these garlics and have the opportunity to judge which dish would benefit from which garlic. Often we don't have a choice or this kind of information at our fingertips when making our garlic purchases. Condon, of Small Potatoes, told me that he probably had only about two weeks worth of garlic left for sale at the market. So... you'll have to get in there quick if you want to taste the differences for yourself.

Monday, September 11, 2006

Toasted Garlic and Five Onion Soup

This recipe and picture were taken from Shasta MacNasty's Flickr page. Here is a link to her website, she has lots of garlic stuff there too. Delicious!

1 slice bacon, diced small
4 tablespoons olive oil
1/4 leek, sliced
4 scallions, sliced
1 shallot, sliced
1/2 white onion, sliced
1/2 vidaliia onion, sliced
1 head garlic, sliced
8 sprigs thyme, minced
1 bay leaf
3/4 cup white wine
3 cups chicken stock
1 small backing potato, peeled, and diced small
1/2 cup heavy cream
salt and black pepper

1. Place a 3 quart chefs pan over medium heat and add diced bacon. Cook until crisp and then remove bacon bits.

2. Add the olive oil, leeks, scallions, shallots, white and vidalia onions, and garlic.

3. Allow the onions and garlic to caramelize, about 15 minute. Stir in the thyme and bay leaf.

4. Deglaze the pan with white wine. Be sure to scrape the fond off the bottom of the pan with a wooden spoon.

5. Pour in the chicken stock and bring the soup to a boil. Add the diced potatoes.

6. Reduce the heat and simmer for 15 minutes or until the potatoes and onions are tender.

7. Puree the soup with a hand held emersion blender.

8. Stir in the cream and adjust the seasoning with salt and black pepper.

9. Garnish with bacon bits and serve hot.

Serves 4

Friday, September 8, 2006

Roasted garlic and tomato pizza

I looooove grape tomatoes. I just like them because they are tiny, and you can eat them in a mouthful or chop them and they are so cute.
I made up this roasted garlic and tomato pizza using Pillsbury's pre-made pizza dough (so convenient!).
1 whole head garlic
2 spoonfuls olive oil
1 package Pillsbury pizza dough
1 pint grape tomatoes sliced tiny
Half a package Kraft pizza cheese combination (or as much cheese as you want)
Fresh basil leaves

Roast the head of garlic by slicing off the top and sprinkling it with olive oil and some salt wrapped in foil, put it in the oven for about 50 minutes at 400 degrees F.
Roll out pizza dough in a baking sheet according to instructions, squeeze the roasted garlic (be careful that it cools a little bit, you don't want to burn your hands), brush with some olive oil and sprinkle the tomatoes, basil leaves and cheese. Bake in the oven at 425 degrees F for about 20 minutes or until cheese is melted.
Delicious and garlicky!

Wednesday, September 6, 2006

Garlic Meatloaf

I was in the mood for good old-fashioned meatloaf and I wanted it really garlicky.
I am re-posting this recipe from June 2005.

3lbs. ground beef
2 1/2 lg. cloves garlic, minced
1 green bell pepper, chopped
1/2 lg. red onion, chopped
1 1/2 c. bread crumbs (Torn hamb. or hot dog bunns work better than reg. bread)
2 eggs
1/4 c. colby cheese
4oz. crushed tomatoes
1pkg. store brand meatloaf mix

Heat oven to 400 deg.
Mix all ing. well with hands, and form into a loaf
Flatten into appropriatly sized baking dish (I use glass)
Cook 1 hr. without opening oven door
After 1 hr. lightly cover top with katsup
An additional 30 min. it should be cooked through and have a nice brown crust
Cool 15 min. and serve

Tuesday, August 29, 2006

Fideo with chipotle and garlic

From Wikipedia:

Fideo is the Spanish word for a noodle of any type. In Mexico, its name refers to a type of pasta similar to spaghetti. It is also known as vermicelli.
It is commonly used in making a soup dish. Even though there are a wide variety of recipes for it, the basic recipe calls for lightly browning the fideo in oil. Then adding in a base of chicken or beef broth, with pureed tomato, chilis, garlic, and onion. Different recipes may add cilantro, beef, chicken, corn or other ingredients. The mixture is then boiled until the fideos and ingredients are cooked. When served in can be garnished with lime or lemon juice, chilie or hot sauce or white mexican cheese.

To make fideo with chipotle and garlic you need:
One can of Herdez chipotle
Three cloves of garlic
Two tomatoes
One package of "capelvenere" pasta, or vermicelli in nests (not the straight one)
Two tablespoons of Knorr vegetable (or chicken or beef) bouillon
Two cups of water
Mazola corn oil

The first step is to combine the can of chipotles, the two tomatoes, three cloves of garlic, two cups of water and two tablespoons of Knorr vegetable bouillon in the blender. Blend until liquified.

In large pan heat up two to three teaspoons of oil, when it's hot, fry the vermicelli nests until brown.

When vermicelli is brown, pour the sauce from the blender. It will be quite liquid. Stir if needed, but really carefully. Lower heat and simmer covered until water liquid is consumed.

Serve with a dollop of sour cream. Mmmh, nice, spicy and garlicky!

Tuesday, August 22, 2006

Garlic Spinach

Mr. Anchovy sent the following recipe:

Heat up a tablespoon or two of your best olive oil.

Toss in a handful of chopped up fresh garlic.

Stir it around for a minute, but don't let it brown.

Toss in lots of young spinach.

Saute briefly.

Add kosher salt and fresh ground pepper.

For a variation, use some hot sauce too!

Easy, delicious and nutritious!

Saturday, August 12, 2006

The Stinking Rose Restaurant in Los Angeles

I got the whole idea for this blog from this restaurant I saw in Los Angeles a few years ago, The Stinking Rose. I never went to the restaurant but I always wondered about it.
Last week my parents and sister and brother-in-law went to LA and I told them that they had to go to The Stinking Rose and take pictures and eat the delicious garlic dishes.

