Idea sent by Mr. Anchovy.
Tuffy P. gently sautes chopped up garlic and chilis and pine nuts in a little really excellent olive oil, then adds it to salads. It rocks.
Thursday, June 30, 2005
Wednesday, June 29, 2005
All purpose garlic sauce
Recipe sent by Fearless.
Use on pasta with cooked poultry, fish or vegetable pieces.
6 tbl butter
1 clove garlic, crushed
6 tbl flour
3 c. milk
1/2 tsp salt
1 tsp Tabasco sauce
1/2 c. parmesan
dash of nutmeg
Melt butter, add garlic for 2 minutes, then flour and whisk until smooth. Add milk slowly and whisk until smooth and thickend. Add next 4 ingredients and mix well. refrigerate if not using immediately.
Sounds to me like a good recipe for chicken wings!
Use on pasta with cooked poultry, fish or vegetable pieces.
6 tbl butter
1 clove garlic, crushed
6 tbl flour
3 c. milk
1/2 tsp salt
1 tsp Tabasco sauce
1/2 c. parmesan
dash of nutmeg
Melt butter, add garlic for 2 minutes, then flour and whisk until smooth. Add milk slowly and whisk until smooth and thickend. Add next 4 ingredients and mix well. refrigerate if not using immediately.
Sounds to me like a good recipe for chicken wings!
Monday, June 27, 2005
Scott's Spicy Tofu Crisps
Thanks to Scott for the recipe.
Spicy Tofu Crisps
1 entire bulb of garlic smashed and chopped (chopped garlic from a jar is OK)
1 package of firm tofu
sesame oil
cayenne pepper
teriyaki sauce (soy, tamari or Bragg’s can be substituted)
sesame seeds
Cut the tofu into 1/4” slices and place between two towels. Press the water out of the tofu by putting a cutting board on top of the towels – and then something heavy on the cutting board. Set aside for 10 minutes.
Preheat oven to 350 degrees.
Place several tablespoons of sesame oil on a cookie sheet. Lightly coat each rectangle of tofu and spread out on cookie sheet. Edges of tofu can touch if necessary. Lightly douse the tofu with teriyaki sauce (about a teaspoon per rectangle). Cover each rectangle of tofu with garlic, sesame seeds and a dash of cayenne (to taste). Bake in oven until garlic and tofu begins to brown (about 30 minutes).
Spicy Tofu Crisps
1 entire bulb of garlic smashed and chopped (chopped garlic from a jar is OK)
1 package of firm tofu
sesame oil
cayenne pepper
teriyaki sauce (soy, tamari or Bragg’s can be substituted)
sesame seeds
Cut the tofu into 1/4” slices and place between two towels. Press the water out of the tofu by putting a cutting board on top of the towels – and then something heavy on the cutting board. Set aside for 10 minutes.
Preheat oven to 350 degrees.
Place several tablespoons of sesame oil on a cookie sheet. Lightly coat each rectangle of tofu and spread out on cookie sheet. Edges of tofu can touch if necessary. Lightly douse the tofu with teriyaki sauce (about a teaspoon per rectangle). Cover each rectangle of tofu with garlic, sesame seeds and a dash of cayenne (to taste). Bake in oven until garlic and tofu begins to brown (about 30 minutes).
Saturday, June 25, 2005
Garlic Turkey
Recipe sent by Christine:
My family just loves my Garlic Turkey. It is very easy and a sure-fire hit.
1 turkey breast
1 can of chicken broth
1 stick of margarine
3 Tablespoons of garlic
4 sprigs of fresh celery leaves
1 sprig of fresh rosemary
2 sprigs of fresh sage
1 Tablespoon of poultry seasoning
baby carrots
salt and pepper to taste
Cover and cook at 425 for first half hour then reduce heat to 350. Baste every 30 mins until done.
After done strain broth from pan. (A fat reducer works best to remove the margarine) Make rue with flour and cold water. Add rue to boiling broth on top of stove, stirring constantly.
My family just loves my Garlic Turkey. It is very easy and a sure-fire hit.
1 turkey breast
1 can of chicken broth
1 stick of margarine
3 Tablespoons of garlic
4 sprigs of fresh celery leaves
1 sprig of fresh rosemary
2 sprigs of fresh sage
1 Tablespoon of poultry seasoning
baby carrots
salt and pepper to taste
Cover and cook at 425 for first half hour then reduce heat to 350. Baste every 30 mins until done.
After done strain broth from pan. (A fat reducer works best to remove the margarine) Make rue with flour and cold water. Add rue to boiling broth on top of stove, stirring constantly.
