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Cookalong #2 --- GARLIC Thread #1

Posted by wizardnm (My Page) on
Mon, Feb 2, 09 at 12:33

Everyone is invited to join in, this time the focus is on GARLIC!
Joanm won the drawing and has chosen a great subject. We should be able to have a lot of fun. Good choice Joan, I wondered if you would choose something other than chocolate, glad you did!

Our virtual dinner, focusing on garlic, will be "the weekend" of February 14th. I realize that this is an important holiday and many will going out for dinner, or may not want to have garlic breath on that Saturday night (hehe) so if you need to have your dinner earlier or on Sunday, close counts..... pictures of your finished dinner are encouraged but not required. Progress reports are fun also.

On Monday, Feb 16 another name will be drawn and that person will pick the next focus ingredient. When you post to this thread, your name is automatically thrown into the hat.

For those that may have missed the first Cookalong..... the idea here is to post hints, recipes and discuss the focus ingredient over the next two weeks. Recipes can use any form of the ingredient. Please mention the recipe source and whether it is one that you have already made (T+T) or one that you might be trying for the first time.

I'm going to make an attempt to link all the cookalongs together.

Nancy

Here is a link that might be useful: Cookalong #1 link


Follow-Up Postings:

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RE: Cookalong #2 --- GARLIC Thread #1

Yippee! We LOVE garlic! Valentines Day? Who cares. If he breathes garlic on me I will breathe garlic right back at him!


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RE: Cookalong #2 --- GARLIC Thread #1

Exactly! Two garlics cancel each other out.

I'll start with my favorite garlic pasta recipe.

Three garlic pasta
Martha Stewart

Serves 4
1 head plus 8 cloves garlic
1 pound spaghetti
2 tablespoons olive oil
3/4 cup dry white wine
1 cup loosely packed fresh flat-leaf parsley, roughly chopped
1 teaspoon red-pepper flakes
Salt and freshly ground black pepper
Parmesan cheese, for grating

Directions
1. Preheat oven to 425 degrees. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
2. Cook pasta until al dente. Drain, and run under cold water to stop cooking.
3. Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with slotted spoon; set aside. Add chopped garlic; saute until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss. Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.


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RE: Cookalong #2 --- GARLIC Thread #1

This is a GOOD vegetable side dish. I made it for yesterday's Super Bowl get-together for the vegetarians among us. It transported well: I baked it for 30 min rather than the 45 min & covered it with foil, then reheated it covered for 15 - 20 min.

Rustic summer vegetable casserole
Total time: 1 3/4 hours (includes 45 minutes baking time)
Servings: 12 to 16
Note: This recipe can be halved to feed a smaller crowd.

7 Tbsp olive oil, divided
3 Tbsp sherry vinegar
4 cloves garlic, chopped
1 large red onion, cut in half lengthwise then sliced into 1/4 -inch slices
Kosher salt
Freshly ground black pepper
12 large basil leaves, torn into pieces (1 cup, loosely packed) OR 1 Tbsp dried
4 large tomatoes, cored, seeded and chopped into 1 1/2 -inch pieces
3 ears corn, husked, kernels cut off (about 4 cups)
3 1/2 lb summer squash (zucchini, yellow squash, patty pan squash, etc.), seeded and chopped into 1 1/2 -inch pieces
3 c. coarse, fresh breadcrumbs, preferably whole wheat
1/4 c. fresh lemon juice, divided
3 Tbsp melted butter
2 Tbsp chopped mixed herbs (such as thyme, rosemary and flat-leaf parsley)
1 c. shredded Gruyre cheese
1/2 c. sour cream or plain Greek-style yogurt

1. Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish with 1 Tbsp oil; set aside.

2. Heat 3 Tbsp of the remaining oil in a large, deep skillet over medium-high heat. Add the vinegar, garlic, onions, 1/2 tsp salt and 1/8 tsp pepper and cook, stirring occasionally, until softened and golden, about 10 minutes.

3. Add the basil, tomatoes and corn and cook until the tomatoes have released their liquid, 6 to 8 minutes. With a slotted spoon, transfer the onion-tomato-corn mixture to prepared baking dish.

4. Return the skillet to the stove and add the remaining 3 Tbsp oil, the squash, 1/2 tsp salt and 1/8 tsp pepper and cook, stirring occasionally, until softened and just golden-brown in parts, 12 to 14 minutes. Meanwhile, in a medium bowl, toss the breadcrumbs with 2 Tbsp lemon juice, and the butter, herbs, 1/4 tsp salt and a pinch of pepper, just until combined.

5. Transfer the squash to the dish with the onion-tomato-corn mix. Add the Gruyre, sour cream (in dollops), and the remaining 2 Tbsp lemon juice and half of the breadcrumbs, and toss together gently to combine. Top with the remaining breadcrumbs; bake until golden brown and bubbling, about 45 minutes. Serve immediately.

Source: Los Angeles Times, July 23, 2008


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RE: Cookalong #2 --- GARLIC Thread #1

Congrats Joan for the win!:) We love garlic too and we could care less if we eat it on Valentine's Day. Oh, there are way too any dishes to think about because I use garlic all the time.

I love garlic shrimp, garlic crabs, garlic pasta, 40 clove garlic chicken, roasted garlic soup, and on and on:)

Looking forward to the next dinner.


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RE: Cookalong #2 --- GARLIC Thread #1

Loving this Cookalong! I total agree with Dixiedog; Roasted Garlic Soup was my first thought.

ROASTED CREAM OF GARLIC SOUP

26 Garlic gloves (about 3 bulbs)
2 Tablespoons olive oil
Stick butter
2 Cups sliced onions
1 Teaspoons chopped fresh thyme
18 Garlic cloves
3 Cups chicken broth/stock
Cup whipping cream
1 cup white wine
Cup shredded Parmesan cheese
4 Lemon wedges

Preheat oven to 350. Place 3 bulbs in small glass baking dish. Cut off top of bulbs and sprinkle with olive oil and salt. Cover and bake for 45 minutes of until garlic is golden brown. Cool. Squeeze garlic between fingertips to release garlic into bowl.

Melt butter in heavy skillet over medium-high heat. Add onions and thyme and cook until onions are translucent. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock, cover and simmer until garlic is very tender, about 20 minutes. Scoop out solids and puree in blender. Add puree back to stock, add cream and wine, and bring to simmer. Season with salt and pepper.

Divide grated cheese among 4 bowls and ladle soup over cheeses. Squeeze with lemon and serve.


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RE: Cookalong #2 --- GARLIC Thread #1

My family jokes that I can't cook anything without garlic.

Here's a T & T appetizer:

8 oz plain goat cheese
8 oz shredded Mozzarella
8 shredded Provolone
Parsley, fresh chopped or dried, 1 or 2 T
Ground Cayenne Pepper - dash or more if you like hot
2 T ExtraVirgin Olive oil
8 to 10 large garlic cloves, minced or put through a press
Garlic Powder (a light sprinkling)
Garlic Salt (another light sprinkling

Assemble all ingredients except garlic salt in oven-proof serving bowl, mix thoroughly. Bake at 325 about 25 minutes, until golden brown and bubbly. Sprinkle with garlic salt. Serve immediately with fresh slices of French Bread.

You can bake at other temps, just adjust the time to suit.

Sherry


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RE: Cookalong #2 --- GARLIC Thread #1

Good choice Joan! And I'm another who loves a good garlic & cream soup. This is one of my own, with butternut in it as well:

Roasted Garlic & Butternut Soup

6 - 8 servings (My own recipe. I always make too much!)

1 1/2 lbs butternut squash - after baking there should be about 2 cups of mashed squash
1 lg Spanish onion - peeled and cut into 8 chunks
1 medium leek - washed & chopped, including best-looking top green leaves
1 teasp cumin
1 head of garlic - sliced across top to expose cloves
2 - 3 cups chicken or vegetable broth
200 ml (about 3/4 cup) light cream or half & half
olive oil
fresh ground black pepper and salt to taste
homemade garlic croutons (optional) & chopped flat leaf parsley

Utensils needed: oven or toaster oven and roasting pan or tray, frying pan & lid, blender or food processor, large heavy saucepan with lid.

1. Preheat oven or toaster oven to 300F

2. Split, quarter and seed butternut squash, and arrange on roasting tray together with cut chunks of onion and head of garlic. Drizzle with a little olive oil and roast 1 hr or until all is golden and tender, including garlic.

3. Clean and chop leek, including top green leaves. Sauté in a little oil for in frying pan 5 minutes. Then add 2 cups of chicken broth, turn down to simmer with lid on until tender - about 12 - 15 minutes.

4. When butternut etc is cooked, scrape it from skin and place in food processor along with the onion, cumin, and some pepper.
Squeeze the garlic cloves - which should be soft and buttery - from their skins and add to food processor.

5. Add some of the rest of the chicken broth and process to a puré. Gradually add the leek and liquid from pan. Process until all is smooth, adding more of the chicken broth as needed.

6. Place the mixture in the saucepan and gently heat. Add the rest of the broth as needed for the desired consistency..
Add the cream, reserving 2 TBS for swirling as a garnish when served. Check the seasoning - adding salt and pepper as needed.

7. Serve with a swirl of cream, chopped parsley and small homemade garlic-flavoured croutons.

SharonCb


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RE: Cookalong #2 --- GARLIC Thread #1

Fast and easy: Pasta with Olive Oil And Garlic

1 pound dried pasta
1/2 cup extra-virgin olive oil
3 cloves roasted garlic, minced
1/4 cup pasta cooking water
1/2 teaspoon crushed red pepper flakes
1 1/4 teaspoons kosher salt
1 cup fresh flat-leaf parsley, roughly chopped

Cook the pasta al dente.

Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the pasta water, red pepper, salt, and parsley and bring to a boil. Toss with the cooked pasta.

Yield: Makes 4 servings


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RE: Cookalong #2 --- GARLIC Thread #1

Cathy beat me to it with her post of garlic soup. that is my all time favorite soua and my all time favorite recipe of garlic soup. (Thank you David). I use that recipe, but I always add a little rotini pasta to give it more substance. It also goes further that way.


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RE: Cookalong #2 --- GARLIC Thread #1

Well I guess there are several of us who really love the Garlic Soup Recipe. The one posted is almost identical to the one that I use. I want to say that I got it from Bon Appetit many years ago. It is good.

Sharon your roasted Butternut and Garlic Soup looks delicious.


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RE: Cookalong #2 --- GARLIC Thread #1

I'm in...I hope nothing gets in the way of me cooking this because it's a good one.

CI note: Try not to purchase heads of garlic that contain enormous cloves; if unavoidable, increase the foil-covered baking time to 40 to 45 minutes so that the largest cloves soften fully. A large Dutch oven can be used in place of a skillet, if you prefer. Broiling the chicken for a few minutes at the end of cooking crisps the skin, but this step is optional. Serve the dish with slices of crusty baguette for dipping into the sauce and onto which the roasted garlic cloves can be spread.