Here is a picture of the menu:

Everyone shared the garlic cloves with anchovies as an appetizer.

A delicious extra garlicky olive oil:

My brother-in-law had garlic mussels

My mother had the garlic bouillabaise (with lots of seafood).

My sister had the prime rib with garlic.

And the dessert menu, they even have garlic ice cream with caramel mole sauce (if you look at the restaurant's picture page you can see a picture of the ice cream).

Everyone enjoyed the restaurant, but my mother said it was too much garlic. WHAAAAT? Well, it is a garlic restaurant, after all. I guess she's faint of mouth.

Monday, August 7, 2006

Corn Chowder

Sent by Mister Anchovy.
Bbq several cobs of corn in the husk on a charcoal fire...don't even think about using a gas grill.
Saute chopped up onions, shallots and a few cloves of garlic until the onion starts caramelizing.
Add a chopped up yam and a chopped up potato.
Cut the corn of the cob and toss it in the pot.
Add some stock, homemade if possible.
Add some worcestershire sauce, a few splashes.
Add salt and pepper.
Add a bay leaf
Cook until the potato and the yam are done.
Take the bay leaf out.
Puree roughly. Shut off the heat.
Add a scoop of soup to a quarter cup of cream, then add this mixture back into the soup.
Feel the love.

Thursday, July 27, 2006

The most amazing gazpacho

I just made the most amazing gazpacho. It all started this morning when James and I made plans for dinner. Originally I thought we should eat mango salad or something, but later I thought I should make my authentic gazpacho, it is great for a hot day like today and it's all vegetarian. I went to Kensington Market and got all the ingredients. James was in charge of peeling the garlic, he peeled 6 cloves and I just used the whole thing. OMG, it was so garlicky! I looooved it.

While I was at Kensington Market, I remembered that the other day James asked me if I had eaten cactus (nopales), of course I have (hey, they're on the Mexican national seal), and I even told him that in Mexico people eat the fruit of the cactus (tuna, in Spanish). It's called prickly pear or cactus fig. Well, I found that they sold red prickly pears at the fruit stand on the corner of Augusta and Nassau. I have to confess I had never seen red prickly pears, but they seemed to be really similar to the green ones, so I bought two. They were really good and James really enjoyed them. It's nice to show him some of the (vegetarian) things people eat in Mexico. I told him that next time I'm going to cook chayotes for him! (He has seen them but has never eaten them. As soon as I find them in Chinatown I'm going to buy them and cook them, mmmmh!!)

Friday, July 21, 2006

VH Sauce help

Peter sent this email:
I'm hoping that since you posted asking for people to send you recipes, you might have come across a recipe that would replicate V-H Garlic Sauce.
I'm from Montreal, but have been living in the US for almost 2 years. No matter where I look, I can find NOTHING that comes even close to VH.
It's not imported here, and V-H doesn't seem interested in expanding into the US market ( I offered to sell it for them here )
Anyways, aside from using it for wings, I've always used it mostly for Chicken Fried Rice ( V-H Strong Garlic Sauce ).

OK, I asked around and Joyce got me this:

1. Heat some oil and add some ground up/minced garlic.
2. Salt to taste (for a more asian flavour you can use
oyster sauce or soy sauce instead of the salt).
3. Add honey.
4. Stir it all up and you are done.

Hope this helps!

Sunday, July 16, 2006

Going camping? Eat garlic!

Mosquitoes and blackflies are one of the things that make me have second thoughts about going camping.
I found the following information on Algonquin Park's website.
In Algonquin, blackflies are usually out by mid-May (depending on the weather in any given year) and are usually around until late June. The worst time of day for blackflies tends to be the last 2 or 3 hours of sunlight.
Mosquitoes are also abundant, beginning in mid to late-May and usually last longer than blackflies (into July). Mosquitoes are most often a problem in cooler, shady parts of the forest, as well as in the evening, and into the first couple of hours of darkness. They usually become less of a problem through the night (although they do not disappear entirely).

How to Prepare Yourself
Eat lots of garlic for at least a week before you come — use it in every meal. Your friends may stay away from you but so will the blackflies! Evidence exists that something in garlic acts as a repellent.

So, it helps to be a garlic freak if you want to go camping. It will help you keep away blackflies and very probably mosquitoes too!

Wednesday, July 5, 2006


JadeMarie sent the following email:
OMG! This is sooo goood :)
I used rib steaks because that's my favourite kind of steak.
I served it with a mixed green salad that had sliced cucumbers, tomatoes, green and red bell peppers and red onions. The dressing was that Lemon Dressing that you published in November 2005.

Recipe: Grilled Steak With Garlic (Fleica)

Time: About 30 minutes

3 or 4 garlic cloves, peeled
Juice of 1 lemon
1/2 teaspoon coarse salt, more to taste
Freshly ground black pepper to taste
1 2- to 3-pound flank steak, or 4 strip steaks or rib-eye steaks, or an equivalent amount of skirt steak
3 tablespoons melted butter
1/4 cup chopped parsley leaves, optional.

1. Using a mortar and pestle, pound the garlic with lemon juice and salt to make a paste. Or mince garlic, and stir it with the salt into lemon juice, using the back of a wooden spoon to smash garlic as much as you can.

2. Press pepper into steak, then spread garlic mixture evenly on both sides. Let steak sit while you heat grill or broiler.

3. Build a moderately hot fire in the grill, or heat the broiler, and place the rack about 4 inches from heat source.

4. Brush a little melted butter onto steaks, then place on grill. Brush once or twice more with remaining butter while steaks cook, about 4 minutes per side for medium rare. Garnish with parsley and serve.

Yield: 4 servings.