Friday, June 24, 2005
Saturday, June 18, 2005
Meat Sticks
Mr. Anchovy has a delicious recipe for Meat Sticks.
Here it is:
Cut up a quantity or pork and veal into 1 and a quarter inch cubes (more or less)....you can use any cut of meat you like....I usually get inexpensive roasts and cut them up.
Chop up a hand-full of garlic and mix it in with the meat. Add a bottle of beer, or if you want to get fancy, you can use sherry. Let the mixture marinate in the fridge overnight.
Meanwhile, you have to get the right sticks....these are wooden skewers that are about 6 inches long.....those really long skinny ones won't do. I get mine at Czehowski's on the Queensway.
Next day......skewer the meat such that you cover as much of the sticks as you can. Alternate pork and veal....or often I use all pork, which is really just as good.
Roll the meat sticks in a bowl filled with lightly beaten eggs, then roll them in a mixture of breadcrumbs, salt and pepper.
Brown them in a skillet in vegetable oil until they have good colour.
Lay out a few sticks of celery on the bottom of a roasting pan.
Stack the meat sticks such that the celery keeps them off the bottom of the pan.
Roast for about 45 minutes in a 350 or 375 oven.
Enjoy hot, with a cold beer.
Here it is:
Cut up a quantity or pork and veal into 1 and a quarter inch cubes (more or less)....you can use any cut of meat you like....I usually get inexpensive roasts and cut them up.
Chop up a hand-full of garlic and mix it in with the meat. Add a bottle of beer, or if you want to get fancy, you can use sherry. Let the mixture marinate in the fridge overnight.
Meanwhile, you have to get the right sticks....these are wooden skewers that are about 6 inches long.....those really long skinny ones won't do. I get mine at Czehowski's on the Queensway.
Next day......skewer the meat such that you cover as much of the sticks as you can. Alternate pork and veal....or often I use all pork, which is really just as good.
Roll the meat sticks in a bowl filled with lightly beaten eggs, then roll them in a mixture of breadcrumbs, salt and pepper.
Brown them in a skillet in vegetable oil until they have good colour.
Lay out a few sticks of celery on the bottom of a roasting pan.
Stack the meat sticks such that the celery keeps them off the bottom of the pan.
Roast for about 45 minutes in a 350 or 375 oven.
Enjoy hot, with a cold beer.
Thursday, June 9, 2005
Sarah's Ceasar Dressing
On Saturday I went to Julia's 25th birthday party. It was so much fun. There were hamburgers, hot dogs and a delicious garlic-intensive caesar salad, which I got the recipe for.
There were two guys speaking French and miraculously, after 5 beers I started speaking French with them. I was a bit surprised with myself since I thought I had forgotten all the French I learned when I went to school in Switzerland. Well, apparently not. I asked them (in French of course) where they were from and they said from France. Now, no wonder I understood everything they said and could carry on a conversation with them, THEY WERE NOT FROM QUEBEC!
Here's the recipe:
Marinate 4 cloves of garlic (sliced in half) in oil 24 hours in advance.
Ingredients:
1/4 cup red onion (chopped)
1 cup oil (preferably olive oil)
1 cup parmesan cheese
2 lemons
1 tbsp. garlic powder
1 tsp oregano
5 cloves garlic
1 egg
anchovies, if you want (the salad that I ate had the anchovies on the side, just in case some people didn't like them)
Directions:
Mix together oil, cheese, onion, garlic powder, oregano & egg.
Crush 1 clove of garlic into mixture.
Squeeze juice from lemons into the mix.
Add the anchovies.
I really, really recommend this dressing, just thinking of it makes my stomach growl. It is so delicious.
There were two guys speaking French and miraculously, after 5 beers I started speaking French with them. I was a bit surprised with myself since I thought I had forgotten all the French I learned when I went to school in Switzerland. Well, apparently not. I asked them (in French of course) where they were from and they said from France. Now, no wonder I understood everything they said and could carry on a conversation with them, THEY WERE NOT FROM QUEBEC!
Here's the recipe:
Marinate 4 cloves of garlic (sliced in half) in oil 24 hours in advance.
Ingredients:
1/4 cup red onion (chopped)
1 cup oil (preferably olive oil)
1 cup parmesan cheese
2 lemons
1 tbsp. garlic powder
1 tsp oregano
5 cloves garlic
1 egg
anchovies, if you want (the salad that I ate had the anchovies on the side, just in case some people didn't like them)
Directions:
Mix together oil, cheese, onion, garlic powder, oregano & egg.
Crush 1 clove of garlic into mixture.
Squeeze juice from lemons into the mix.
