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Entries in garlic (3)

Sunday
Apr062014

The Basics : Chopped Garlic In Oil

This post seems so simple that I struggled with whether it was worth posting at all. Would readers find it insulting that I'd post something so easy?

But after talking to Sean I decided yes, I would post a 'recipe' for chopped garlic in oil. He and I agree - keeping a jar of chopped garlic in oil, in our fridge, has revolutionized our kitchen.

As the old lady says, 'We put that shit on everything'.

- as a sauce/base for pastas like my favourite, AOP

- as a base for pizzas instead of tomato sauce - top with prosciutto, Buffalo mozza and arugula - holy shit yum

- in scrambled eggs

- spread the oil on sliced baguette, toast lightly in the oven, top with cheese, meats or any kind of hors d'oeuvres topping

- in meat marinade

- in salad dressing (ok I don't really eat salad, but you could use it in a dressing)

- in pesto or dips

- chop tomatoes and basil - mix with garlic, a bit of oil and some salt and pepper - use as a bruschetta mix on toasted baguette slices (see above) or mix with Bocconcini for a Caprese-style salad

- put a dollop in a hot pan - add vegetables and sautée - same goes for chicken, shrimp or anything you'd cook like that

- add a spoonful to the onion when cooking risotto

- cook 1/4 C on low until garlic is golden and deeply fragrant - add a pinch of chilis and sautée 30 seconds - add 2 x 28oz cans of diced tomatoes, 1 tsp sea salt and simmer 4 hours

- add to soups for extra flavour

- spread chopped garlic on the inside of a grilled cheese - cook grilled cheese in garlic oil instead of butter

- mix with a little dried oregano and basil, add a squeeze of lemon juice and use as a bread dip

-  in polenta

- add a spoonful to mac and cheese sauce before you add pasta, cheese, etc then bake

- use as a rub on a roast or a pork belly with some dried herbs

- as a condiment on a hotdog or sausage in a bun

- in meatballs or meatloaf

- my friend Kelly suggests portioning it into ice cube trays and freezing - brilliant!

I could keep going but I think you get the idea. Use just the garlic, just the oil, or both together, ANYWHERE YOU LIKE.

All you have to do is peel the cloves of one bulb of garlic, chop them up as coarse or as fine as you like (I like bigger chunks like the ones in the jar pictured above), and cover them in oil. When our garlic and oil starts to get low, we just chop up a new bulb, mix it with the stuff in the fridge and then make sure it's all completely submerged in fresh oil.

***** TWO VERY IMPORTANT THINGS - YOU MUST keep the garlic covered in oil and YOU MUST keep it in the fridge ***** 

From GARLIC Safe Methods to Store, Preserve, and Enjoy by LINDA J. HARRIS Food Safety/Microbiology Specialist, Department of Food Science and Technology University of California, Davis'Regardless of its flavor potency, garlic is a low- acid vegetable. The pH of a clove of garlic typi- cally ranges from 5.3 to 6.3. As with all low-acid vegetables, garlic will support the growth and subsequent toxin production of the bacterium Clostridium botulinum when given the right con- ditions. These conditions include improper home canning and improper preparation and storage of fresh herb and garlic-in-oil mixtures. Moisture, room temperature, lack of oxygen, and low-acid conditions all favor the growth of Clostridium botulinum. When growing, this bac- terium produces an extremely potent toxin that causes the illness botulism. If untreated, death can result within a few days of consuming the toxic food. It is important to follow the directions in this publication carefully to make sure your preserved garlic is safe.'

Saturday
Jan052013

Aglio e Olio : Garlic and Oil

I don't know if you've noticed but I am in love with Italy.

Love. Love. Love.

I love the food, the wine, the people, the accents, the landscape, the ruins, the history...

I could go on, but instead I will share with you one of the most simple and delicious pasta recipes ever.

EVER!

Aglio e Olio aka Spag Garlic (AH-lee-oh OH-lee-oh means Garlic and Oil - we call it Spag Garlic in my house. Don't tell the Italians ok?)

1 box dried spaghetti

1 bulb garlic, cloves chopped

1 Cup Olive Oil

4 big pinches dried chili flakes

2-3 handfuls grated Parmigiano-Reggiano

salt and pepper to taste

  • Bring a large pot of salted water to a boil - sample the water before heating - when it tasted like the ocean, it's perfect.
  • Spaghetti takes about 11 minutes to cook - when pasta has 7 minutes left to cook, heat the olive oil in a large sauté pan over medium heat.
  • When pasta has 5 minutes left to cook, add chopped garlic to hot oil - gently swirl - when garlic just starts to turn golden, add chili flakes - swirl, cook 30 seconds more and remove from heat.
  • Drain pasta and toss with hot oil and garlic - add 2-3 handfuls of grated Parmigiano and salt and pepper to taste - toss and serve immediately. 

*Some people say if you add chopped fresh parsley to the garlic when it begins to brown, the coolness of the parsley will stop the garlic from cooking further - do this if you like - it tastes good, it looks pretty and the Italians pretty much add parsley to everything.

**Garlic should be GOLDEN at the most - once it turns more of a dull brown colour, it will be crunchy and bitter. Yuck. Don't do this.

***Add chili flakes to taste - as many or as few as you want.

Viva Italia!

Sunday
Feb122012

Oven-Roasted Tomato and Garlic Soup

Ever get one of those unexplained-out-of-nowhere-have-to-have-it-NOW cravings? That was me yesterday morning.

Tomato soup. BAM. Out of nowhere. I wanted some STAT!!

So today, I made some.

I checked out a bunch of recipes online but didn't find one I loved so, although inspired by others, this recipe is my own.

Oven-Roasted Tomato and Garlic Soup

Preheat oven to 350 degrees.

Cut 14 plum tomatoes in half - separate the cloves of one full bulb of garlic - leave the skin on the cloves - arrange in a pan with the cut side of the tomatoes facing up.

 

Drizzle tomatoes and garlic with olive oil then sprinkle with kosher salt and fresh cracked pepper.

 

Roast in oven for one hour.

 

Rough chop one medium-sized onion - sautee in olive oil until translucent - add 3 Cups of chicken stock - remove garlic cloves from skins - add cloves and tomatoes to stock - bring to a light boil - simmer 20 minutes.

 

Add 1 tsp sugar, 1/2 tsp dried oregano, 1 tsp salt, 1/4 tsp pepper, 1 Tbsp balsamic vinegar - puree with an immersion or regular blender.