Tuesday, June 27, 2006

Roasted Garlic and Sun-Dried Tomato Bread

Jade Marie sent the link to this recipe:

The roasted garlic adds a wonderful flavor to this bread. We had a family get together and my brother in-law cooked up a beautiful salmon for dinner. I thought this Sun-dried Tomato bread would be a great accompaniment with the salmon and it was. The whole family loved the bread. My father called the next day and said he toasted the bread for breakfast and that it was the best toast he had ever had. Give this recipe a try! You would be disappointed. (Link)

Thursday, June 15, 2006

Roast Chicken with Garlic Mashed Potatoes

Jade Marie sent this recipe from
This recipe serves: 8
Preparation time: 20 minutes
Cooking time: 1 hour

For the chicken:
1 whole chicken, 6 to 8 pounds
salt and pepper
1 sprig fresh rosemary, or 1/4 teaspoon dried
1 sprig fresh thyme
1 bay leaf
1 medium onion, roughly chopped into 1" pieces
2 carrots, roughly chopped into 1" pieces
2 stalks celery, roughly chopped into 1" pieces
2 cloves garlic, peeled
1/2 lemon

For the garlic mashed potatoes:
1 bulb garlic, unpeeled
splash of olive oil
5 large potatoes (Idaho or russet)
1 1/3 cups low-sodium chicken broth
salt and pepper to taste

Cooking Instructions
For the chicken:
1. Preheat the oven to 400°F.
2. Rinse the chicken with cold water, pat dry and season with salt and pepper inside and out.
3. Stuff the cavity with the rosemary, thyme, bay leaf and peeled garlic. Also put a few pieces of onion, carrot and celery into the cavity.
4. Scatter the rest of the onions, carrots and celery on the bottom of a roasting pan. Place the chicken on top of the vegetables. Squeeze juice from the lemon all over the chicken and add the lemon half to the cavity.
5. Place in the oven. After 15 minutes turn the heat down to 350°F. Roast the chicken for an additional 45 minutes to 1 hour, until its golden brown and crisp and the juices run clear when the thigh is pierced with a sharp knife.
6. Transfer the chicken to a serving platter and let rest for about 10 minutes. Remove the skin and discard. Carve the chicken into serving pieces.

"The key to a perfectly garlic-infused mashed potatoes is to first lightly heat the garlic bulb, drizzled with olive oil, in the oven for no more than 15-20 minutes. Once the bulb takes on a golden brown coloration and softened texture, you'll know that the flavor of the roasted garlic within its cloves has reached perfection..."

For the garlic mashed potatoes:
1. Meanwhile, place the garlic bulb in an ovenproof dish and drizzle with olive oil. Once the oven has been turned down to 350°F, place the dish, uncovered, in the oven for 15-20 minutes until the garlic is golden brown and soft.
2. Remove from the oven and let cool.
3. Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes, depending on the size of the potatoes. Drain.
4. Bring the stock to a boil, and turn down to a simmer.
5. Squeeze the roasted garlic bulb to release the roasted garlic in each clove. Mash the garlic with a fork and throw the skins away.
6. Mash the potatoes with a potato masher or fork, or use a food mill. Add the roasted garlic. Slowly add the stock until the desired consistency is reached.
7. Adjust the salt and pepper to taste and serve alongside the chicken.

This recipe is also dedicated to Clara, since garlic mashed potatoes are her all time favourite!

Sunday, June 11, 2006

Famous...for eating. who's really that surprised?

This post taken from Clara's Victory Dance:

Jeremy’s just shared some exciting news! We are pizza trendsetters. If you go to the Pizzaville on Yonge just north of Wellesley (Toronto, Canada) you can get a new kind of slice. Provolone, pepperoni and gourmet garlic. It’s a heretofore unavailable concoction created by Jeremy and I. We get it so often that the last time we ordered it they made two, and sold the second in slices. They went like hotcakes! Or something else that would probably sell better than hotcakes these days. I want to get them to call it the ‘claremy’ so go in there and ask for it by name. The village is soon to have the worst breath in all of downtown! I mean this thing is LOADED with garlic. I firmly believe that that’s why I haven’t gotten a cold n forever though. Healthy and stinky. That can be the slogan for the claremy. It’s delicious seriously go get some. Pizza. Pervs.

Tuesday, June 6, 2006

Garlic fiddleheads

Kelly posted this recipe on her blog:
I’ve been staring at these wee, strange, expensive (they’re $7.99/lb) veggies for a couple of weeks now, wondering how on earth you were supposed to cook them, and what they tasted like. Knowing that you can only get them for a few weeks each spring, I realized that if I wanted to find out this year, I’d better get cracking. So tonight I bought about a dollar’s worth. Below is the recipe that I winged while making tonight’s dinner:
The recipe (serves one, enough for a mini meal)
1 generous handful fiddleheads (these should be dark green in colour)
1 lovely, organic portobello mushroom
1/2 red pepper
2-3 cloves organic garlic
1 dollop olive oil
organic chicken broth (about 1/8 cup)
dried chili flakes

  1. Fill a small sauce pan with enough water to boil the fiddleheads. Salt, and allow water to boil vigorously.

  2. While the water boils, trim the fiddleheads so that there’s only about a 1/4″ of stem, discard any unfurled fiddleheads (appearantly these taste weedy). Wash the fiddles, brushing away any left over papery chafe.

  3. Slip the fiddleheads into the boiling water, and allow to boil for 5 minutes. Any longer will make them tough (or so my veggie book tells me).

  4. Slice up the garlic. Pour enough olive oil into a skillet or wok to cover the bottom, add the garlic.

  5. Slice up the mushroom. When the oil is sizzling nicely, add to pan. The shrooms will absorb the oil. To keep them from drying out, add a bit of chicken broth (or whatever broth you want. You could also use water) to keep the shrooms from burning and sticking to the pan. I didn't measure, I just poured until I thought I’d added enough.