Add the anchovies.
I really, really recommend this dressing, just thinking of it makes my stomach growl. It is so delicious.
Sunday, June 5, 2005
Garlic Meatloaf
Recipe sent by Laura: My mother tought me to make this with no measurments, but last week I estamated and I would like to share this recipe. My husband says that it's the reason he married me!..HA HA!
GARLIC MEATLOAF
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
Home style mashed potatoes are a great side!!
Hope everyone else enjoys this as much as my family has!
GARLIC MEATLOAF
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
Home style mashed potatoes are a great side!!
Hope everyone else enjoys this as much as my family has!
Friday, June 3, 2005
Onion and Garlic Soup
Recipe sent by Mister Anchovy:
1/4 cup butter
6 large onions, chopped
4-6 large cloves garlic minced
1tsp flour
2 cups dry white wine
salt/pepper
1/2 tsp crumbled thyme
4 cups chicken stock
4 eggs
1 cup gruyere cheese grated
1/2 cup whipping cream
Heat the butter in a pan
Add onions & garlic
Saute until the onions are golden
Stir in the flour and saute for another 1 or 2 minutes
Add the wine, salt, pepper, thyme
Simmer uncovered over low heat for 30 minutes
Stir from time to time
Add chicken stock
Bring back to a boil
Cover and cook in 350 oven for 2 hours
Serve the oup in 4 small ovenproof soup bowls
Beat the eggs separately and add one to each serving, stirring it into the soup to mix well
Sprinkle with the cheese and cook in the oven for 10 minutes longer add 2 tablespoons whipping cream to each serving.
1/4 cup butter
6 large onions, chopped
4-6 large cloves garlic minced
1tsp flour
2 cups dry white wine
salt/pepper
1/2 tsp crumbled thyme
4 cups chicken stock
4 eggs
1 cup gruyere cheese grated
1/2 cup whipping cream
Heat the butter in a pan
Add onions & garlic
Saute until the onions are golden
Stir in the flour and saute for another 1 or 2 minutes
Add the wine, salt, pepper, thyme
Simmer uncovered over low heat for 30 minutes
Stir from time to time
Add chicken stock
Bring back to a boil
Cover and cook in 350 oven for 2 hours
Serve the oup in 4 small ovenproof soup bowls
Beat the eggs separately and add one to each serving, stirring it into the soup to mix well
Sprinkle with the cheese and cook in the oven for 10 minutes longer add 2 tablespoons whipping cream to each serving.
Wednesday, June 1, 2005
Garlic Cucumber Salad
Recipe sent by: Joanne.
Peel three (3) large cucumbers
Slice into very thin pieces and put into bowl
Peel and mash five cloves of Garlic
Add 1 teaspoon of table salt to cloves
With kitchen fork blend and press between fork tines until paste forms
Add and mix into sliced cucumbers
Cover bowl tightly and refridgerate overnight
Place cucumbers into colander and discard leftover liquid
With clean hands squeeze all remaining liquid from cucumber slices
Tranfer into clean bowl or serving dish
Add Two (2) to Three (3) tablespoons of Hellmans' Mayonaise
Mix well and garnish with Paprika
Serve or cover and refridgerate till desired serving time
Peel three (3) large cucumbers
Slice into very thin pieces and put into bowl
Peel and mash five cloves of Garlic
Add 1 teaspoon of table salt to cloves
With kitchen fork blend and press between fork tines until paste forms
Add and mix into sliced cucumbers
Cover bowl tightly and refridgerate overnight
Place cucumbers into colander and discard leftover liquid
With clean hands squeeze all remaining liquid from cucumber slices
Tranfer into clean bowl or serving dish
Add Two (2) to Three (3) tablespoons of Hellmans' Mayonaise
Mix well and garnish with Paprika
Serve or cover and refridgerate till desired serving time
Sunday, May 29, 2005
Grilled garlic kebabs
Now that barbecue season is here, I asked around and someone gave me this recipe.
Ingredients:
2-3 heads of garlic (around 24 large cloves)
1 tablespoon olive oil
Salt to taste
- Break the heads of garlic and peel each clove.
-Place the garlic cloves as a skewer crosswise on toothpicks, 3 cloves in each tooth pick.
-Brush the cloves with olive oil and season with salt.
-Wrap each mini kebab in aluminium foil.
-Grill the mini packets until tender on high heat. About 5 minutes per side turning once.
-Remove the foil and brown the garlic kebabs for 2 more minutes in each side.
Delicious for all your barbecue needs!!
PS. What is it with garlic and olive oil that they go so well together? Any ideas?