Lots of Garlic Chicken

Table salt
1 whole chicken (3 to 4 pounds), cut into 8 pieces (4 breast pieces, 2 thighs, 2 drumsticks) and trimmed of excess fat.
Ground black pepper
3 large heads garlic (about 8 ounces), outer papery skins removed, cloves separated and unpeeled
2 medium shallots, peeled and quartered pole to pole
1 tablespoon olive oil
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
cup dry vermouth or dry white wine
cup low-sodium chicken broth
2 tablespoons unsalted butter

1. Adjust oven rack to middle position and heat oven to 400 degrees. Dissolve -cup salt in 2 quarts cold tap water in large container or bowl; submerge chicken pieces in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and thoroughly pat dry with paper towels. Season both sides of chicken pieces with pepper.

2. Meanwhile, toss garlic and shallots with 2 teaspoons olive oil and salt and pepper to taste in 9-inch pie plate; cover tightly with foil and roast until softened and beginning to brown, about 30 minutes, shaking pan once to toss contents after 15 minutes (foil can be left on during tossing). Uncover, stir, and continue to roast, uncovered, until browned and fully tender, 10 minutes longer, stirring once or twice. Remove from oven and increase oven temperature to 450 degrees.

3. Using kitchen twine, tie together thyme, rosemary, and bay; set aside. Heat remaining 1-teaspoon oil in 12-inch heavy-bottomed ovenproof skillet over medium-high heat until beginning to smoke; swirl to coat pan with oil. Brown chicken pieces skin-side down until deep golden, about 5 minutes; using tongs, turn chicken pieces and brown until golden on second side, about 4 minutes longer. Transfer chicken to large plate and discard fat; off heat, add vermouth, chicken broth, and herbs, scraping bottom of skillet with wooden spoon to loosen browned bits. Set skillet over medium heat, add garlic/shallot mixture to pan, then return chicken, skin-side up, to pan, nestling pieces on top of and between garlic cloves.

4. Place skillet in oven and roast until instant-read thermometer inserted into thickest part of breast registers about 160 degrees, 10 to 12 minutes. If desired, increase heat to broil and broil to crisp skin, 3 to 5 minutes. Using potholders or oven mitts, remove skillet from oven and transfer chicken to serving dish. Remove 10 to 12 garlic cloves to mesh sieve and reserve; using slotted spoon, scatter remaining garlic cloves and shallots around chicken and discard herbs. With rubber spatula push reserved garlic cloves through sieve and into bowl; discard skins. Add garlic paste to skillet. Bring liquid to simmer over medium-high heat, whisking occasionally to incorporate garlic; adjust seasoning with salt and pepper to taste. Whisk in butter; pour sauce into sauceboat and serve.

Yummy!


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RE: Cookalong #2 --- GARLIC Thread #1

We had an opportunity to take a cooking class and enjoy the meal at Stonewall Kitchen's flagship store over the holidays. The main course was Ina Garten's "Chicken with 30 Cloves of Garlic" (or was it 40 cloves...?) Anyway, it's a dish DH loved and I've been wanting to try it out, so this will be perfect. It's been tasted, but not tried, so isn't officially T&T.


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RE: Cookalong #2 --- GARLIC Thread #1

I've made a dish that's like that, really good.
I'll watch for you to post the recipe.

Nancy


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RE: Cookalong #2 --- GARLIC Thread #1

We have the same entree every Valentine's Day, well most anyway. Luckily it fits in with our chosen ingredient. Here is my menu so far but some of the recipes posted may change my mind...I'm thinking I need to add a soup!

Caesar salad with the dressing from Cut's in Halifax. I love this dressing! Pasta Puttanesca, which is our all time favourite pasta, with fresh home made pasta and Gilroy Garlic Bread. Not sure who posted the garlic bread recipe originally, maybe Woodie?

Not sure about dessert, but it won;t be garlic! LOL

Caesar Dressing From Cut

1 Egg yolk
1 Tsp Capers
1 Tsp Parsley
4 Tsp Lemon juice
3 Anchovies
1 Tbl Parmesan cheese
1/2 TBSP Minced Garlic
20 Drops Worcestershire sauce
3 Drops Tabasco sauce
1 Tbl Dijon mustard
300 milliliters Canola oil
1 Tsp Balsamic vinegar
Enough water to thin to desired consistency

Mix all ingredients in blender (except for oil, water and balsamic), mix for 1 minute. Add the oil slowly to obtain a creamy consistency. Add the balsamic vinegar. If needed, thin with water to the desired consistency.

Place baby romaine leaves on plate, top with crispy pork belly pieces ( I use bacon but pancetta is great as well), homemade garlic and herb croutons and roasted cherry tomato halves and shaves of grana padano. Drizzle dressing over the salad.

Pasta Puttanesca

1 Lb spaghetti, linguine or other thin pasta
2 Cans best grade Italian plum tomatoes
1/4 Cup best quality olive oil
1 Tsp oregano
1/8 Tsp red pepper flakes (or to taste)
1/2 Cup black olives Sliced
1/4 Cup capers drained
4 garlic cloves minced
8 anchovy fillets chopped coarsely (or less)
1/2 Cup Italian parsley chopped

Drain the tomatoes and cut in half. Combine the tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a boil and add all remaining ingredients except pasta, stirring as you add. Reduce heat and simmer until the sauce has reached a consistency you like.

Meanwhile bring 4 quarts salted water to the boil. Cook pasta until tender but still firm. Drain and toss with sauce. Serve immediately with fresh grated Parmesan.


Gilroy Garlic Bread

3/4 Cup (1 1/2 sticks) butter room temp
3/4 Cup freshly grated Parmesan cheese (about 3 ounces)
6 Tbl mayonnaise
3 large garlic cloves minced
2 Tbl chopped fresh parsley
1/4 Tsp (generous) dried oregano crumbled
1-1 pound loaf French bread halved length

Thoroughly combine first 6 ingredients in medium bowl. (Can be prepared 2 days ahead. Refrigerate. Bring to room temp before continuing.)

Preheat oven to 375*. Spread garlic butter on cut side of bread, wrap each half in foil. (Can be prepared 1 day ahead. Refrigerate.) Place bread on baking sheet cut side up. Bake 20 minutes. Remove foil from bread.

Preheat broiler. Broil cut side up until golden brown, about 2 minutes.


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RE: Cookalong #2 --- GARLIC Thread #1

I love that soup too. I never thought to add pasta to it. I may have to make it that weekend just to try it with noodles. Yum!


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RE: Cookalong #2 --- GARLIC Thread #1

All these years, the Roasted Garlic Soup that David posted here has been one of my favorites and it wasn't until I looked through this thread that I realized I must have copied the recipe down wrong because it's exactly the same but is missing the cup of white wine. Duh! I'll add it next time I make it but it's delicious without it.

I use fresh garlic often but usually in smaller quantities. I sometimes use the granulated garlic but don't have garlic salt or garlic powder in my pantry.

Here's one appetizer recipe where garlic really predominates. I make it with baby eggplants about 3" long, which they usually have at good prices at our Middle Eastern market. I took the pix for our family cookbook last time I made them but haven't measured out the ingredients yet because I thought the photos could be better.

Halve baby eggplants lengthwise and cut three crosswise slits in them, taking care not to cut through the skin. Cut fresh garlic cloves into thin slivers and stuff into the slits.

Photobucket

Put in flat baking dish or pan and brush tops of eggplants with olive oil and sprinkle with salt and pepper. Pour hot water in pan to come halfway up the sides of the eggplants. Cover baking dish with tight fitting lid or foil. Bake at 375 for about 20 minutes or until soft but not mushy.

Meanwhile, mix finely chopped and drained tomatoes, scallions and parsley and/or basil. In another bowl, mix bread crumbs with finely grated parmesan cheese, S & P, and olive oil to make crumbs.

When eggplant is cooked, pour off water and spread some of the tomato mixture on cut sides of eggplants.

Photobucket

Sprinkle crumbs on top of tomato mixture. Return to oven and bake about 10 minutes, or until crumbs are golden brown.

Photobucket


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RE: Cookalong #2 --- GARLIC Thread #1

I have to pass again...although I love garlic, I am allergic to it..violently ill if I eat it..
From the side lines with minty fresh breath..party on!


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RE: Cookalong #2 --- GARLIC Thread #1

The version of the roasted garlic soup recipe that I have copied is also missing the wine. I'll have to try it with the wine now.


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RE: Cookalong #2 --- GARLIC Thread #1

OMG I am drooling...that eggplant appetizer looks scrumptious. I am not sure I can get eggplant here this time of year though.


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RE: Cookalong #2 --- GARLIC Thread #1

Bumping to the top!!!!

Got to be lots more garlic recipes out there....


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RE: Cookalong #2 --- GARLIC Thread #1

Where is that luscious sounding lamb recipe that uses a TON of garlic and cooks for 6 hours? That should definitely be here and probably what I will make on the 14th.

Alexa


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RE: Cookalong #2 --- GARLIC Thread #1

Well...I will be, God willin' on a big bird heading to the land of warm!But I am no good, because every thing I make has lots and lots of garlic....except for brownies...
But....that soup...oh my!


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RE: Cookalong #2 --- GARLIC Thread #1

CLAMS WITH WINE AND GARLIC

4 oz. Italian bread, cut into 8 slices
1 clove garlic, halved, plus 3 cloves garlic, minced
1 Tbs. olive oil
3 shallots, finely chopped, or 1/3 cup chopped scallions
3/4 cup dry white wine
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
24 littleneck clams
2 Tbs. chopped fresh parsley

In a toaster oven or under the broiler, toast the bread on both sides. Rub both sides of the toast with the cut garlic.

In a large nonstick skillet, heat the oil until hot over medium heat. Add the shallots and minced garlic and cook, stirring frequently, until the shallots are softened, about 2 minutes. Add the wine, oregano and red pepper flakes. Bring to a boil and cook for 1 minute.

Add the clams to the skillet, cove, and cook just until the clams open up, about 4 minutes. With a slotted spoon, transfer the clams to 4 shallow bowls, discarding any clams that have not opened. Stir the parsley into the skillet and spoon the sauce over the clams. Place two slices of garlic toast in each bowl and serve.


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RE: Cookalong #2 --- GARLIC Thread #1

Oh dear Linda, it's in the 20's tonight! I'll see what I can do to crank the heat up in the "land of warm" before you get here.

Ruthanna, I should have made a cooks note that the addition of white wine was mine. Funny that I don't drink a drop but don't hesitate to add liquor, wine, or beer.

I went to the Gilroy Garlic Festival many years ago; talk about fantastic! Another time I drove past Gilroy and had to roll the windows down to take in the aroma. I stopped at a road side stand and bought all kinds of garlic related items--that was when you could take things on the airplane.

Chorizo with Wine and Pimientos
===============================

  • 1 lb Spanish Chorizo Sausage cut into 1/4 inch slices
  • 4 Tablespoons dry red wine
  • 2 medium pimientos cut into strips
  • 2 tablespoons chopped parsley
  • 3 cloves garlic minced

    Place the Chorizo slices in a large skillet and saut until lightly browned. Pour off some of the fat and deglaze the pan with the wine. Add the pimiento, parsley and garlic.