  6. Drain the fiddleheads, and add to the shroom and garlic concoction.

  7. Sprinkle with dried chili flakes to taste.

  8. When the broth is gone (the shrooms will suck this up too!), you’re done!

  9. Eat.

This was so amazingly tasty, that I immediately wished that the store was open so I could run out and buy more tonight. I’ll be getting more tomorrow, that’s for sure. I want to eat my fill of these little babies before they’re no longer available for the year.

Monday, May 29, 2006

Garlic Jars

Buff Stoneware and White Stoneware garlic jars.
Sent by Quail Creek Pottery.

Friday, May 19, 2006

Lemon-Garlic Broiled Shimp

JadeMarie sent this recipe. It looks super extra delicious;


2 pounds shrimp
1/4 cup lemon juice
2 cloves finely chopped garlic
1/2 tsp. salt
1 cup melted butter or margarine


Peel and devein shrimp and set aside. In a small saucepan, cook garlic in butter/margarine until tender. Remove from heat. Add lemon juice, salt and pepper. Arrange shrimp in a single layer on a baking pan. Pour sauce over shrimp. Broil about 4 inches from heat source for 6 to 8 minutes or until shrimp are pink and tender. Baste once during broiling with sauce in pan. Sprinkle with parsley. Serve with crusty bread to absorb sauce.

About 4 servings

Have a happy Victoria Day Weekend, everyone!!

Sunday, May 14, 2006

Chicken and garlic

Nina sent the recipe to this delicious-looking and very galicky dish:

The dish is carefully constructed by pounding some chicken fillets (not too carefully), so they spread out.
Careful to not overdo it, so the meat will still be intact and won't have "holes" in it.
Next, you mash up 1 to 2 cloves of garlic, half a tablespoon of butter, salt, pepper and some chopped parsley, zap it in the microwave a little (only a few seconds, you don't want the butter to be all runny, just soft and manageable).
Mix everything up and add the flavoured butter to the centre of the fillet, rolling it up and pinning the edges with toothpicks. Sprinkle a bit of parsley on top, season well and drizzle a bit of oil, and then cook until you reach the desired appearance. I expect it would go nicely with a side of mashed potatoes.
My own sidedish was a grilled butternut squash and sweet potato dish I'm saving for later posting. :)

Wednesday, May 10, 2006

Sunday, April 30, 2006

Maria's Garlic Martini

garlic martini
Originally uploaded by Maria in Toronto.
A few weeks ago we went to the One of a Kind Spring Show with Jay and Jayme. I made an amazing discovery: The Garlic Box. They had a booth at the Show. They have everything garlic and I was so excited it's good I hadn't brought my credit card or I would have bought absolutely everything. I ended up buying a jar of pickled garlic cloves.
I decided to make my very own garlic martini. It is exactly the same as a gin martini, but instead of using olives, or cocktail onions or even a twist of lemon, I used a pickled clove of garlic.
garlic martinis
Try it, it was delicious!

Sunday, April 23, 2006

Garlic Lime Chicken

Clara was diagnosed with cancer and will have surgery on Wednesday. We are all thinking of her.
She sent this email:

here is a recipe i got from, the thyroid cancer survivors association....for a few weeks before every radiaactive iodine scan a patient will have to go on a low iodine diet. Luckily garlic can make this prcess more bearable...when i have to go on this diet in a few weeks i will be trying this out...

3-4 fresh limes (their juice)
4 large boneless chicken breasts
6 cloves garlic chopped
1 teaspoon olive oil

Cube chicken into bite size pieces. Begin to saute with olive oil and garlic about 5-6 minutes. Add all lime juice from squeezed fresh limes. Continue to cook till all juice is absorbed, and forms a brown crusty coating (about 20 minutes).

Thanks Clara, we hope everything goes right. I love you.

Wednesday, April 19, 2006


Larry sent the following question:

How much bottled garlic equals 1 head,etc

Judging by the amount of chopped garlic that fits in one teaspoon, I would say that one teaspoonful of bottled garlic equals 1.5 cloves.

Any other suggestions or ideas?

Monday, April 17, 2006

Garlic bread

Crush garlic
Originally uploaded by Maria in Toronto.
Accordion Guy and The Redhead had me over for dinner last week. They prepared delicious garlic bread for me. Amazingly, it was my first time seeing how garlic bread is prepared.
The first step is to crush the peeled garlic. For one baguette we used 4 cloves of garlic.
mix with butter Mix the crushed garlic with about half a cup of butter or margarine.
spread on bread Spread this garlic butter on the diagonally sliced baguette bread.
Put it in the oven and broil for about 10 minutes or until toasted.
Delicious golden toasted garlic bread!

Thursday, April 13, 2006

Garlic Chicken

Melissa sent her recipe for garlic chicken:

1 whole chicken - cavity cleaned out
10 heads of garlic - peeled

450F oven for 40 min.

I stuff the cavity of the chicken and then slip pieces of garlic under the skin.

If I make mashed potatoes with the meal the cooked garlic goes with nicely.

Saturday, April 8, 2006

Drunken Garlic Pot Roast

Bunky Mikrut was asking for a "real" pot roast recipe (featuring beef), as opposed to the previous one (Garlic Pot Roast) which was made with pork. So this is a recipe sent by JadeMarie, enjoy:

Don't be afraid of all the garlic in this! It gets really mild from the long cooking process and gives the meat a wonderful flavor.

2 1/2 lbs boneless beef chuck roast, trimmed of fat
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium onions, thinly sliced
24 cloves garlic, minced (about 4 tbsp.)
2 beef bouillon cubes
1/2 cup hot water
8 ounces lager beer
3 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
cornstarch (dissolved in water; for gravy)

In a large skillet, heat 1 tbsp. of the oil and brown roast on both sides, seasoning with salt and pepper; remove to a platter and keep warm.
Add the remaining tbsp of oil to the pan and add the onions, cook until they just start to wilt then add the garlic, then cook until the onions are tender, a few minutes more.
Add the bouillon cubes to the hot water and stir to dissolve; add that to the skillet along with the beer, brown sugar, mustard, and vinegar; stir to mix well.
Pour mixture into the bottom of the crockpot.
Place roast on top of liquid, cutting into pieces if it doesn't lay flat.
Set the crockpot on low and cook for 7-8 hours.
Remove meat from crockpot and pour liquid into a pan on the stove; heat to a boil, and mix a slurry out of the cornstarch and water; thicken pan liquid with slurry to make a gravy.
Serve gravy over meat or with potatoes or noodles.