Ingredients:
2-3 heads of garlic (around 24 large cloves)
1 tablespoon olive oil
Salt to taste
- Break the heads of garlic and peel each clove.
-Place the garlic cloves as a skewer crosswise on toothpicks, 3 cloves in each tooth pick.
-Brush the cloves with olive oil and season with salt.
-Wrap each mini kebab in aluminium foil.
-Grill the mini packets until tender on high heat. About 5 minutes per side turning once.
-Remove the foil and brown the garlic kebabs for 2 more minutes in each side.
Delicious for all your barbecue needs!!
PS. What is it with garlic and olive oil that they go so well together? Any ideas?
Thursday, May 26, 2005
If you run out of garlic
Some people say that there's no substitute for fresh, I am of the opinion that if you crave the stuff you should just go for whatever you can get. A jar of dried garlic will do very well.
A medium-size clove of fresh garlic is the equivalent of:
1/2 teaspoon garlic flakes
1/2 teaspoon garlic salt
1/4 teaspoon granulated garlic
1/8 teaspoon garlic powder
Source: Real Simple
A medium-size clove of fresh garlic is the equivalent of:
1/2 teaspoon garlic flakes
1/2 teaspoon garlic salt
1/4 teaspoon granulated garlic
1/8 teaspoon garlic powder
Source: Real Simple
Wednesday, May 25, 2005
Garlic-sesame pork chops with bok choy and mushrooms
Recipe sent by Corona:
This recipe is actually my boyfriend's invention. It's sooo good - one of my favourite dinners.
Cook some boneless porkchops in a little bit of olive or sesame oil (1 tsp-1 tbsp)
Throw in some soy sauce (to taste), sliced mushrooms (any kind, we use plain ol' white mushrooms or cremeni and they are good) and as many garlic cloves as you want. Obviously because garlic is delicious, the more the better. Sautee for a bit until the porkchops, mushrooms and
garlic are almost cooked (they don't take too long).
Grab a bunch of bok choy and throw it on top of everything. Put a lid over the pan and let the bok choy "steam" a little.
Place porkchops and mushrooms/garlic on a bed of wild rice. Drizzle with a tiny bit of sesame oil.
Done!
This recipe is actually my boyfriend's invention. It's sooo good - one of my favourite dinners.
Cook some boneless porkchops in a little bit of olive or sesame oil (1 tsp-1 tbsp)
Throw in some soy sauce (to taste), sliced mushrooms (any kind, we use plain ol' white mushrooms or cremeni and they are good) and as many garlic cloves as you want. Obviously because garlic is delicious, the more the better. Sautee for a bit until the porkchops, mushrooms and
garlic are almost cooked (they don't take too long).
Grab a bunch of bok choy and throw it on top of everything. Put a lid over the pan and let the bok choy "steam" a little.
Place porkchops and mushrooms/garlic on a bed of wild rice. Drizzle with a tiny bit of sesame oil.
Done!
Monday, May 23, 2005
Garlic on TV
I got an email last week from Amber. Garlicster will be featured on a show called "Call for Help" on TechTV. I don't have the channel and have never seen the show, I have no idea if it will be mentioned for half a second or for half the show. I think it'll be during a feature called Web Workshop. The show airs May 25th in Canada (I believe the network also airs in Australia and the US, but I don't know if you can get that specific show). Hope everyone can see it. Meanwhile I'll try to find someone who can tape it for me, because it's part of the digital cable channels and I don't have them.
Thursday, May 19, 2005
Thursday, May 12, 2005
Garlic is Better than Ten Mothers
Fritz sent this email last week:
This past weekend I was checking the dusty corners of my local video store and I ended up renting a film called... Garlic is better than ten Mothers.
see review here....
http://celluloideyes.com/blog/archive/000693.html
I don't know if the movie title is everyones cup of tea but the film was interesting. It seems a little dated cinema wise having been a low budget number from 1981 ,but it is worth a look.
Regards, Fritz
This past weekend I was checking the dusty corners of my local video store and I ended up renting a film called... Garlic is better than ten Mothers.
see review here....
http://celluloideyes.com/blog/archive/000693.html
I don't know if the movie title is everyones cup of tea but the film was interesting. It seems a little dated cinema wise having been a low budget number from 1981 ,but it is worth a look.
Regards, Fritz
Garlic Dip
Bobbi Jo sent this email:
We make a dip for potato chips with garlic powder.
It is very simple to make and tasted great. You can use potato chips, crackers, frito's, dorito's and even spread the dip on a slice of deli ham, and roll it up, for a neat snack or lunch idea.