    Arrange this mixture in the center of a large, wide piece of foil. Place in a baking dish of an appropriate size and tightly close the foil, leaving a large air pocket about the chorizo.

    Place in a 350F oven and bake for 15 minutes.
    Present at the table in the foil, and then slit the foil to serve. This may also be made in individual portions if it is to be served as a first course.


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    RE: Cookalong #2 --- GARLIC Thread #1

    Alexa, is this it?
    I had it saved but haven't made it. And unfortunately I never credited who posted it here...

    Gigot de sept heures

    "--yes, that's "Seven hour leg of lamb". I first ran across this in Anthony Bourdain's "Les Halles Cookbook". The first time I fixed it there were two teenagers in my house who claimed they didn't like lamb. Suffice it to say there were no leftovers. Bourdain makes the comment that when it's done, you should be able to cut it with a spoon.
    Like all common recipes, there are variations: but it's basically a braise in a heavy casserole dish. I used a deep cast iron Dutch oven with a tight fitting lid, and it worked great. Season the lamb with slivers of garlic, add liquid and vegetables, cover the pot, put it in a slow oven and DON'T PEEK for seven hours. Omigod, is it good--and easy!!
    This is a perfect dish for a day when you have a lot of laundry or housework to do. You gotta be in the house anyway, so may as well have a no-stress supper cooking while you're doing other work. You put it in the oven after brunch, then do whatever you need to do, and after seven hours you have some juicy and scrumptious lamb. A half hour before serving, cook up some noodles or something to catch the juices.
    Here's Bourdain's version. You can also use a little more wine if you want. The garlic cooks down so its not overpowering; do use at least the amount it calls for.

    GIGOT DE SEPT HEURES
    1 leg of lamb, about 6#
    4 garlic cloves, sliced, plus 20 whole garlic cloves
    1/4 cup olive oil
    salt & pepper
    2 small onions, thinly sliced
    4 carrots, peeled
    1 bouquet garni
    1 cup dry white wine
    1 cup flour, 1 cup water
    Preheat oven to 300 F. Make many small incisions in lamb, place slivers of garlic in each incision. Rub lamb well with olive oil, season with salt & pepper. Place it in Dutch oven and add onions, carrots, bouquet garni, garlic, wine. Put lid on Dutch oven. Combine flour and water, make a 'caulk' and use it to seal the lid to the dutch oven. Place it in the 300 degree oven and cook for 7 hours. Yes, 7 hours. NO PEEKING--leave it alone.
    Remove the Dutch oven and break the seal. You don't eat the cooked flour paste. (Actually, I've made this without the bother of making the paste, and it seems to work just fine.)
    That's it. About a half hour to an hour of prep, then you leave it the heck alone for 7 hours. Serve it with whatever else you want, and a medium bodied red wine goes quite well with this (say, a nice Zinfandel) but a dry white (such as the remainder of the bottle you opened to get the cup of wine in the recipe) is fine as well if that's your preference. Variation: If you're trying to feed a lot of people, you can throw in some red potatoes as well to stretch this; the gentle 7 hours of moist heat cooks them wonderfully. If you google the term 'gigot de sept heures' you'll find a few variations. Bon appetit!


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    Re: Cookalong #2 --- GARLIC Thread #1

    Did I miss Sol's Lemon Garlic Chicken?

    YUM!

    Lemon Garlic Chicken - Sol
    1 tablespoon grated lemon zest
    1/3 cup fresh lemon juice
    2 tablespoons olive oil
    cup + 2 tablespoons chopped fresh herbs, such as thyme, rosemary, parsley, basil and/or oregano
    S & P to taste
    1 3 pound fryer chicken, cut up
    25 garlic cloves
    cup chicken broth
    In a small bowl, stir to combine, the lemon zest, lemon juice, olive oil, cup of the herbs, and salt and pepper.
    Preheat oven to 425F. Arrange the chicken pieces in a roasting pan, and pour the lemon-herb mixture over. Arrange the garlic cloves all around the chicken, stirring them to coat with the mixture. Roast for about 45 minutes, or until the chicken pieces are golden brown.
    Remove the chicken from the oven. Add the broth to the pan and place on top of the stove over medium-high heat. Stir to scrape up the browned bits from the bottom of the pan, while smooshing the roasted garlic to thicken the sauce slightly. I like to transfer the chicken to a platter, pour the sauce over the chicken and then, garnish with the remaining 2 tablespoons herbs and lemon wedges.
    I forgot to mention, that when you remove the chicken from the pan to make the sauce, let it simmer a few minutes to reduce and concentrate the flavors. Not that it lacks any, with 25 garlic cloves and fresh herbs in it. This dish is delicious and it keeps those pesky vampires at bay.


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    RE: Cookalong #2 --- GARLIC Thread #1

    Maybe a little conversation about garlic....

    I bought garlic heads yesterday, .39 a head here. These are the loose, bulk heads at the local grocery.
    Last summer I bought fresh Italian garlic at a local farm mkt, don't remember the exact price but it was by the lb. and I bought probably 2 lbs, I think it was the best garlic I've ever tasted. It kept very well in a bowl in my kitchen. I've thought about buying more this next summer but I'm not sure how to store.
    Has anyone chopped and tossed it in the freezer?

    Burgers.... I like to use garlic and onions. I chop both very fine and mix into the ground beef along with S+P, at least and hour before I'm ready to cook my patties.

    Any favorite recipes for garlic mashed potatoes?

    Nancy


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    RE: Cookalong #2 --- GARLIC Thread #1

    Well this will be easy. Just about everything I cook except for Dessert has garlic. LOL!

    Ann


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    RE: Cookalong #2 --- GARLIC Thread #1

    Nancy, I am grinding beef and doing make-ahead burger patties so your suggestion about the garlic is timely. Thanks.


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    RE: Cookalong #2 --- GARLIC Thread #1

    Ooooooh, garlic, bring it on, bring it on! This will be a great thread to keep - so much garlic, so little time!

    Not sure if anyody would want to have this hearty soup on Valentine's Day (can you spell toot toot) but this is a good soup recipe for your files - calls for a head of roasted garlic and I used 2 small heads, we both really liked this a lot. I just posted it the other day on the Recipe Exchange, don't know who goes over there to peek or not, so I'll post it again here.

    ...........................................................
    I tried a new recipe from a Sara Foster cookbook last night and it is a keeper. I wouldn't say I followed the directions precisely, LOL, but pretty much! I added a good amount of fresh chopped baby spinach stirred in at the end just before serving and it seemed to go very well in this soup and looked pretty too. This is quite a thick and hearty soup. Oh, and I didn't have the fresh basil that it called for, so just left that out. I think the roasted garlic is a great idea for soup.

    PROVENCAL-STYLE BEEF AND BEAN SOUP
    from The Foster's Market Cookbook
    Makes 2-1/2 to 3 quarts
    Serves 6 to 8

    1-1/2 cups dried navy beans, picked over and rinsed
    1 tablespoon unsalted butter
    2 tablespoons olive oil
    1 red onion, cut in half lengthwise and thinly sliced
    2 ribs celery, sliced 1/8 inch thick
    1 head garlic, roasted and peeled
    2 pounds chuck roast, cut into 1 inch cubes
    6 plum tomatoes, cored and chopped
    8 cups beef broth
    3 bay leaves
    2 teaspoons salt
    1 teaspoon freshly ground black pepper
    1/2 cup sun dried tomatoes
    3 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
    6 fresh basil leaves, cut into very thin strips (chiffonade)

    1. Quick-cook the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil. Reduce heat and simmer uncovered 45 minutes. Remove from the heat, drain, rinse, and set aside.

    2. Heat the butter and olive oil in a large, heavy saucepan over low heat. Add the onions and cook and stir 15 minutes or until light brown. Add the celery and cook and stir 10 minutes longer.

    3. Add the garlic and the beef and cook and stir until the beef is brown on all sides, 8 to 10 minutes. Add the tomatoes, broth, bay leaves, salt, pepper and beans and simmer 1-1/2 to 1-3/4 hours, uncovered, until the beans are soft and the beef is fork-tender.

    4. Add the sun dried tomatoes and rosemary and simmer about 10 minutes longer. Discard the bay leaves. Add the fresh basil and serve immediately.

    (Woodie's notes: I omitted the salt and used an entire pound of beans and so I added about 1-1/2 cups of water and I chopped the sun dried tomatoes.)


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    RE: Cookalong #2 --- GARLIC Thread #1

    Lately I've been grating my garlic cloves on a microplane rather than mincing/chopping with a knife. When I chop garlic with a knife I tend to end up with more sticking to my fingers than goes in the dish. I grate from the top of the clove down to the root end, usually directly over the skillet or soup pot. I don't usually measure garlic by the teaspoon or tablespoon.
    Teresa


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    RE: Cookalong #2 --- GARLIC Thread #1

    Some great sounding recipes. I am thinking that I am going to do an appetizer type dinner with garlic involved in each dish. We also use garlic in almost everything - we love it that much!

    Since I ended up not being able to participate in making Ann's appetizers back a few months back, I'm thinking about making her Spanish Tapa - Garlic Shrimp recipe and her Chicken Wings recipe. I'm also thinking about making the soup again. We have had it before and really do like it. Having a nice loaf of crusty bread for dipping in the shrimp mix and adding a salad with a Roasted Garlic type dressing. Also if I make the chicken wings, I will make up some Penzey's Buttermilk dip for the wings and celery sticks.

    Garlic Crabs are sounding good to me too.

    Dessert will contain no garlic!


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    RE: Cookalong #2 --- GARLIC Thread #1

    Woodie, I have that cookbook and really have enjoyed it. The soup sounds wonderful. Hope I can remember to make it. I just made beef stew this week, we ate on it for 3 days. first as stew then I turned it into beef pie. Every bit got eaten, which is pretty unusal around here.

    Ann, I know what you mean about using garlic all the time.

    Teresa, what did we ever do before microplanes??

    Cathy, enjoy the burgers, I love 'em that way.

    Nancy


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    RE: Cookalong #2 --- GARLIC Thread #1

    Nothing wrong with adding some wine to a recipe but you did make go back and check my source...LOL! Love that soup and thanks to Sherry I do add some pasta to it to make it a meal from time to time.

    Here is one of my favorites from AnnT. I like it as is with a good hunk of bread or I'll top some pasta with it and call it dinner.

    Spanish Tapa - Garlic Shrimp - AnnT

    6 Tablespoons olive oil
    4 cloves of garlic, thinly sliced
    1/4 to 1/2 teaspoon red pepper flakes
    1 pound medium or large shrimp, peeled and deveined
    2 tablespoons of chicken broth
    2 tablespoons lemon juice
    salt
    2 Tablespoons minced parsley

    Italian or French Bread cut into cubes

    Heat the oil, garlic and red pepper flakes in a large, shallow pan.
    When the garlic just begins to turn golden, add the shrimp and cook
    over high heat for about 3 minutes, stirring constantly. Add the broth
    and lemon juice.