Wednesday, April 5, 2006

Garlic Pot Roast

Meagan sent this recipe for Garlic Pot Roast from Canadian Living Magazine:

Garlic Pot Roast (Canadian Living)


1 tsp (5 mL) fennel seeds
6 cloves garlic, minced
4 tsp (20 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) dry mustard
1/2 tsp (2 mL) each salt and pepper
1 boneless centre-cut double-loin pork roast (about 2-1/4 lb/1.125 kg)


Using mortar and pestle or with bottom of heavy skillet, crush fennel seeds; place in small bowl. Mix in garlic, thyme, oil, dry mustard, salt and pepper to form paste; rub all over roast.

Place roast on rack in roasting pan. Roast in centre of 325°F (160°C) convection oven until meat thermometer inserted in centre registers 160°F (70°C), about 80 minutes. Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing.

Conventional oven: Centre rack at 325°F (160°C) for 2 hours.

Serve With....

Roasted Sweet Potatoes: As an easy accompaniment, toss together 4 sweet potatoes, peeled and halved; 2 heads garlic, tips removed; 1 tbsp (15 mL) olive oil; a few sprigs of fresh thyme or 1/2 tsp (2 mL) dried thyme; and 1/2 tsp (2 mL) each salt and pepper; cook in pan with pork roast.

UPDATE: Sorry about the mistake. I don't know what happened. Here's the recipe.

Tuesday, March 28, 2006

Roasted garlic with a charcoal grill

Aricthered sent a comment about the roasted garlic recipes we've posted:

"Using whole heads of garlic I remove the skin, wrap them in tin foil and place the foil wrapped garlic heads arround the coals under the grill. No seasings or oils are used on the garlic and we squeeze the garlig heads on to bread just as in the other recipe".

Thanks, perfect timing for barbecue season!

Thursday, March 23, 2006

Garlic after-smell

Lina sent this question:

I love garlic but my breathe and/or my pores really let everyone know it after eating it.

Do you have an answer as to how I can prevent everyone knowing when I eat garlic?

Thanks in advance,


I really have no idea how to do it short of having everyone in your party/house/family eat garlic with you. Does anyone have any suggestions?

Thursday, March 16, 2006

Baked or Fried Potato Skins with Aioli Sauce Dip

In celebration of St. Patrick's Day, JadeMarie sent this recipe:

An old Irish saying goes that "Only two things in this world are too serious to be jested on, potatoes and matrimony." This recipe is a perfect appetizer for a St. Patrick's Day party, very easy to make, and absolutely delicious.

2 - 6 medium potatoes
3 tbsp. melted butter (for baked skins)
coarse salt
oil for deep frying (fried skins)

Aioli Sauce Dip
cooked pulp of 2 med. potatoes
8 cloves garlic, crushed
1 c. virgin olive oil
1 egg yolk
1 tsp. lemon juice

Scrub potatoes, rinse well and pat dry. Pierce the skins several time with a
fork. Bake in a 350 degree oven for 45 minutes or until tender (or microwave on HIGH for 8 minutes). Let stand 4 minutes to cool slightly, cut in half, then scoop out flesh (set aside to use for the dip) This will leave an approximately 1/2 inch thick potato shell. Take a sharp knife, and cut shells into eight equal sections.
For baked skins, brush inside and outside with melted butter and sprinkle with coarse salt. Place on a baking sheet lined with tinfoil and bake at 475 degrees for 10-15 minutes until crisp.
For fried skins, heat oil and fry skins until crisp. Drain on paper towels.

To prepare the sauce:
Combine potato pulp, garlic and half the oil in a blender and blend until smooth. Add egg yolk and slowly add the remaining oil and the lemon juice.
If sauce seems too thick, add a teaspoon or two of water. Serve sauce in a dip bowl surrounded by potato skins.

And, of course, GREEN BEER!

Sunday, March 12, 2006

Garlicky Bread Soup

JadeMarie sent a delicious recipe for Garlicky Bread Soup:
Garlicky Bread Soup
By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).

Simple Solution
More people I know have succumbed to colds and flus this March than in the middle of winter. That's where a bowl of this soothing, restorative soup can come in handy: garlic is a known immune-booster, and this recipe--based on soups beloved by wise peasants in the Mediterranean--delivers health-promoting nourishment with every luscious bite. It's also inexpensive and simple to make.

Even if you're feeling in top form, Garlicky Bread Soup is a tasty and beneficial way to keep the winds of March at bay. Here is the recipe:


2 tablespoons olive oil
2 cups chopped onions
16 garlic cloves, finely minced
2 quarts water
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
2 medium russet potatoes, peeled and diced
2 carrots, peeled and sliced thinly into rounds
1/2 cup sherry
Salt and freshly-ground black pepper, to taste
4 thick slices of good-quality bread
1/4 cup grated Parmesan cheese (optional)

1. Heat the olive oil over medium heat in a large soup pot. Add onions and saute, stirring frequently, for 10 minutes, until softened. Add garlic and saute 5 minutes more.

2. Add water and herbs, bring to a boil, then reduce heat to low and simmer soup for 15 minutes. Add potatoes and carrots and simmer for another 15 minutes, or until potatoes are tender. Add sherry and continue to simmer an additional 5 minutes.

3. Season to taste with salt and pepper. Place a bread slice in the bottom of each soup bowl, ladle the soup over the bread, and serve hot, garnished with the cheese, if desired.

