garlic martini, a photo by Maria in Toronto on Flickr.
And now, I guess it's time to celebrate a late National Garlic Day, or better yet, celebrate Garlic Weekend!!
Garlicster is a blog about all things garlic. It contains links to garlic recipes and garlic lovers.
Garnish with fresh parsley and grated Parmesan cheese.If anyone can get a picture of this send it my way, I'd love to publish it!
Recipe Yield: 8 servings
- 1 1/2 cups nonfat evaporated milk
- 1 medium size bulb of garlic, or 12 cloves
- 2 tablespoons lowfat cream cheese
- 1/2 cup nonfat milk
- 1 teaspoon cornstarch
- 1/2 cup grated Parmesan cheese
- 1 pound dry fettuccine pasta
1. Combine 1 1/2 cup evaporated milk and garlic cloves in a pan, heat and simmer until garlic is soft (about 15-20 minutes). Milk will reduce a little.
2. In a blender, puree milk and garlic mixture with cream cheese until smooth.
3. Return mixture to pan and add 1/2 cup nonfat milk and cornstarch. Heat to simmer. Sauce will thicken slightly. Add 1/4 cup parmesan cheese.
4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss sauce with cooked pasta. Season with salt and pepper and serve with parsley sprinkled on top. Serve remaining parmesan cheese separately.
Hello!I know how to do it with onion (rinse onion slices with hot water, then dip in ice water), but actually have never tried it with garlic.
I came across your website while searching for a recipe. You may have the answer to my question in your blog, but I'm so tired tonight, I thought I'd just email you first. :)
So, my question is this (and you may not even have an answer!): do you know how to take the "bite" out of raw garlic? We took our kids to Legoland last year and stopped at a farmer's market, where we came across Majestic Garlic. THE best garlic dip ever! It's raw, vegan, gluten free....I tried to duplicate it after my supply ran out, but it was SO spicy!
Here are the ingredients:
fresh raw garlic
organic flax seed oil/omega 3
(there are different varieties which include such things as sun dried tomato/jalepeno, cilantro, etc...)
It has a mayonnaise consistency.
The last time I tried, I just used my cheap food processor. I have since purchased a Blendtec. Do you think using a high quality blender would help emulsify and take the bite out?
Any hints? I am completely addicted to this stuff, but it's pretty pricey.
Thanks in advance for any tips you have!
In Greece, escargot are known as saligaria, and they can be found in dry shrubbery throughout the countryside. After picking our saligaria, we leave them in a covered basket with some flour and a few branches to start the cleansing process. But you can buy them in a can—don’t eat the ones from your garden!
Serve this appetizer with crusty bread and a glass of good red wine.
3 tbsp olive oil
2 cups sliced button mushrooms
3 tbsp olive oil
4 garlic cloves
1 can of 24–36 escargot (without shell), rinsed well
3 tbsp dried rosemary (or 3 sprigs fresh rosemary)
½ tsp sea salt
freshly ground black pepper, to taste
3 tbsp wine vinegar
¼ cup red (or white) wine
¼ tsp dried marjoram
½ tsp dried thyme
1 tsp flour
Heat olive oil in a medium saucepan on medium to high. Add sliced mushrooms and sauté for 5–10 minutes, or until softened. Remove from heat and set aside.
In a new saucepan, heat olive oil on medium heat, add garlic and sauté on low until fragrant. Stir in escargot, rosemary, salt, pepper, and the cooked mushrooms.
Reduce heat to low, and add wine vinegar, wine, marjoram, thyme, and flour.
Simmer for 10–15 minutes.
Makes 4 servings.
Chef Oscar Lippe was nice enough to send this recipe. The original link is here.
By Lorraine Cyr
Fill 6 quart pan ¾ full of water bring to boil for pasta. Thinly slice garlic and finely chop anchovy. Cook pasta until almost al dente (with fresh pasta a minute or less). Drain pasta and save 1½ cup of water. In a 12 inch heavy skillet cook garlic in oil over moderate heat stirring until golden. Remove skillet from heat stir in anchovy, zest, red pepper flake, black garlic and add ½ cup pasta water.
Add pasta to garlic mixture and cook over moderately high heat, tossing and if necessary add more pasta water to keep pasta moist, about 2 minutes or until pasta is al dente. Add minced parsley and grated cheese toss and serve with additional parmesan on the side.
With the weather getting colder, and guests on the way, I wanted to make some delicious garlic dipping sauce for some homemade bread sticks. I'm a big fan of dipping bread in olive oil, with a sprinkle of parmesan cheese. So tasty! I thought this would also be the perfect time to use some brand new stainless steel kitchenware that I purchased last weekend. While I was researching recipes, I learned something very important about the process of making garlic-infused olive oil. One might think it's as simple as dropping a few cloves of garlic into a bottle of oil. WRONG! Do it this way and you risk botulism poisoning which can be deadly!
Clostridium Botulinum is a bacterium found in most soil and since garlic, being a root vegetable, is ripped from the ground, traces of this deadly bacteria are still left clinging to it. Since Botulism is an anaerobic bacteria (meaning that it thrives in an environment lacking oxygen), it dies in the presence of oxygen. Olive oil essentially seals out oxygen and when you mix food in with the oil, you have an ideal breeding ground for these potentially deadly bacteria. It is absolutely essential that you sterilize any food you plan on mixing with oil, including garlic. It's recommended that you heat the oil to around 200F, sauté your garlic in the oil. The creator of Emerilware kitchenware and cookware, Emeril Lagasse actually recommends sautéing the garlic over medium heat for between 3 and 5 minutes. Do not...I repeat do not soak your garlic in the oil prior to cooking it. While there's something to be said for planning ahead, when it comes to safely making garlic-infused olive oil, it pays to wait till the last minute.