    If serving in the living room, pour into a large earthenware bowl and
    sprinkle with salt and parsley. Serve immediately.

    Goes great with a nice dry white wine, dry sherry, or Martini

    Note: Use more chicken broth and lemon juice if you like more sauce
    to dip the bread into.

    I always double the sauce being a sauce/gravy lover...soaking it up with some good bread.

    David


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    RE: Cookalong #2 --- GARLIC Thread #1

    I have been using the coarse microplane for garlic for awhile now but last week I picked up the ribbon microplane. Big difference! I love the new microplane.

    OK, confession time. I don't like seafood so I don't actually buy and cook seafood. Every time we go out to eat my sweetie orders seafood since he never gets it at home. Since this dinner is on valentines I think he should get a treat. Can someone give me a shrimp recipe that would go with garlic pasta? Shrimp 101 would probably help too. I was even thinking of pulling out the fryer and trying fried shrimp.

    I guess I need a valentine shrimp treat idea.


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    RE: Cookalong #2 --- GARLIC Thread #1

    Here's a shrimp and garlic pasta recipe I like to make because it lets the flavors of the ingredients come through.

    FUSILLI WITH SHRIMP AND ROASTED VEGETABLES 4 servings

    12 plum tomatoes, cores and quartered lengthwise
    2 Tbsp. olive oil
    freshly ground black pepper to taste
    1 small head garlic
    1 lb. thin asparagus, trimmed and cut into 2-inch lengths
    1 lb, large shrimp, peeled and deveined
    3/ 4 lb. corkscrew pasta, such as fusilli or rotini
    2 tsp. fresh lemon juice
    1 Tbsp. chopped fresh basil or 1 tsp. dried
    1 Tbsp. chopped fresh thyme or 1 tsp. dried

    Set rack in lower third of oven. Preheat oven to 450 degrees. In a large roasting pan, toss the tomatoes with 1 Tbsp. of the olive oil and a generous grinding of pepper. Slice the top 1/ 2 inch off the garlic head and discard; pull off any loose papery skin. Wrap the garlic in tin foil and add to the roasting pan.

    Roast for 20 to 30 minutes, without stirring, or until the tomatoes are wrinkled and just begin to brown. Scatter the asparagus and shrimp over the tomatoes and roast for 10 minutes more, or until the shrimp are curled and the asparagus is tender. Remove the garlic from the pan, unwrap, and let cool for 5 minutes. Remove roasting pan from oven and cover to keep warm.

    Meanwhile, cook pasta. While the pasta is cooking, separate the garlic cloves and squeeze out soft pulp. Mash to a paste.

    Drain the pasta and return to the pot. Add the remaining 1 Tbs. of oil, mashed garlic, lemon juice, herbs and salt & pepper, tossing to evenly coat the pasta with the seasonings. Transfer the pasta to the roasting pan and toss gently to combine, making sure to scrape up any bits that have stuck to the pan.

    Notes: You may want to use a smaller amount of herbs the first time you make this. I have used rosemary and basil, and oregano and thyme combinations too. A handful of quartered crimini mushrooms tossed with a little olive oil and added to the roasting pan about 5 minutes before the shrimp are a nice addition.


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    RE: Cookalong #2 --- GARLIC Thread #1

    Fairly new here but thought i'd toss this in

    I have an Emile Henry piece they call a claypot that i use to cook this in

    Sizzling Garlic Shrimp (Gambas al Ajillo)

    Servings: 4-6
    Ingredients:

    6 tablespoons olive oil
    1 lb small to medium peeled raw shrimp
    3 garlic cloves, finely chopped
    Crushed chilies, or finely diced dried, or fresh red chilies, as preferred
    Salt
    Preparation:

    Heat the oil in a flameproof dish over a medium-high heat (or in the oven at 350 degrees). As soon as the oil starts to simmer, throw in the shrimp, garlic, and chilies. Fry vigorously for a few minutes, then add salt and serve, still sizzling, in the dish (the shrimp will carry on cooking as you take them to the table).

    Think the recipe came with the pot but would not swear to it

    Friends like it because it cooks fast small batches and this makes it easy to adjust the heat from chilies almost to order


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    RE: Cookalong #2 --- GARLIC Thread #1

    David I guess you and I are thinking about the same:). Look up above your post.

    I'm looking forward to making this.


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    RE: Cookalong #2 --- GARLIC Thread #1

    I just picked up Ina's new book called Back to Basics. This shrimp scampi recipe caught my eye because it can be made ahead of time and just popped into the oven. I might try it since it will give me plenty of time to learn how to deal with the shrimp without holding up dinner.

    Baked Shrimp Scampi
    Ina Garten

    Serves 6

    2 pounds (12 to 15 per pound) shrimp in the shell
    3 tablespoons good olive oil
    2 tablespoons dry white wine
    Kosher salt and freshly ground black pepper
    12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
    4 teaspoons minced garlic (4 cloves)
    1/4 cup minced shallots
    3 tablespoons minced fresh parsley leaves
    1 teaspoon minced fresh rosemary leaves
    1/4 teaspoon crushed red pepper flakes
    1 teaspoon grated lemon zest
    2 tablespoons freshly squeezed lemon juice
    1 extra-large egg yolk
    2/3 cup panko (Japanese dried bread flakes)
    Lemon wedges, for serving

    Directions

    Preheat the oven to 425 degrees F.

    Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

    In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

    Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.


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    RE: Cookalong #2 --- GARLIC Thread #1.1

    Joan I have already made that recipe of Ina's and so did my Mom. We all enjoyed it. I didn't make it ahead of time though.


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    RE: Cookalong #2 --- GARLIC Thread #1

    I don't remember who asked, but garlic mashed potatoes?
    Peel potatoes, peel garlic...as much of each as you think you would like. Cut potatoes into chunks, leave garlic whole, cover with water and cook until potatoes are fork tender. Drain, and mash all together using butter, sour cream ,butter milk or chicken broth as you would usually do.
    Salt and pepper to taste.
    I am still dealing with the cruddy sinus problems....feel like I have my head in a barrel of water....Today started taking Levaquin at $13 a pill....wondering if a garlic sandwich might have cured me at a much lesser price....
    Linda C


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    RE: Cookalong #2 --- GARLIC Thread #1

    I watched the ginger thread with interest, but didn't play since I had a horrible cold. Feeling better now, and have been also drooling over these recipes :-)

    Here's an easy scampi with lots of garlic - we had it for dinner last night with some warm sourdough, baked potatoes and asparagus. We're planning a meal out on Valentine's Day, so I guess this is an early offering.

    Not for those who might still be watching their calories due to New Year's resolutions... LOL.

    Becky


    * Exported from MasterCook *

    Shrimp Scampi Bake

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup butter
    2 tablespoons prepared Dijon mustard
    1 tablespoon fresh lemon juice
    1 tablespoon chopped garlic
    1 tablespoon chopped fresh parsley
    2 pounds medium raw shrimp -- shelled, deveined with tails attached

    1. Preheat oven to 450 degrees F (230 degrees C).
    2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
    3. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
    4. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

    www.allrecipes.com
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    RE: Cookalong #2 --- GARLIC Thread #1

    My sister makes very good roasted garlic mashed potatoes that I love. I'll have to get the recipe from her, but I assume it's pretty simple. I figure she just roasts the garlic, cooks the potatoes and mashes the garlic into the potatoes as she mashes them. One thing she does with mashed potatoes, which can be risky, is to beat them with a hand beater. The one time I tried that they turned into glue.

    I use garlic in lots of things, but have been cutting back since it's actually not one of my DH's favorite ingredients. He likes it okay, but doesn't think it has to be in everything. I can't imagine why not, but that's the way he is. I love garlic with Swiss Chard or spinach, but alas, he finally let me know he hates it like that. So, no more of that.

    Speaking of garlicky greens, I've posted a polenta recipe before with garlicky greens. I won't write out the whole recipe again, unless requested, but will summarize it here. Cook the polenta according to directions on the package, or according to the way you're used to cooking it. While the polenta is cooking, saute 2 thinly sliced onions in about 1/4 cup olive oil until translucent. Add 6 slivered garlic cloves, and cook for a couple more minutes. Add 1 1/2 pounds each Swiss Chard and Spinach, (or whatever greens you like) and saute until tender. Season with salt and pepper to taste. When the polenta is done, add some butter, salt and pepper to taste, and divide into individual large bowls. Top with the greens. If you like polenta and greens, you'll like this recipe. It's from the Complete Italian Vegetarian by Jack Bishop. Even though I've posted this recipe, I don't expect to make it, since DH doesn't like garlicky greens (he tells me this after I've made this recipe 2 or 3 times. Aargh!) I'm probably going to have fun with one of the recipes y'all have posted, and/or explore my cookbooks to see what else is out there to try.

    Sally


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    RE: Cookalong #2 --- GARLIC Thread #1

    I hope I won't be excommunicated because I made something earlier than I was supposed to!

    Yum, Becky, thank you for the new scampi recipe - it is delicious! We had it tonight - simple and good - what more could one ask for? The mustard really adds an extra 'something'. You have never steered me wrong, I've always enjoyed any recipe that I have made with your name on it! Thank you again :)


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    RE: Cookalong #2 --- GARLIC Thread #1

    Awww Woodie, you make me blush! Glad you enjoyed it - I thought Ina's recipe looked good too, but more labor intensive.

    Here's a recipe I tried recently for marinated mushrooms that we really liked too. I think it needs way more garlic then it calls for, though - next time I'll double up on the garlic, and maybe add some raw at the end of the cooking time, too. The overall flavor was good so it's worth some tweaking.

    Becky


    * Exported from MasterCook *

    Marinated Mushrooms II

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/3 cup red wine vinegar
    1/3 cup olive oil
    1 small onion -- thinly sliced
    1 teaspoon salt
    2 tablespoons dried parsley
    1 teaspoon ground dry mustard
    1 tablespoon brown sugar
    2 cloves garlic -- peeled and crushed
    1 pound small fresh button mushrooms

    1. In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving.

    www.allrecipes.com
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    RE: Cookalong #2 --- GARLIC Thread #1

    Becky I have never had Scampi with mustard in it. Very different and thanks for the review Woodie. I will have to give that a try.

    I think this is what I am going to do/make:

    The Roasted Garlic Soup (I have made this before but not in a long time and we really like it).

    Ann's Spanish Tapa - Garlic Shrimp Recipe which she sent to me in her appetizer section of her cookbook (recipe posted above by David).

    Definetely crusty bread to go along with that.

    Ann's Chicken Wings which are rubbed with fresh garlic, pepper, salt and lemon zest. I would serve with some celery sticks and cheat and make some Buttermilk Dip from Penzey's. There is another Garlic Chicken Wing Recipe that I came across on a blog that sounds good too but I like trusted sources.