Garlic Dip
8 oz. brick cream cheese
milk( amount to make it creamy)
garlic powder( for each person this differs, just use amount to your taste.)
Mix all ingredients to make it creamy like a dip, use less milk for stiffer dip, more milk for creamier dip. Store in refrigerator, in a covered dish.
We make a dip for potato chips with garlic powder.
It is very simple to make and tasted great. You can use potato chips, crackers, frito's, dorito's and even spread the dip on a slice of deli ham, and roll it up, for a neat snack or lunch idea.
Garlic Dip
8 oz. brick cream cheese
milk( amount to make it creamy)
garlic powder( for each person this differs, just use amount to your taste.)
Mix all ingredients to make it creamy like a dip, use less milk for stiffer dip, more milk for creamier dip. Store in refrigerator, in a covered dish.
Tuesday, May 10, 2005
Garlic Custard
Recipe sent by Connie.
Serve as a starter or side dish or with a salad.
12 Garlic cloves (large), peeled
1¼ cups (300 mL) Whole milk
1 Bay leaf
2 sprigs Thyme
1 tsp (5 mL) Salt
4 Eggs, whisked
1 cup (250 mL) Whipping cream
Ground pepper to taste
Six ½ cup (125 mL) ovenproof ramekins or custard cups
One baking dish big and deep enough for the six ramekins.
Peel and cut garlic cloves in half.
Put halved garlic into saucepan and add the milk, bay leaf and 1 sprig of thyme.
Bring to a boil, and then simmer until the garlic is very soft, about 20 to 25 minutes.
Preheat the oven to 325ºF (160ºC).
Remove the bay leaf and thyme from the milk
Purée the milk and garlic with salt in a food processor or in a bowl with a hand blender.
Push this mixture through a sieve into a bowl, add the eggs, cream and pepper.
You will have 3 cups (750 mL) of mixture. Check the seasoning.
Place ramekins in a baking dish and divide the mixture between them.
Pour boiling water into the baking dish so that it comes at least halfway up the ramekins.
Cover the dish with aluminium foil and bake for 20 to 25 minutes until the custards are set but still wobbly in the centre.
Remove the ramekins from the baking dish and place a few thyme leaves on each one.
Serve warm or at room temperature.
*** These custards can be made ahead and gently reheated (15 minutes in 325°F oven), in a baking dish filled with boiling water and covered with aluminium foil. ***
Source: LCBO, Food & Drink Magazine, Autumn 2004 issue
Serve as a starter or side dish or with a salad.
12 Garlic cloves (large), peeled
1¼ cups (300 mL) Whole milk
1 Bay leaf
2 sprigs Thyme
1 tsp (5 mL) Salt
4 Eggs, whisked
1 cup (250 mL) Whipping cream
Ground pepper to taste
Six ½ cup (125 mL) ovenproof ramekins or custard cups
One baking dish big and deep enough for the six ramekins.
Peel and cut garlic cloves in half.
Put halved garlic into saucepan and add the milk, bay leaf and 1 sprig of thyme.
Bring to a boil, and then simmer until the garlic is very soft, about 20 to 25 minutes.
Preheat the oven to 325ºF (160ºC).
Remove the bay leaf and thyme from the milk
Purée the milk and garlic with salt in a food processor or in a bowl with a hand blender.
Push this mixture through a sieve into a bowl, add the eggs, cream and pepper.
You will have 3 cups (750 mL) of mixture. Check the seasoning.
Place ramekins in a baking dish and divide the mixture between them.
Pour boiling water into the baking dish so that it comes at least halfway up the ramekins.
Cover the dish with aluminium foil and bake for 20 to 25 minutes until the custards are set but still wobbly in the centre.
Remove the ramekins from the baking dish and place a few thyme leaves on each one.
Serve warm or at room temperature.
*** These custards can be made ahead and gently reheated (15 minutes in 325°F oven), in a baking dish filled with boiling water and covered with aluminium foil. ***
Source: LCBO, Food & Drink Magazine, Autumn 2004 issue
Sunday, May 8, 2005
Creamy Garlic Soup
I was surfing the net for garlic recipes and came across this one posted on Scott's Scribblings
Today’s Sunday soup is a garlic lover’s delight. This one takes a bit of time to prepare, but that’s ok because the Bucs aren’t playing today.
Creamy Garlic Soup
* ¼ cup olive oil
* 1 cup garlic cloves, sliced (about 3 heads)
* ⅓ cup celery, sliced
* ½ cup white onion, sliced
* ½ cup dry white wine
* 6 sprigs thyme
* 1 bay leaf
* ½ tsp rosemary leaves
* 1½ tsp salt
* 1 tsp white pepper
* 6 cups chicken stock
* 1 pint heavy cream
(I’m sure I don’t need to tell you that those spices should be fresh and the pepper freshly cracked.)