Serves 4.

Sunday, March 5, 2006

Spanish Pork Chops

Recipe sent by IWANT.


4 pork chops (any cut you like and trim all the fat off them)
3 large cans of chopped tomatoes or the equivalent of your own if you do them. STRAIN them! Get out all the juice as you don't need it. Simmering these will produce more juice.
2 chopped onions
two or three cloves of minced fresh garlic (depends on your tastes)
2 tablespoons approx. of Italian spice mixture or use oregano, basil and thyme (about a couple of teaspoons each) I actually just throw it in so the measurements for the spices are approx.

- You will need a deep pan for this. A regular frying pan won't do it, it will overflow when it starts to simmer. I have a large pot/pan. As large around as a large frying pan but about 3 inches high.

- pour the tomatoes in the pan. Then mix in the onions, then the spices including the garlic. If you wish to saute the garlic first be my guest but watch it doesn't burn.

- now, you have everything in the pan but the chops. Time to get your hands dirty. Moosh aside the tomatoe mixture a bit and being putting the chops in there. 4 will fit nicely. Once they are in, pull a bit of that tomato mixture over top of them and try to cover them in it the best you can. When it starts to simmer it will bubble up so don't worry if it isn't perfect.

- put it on medium heat and simmer them for 1 & a 1/2 hours. Check them now and then but they really do cook themselves with little running back and forth. Just make sure they are not boiling at a heavy rate. I usually end up turning them down to about 2 or 3 later on.

- now that that is done, wash and scrub 4 potatoes and pop them in the oven for the same amount of time.

These chops will literally fall off the bone they are so tender. This recipe also produces lots of sauce so there is plenty for each chop and the potatoes. These make great leftovers too.

Wednesday, March 1, 2006

Garlic Burgers

Andrea sent this email with her Garlic Burgers recipe:

Flavor up your hamburgers with a clove of garlic in each patty! When I was out of my usual seasoning that I love, I decided to season with garlic instead. This is my favorite way to cook hamburgers now and works well on a George Foreman Grill.

Garlic is the only seasoning I add because I put ketchup, onions, mayo on my hamburgers. Just spread a clove of pressed garlic on some ground chuck which you're going to form into a patty, fold over the ground beef to hide the garlic and shape into a patty. Grill till done. As the hamburger cooks the juices spread the garlic taste--so each bite will taste delicious.

Sounds really good, and I do have the George Foreman Grill. I may just have to make them soon.

Monday, February 27, 2006

Braised short ribs

Mr. Anchovy made these during the weekend:

You need:
1 Dutch oven
Lots of thick cut short ribs.
summer savory
salt & pepper
several cloves of chopped fresh garlic
worcestershire sauce
indonesian soy sauce

Brown the short ribs thoroughly, a few at a time, in the dutch oven, on the stove top, in oil - then take them out and put them into a bowl.
Deglaze the pot with beer.
Add the short ribs back in.
Add enough beer to almost cover the short ribs
Add lots of thyme and summer savory
Add the garlic
Add several healthy shakes of worcestershire sauce
Add about a tablespoon of Indonesian Soy sauce (optional)
Put the lid on the dutch oven and place in a 350 oven
Cook for about 3 hours
Halfway through, take it out, and mix everything around
When cooking is complete, take the short ribs out of their liquid
Mix together soft butter and flour to form a smooth paste
Add the paste to the sauce and mix together until the paste is well desolved
Cook the sauce on a medium-low heat on the stove top for about 3 minutes to cook the flour.
Meanwhile, make a batch of smashed potatoes, and perhaps some steamed broccoli
Serve, drizzling sauce over the short ribs and potatoes
Feel the love.

Thursday, February 23, 2006

Fowl garlic breath

In honour of Garlicster, A Food Year has this beautiful post about garlic:

"Garlic is one of the most inexpensive, healthiest and tastiest things you could put into your mouth. There are many tools dedicated solely for garlic (the garlic press, garlic roaster etc.) and many more ways to use it beyond cooking (ointments, medicine etc.) It can be found in cuisines throughout the world; from Italy to Thailand, and is used in many different ways. The more garlic you eat, the more it becomes a part of your life. It even permeates your body so that you breathe and sweat it! Yes, garlic helps you repel unwanted company while simultaneously encouraging you to brush your teeth and bathe. Garlic doesn't pretty much whatever your heart desires (and it's good for your heart, too!)
I tried to use garlic in as many ways that I could think of without needing a steep cup of ginger tea to soothe my stomach after dinner. Not surprisingly, ginger also pairs with garlic quite nicely. We had it raw, roasted, fried and steeped; which covers a wide variety of garlic's culinary uses. If you wish to continue the garlic adventure, check out Garlicster, the blog dedicated entirely to garlic related content.
It wasn't hard to determine what dishes I was going to make once I decided I was going to do a garlic themed dinner. My first dish was Chicken with Roasted Garlic. The skin is quickly crisped and then the heat is reduced to allow for beautiful caramelization. The natural sugars from the onion and garlic are brought out from the process taking away from the bitterness and leaving behind a delicious flavor.
I placed the chicken on Garlic Risotto with Peas and allowed the drippings to seep into the rice. This was the only dish that was below perfect in tonight's dinner. I had rushed the making of the garlic broth and the flavor was not as pronounced as I had expected. My risotto was also not very creamy, which is the first time I've ever had a bad experience making risotto before. I'm not entirely sure what happened.
On the side were a Whole Roasted Potatoes with Garlic and some Braised Garlic Broccoli. The potatoes are first boiled to soften and then allowed to bake until crisp, giving them a great texture. They are then rolled in raw garlic to give them a nice bite. If you minced your garlic and leave it on the counter while the potatoes are baking the flavor is enhanced. If you wish to diminish the bite of the raw garlic, chop instead of mince it or simply cook it. I think that broccoli and garlic are wonderful together, like garlic and pretty much anything is. The braising allowed the broccoli to soften and absorb the flavor of the garlic.
To help with cleaning up after this meal, a little lemon juice can help to take the smell away. Just rub a cut lemon on your cutting board and on your hands and you're good to go. Of course, garlic is wonderful with lemon as a sauce or dressing instead of a cleanser, so feel free to squeeze some of that juice on your plate before you take it to the counters."