    A garden salad and make Roasted Garlic Dressing to go overtop.

    Also debating on Pastor Ryan's Tomatoes with Ricotta that is posted over on Pioneer Woman's site.

    I love mussels in wine and garlic and have thought about that. Clams are good that way too.

    Oh, there is just too much to choose from as I love garlic.

    I am thinking for dessert that it will be simple and just make some cute cupcakes - chocolate with buttercream or cream cheese icing and decorated.

    What have others thought about making?


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    RE: Cookalong #2 --- GARLIC Thread #1

    I haven't decided for sure but I think I'll make a tossed salad with homemade garlic ranch dressing, chicken...with garlic, garlic and more garlic, garlic rolls, still deciding on the veg.... dessert, something chocolate!

    I'm remembering some garlic rolls that Sherry, Peppi and Linda and I had when we were in Gatlinburg. I'm going to try to duplicate those.

    Nancy


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    RE: Cookalong #2 --- GARLIC Thread #1

    Nancy, I remember the garlic rolls and the stick of butter that we brought into the restaurant in my purse.

    Raymond thinks it's his birthday dinner:

  • Mini Onion Quiches
  • Filet Salteado
  • Yellow Rice
  • Garlic Cheese Biscuits
  • Deep Fried Asparagus

  •  o
    RE: Cookalong #2 --- GARLIC Thread #1

    Dug this off of page 2....

    I don't remember ever making a flattened whole chicken before, it's going to be a first for my garlic dinner on Sat night.

    Cathy, I forgot you brought the butter! I know I filled up on the rolls.

    So, how are the dinner plans coming along????

    Nancy


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    RE: Cookalong #2 --- GARLIC Thread #1

    This may sound a little weird, but it is sooo good. I got the idea from a 'grilling with Bobby Flay' show where one of his guests made this. It becomes very much like like a butter when finished. Is great eaten just as is or spread on crostini.

    This is how to make one serving of what I call an onion-garlic sandwich:

    Slice an onion in half crosswise. Cover one of halves with minced garlic and dot it with butter. Season however you like. Place the second half on top of the first like a sandwich.

    Wrap in foil and grill about an hour over medium heat or even indirect heat. You can also do this in the oven.

    Everything sounds so good. I don't know which of the recipes I'm going to try. When I can get hold of some smaller eggplants, I'll definitely be making those. They're beautiful!

    Judi


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    RE: Cookalong #2 --- GARLIC Thread #1

    Well the garlic was my idea. I did my shopping on Tuesday and I was planning on garlic pasta, scampi, and then trying the soup with some baby pasta in it. I just about got my groceries put away and I got the call to rush to hospital because my brothers heart stopped and they called a code on his room. Wow! By the time I got there his heart had stopped 3 times and they couldn't get a pulse back. 51 years old and he died of congestive heart failure. I am still in shock. This is the first time I have lost an immediate family member as an adult (grand parents passed when I was young). I didn't realize that people bring you food. I didn't even realize that I would need it. I am just exhausted. I was told that more food deliveries would be coming tomorrow. I feel like I am on another planet.

    I have a pantry full of garlic and next week I will probably treat myself to a garlic fest and think of you guys but I will probably miss this weekend. What a drag. Death sucks big time!! My parents are in shock, they never expected to out live their kids. I feel so heavy, sorry to put a burden on the thread. I figured since the garlic was my idea I shouldn't just disappear without saying anything.


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    RE: Cookalong #2 --- GARLIC Thread #1

    OMG!!! This is horrible, I am so sorry for your lose. I just don't know what to say.

    You just do what you have to do to take care of yourself and your family. We will be thinking of you.

    Cathy


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    RE: Cookalong #2 --- GARLIC Thread #1

    Joanm,

    Wow, I am so very sorry. I can't even imagine what you are going through. How tragic, and I am so sorry you have to go through this. The last thing you should be worrying about is a garlic dinner. Know that we are here for you if you need support. I am sending best wishes, prayers, and nothing but good thougts your way.

    Shelley S.


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    RE: Cookalong #2 --- GARLIC Thread #1

    Joan, I'm so sorry to hear about your loss.
    What a shock!!!!! My best to all of your family.

    Don't worry, I'll eat your share of garlic.

    I'll pull a name out of the hat for the next Cookalong.

    Nancy


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    RE: Cookalong #2 --- GARLIC Thread #1

    Joan, I am so sorry, what a horrible situation. Take care of yourself and your family, you will be in my thoughts.

    BTW - it is my DH Birthday this week and he is a huge garlic lover, so I am going to make a garlic dinner and let him think it is special for him too. LOL!

    Here is what I have planned.....

    Tossed salad with a roasted garlic aoili type dressing
    Gigot de Sept Heures
    Garlic Mashed Potatoes
    Roasted Broccoli (do I dare put garlic in here too?)

    And some sort of Brittle Bark - I've tried it and it is good, but I think I can make it just as well a LOT cheaper!

    Thanks everyone for the inspiration and ideas!

    Alexa

    Here is a link that might be useful: Brittle Bark


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    RE: Cookalong #2 --- GARLIC Thread #1

    Joan I am so sorry for your families loss . He was much too young, what a shock.

    Take care , we'll be thinking of you.


     o
    RE: Cookalong #2 --- GARLIC Thread #1

    Joan, I am so sorry to hear of your loss. My thoughts are with your parents and you.

    Take care,
    Kathleen


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    RE: Cookalong #2 --- GARLIC Thread #1

    Joan, 51, that's so sad and I can sure understand what a shock this must be to all of you. The garlic ... and us will be here when you get back to it.

    I love garlic like many of you and use it in almost everything. I do think it's super healthy for you. Smiles.

    We are going to have a garlic weekend. Started early last night by rubbing garlic on the pizza dough after it's first bake and including roasted garlic on the finished pie. Yum. Christys pie had fresh italian sausage with plenty of garlic, onions, roasted garlic, mushrooms, fresh mozzarella and then parmessian grated on later. My pizza was roasted garlic, mushrooms, fresh mozzarella, frozen basil and provolone. Very good.

    Tomorrow night Christy wants steak for her Valentines dinner and I want shrimp, so she will get a New York strip also rubbed with garlic before it goes on the grill pan or grill, depending on weather.. then topped with some of the roasted garlic made into a roasted garlic butter.

    I was going to make scampi with my shrimp, but I feel like boiled shrimp so I'll do it my regular way by boiling a bunch of garlic in the water first, with some lemons, a little celery and a capfull of crab boil. No Old Bay in this house ever. Hate the stuff. I get my crab boil smuggled up North by our Louisanna relatives. ;] I'll make a nice remoulade to go with the boiled shrimp, making it heavy on the garlic.

    I haven't made garlic dip in a while so I'll make some of that for us to snack on while dinner is being made.

    Not quite sure yet what potato and veg I'll make. I'll bet there will be more garlic in them though.

    So, none of us have come up with a garlic dessert yet, eh? Chuckling.

    Sunday I'm going to make this recipe I invented many years ago when I was working in a restaurant where each night I had to come up with one vegetarian and one meat entre each night. I made these and they became a real favorite. Avocado Enchiladas. Flour tortillas, thick slices of avocado on them, garlic powder, monterey jack. Roll up and make a sauce of sour cream, thinned a bit and with a ton of garlic powder and a little sea salt. Pour over enchiladas and bake until cheese melts. It was rediculously simple but really tasty. Years later I changed it up to use roasted garlic inside and in the sauce too, but the garlic powder gives a nice kick to it and I continue to use it as well. This is one of the few places I use garlic powder in such a standout way. Hmm.. maybe I'll just make this as a side dish with out Valentines dinner instead of a starch and have a salad with. Ceasar of course.. smiles.

    I have to start keeping our camera in the kitchen so we can take more pictures of our meals.


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    RE: Cookalong #2 --- GARLIC Thread #1

    Joan I am so very sorry to hear of the loss of your brother. I'm sure it was a big shock and 51 is very young. My heart goes out to you and your family.

    We have been without power off and on since yesterday so my plans are changing a bit on what I was thinking about cooking but I will be cooking stuff with garlic. Was planning on being at the store this morning but just don't feel like being seen when you have no way to dry and do your hair!:)


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    RE: Cookalong #2 --- GARLIC Thread #1

    Joan I'm so very sorry for you and your family. I'm sending my sympathy and will be thinking of you all.

    I think I will do sizzling garlic shrimp for the virtual dinner, (the Spanish gambas al ajillo tapa dish) rather than the soup as I haven't found any decent squash for the butternut soup recipe I posted above earlier. And I will be doing it on Sunday as we'll be going out tomorrow. So I'll get the little earthenware dishes out of the cupboard and buy the shrimp tomorrow.

    Not sure what we'll have after the shrimp but as I'm shopping tomorrow I'll think about it then.

    SharonCb


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    RE: Cookalong #2 --- GARLIC Thread #1

    Joan I'm so sorry to hear about your DB...my sincere sympathy to you and your family.

    Looks like dixie and I had the same idea but she maybe changing things up some due to the weather.

    so far I'm thinking garlic soup, Sharon's dressing from Cut for a salad and AnnT's garlic shrimp as is or over some pasta. I'll do garlic bread too....Lars and Ann both have great recipes that I don't have on this computer so I can't post them... or I may do the one from Americas Test kitchen. I have my eye on a couple of the other shrimp recipes too.

    David


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    RE: Cookalong #2 --- GARLIC Thread #1

    Lol...I didn't read the above posts before deciding on changing to the Sizzling Garlic Prawns, (Gambas al Ajillo) which is one recipe I've used for years, but I see many others are also deciding on garlic prawns as well. They are so good and easy to make too. We had them recently at the tapas night out with friends but I don't mind having them again.
    Here's the recipe for the way they're made here:

    Sizzling Garlic Prawns

    In Spain, gambas al ajillo is a favorite tapa, served sizzling hot in shallow earthenware casseroles called cazuelas. Good crusty bread is a must for dunking in the sauce.

    3/4 pound small shrimp in their shells
    Salt
    Paprika, preferably Spanish
    4 tablespoons olive oil
    4 garlic cloves, sliced
    1 small dried red chili pepper, seeds removed and cut in half, or 1/4 teaspoon crushed red pepper flakes
    1 tablespoon lemon juice
    1 tablespoon dry white wine (vermouth is fine)
    2 tablespoons minced parsley

    Shell the shrimp. (It's not necessary to devein them.) Sprinkle with salt and paprika.

    Heat the oil, garlic and chili peppers or pepper flakes in a medium skillet. When the garlic is just beginning to brown, add the shrimp and cook, stirring, about 1 minute, or until just done and firm to the touch. Stir in the lemon juice, wine and parsley. Serve immediately, preferably in a small casserole. Makes 4 appetizer or tapa servings.

    -- "Tapas and More Great Dishes of Spain" by Janet Mendel

    SharonCb


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    RE: Cookalong #2 --- GARLIC Thread #1

    Joan, please accept my condolences on the loss of your brother. It must have been such a shock for your family.