Boil garlic in water until it begins to soften, about 5-10 minutes. Discard water. Heat olive oil and then add celery and onion. Saute until tender, about 3 minutes. Add garlic and saute for an additional 2 minutes, stirring frequently. Do not let vegetables brown. Add wine and cook until reduced by half.
Add the rest of the ingredients and simmer uncovered, stirring occasionaly, until reduced by a quarter, about 45-60 minutes.
This soup goes well with bread.
Today’s Sunday soup is a garlic lover’s delight. This one takes a bit of time to prepare, but that’s ok because the Bucs aren’t playing today.
Creamy Garlic Soup
* ¼ cup olive oil
* 1 cup garlic cloves, sliced (about 3 heads)
* ⅓ cup celery, sliced
* ½ cup white onion, sliced
* ½ cup dry white wine
* 6 sprigs thyme
* 1 bay leaf
* ½ tsp rosemary leaves
* 1½ tsp salt
* 1 tsp white pepper
* 6 cups chicken stock
* 1 pint heavy cream
(I’m sure I don’t need to tell you that those spices should be fresh and the pepper freshly cracked.)
Boil garlic in water until it begins to soften, about 5-10 minutes. Discard water. Heat olive oil and then add celery and onion. Saute until tender, about 3 minutes. Add garlic and saute for an additional 2 minutes, stirring frequently. Do not let vegetables brown. Add wine and cook until reduced by half.
Add the rest of the ingredients and simmer uncovered, stirring occasionaly, until reduced by a quarter, about 45-60 minutes.
This soup goes well with bread.
Friday, May 6, 2005
Garlic Lover's Soda
Recipe sent by Clara:
Ingredients:
4 qts water
1 cup honey
5 minced fresh garlic cloves
Procedure:
Dissolve honey in water. Bring to boil, and add garlic. Simmer 10 min.
Cool to room temp or colder. Bottle, chill, and carbonate. Use 50 psi if you want to recap. Now if you have read this far, go check yourself into a nut house for even thinking of making something this disgusting. Yecch! Eew!!! (And I'm a garlic lover, too!) th results.
If anyone else tries this please let me know how it turns out and the processes used. ? I added this after reading Papazian's comments on making mead.
Specifics:
N/A
Comments:
That Red-Dog-drinkin' Devil spoke to me thru those beer-stealing aliens and made me write this
Taken from Stout Billy's Recipe Book
Ingredients:
4 qts water
1 cup honey
5 minced fresh garlic cloves
Procedure:
Dissolve honey in water. Bring to boil, and add garlic. Simmer 10 min.
Cool to room temp or colder. Bottle, chill, and carbonate. Use 50 psi if you want to recap. Now if you have read this far, go check yourself into a nut house for even thinking of making something this disgusting. Yecch! Eew!!! (And I'm a garlic lover, too!) th results.
If anyone else tries this please let me know how it turns out and the processes used. ? I added this after reading Papazian's comments on making mead.
Specifics:
N/A
Comments:
That Red-Dog-drinkin' Devil spoke to me thru those beer-stealing aliens and made me write this
Taken from Stout Billy's Recipe Book
Thursday, May 5, 2005
Garlic and Vampires
I am a big fan of vampires, and I have the Vampire Book, but it's at my mother's and I haven't had time to pick it up. So I found this post at the Litux Blog and I loved it. Take a look it's lots of fun.
Garlic and Vampires.
Garlic and Vampires.
Wednesday, May 4, 2005
This great picture was taken by Jen. You can also find it at http://12frogs.com/spotted/archives/2004/05/garlic/
Monday, May 2, 2005
Ginger Garlic Paste
I got this email from Philip, the recipe is allrecipes.com:
Ginger Garlic Paste
Submitted to allrecipes.com by DC Girly Girl
"After finding tons of recipes calling for ginger-garlic paste, but only finding ginger paste or garlic paste, but not both, at local grocery stores, I decided to find a recipe for it myself. Basically it is just equal amounts of ginger root and garlic pulsed together. Store in the refrigerator or freezer. You may use water in place of the oil, but it will not keep as long".
