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. http://www.e-cookbooks.net/recipes1/09232.htm

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: http://www.garlicvalleyfarms.com/

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

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?

Wrong!


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.



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:

Lorz:
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.

Inchelium:
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.

Toasted Garlic and Five Onion Soup

Toasted Garlic and Five Onion Soup
Originally uploaded by Shasta MacNasty.

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

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!).
Ingredients:
1 whole head garlic
2 spoonfuls olive oil
salt
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

Instructions:
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!

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

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!

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!

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.

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.
Stir.
Feel the love.

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!!)

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!

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!

Fleica

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.

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)

Roast Chicken with Garlic Mashed Potatoes

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

Ingredients
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!

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.

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
salt
water

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.

Garlic Jars

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

Lemon-Garlic Broiled Shimp

JadeMarie sent this recipe. It looks super extra delicious;

Ingredients:

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

Directions:

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!!

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. :)

Sweet, Sweet Garlic

Sweet, Sweet Garlic
Originally uploaded by Octopus's Garden.

Looks delicious!

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.

Try it, it was delicious!

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 www.thyca.org, 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.

Question

Larry sent the following question:

How much bottled garlic equals 1 head,etc
thanks
LARRY

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?

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 the crushed garlic with about half a cup of butter or margarine.
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!

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.

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.

Garlic Pot Roast

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


Garlic Pot Roast (Canadian Living)

Ingredients


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)


Preparation

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.

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!

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,

Linda

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?