    We are going to a concert tonight so our dinner plans may change but I hope to make the Martha Stewart recipe at the beginning of the thread with some lobster claw and knuckle meat added.

    As with the ginger, I tried to incorporate garlic into some meals throughout the last two weeks. Last weekend, I modified an easy chicken recipe I make to include garlic and it turned out so juicy with the onion and garlic flavors permeating the meat.

    SHERRIED CHICKEN

    1 chicken, cut into pieces or equivalent amount of your favorite bone-in parts
    1/4 cup melted butter
    Salt, pepper, paprika
    Fresh or dried herbs (optional)
    1 medium onion, finely minced
    1 large or two small cloves garlic, finely minced (I used 3 because it was garlic week)
    1/2 cup sherry (not cooking sherry)
    1/4 cup honey

    Put the chicken pieces skin side up in a single layer in a baking dish or pan. Brush or rub with all the melted butter. Sprinkle with salt, pepper and paprika and add some herbs if youd like. (I used Penzeys Fines Herbs). Spread the onion and garlic on the top of the chicken.

    Cover tightly and bake at 350 degrees for 45 minutes. Meanwhile, mix the sherry and honey and bring to a boil in a small saucepan or heat in the microwave until the honey is liquefied. Remove chicken from oven, scrape the onions & garlic into the bottom of the pan and pour the honey mixture over the chicken. Bake uncovered for an additional 15 to 30 minutes or until chicken is done. Serve with pan juices in a gravy boat or separate dish to pour over the chicken.

    Ready to go in the oven:

    Photobucket

    Done.

    Photobucket

    Plated. I had a sauce boat full of the golden pan juices in the above pic to pour over the chicken at the table.

    Photobucket


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    RE: Cookalong #2 --- GARLIC Thread #1

    Joan, I'm so sorry about your brother. How very sad. I will be thinking of you and your parents and family.

    I don't know yet, even now, what I'm making. I think I'll try the soup, but haven't really felt as motivated about this ingredient since DH doesn't really care for garlic. I love, love, love it, but it's not much fun to prepare something you know the other person doesn't like.

    Have fun, evreyone.

    sally


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    RE: Cookalong #2 --- GARLIC Thread #1

    Thanks for the kind words.

    Things have quieted down here. We have recieved so much food from friends that my fridge is full. But I think I may make the soup for myself today. I think cooking something might be good therapy at this point. You folks would probably understand that. I guess you can't beat garlic soup as comfort food right?


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    RE: Cookalong #2 --- GARLIC Thread #1

    Garlic soup and friends that care....now that's comfort.


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    RE: ///Cookalong #2 --- GARLIC Thread #1

    I'm good to go!

    Sharoncb's Garlic Prawns with champagne in front of the fire....

    Cesare Salad (recipe from the restaurant Cut in Halifax)
    Gilroy garlic bread (from Woodie)
    Pasta Puttanesca (mine)
    Veal Parm...... (the classic recipe)
    a bottle of 1995 Chianti Classico I've been holding on to for years...why not!!!!

    Some wonderful truffles , no garlic.....with a glass of Port before dessert ;)


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    RE: Cookalong #2 --- GARLIC Thread #1

    I'm in the middle of cooking now. Looks like we'll end up having:

    Garlic-spinach comsommee with parmesan crisps
    Lobster scampi with asparagus - served over pasta
    Salad with maple-basalmic dressing
    Strawberry shortcake from our favorite Italian bakery

    There will definitely be no vampires prowling around our high school for the concert tonight.


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    RE: Cookalong #2 --- GARLIC Thread #1

    My house smells.....of garlic! I love it.

    Just took garlic rolls out of the oven and slid the chicken in.

    Chase...you are probably sitting by the fire about now, enjoy!

    Ruthanna, your dinner sounds superb.

    I'd love to make more comments...but I need to get back into the kitchen.....

    Nancy


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    RE: Cookalong #2 --- GARLIC Thread #1

    I made Becky's baked Shrimp Scampi this evening, accompanied by home-grown snow peas (steamed 3 minutes) and fresh broccoli. Oh, also a really good Pinot Noir. Oh my goodness, this is heaven!! Becky, your recipe is a keeper!

    Thanks everyone for the wonderful garlic recipes!


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    RE: Cookalong #2 --- GARLIC Thread #1

    Just finished our meal of Chicken With 40 Cloves of Garlic. I served it with couscous and sauteed zuchinni. We had a nice dry white wine that we got at Foxen vineyards when we last visited DS in CA. What a terrific meal!

    If it had not been for this cookalong, there would have been no way I'd tried this recipe for a Valentine's Day dinner. DH likes garlic, but I only like it when it's very subtle. I couldn't believe this dish could have 40 cloves of garlic in it and yet still have such a smooth mellow flavor.

    The recipe I used is from Ina Garten's "Barefoot Contessa in Paris" cookbook. If anyone is interested, I can share it. DH said it's a hands down keeper, and would be a great "company" dish.

    I hope you all had as good a time participating in this cookalong as I did.

    Can't sign off without offering condolences to joanm - so sad to read about your loss. Best to you and your family.


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    RE: Cookalong #2 --- GARLIC Thread #1

    Joan, I'm so sorry for your loss. Please know I'm thinking of you.

    Ann


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    RE: Cookalong #2 --- GARLIC Thread #1

    Joan, I'm so sorry that your family is going through such sadness. My heart aches for you as well as your parents as I can't imagine losing a "child" or one of my siblings. I feel sort of silly following this up by posting about a garlic meal, but.....I can't think of any way to segue into it. :(

    Amck, I'd love to have that recipe as I'm always looking for a good dish for company (since I've been cooking less red meat, I've realized that many of my company dishes were beef or pork.)

    Chase and Ruthanna, you are having such feasts that I'm envious!! In another 6 weeks, there will be less of me and I can feast again (moderately of course!)

    No recipes here tonight as I just winged it.... tomorrow I'll be trying Sharon's butternut squash soup as I've been drooling over that photo for days now.

    Since I'm counting calories, we started with a small appetizer. Smear some roasted garlic on a toasted bread round (we used thin wafers instead.... calories you know!) and then top with a bit of cambazola cheese.... awesome combo. Got the idea from a local Italian restaurant.

    Photobucket

    Main course which was salad (sniff, sniff.... I'd have loved garlic rolls, shrimp etc). The dressing was good; combine in the food processor some green onions, garlic, EVOO, yogurt and some umbeoshi plum paste. After plating each was topped with pan sauteed chicken slices that had been marinated in garlic, lemon and olive oil. On the side, a few garlic/lemon/EVOO/oregano marinated mushrooms.

    Photobucket

    Dessert was NOT garlic though! Some sliced strawberries and a little papaya topped with a bit of plain yogurt and drizzled with a lime/honey sauce.

    Grace


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    RE: Cookalong #2 --- GARLIC Thread #1

    Turned out I wasn't feeling too great so we cut back a tiny bit. Christy had a beautiful NY strip with the roasted garlic butter I had made for her. She baked a couple potatoes and we had them with some roasted garlic sourcream. Very good. She had some nice broccoli on the side. I had garlic and lemon boiled shrimp with garlic remoulade on romaine. I boiled lots of garlic with a lemon sliced up in the water for about a half hour before putting the shrimp in. They were so good. I also made the remoulade with lots of extra garlic and think I'll do it that way in future. A very nice garlic meal indeed. Since I wasn't getting around too well we just had some chocolate ice cream with a dollop of Nutella for dessert before exchanging presents.

    Thanks Joan for the garlic choice. I hope you did make yourself some soup. It's nice having people give you food in such a situation, but somehow you also just like to have something you made. Guess it's comforting for us cooks to cook. You and your family are in our thoughts.


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    RE: Cookalong #2 --- GARLIC Thread #1

    Joan, I'm ashamed to admit I don't remember if you visit the conversations page, but there's a mighty strong chain of friendship over there that holds hands for people that need their hands held. If you want, I, or any of us can post over there on your behalf, or you can do it for yourself if you prefer. Or, we can just leave it on this thread, if that's what you want.

    I actually did make a garlic based meal tonight, and it was oh, so simple, because I was just plain tired after work and the emotional roller coaster we've been on with this property purchase in Oklahoma. Plus, It's starting to be spring here, and the nursery business is starting to pick up, and we had a steady string of customers today (thank heavens, at least some people are spending money) so I was too tired to peel all the garlic called for in the garlic soup recipe. I really do want to try that soup one day, but I was just too tired today. Instead, I made up my own recipe. No, I wasn't calorie counting on this one, either. I did garlic baked potatoes with a garlic-cheddar cheese-sour cream sauce with broccoli and scallion garnish. Here's what I used and what I did. I have to warn you, I didn't measure, so to write this recipe is tricky, and estimations. I'm listing ingredients as I remember them, not as they necessarily should be written.

    2 good russet potatoes
    1 bulb plus 1 clove of garlic separated
    Sharp white Vermont Cheddar Cheese (I used Cracker Barrel) (I'm sorry, I didn't measure, maybe 1/2 cup?)
    sea salt, or any coarse salt
    coarse ground black pepper (can you tell I like things coarse sometimes?)
    fresh broccoli florets
    fresh scallion greens
    1/2 cup (?) (I didn't measure) Sour cream
    and/or Stoney Brook low fat yogurt, I used some of each of the sour cream and yogurt. I tasted each, and believe it or not, I couldn't tell a difference.
    1 or 2 tablespoons cream
    1 tablespoon unsalted butter, more or less
    Extra Virgin Olive oil, just a smidgen to coat the potatoes and some to drizzle on the bulb of garlic.
    a handful of fresh parsley, chopped

    Heat the oven to 350 degrees. If you have a pizza stone, heat that in the oven as well.

    Scrub the potatoes well, and dry. Rub the potatoes vigorously with the one clove of garlic, then coat with that smidgen of olive oil. Generously coat the oiled potatoes with the sea salt and black pepper.

    At the same time, cut the top off the bulb of garlic and place in a garlic roaster or any small roasting dish. Drizzle with the olive oil and season with salt, just like instructed in the garlic soup recipe.

    Place the potatoes on the stone, or on a baking sheet in the oven, along with the garlic bulb. Iput my garlic in a garlic roaster, on the same shelf as the potatoes. Set your timer for 45 minutes. Take the garlic out of the oven when the timer goes off, but leave the potatoes in the oven till they are tender. Let the garlic cool a bit while the potatoes bake some more.

    In the meantime, when the potatoes are almost done, spoon out the sour cream and/or yogurt into a small (2 or 3 cup) bowl, and grate the cheddar cheese into the bowl with the sour cream. When the roasted garlic is cool enough, squeeze it into the bowl with the sour cream and cheese, and discard the skins. (okay, I'm channeling Paula Deen and Ina Garten combined, here, and I'm not even finished with the fat, if you can believe it. All I need is mayonaise - not!) Place the mixture into a blender or food processor and blend until smooth. Now this is where I really channeled Paula Deen. We have a very old blender, circa the 1950's I think, and the sour cream and cheese just didn't blend. So, I started adding cream, which happened to be in the fridge, just to add some liquid. Didn't work. So I added a pat of butter, about a tablespoon, and that did the trick. It got the blender to blending, and wallah!, there's a sauce. Once the sauce had a creamy texture, I added some chopped parsley, and seasoned to taste. I did not blend the parsley, just stirred it in. I didn't want the sauce to be solid green, just speckled with green. The parsley really helped the flavor, though.

