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.