Go visit A Food Year for more delicious recipes, one different recipe each day.

Sunday, February 19, 2006

Guest blogging by Wendy: Slow Food Guide to San Francisco

A few weeks ago, Chelsea Green Publishing sent me two books. One of them is about the new trend of "slow food":
Slow food is a growing international movement committed to sustainable agriculture, local food traditions, and the honest pleasures of the table. More than 80,000 members worldwide have fought successfully to protect raw milk cheeses, heritage breeds of American turkeys, and many other outstanding foods that are either threatened or simply deserve to be more widely known and enjoyed.

I thought it was a bit weird that they sent a book about San Francisco all the way to Toronto, but surprise, surprise, Wendy just went to San Francisco last week, so she took the book with her. I am honoured to have her as a guest blogger today:

"The Slow Food Guide to San Francisco and the Bay Area" by Sylvan Brackett, Sue Moore, and Wendy Downing with Slow Food USA

I'd never really explored San Francisco before, and it was definitely fun to have a restaurant book in hand when I had the chance to do so. The only problem with the book is that it is highly selective - it would have to be, of course, sponsored as it is by Slow Food, but it's not all that useful for someone who's a stranger to the city and wants to eat lunch near her hotel.

The reviews were beautifully written - not a single complaint there. Unfortunately, they say more about the atmosphere and mode of the restaurants, and less about the actual dishes available to eat. I went to Limon for dinner, and Tartine for lunch, both in the Mission district.

Limon: Here, I actually ate a dish described in the review - the Ceviche Limon. The book reads, "The signature dish, ceviche limon, is a generous sampling of raw fish marinated in lime juice, served with yams and Peruvian corn." Well, sure it is. But I would describe it differently, perhaps this way: "The signature dish, ceviche limon, includes a variety of shellfish as well as halibut, marinated in lime juice. Completing the plate is a sweet slice of yam to offset the acidity, and two types of Peruvian corn - some is soft and joins the fish in the marinade, and some is toasted, to add a welcome crunchy texture." Do it justice, people! It was very good - I preferred it to my main dish, Lomo Saltado, a very traditional dish of beef, tomatoes, onions and potatoes, which was tasty but not extraordinary. And even though it is a ubiquitous Peruvian dish - our waiter said we wouldn't find a Peruvian restaurant without it - it is not mentioned in the review.

Tartine: This is actually in the section of the book devoted to markets, as it is a bakery/cafe. At Tartine, I ate one of the most delicious sandwiches of my life - technically a "pressed sandwich," it was a sampler of three different small grilled cheeses, accompanied by weird but yummy little pickled carrots. My lunch companion had the quiche, which was glowingly mentioned in the Slow Food review - it actually looked a bit overbaked, but she said it was very good. This place proved the point that the experience, even though that was the focus of the review, described in a book is not always accurate. We had no problem getting a table at around 1pm, and the line moved smoothly, both contrary to what was written in the book.

For those devoted to or curious about Slow Food, this is obviously the right book. For Josephine Traveller, like me - you might want to pick up a Zagat's.

Wednesday, February 15, 2006

Garlic baked cauliflower

As published in A Food Year:

4 cups cauliflower flowerets
4 cloves garlic, minced
2 tablespoons olive oil
½ cup grated parmesan cheese
Salt and pepper

Preheat oven to 400°.
Place cauliflower in a casserole dish and sprinkle with minced garlic and lemon juice.
Drizzle olive oil over cauliflower and bake until the top is lightly browned. Continue baking until desired tenderness, if necessary.
Remove from the oven and cover with parmesan cheese.
Makes 4 servings

Saturday, February 11, 2006

Grilled tomato and garlic soup

Nina published the recipe for grilled tomato and garlic soup. It really looks delicious.

You'll need: tomatoes, garlic, spices and milk.

The above, I think, came to me through the form of Jamie Oliver again. I'm not exactly sure if it had anything directly to do with a specific recipe or not. I have a hard time sticking to recipes, unless they are for baking. I don't want to take any chances with baking, usually. But everything else is fair game.

The above is very very simple, but it will take a little bit of time to prepare. You chop your nice ripe, big and juicy tomatoes and arrange them on a baking tray, adding a lot of garlic cloves. How many really depends on you. I love the rich flavour of grilled garlic! The trick here is to separate the cloves, but not peel them, just give them a bash with something heavy, so they will split, but still retain the peel. Season with salt, pepper and some spices of your choice. It can easily be basil, fresh or dry. It's the best choice for this soup. Alternatively, you can use thyme or oregano. Or be creative.

Grill the tomatoes and garlic on high temperature until the edges are a little sooty. Then scoop everything into your blender, blend well and pour everything in a pot. Slowly bring to a simmer and add milk progressively, not too much at a time, so you can stop at your preferred form and density of soup. Keep tasting the soup, making sure it's well seasoned. It is truly so full of taste, the way soups usually aren't. I accompanied it with a simple wrap (tortilla) with mayonnaise, ham and cucumber, just to have a bit of something to chew on on the side.