    Also, in the meantime, I boiled some water, and when it came to a boil, I added some salt, and dropped the broccoli into the water to blanch for a minute, then removed it from the boiling water, and placed it into a bowl. (I had picked the broccoli from my garden the other day and really needed to use it before it was too late. I've also got loads of scallions from my garden to use, so that's where they came from.

    When the potatoes were done, We cut them open, fluffed them, and topped them with the chopped scallion greens, broccoli, and the roasted garlic-cheese sauce. We grated some extra of that sharp cheddar cheese onto the potatoes, just for fun. Believe it or not, my DH even liked it. He commented that he really liked the sauce, garlic and all.

    Writing out what I did tonight for supper makes it seam not that simple, but it really was. It was a lot more simple than peeling all that garlic for the garlic soup, which I really, really want to try sometime.

    Sally


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    RE: Cookalong #2 --- GARLIC Thread #1

    All your galic feasts look and sound fantastic. Thanks for another thread that I'll be keeping for some future garlic dishes.

    I made the roasted garlic soup with wine and extra chicken broth but without the cream and added spinach to it; then strained it and did the egg white consommee thing to clarify it. It turned out like a cup of green garlic essence and was a nice light start to the meal.

    Then I made the Three Garlic Pasta recipe Joan posted but cooked some onion and red pepper slivers along with the garlic and added asparagus steamed in the microwave and some lobster meat.

    Photobucket

    We split this garlic-free dessert when we got home.

    Photobucket


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    RE: Cookalong #2 --- GARLIC Thread #1

    Everyone's meals sound fantastic!

    Beachlily Shrimp Scampi is a favourite dish of mine, I'll have to try Becky's recipe.

    amck, I'd love the recipe it sounds like a nice change up on chicken.

    Grace your nibblies look awesome and that meal looks like mighty fine fare for a diet!

    coconut, hope you are feeling better. Garlic sour cream...never thought of that YUM

    Sally WOW on that potato don't let Grace read this! LOL

    Ruthanna that looks delicious, will have go back and chek that recipe.

    Our meal was lovely we both really enjoyed it. As I mentioned the pasta dish is a tradition her on Valentines Day. No pic of the Gilroy Garlic bread which was delicious but the camera steamed up!

    SharonCB's Spanish Shrimp Tapas. Thanks for the recipe Sharon they were delicious. We sopped up every bit of the juice.

    Caesar Salad with homemade croutons and bacon bits.

    Pasta Puttanesca with Veal Parmigiana

    Joan thanks for the garlic inspiration and Nancy thanks for getting this organized!


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    RE: Cookalong #2 --- GARLIC Thread #1

    All the dinners look and sound wonderful, I was worried that garlic would be problem for Valentine's Day dinners, you have proved me wrong! Great variety of ideas here.

    I ran to the grocery store to pick up a few things, one of which was a fresh whole chicken for dinner. As I walked up to the chicken area of the meat counter, a quick scan told me, no whole chickens! Never did I dream that would happen. I glanced at the customer next to me (60ish gal) and said, in a disgusted voice, "I can't believe it, no whole chickens!" She looked at me and replied, "Yes there are, they are down in the heated case at the end of the aisle, nobody buys raw whole chickens anymore." She walked away, leaving me with the feeling that I was way off base for even thinking there should be raw whole chickens. A quick check with the meat dept. mgr. confirmed that they were just sold out.
    I went to the other grocery store in town and bought my whole chicken there.

    Our garlic inspired dinner, Flattened Chicken with Herbs and Sticky Lemon, Garlic Rolls, Salad and steamed broccoli.

    Laying the chicken down on a bed of garlic and herbs
    Photobucket

    PhotobucketPhotobucket

    Here's the recipe
    FLATTENED CHICKEN WITH HERBS AND STICKY LEMON

    Serves 4

    1 whole chicken, backbone and breast bone removed, and flattened

    2 teaspoons kosher salt

    teaspoon freshly ground black pepper

    5 sprigs rosemary

    10 long sprigs thyme

    10 cloves garlic

    2 tablespoons olive oil

    cup sherry vinegar

    1 lemon, thinly sliced

    cup honey

    2 tablespoons chipotle pepper sauce

    2 tablespoons toasted sliced almonds

    cup chopped fresh parsley

    1. Preheat oven to 400 degrees. Sprinkle chicken with salt and pepper. On cookie sheet, place rosemary sprigs, thyme sprigs and garlic. Arrange flattened chicken on top and sprinkle with olive oil.

    2. Place chicken in the oven for 20 minutes. Remove and pour sherry vinegar over chicken. Return to the oven and cook additional 15 minutes.

    3. Place lemon slices over chicken. In small bowl, mix together honey and chipotle sauce; brush over lemon slices. Bake chicken additional 10 to 15 minutes, brushing with honey sauce (use foil to cover chicken if it starts to burn).

    4. Remove chicken to platter and sprinkle with almonds and parsley.

    Recipe from Pacific Region winner Elsie Lalor of Issaquah, Wash.

    Garlic Knots (see my note at the bottom of the recipe on how I finished them)
    Photobucket
    Geppettos Garlic Parmesan Rolls

    Relish Magazine

    Rolls:
    1 tablespoons active dry yeast
    1 tablespoon sugar
    2 cups warm water
    (105F to 115F)
    3 cups bread flour, divided
    1 tablespoon salt
    3 cups all-purpose flour

    Topping:
    2⁄3 cup pure olive oil
    2 cups shredded Parmesan cheese
    cup diced garlic
    teaspoon oregano

    Instructions
    1. Sprinkle yeast and sugar over water in a large bowl. Stir until combined. Let the stand until foamy, about 10 minutes.
    2. Add 2 cups bread flour and salt. Whisk vigorously until smooth, about 3 minutes. Stir in remaining bread and all-purpose flours, 1⁄2 cup at a time, using a wooden spoon. The dough will form a shaggy mass and clear sides of bowl.
    3. Turn dough onto a floured surface and knead about 5 minutes, adding more flour, 1 tablespoon at a time, as necessary, until dough is soft, silky and resilient. It should not be sticky.
    4. Place in a greased bowl and turn once to grease top. Cover with plastic wrap and let rise until

    tripled in bulk, 1 1⁄2 to 2 hours. (At this point, dough can be punched down and placed in the refrigerator to rise again overnight.)
    5. Portion dough into 2-ounce rolls (about the size of a golf ball) and place on lightly greased rimmed baking sheet. (You can also shape the dough into three 16-ounce loaves if desired.) Loosely cover with plastic wrap and let rise until doubled, 30 to 40 minutes.
    6. Preheat oven to 400F.
    7. To prepare topping, combine olive oil, Parmesan cheese, garlic and oregano in a bowl until blended. Remove plastic wrap from rolls. Spoon topping over each roll.
    8. Bake 20 to 25 minutes, until golden brown. Makes 24 rolls.

    Recipe courtesy of Geppetto's, Anacortes, Wash.
    Nutritional Information
    Per serving: 210 calories, 9g fat, 5mg chol., 7g prot., 25g carbs., 1g fiber, 240mg sodium.

    My Notes:Use melted butter instead of olive oil.
    Make into knots, rise and put part of the topping on. Bake. When ready to serve, divide the rest of the topping equally among rolls. Place back in the oven for about 5 minutes to reheat and melt topping. Remove from oven and sprinkle with grated Parmesan cheese. Serve.
    Photobucket

    Photobucket

    The chicken is a new recipe and turned out excellent. The only thing I'll change the next time I make it, is to place a few herbs and garlic under the skin on the breast.
    I did not remove the backbone, just the breast bone.
    The honey did not make the chicken sweet, it just balanced out the vinegar.

    I'll draw a name for the next Cookalong, please check this thread asap on Monday morning....it might be YOU!

    Nancy


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    RE: Cookalong #2 --- GARLIC Thread #1

    I worked yesterday so dinner was something easy to put together quickly when I got home.

    We started with crostini with roasted garlic and warm goat cheese. I roasted the garlic in the morning before leaving for work. And the slices of baguette were toasted on the grill.

    The beef was pre-salted earlier and rubbed with garlic and lots of black pepper and grilled. Served with Parisienne Potatoes, asparagus and Kabocha squash mashed with butter and more roasted garlic.

    No dessert.


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    RE: Cookalong #2 --- GARLIC Thread #1

    yum, everything sounds and looks great!

    I didn't "feature" garlic quite as much as the rest of you, but we did consume plenty of it yesterday. I started to take pictures and have pics of the bread, and the bruschetta, but then forgot to take pics of the rest of dinner :)

    Started with bruschetta with wild mushrooms and goat cheese (and garlic), with a glass of sauvignon blanc.

    Main course was pork tenderloin stuffed with dried apricots, pistachios, garlic, ginger (do I get extra points for using BOTH garlic and ginger?); garlic mashed taters, and green beans with a simple vinagrette, and a nice Italian Barbera wine.

    Dessert was individual fabulous chocolate falling down cakes with raspberry sauce and a little bit of vanilla ice cream. We have a couple of these left so maybe I'll remember to get a picture tonight.


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    RE: Cookalong #2 --- GARLIC Thread #1

    I've been too busy to participate in this, but my gosh everything looks great! I'm gonna be cutting and pasting like crazy! I love garlic! I planted 75 cloves in part of the garden for harvest this summer, so when the fresh garlic comes in I'll be ready! Y'all are some talented cooks!

    Duane


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    RE: Cookalong #2 --- GARLIC Thread #1

    Opening this thread and hitting 'end' because I'm running out the door

    In Nancy's honor I made Chicken Marsala last night and braised brussel sprouts, both with garlic. Shoulda put some on the red roasted rosemary potatoes but forgot to. And certainly not on the apple pie, LOL!


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    RE: Cookalong #2 --- GARLIC Thread #1

    Everything looks great! We love garlic and we had plenty of it last night.

    Salad with Roasted Garlic Vinaigrette. I loved the dressing. I found a recipe on the internet that I hadn't tried before but will be making it again.

    Salad with Roasted Garlic Vinaigrette

    Ann's Garlic Shrimp that was very good.

    Ann's Lemon Garlic Shrimp

    Ann's recipe for Garlic Dungeness Crab which was equally as good as the shrimp.

    Ann's Roasted Garlic Crabs

    I also made crusty bread to go along with the shrimp and crabs but forgot to take a picture:(

    For dessert...

    Valentine's Dessert

    Just kidding!