Servings: 16
Ingredients:
4 ounces garlic, chopped
4 ounces fresh ginger root, chopped
1 tablespoon olive oil, or as needed
Directions:
1. In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.
--------------------------------
To view this recipe's nutrition facts, read reviews from other home cooks, change the number of servings or create a personal shopping list, visit: http://sidedish.allrecipes.com/az/85132.asp?tsrc=ef
Ginger Garlic Paste
Submitted to allrecipes.com by DC Girly Girl
"After finding tons of recipes calling for ginger-garlic paste, but only finding ginger paste or garlic paste, but not both, at local grocery stores, I decided to find a recipe for it myself. Basically it is just equal amounts of ginger root and garlic pulsed together. Store in the refrigerator or freezer. You may use water in place of the oil, but it will not keep as long".
Servings: 16
Ingredients:
4 ounces garlic, chopped
4 ounces fresh ginger root, chopped
1 tablespoon olive oil, or as needed
Directions:
1. In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.
--------------------------------
To view this recipe's nutrition facts, read reviews from other home cooks, change the number of servings or create a personal shopping list, visit: http://sidedish.allrecipes.com/az/85132.asp?tsrc=ef
Sunday, May 1, 2005
Friday, April 29, 2005
Thursday, April 28, 2005
Hummus
Recipe sent by Jay
Yield
about 2 cups
Time
10 minutes (+ chick pea soaking and cooking)
Tools
food processor or potato masher and bowl
Ingredients
2 cup chick peas, soaked and cooked or canned, drained and rinsed
1 - 1 1/2 cloves garlic, minced
3 Tbsp lemon juice
1/4 cup water
3 Tbsp tahini (sesame paste)
1/2 to 1 tsp cumin
1/2 tsp paprika
Directions
Place the cooked chick peas (it's ok if they're still warm) in the food processor along with the garlic, lemon juice, and water. Process for about a minute, until smooth. If too thick, add more water.
Stir in the tahini and spices, taste, and add more lemon juice/tahini/cumin/paprika as appropriate.
Spread the hummus into a shallow bowl, drizzle with olive oil, and garnish with lemon slices and minced parsley.
Serve chilled, with warm pita bread and/or fresh vegetables.
Update. Jay just sent this email:
I tried this last night and the original recipe called for double the
garlic and it was WAY too much. I included the cut back in what I sent
you. It should be perfect this way.
Thank you, it sounds delicious!
Yield
about 2 cups
Time
10 minutes (+ chick pea soaking and cooking)
Tools
food processor or potato masher and bowl
Ingredients
2 cup chick peas, soaked and cooked or canned, drained and rinsed
1 - 1 1/2 cloves garlic, minced
3 Tbsp lemon juice
1/4 cup water
3 Tbsp tahini (sesame paste)
1/2 to 1 tsp cumin
1/2 tsp paprika
Directions
Place the cooked chick peas (it's ok if they're still warm) in the food processor along with the garlic, lemon juice, and water. Process for about a minute, until smooth. If too thick, add more water.
Stir in the tahini and spices, taste, and add more lemon juice/tahini/cumin/paprika as appropriate.
Spread the hummus into a shallow bowl, drizzle with olive oil, and garnish with lemon slices and minced parsley.
Serve chilled, with warm pita bread and/or fresh vegetables.
Update. Jay just sent this email:
I tried this last night and the original recipe called for double the
garlic and it was WAY too much. I included the cut back in what I sent
you. It should be perfect this way.
Thank you, it sounds delicious!
Tuesday, April 26, 2005
Garlic Garlic Garlic
Information sent by Fearless
Garlic can be peeled and simmered whole in water or in various dishes to bring about a milder flavor, or crushed after roasting it till soft for the strongest and best flavor. One can then puree it with a little olive oil or cream and add to the drippings of roasts, stews or soups. If made into a paste it can be added to mashed potatoes or mayonnaise and many sauteed vegetables. oregano, thyme, and marjoram are individually or togeather, usually good accompaniments.
Deglaze or add to pan drippings, vegetable or chicken stock or wine. Boil down to thicken and strain.
Chicken and fish are the biggest beneficiaries of garlic but as this garlicblog demonstrates there are multiple uses.
Garlic can be peeled and simmered whole in water or in various dishes to bring about a milder flavor, or crushed after roasting it till soft for the strongest and best flavor. One can then puree it with a little olive oil or cream and add to the drippings of roasts, stews or soups. If made into a paste it can be added to mashed potatoes or mayonnaise and many sauteed vegetables. oregano, thyme, and marjoram are individually or togeather, usually good accompaniments.
Deglaze or add to pan drippings, vegetable or chicken stock or wine. Boil down to thicken and strain.
Chicken and fish are the biggest beneficiaries of garlic but as this garlicblog demonstrates there are multiple uses.
Sunday, April 24, 2005
Tzatziki
Tzatziki is a greek dish (dip) and it can have from moderate to lots of garlic, here is the recipe (I just saw it on the Food Network).