Monday, February 6, 2006

Garlic mousse

This weekend I made a delicious salmon mousse, and thought I could do something similar with garlic.
The secret to a good mousse is to fold the whipped cream so that it doesn't flatten. It adds the much needed texture to the mousse.
Here is the recipe:

4 whole heads of garlic
Olive oil
1 cup white wine, boiling hot
1 envelope (15 ml) gelatin
4 green onions, chopped
250 ml (1 cup) heavy cream (whipping cream 35%)
Salt and white pepper to taste

Rub heads of garlic and wrap in aluminium foil, roast them in oven for about 45 minutes.
When the garlic is nice and soft, peel the garlic heads, set aside.
Disolve gelatin in boiling white wine and put in food processor with the green onions, chop the green onions in the food processor. Add the peeled garlic, mix the ingredients in the food processor.
Whip the cream separately and fold it into garlic mixture. Keep mixing with the food processor careful not to flatten the whipped cream.
Season with salt and white pepper to taste.
Pour into mold and refrigerate for about 12 hours.
Serve with crackers!

Sunday, January 29, 2006

Voodoo Bruschetta

Recipe re-sent by CathrineQ, whose husband I met on Friday:


* 3/4 to 1 lb pizza dough
* 6-8 ripe plum tomatoes
* 2 tablespoon finely chopped red onion (optional)
* 2 cloves to 2 buds crushed garlic
* 1/4 cup chopped fresh basil or several tablespoon of pesto
* 2 teaspoon red wine vinegar or lemon juice
* 1-4 tablespoon olive oil
* 1-2 teaspoon or tablespoon chilli paste (found in Asian
section of supermarket)
* salt & pepper to taste
* 10-20 pitted kalmatta olives, chopped
* Parmesan, grated


Cut tomatoes in half and squeeze out the seeds. Chop tomatoes into small dice; place in bowl. Add onion, garlic, basil or pesto, vinegar or lemon juice, chili paste, olives, salt & pepper to taste.
Let stand for about an hour. Drain liquid if desired. Roll out pizza dough into a thin rounded rectangle. Bake pizza dough at 400 degrees for 20 minutes, until lightly browned. Spread with tomato mixture.
Top with the Parmesan. Enjoy. (As for the garlic, go big or go home!!)

Serves: 4

Picture courtesy of The Wingnuterer.

Tuesday, January 24, 2006

Toasted garlic

DeAnne sent this email:
I recently went to a new restraunt in town and they had fresh bread with a dipping oil. First they place a dried and crushed garlic/spice mixture on a plate and add the oil. It was great and I have tried to "create" a version of it at home with no luck. How in the world do you toast chopped garlic? Any great recipies? Thanks! DeAnne

This is how I'd do it:
1. Chop the garlic
2. Place it on a tray
3. Sprinkle with just a little bit of olive oil
4. Put in toaster oven for no more than 3 minutes

Any other ideas?

Wednesday, January 18, 2006

This just in

Earlier this week I got this email:
Hello there,
I've just been randomly searching food blogs and stumbled upon yours.
I love garlic! It will definitely pop up on my website from time to time. It is called A Food Year and it documents my efforts to eat a different dinner every day of the year. There are pictures, recipes and anecdotes. If this sounds like something you'd be interested in, check it out at
If not, no problem. Just sharing my link with like-minded individuals :)

Ken Sloan

Sounds like a good idea, doesn't it?

Sunday, January 8, 2006


According to Mister Anchovy:

Chop up:
A few cloves of garlic
An onion
A green or red pepper
Some cremini mushrooms

Some dried chantrelles in a cup of water for a half hour. Chop them up, and add the liquid to the stock.

Some fontina and some obsenely good parmagiano cheeses....a big handful of each, grated roughly!

A bottle of white wine that has been sitting around the house because you prefer drinking red.
A bottle of nice shiraz you can drink while cooking the rizotto. This recipe cannot be prepared without drinking wine while cooking.

Heat up:
Some really good soup is homemade veggie stock, but use what you have.

Chop up:
A couple ripe tomatoes and a few sundried tomatoes. Also chop some fresh basil and thyme, a handful of each.

Saute (on medium heat):
In amazingly good olive oil (we use Salah's gold), the shallots, garlic, onion and pepper, for a few minutes. Add some kosher salt to taste.
Add the mushrooms. Note, the mushrooms should be in larger rather than smaller chunks.

About 4 cups of arborio or other suitable short grained Italian style rice. You want to make enough for guests + leftovers tomorrow. Add in a ladle full of stock and pour in a few splashes of white wine. Add the herbs. As the rizotto sucks up the liquid, freely add white wine and stock. Add the chantrelles. Add the sun-dried tomatoes. Pour yourself another glass of red, and enjoy a few sips. Keep stirring. Always use a wooden spoon. We do our rizotto in a great big heavy bottom skillet, by the way, and that works out perfectly. Somewhere along the way, remember that you have chopped up some tomatoes and toss them in. Keep adding stock and wine as the rizotto cooks, until the rice is getting tender but still has some body and character about it.

The cheese. Stir it in. Then add a splash of heavy cream, and stir it around again. Add fresh ground pepper.

Your whole house will smell divine at this point. Shut off the heat and pour yourself another glass of that good red plonk.

Serve in bowls with crusty french bread and a nice fresh green salad on the side.

Feel the love.

Monday, January 2, 2006

Maria's garlic salad dressing

This salad dressing is Ceasar-like, but fixed to be more garlicky:

Recipe for 1 person (yep, that's what you get when you live alone, just multiply it by the number of people you want to serve):

Sun-dried tomatoes: They were too dry (of course), so I put them in a tupperware full of water and left them in the fridge overnight.
Two cloves of garlic finely chopped.
1 anchovy, from a jar
Extra-virgin olive oil
The juice of half a lemon
Renee's Ceasar dressing (1 tbsp per person)

Finely chop the sun-dried tomatoes, anchovy and the garlic, cover them with about one teaspoon of olive oil and the juice of half a lemon. Mash them a little bit with your fork.
Mix with the Ceasar dressing.

Use dressing to season pieces of Romain lettuce, some sliced black olives and bacon bits.

You'll have a delicious quasi-ceasar salad, and really garlicky! (that's what I had for dinner last night and, believe me, my mouth remembered it, yaaay).