    I was going to make cupcakes but my husband wanted cookies so I made a different recipe for M&M Cookies (he loves M&M's) and it included Chocolate Chips also. They were just as the woman described...crisp on the outside and moist on the inside.

    Valentine's M&M Chocolate Chip Cookies

    We enjoyed our meal very much.


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    RE: Cookalong #2 --- GARLIC Thread #1

    Oh does my house ever reek of GARLIC! I love what everyone has contributed to this thread.

    I roasted three whole heads of garlic wrapped in foil with a drizzle of olive oil for nearly an hour in a muffin tin so they were like butter and at the same time I rolled chicken tenders, cut in half, in ground almond and put them to bake in a cup of homemade chicken broth and a bit of sliced onion and black pepper, in the toaster oven at the same time as the garlic. The roasted garlic when cooked was squeezed out and mashed together with steamed potatoes and cauliflower, half each, for a delicious garlicky mixture that was the second course together with the chicken.

    First course was Sizzling Garlic Prawns which turned out well, using sherry in place of white wine and lime from our tree in place of lemon.
    The sauce mopped up with hunks of brown crusty bread. I used a couple of spoonfuls more of olive oil than in my recipe higher up in this thread.

    I will have to stand apart tomorrow at my Pilates class as I know I will still reek of garlic! But that was fun.
    Coffee and a mandarin orange are coming up as soon as I post this!


    SharonCb


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    RE: Cookalong #2 --- GARLIC Thread #1

    Oh YUM everyone!

    Sharon I misnamed (is that a word?) the first course I served it was your Sizzling Garlic Prawns, great dish!

    Mine even looked like yours so I guess I did it right!


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    RE: Cookalong #2 --- GARLIC Thread #1

    I was in a hurry this morning and didn't have time to comment on everyone's garlic dinners. Nice to see a good number of participants.

    Garlic was a great ingredient since it is one that most of us always cook with.

    Sally, Those potatoes sound wonderful. Saving your recipe.

    What's not to like about Ruthanna's pasta. Has everything in it that I like. Especially the generous amount of lobster.

    Sharon Chase, your dinner is a favourite of ours. Moe is happy to make a meal out of just the Garlic shrimp.

    Nancy that chicken looks amazing. I tried to open the smaller pictures but I couldn't.

    Prairie love, your bruschetta with wild mushrooms and goat cheese really sounds delicious. Love that combination.

    Dixie, what great pictures. I'm glad you tried the roasted crab. I need to make that again soon.

    SharonCB, I like how you used the muffin tin to roasted your garlic.


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    RE: Cookalong #2 --- GARLIC Thread #1

    Oops... sorry the thumbnails won't open. Photobucket has changed stuff around, guess I haven't figured it all out yet.
    Photobucket

    Photobucket

    Photobucket
    Photobucket

    Nancy


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    RE: Cookalong #2 --- GARLIC Thread #1

    I joined in too! Tonight for DMIL's birthday dinner I made pork tenderloin marinated in garlic, ginger, hoisin sauce and tamari soy. Skillet potatoes with garlic and rosemary. Nothing too inventive since DS isn't adventurous and I didn't know about DMIL's guest's preferences either.
    Good ingredient, lots of ways to use it! I do want to roast garlic next time, just didn't get to it today!


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    RE: Cookalong #2 --- GARLIC Thread #1

    Checking in here at the last minute. Great looking dinners everyone! I was on my own for this one so I kept it simple for the most part.

    Ceasar Salad with Sharon's dressing from Cut.

    Image Hosting by PictureTrail.com

    AnnT's Shrimp Tapas with Woodie's Gilroy Garlic Bread. I put this over some pasta to make it a dinner for me.

    Image Hosting by PictureTrail.com

    Nancy, thanks for putting this together and the idea overall. This will be fun as it progresses with different ideas. Sorry I missed the first one. Great to see so many cook along with everyone!

    David


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    RE: Cookalong #2 --- GARLIC Thread #1

    I'm putting out an APB for.....

    Sheshebop.....Sherry are you out there?

    I drew your name, it's your turn to pick the next ingredient focus.

    Nancy


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    RE: Cookalong #2 --- GARLIC Thread #1

    Everything looks and sounds so good. SharonCb, I'm in awe of your photography.

    Nancy, in my never ending quest for making good rolls, (for some reason, I'm lousy at it, especially forming the rolls) I'm going to try your recipe.

    Thank you, Ann, I'm honored. Your crostini sound delicious.

    I've got to save the pasta and salad recipes, too. Dixiedog, can you share your salad recipe?

    Sally


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    RE: Cookalong #2 --- GARLIC Thread #1

    Nancy that chicken looks great as well as the rolls.

    David I liked Ann's shrimp a lot. Yours looks good over pasta. I've got Woodies Gilroy Bread saved for another day as that sounds really good.

    Shesh - congrats for getting picked for the next ingredient. I can't wait to see what it is.

    Sally, here is the salad dressing recipe that I found on Food TV:

    ROASTED GARLIC VINAIGRETTE
    M.S. Milliken & S. Feniger, Food TV

    12 garlic cloves, roasted and peeled
    1/4 cup red wine vinegar
    1 tablespoon honey
    Juice of one fresh lime
    1/2 cup olive oil
    1 teaspoon coarse salt
    1/2 teaspoon freshly ground black pepper

    Combine the garlic, vinegar, honey and lime juice in a blender and puree until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper.

    To roast garlic: Preheat oven to 350 degrees. Drizzle a tiny bit of olive oil over unpeeled garlic cloves, and wrap in aluminum foil. Place on a cookie sheet and bake about 1 hour, or until soft throughout. Set aside to cool, then peel.

    I used mixed lettuce, cukes, cherry tomatoes, squash, carrots, cubed cheese, kidney beans, baby carrots and purple onion.


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    RE: Cookalong #2 --- GARLIC Thread #1

    Hi all sorry I'm late to the party again. I cooked Saturday night, but it was so last minute, and I realized after I made dinner that the only thing that had garlic in it was the dressing and it was purchased,(although it was a great dressing). So as fantastic as Saturday's dinner was, I decided to make something last night that contained garlic.

    I made some stroganoff meatballs, smoked gouda mashed potatoes, soy beans, salad, and fresh homemade rosemary french bread. (bought a new french bread pan I wanted to try). Dinner was great, but sorry no pics.

    Everyone's dinners look amazing. I really love seeing what everyone comes up with using the focal ingredient. It's nice to see such a varied assortment of dishes, and love the recipes everyone posts.

    Looking forward to seeing what Nancy picks.

    Shelley S.


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    RE: Cookalong #2 --- GARLIC Thread #1

    Thanks, Dixiedog!

    Sally


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    RE: Cookalong #2 --- GARLIC Thread #1

    Sherry....I'm watching for you


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    RE: Cookalong #2 --- GARLIC Thread #1

    I got here late also, but I did see that David mentioned my garlic butter. Here's the recipe I use:

    Ingredients

    1/2 head of Garlic, about 8-12 cloves
    2-3 tbsp chopped fresh oregano
    1-2 tbsp chopped fresh thyme (all stems removed)
    1/4 - 1/2 cup chopped fresh basil
    1/2 pound unsalted butter, room temperature
    1 1-1/2 tbsp freshly ground black pepper
    1/8 tsp ground cayenne (red pepper)
    1 - 1-1/2 tsp salt
    1/3 1/2 cup extra virgin olive oil

    Directions

    Peel the cloves of garlic, remove stems, and chop coarsely, into about 4-6 pieces per clove. Put into a small food processor with the oregano, thyme, and basil. Process until the garlic has been finely chopped and then add one stick (1/2 cup or 1/4 lb.) butter and blend until smooth. Add peppers and salt and the remaining butter and blend. Lastly add olive oil, to make the butter easier to spread and for flavor. If you want the butter to be softer add more olive oil.

    *Note: The proportions of the herbs can be varied to taste. You may want to omit the basil in one batch and the thyme and oregano in another. Never substitute dried herbsit is better to leave them out if you do not have fresh. If you use salted butter, omit the salt.

    Store in a jar in the refrigerator. Mark the expiration date of the butter on the jar.

    ************

    I also noticed in my file, under garlic, that I had written a recipe for Garlic Shrimp with Lime and Cilantro

    Ingredients

    1-1/2 pounds of shrimp, deveined
    2 cups water
    2 dried red peppers, seed removed
    2 tsp crab or lobster soup base (vegetable can be substituted)
    5 tbsp unsalted butter
    2-3 tbsp olive oil
    4 tbsp flour
    1/2 cup finely diced onions
    1/2 cup finely diced celery
    2 tablespoons minced garlic
    3 tbsp fresh lime juice
    3 tablespoons minced cilantro
    dash of hot sauce or cayenne, to taste

    Directions:

    Peel shrimp and place shells in a small saucepan with 2 cups water, the dried red peppers, and soup base. Set the shrimp aside. Bring the water to a boil and simmer covered while you chop the vegetables.

    Dice the onions and celery, mince the garlic and cilantro. Check the stock you are making, and when it has simmered enough, remove from heat and strain.

    Melt butter in saucepan with olive oil over medium heat. When melted, stir in flour and cook, stirring constantly about 3 minutes until the flour is golden brown. Add onions, celery and garlic. Continue to stir 3 to 5 minutes more, or until onions are translucent. Add 1 cup of strained stock. When well blended, add the shrimp and turn off the heat. Continue to stir until the shrimp has cooked approximately 5 minutes.

    Add lime juice and cilantro just before serving. Adjust seasonings and add hot sauce or cayenne, if desired. If mixture is too thick, add more stock.

    Serve over rice.

    I think this recipe is loosely based on Crawfish touffe.

    I saved several recipes from this thread - thanks!!

    Lars


     o
    RE: Cookalong #2 --- GARLIC Thread #1

    Sorry, Nancy. Had my chocolate contest, and then had the grandkids...by the time they left Sunday, I was too tired to do anything at all. Didn't even cook. Maybe the next one.


     o
    RE: Cookalong #2 --- GARLIC Thread #1

    OK. So, I pick carrots!
    (Sorry Ann T)


     o
    RE: Cookalong #2 --- GARLIC Thread #1

    Below is the link to Cookalong #3--Carrots

    Here is a link that might be useful: Cookalong #3--Carrots


     o
    RE: Cookalong #2 --- GARLIC Thread #1//

    Guess I didn't do the link right, I'll try again

    Here is a link that might be useful: Cookalong #3---Carrots


     o
    RE: Cookalong #2 --- GARLIC Thread #1

    Lars, thanks for posting that recipe again! I can save it on my new computer now. I have it and Ann's printed out along with a lot of others....need to take that old tower in and get it fixed or at least get the recipes and pics off of it.

    David


     o
    RE: Cookalong #2 --- GARLIC Thread #1

    Dixiedog, your roasted garlic salad dressing is great! I made a salad for lunch this week with white kidney beans, tuna, sliced black olives, chopped red onion, tomatoes and parsley, and capers. I tossed it with the garlic-lime dressing and it was perfect for it. Thanks.


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