In a mixing bowl, blend
1 cup strained plain yogurt (or Greek or Balkan yogourt from the store).
1 medium cucumber very finely grated and dehydrated by putting in strainer and pressing with paper towel, (you don't want the cucumber to be watery or the tzatziki won't turn out as planned).
2 garlic cloves very finely grated (or more),
1/4 tsp onion powder,
1 tbsp olive oil, and
The juice of half a lemon.
Blend until the mix is really smooth.
It is meant to be a dip for pitas. You can keep it in the fridge for a week or so.
In a mixing bowl, blend
1 cup strained plain yogurt (or Greek or Balkan yogourt from the store).
1 medium cucumber very finely grated and dehydrated by putting in strainer and pressing with paper towel, (you don't want the cucumber to be watery or the tzatziki won't turn out as planned).
2 garlic cloves very finely grated (or more),
1/4 tsp onion powder,
1 tbsp olive oil, and
The juice of half a lemon.
Blend until the mix is really smooth.
It is meant to be a dip for pitas. You can keep it in the fridge for a week or so.
Thursday, April 21, 2005
Garlic basil vinegar and some uses
From Fearless
Heat to boil 2 cups of good red wine vinegar, add 6 crushed garlic cloves and a few dozen basil leaves.
Turn off heat, cool, store for a month then filter.
1. Sprinkle on salad
2. Marinade chicken;
1/2 c olive oil
3 tbl g/b vinegar
1 tbl tamarind paste {indian} can be found inexpensively in asian markets.
salt and pepper to taste
Combine and marinade 5 chicken breasts for at least 3 hours. Grill or bake. Serve with warm sauce.
Sauce
Heat for 5 minutes, until carmelized
1 red onion diced
3 garlic cloves diced
2 tbl olive oil
2 red peppers, seeded, grilled and diced
2 peaches, pitted, peeled and diced
1 tbl sugar
Deglaze with 1/3 c g/b vinegar then add
2 c tomato juice
1 tsp salt
5 drops tobasco sauce
simmer 15 minutes then puree all
use sparingly with chicken.
3. Use g/b vinegar when making gazpacho, pizza, etc.
Heat to boil 2 cups of good red wine vinegar, add 6 crushed garlic cloves and a few dozen basil leaves.
Turn off heat, cool, store for a month then filter.
1. Sprinkle on salad
2. Marinade chicken;
1/2 c olive oil
3 tbl g/b vinegar
1 tbl tamarind paste {indian} can be found inexpensively in asian markets.
salt and pepper to taste
Combine and marinade 5 chicken breasts for at least 3 hours. Grill or bake. Serve with warm sauce.
Sauce
Heat for 5 minutes, until carmelized
1 red onion diced
3 garlic cloves diced
2 tbl olive oil
2 red peppers, seeded, grilled and diced
2 peaches, pitted, peeled and diced
1 tbl sugar
Deglaze with 1/3 c g/b vinegar then add
2 c tomato juice
1 tsp salt
5 drops tobasco sauce
simmer 15 minutes then puree all
use sparingly with chicken.
3. Use g/b vinegar when making gazpacho, pizza, etc.
Monday, April 18, 2005
Roasted Garlic Bruschetta
Jacque sent this email:
I'm an event planner and we entertain a lot in our home. This is the recipe that continues to be a favorite. It's easy and there's never any left at the end of the night. Everyone rants and raves about it...
Roasted Garlic Bruschetta
2 heads garlic, roasted and peeled
Extra-virgin olive oil
Salt and freshly ground pepper to taste
8 - 12 thick slices good quality, crusty bread
Mash the garlic with enough olive oil to make a thick paste and season with salt and pepper. Grill or broil the bread until toasted on both sides. Spread the garlic paste on one side, drizzle with additional olive oil if desired, and serve immediately. Serves 4 to 6.
Have fun having people over for this one!
Jacque
I'm an event planner and we entertain a lot in our home. This is the recipe that continues to be a favorite. It's easy and there's never any left at the end of the night. Everyone rants and raves about it...
Roasted Garlic Bruschetta
2 heads garlic, roasted and peeled
Extra-virgin olive oil
Salt and freshly ground pepper to taste
8 - 12 thick slices good quality, crusty bread
Mash the garlic with enough olive oil to make a thick paste and season with salt and pepper. Grill or broil the bread until toasted on both sides. Spread the garlic paste on one side, drizzle with additional olive oil if desired, and serve immediately. Serves 4 to 6.
Have fun having people over for this one!
Jacque
Subscribe to:
Posts (Atom)