Learn multiple ways to peel fragrant cloves of garlic, and you'll be cooking with aglio in no time.
Posts with tag garlic
Oven-Roasted Garlic - Feast Your Eyes
Photo: The Brown Eyed Baker, Flickr.
For this head of perfectly roasted garlic, blogger The Brown Eyed Baker simply cut off enough of the bulb to expose the cloves, drizzled them with a tablespoon of olive oil and added a generous sprinkling of salt before covering it with aluminum foil and roasting the entire thing for 40 minutes at 375 degrees F.
Great for use in pasta and pizzas and slathered on bread, those who truly love garlic may have a hard time not eating this straight out of the oven. But whatever you do with those golden-brown cloves, don't forget to save the skins for broth!
Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.
September Food Festivals
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| Photo: www.houstonhotsauce.com |
Nappanee Apple Festival, Nappanee, Ind., Sept. 17-20: Apple season is upon us. Many are headed to pick-your-own orchards. This festival includes an apple-peeling contest, apple bake-off, pie-eating contest and the world's largest baked apple pie, weighing in at 600 pounds and a whopping 7 feet across. There's a daily lumberjack show, too.
The Houston Hot Sauce Festival, Houston, Sept. 19-20: Hot sauce festivals are on fire! Nationwide, they're popular, chilehead blow-outs. Attendees can sample and purchase a plethora of sauces, chiles and dry rubs. Don't forget to vote in the People's Choice for the Hottest Hot Sauce at this ninth annual festival.
Garlic, Gripes and Green Wheat -- The New York Times in 60 Seconds
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| Garlic clove. Photo: Muffet, Flickr |
- It might not win you any suitors, but researchers say that freshly crushed garlic can help your heart.
- Writer Jhumpa Lahiri writes about the inadequate culinary tools housed in the rental kitchens of Cape Cod.
- Gripes about sharing kitchens with friends, from terrible salad dressings to cleaning up other people's messes.
- Beaujolais might not have the most haute reputation, but some winemakers are producing high-quality versions of the vino.
- Iraq's masquf -- a technique that cooks gutted fish in a roaring fire -- is re-gaining popularity.
- Over-harvesting couldn't keep the oysters out of the Chesapeake: Scientists have "re-established a significant population."
Continue reading Garlic, Gripes and Green Wheat -- The New York Times in 60 Seconds
Don't Forget Fresh Garlic - Tip of the Day
Summer may hold almost too many culinary treats to keep track of, but don't forget to indulge in fresh garlic.
Homemade Garlic Oil - Tip of the Day
Fancy garlic oil might go for $10 to $20 at a gourmet store, but you can make it yourself for a fraction of the price.
Neat Nibbles of YumSugar
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| Microplaned garlic. Photo: YumSugar |
If you're not prone to scrapes and slices, you might want to try scraping that garlic (and not your knuckles!) against a Microplane.
Forget lemon and lime. How about garnishing your summer drinks with strawberries?
Go Green! San Francisco becomes the first United States city to require composting.
Sometimes a classic garden salad is just what the tummy needs.
Jacques Pepin discusses his way to achieve a beauteous boiled egg.
Korean Beef Kebabs -- a tower of seasoned meat and green onions.
Does roasting a whole animal make you squeamish?
Chardonnay Pickled Garlic - Tip of the Day
Lots of cooks keep a jar of minced garlic on hand for emergencies or simply to save time, but we've got a better alternative.
Removing the Onion and Garlic Stink - Tip of the Day
It might seem like a losing battle, but there are ways that you can beat the stink of onions and garlic.
Continue reading Removing the Onion and Garlic Stink - Tip of the Day
Make the Most of Your Roasted Garlic - Tip of the Day
Wait! Don't throw away those roasted garlic leftovers!
Continue reading Make the Most of Your Roasted Garlic - Tip of the Day
Sizing Up Garlic - Tip of the Day
The size of a clove of garlic can really make an impact on your cooking due to the intense flavor. Find out the amount one clove produces when minced.
Black Garlic is Garlic, But Better
Last night, I had the luck of experiencing a six course tasting meal at Monarch (a top St. Louis restaurant). Everything was mouth-watering, but the item that got me the most excited was the black garlic. It was sugary sweet and garlicky at the same time with a balsamic-like flavor.
Our table went back and forth debating what made it black. Was it soaked in balsamic? Did it just grow that way? As stated on none other than blackgarlic.com, "There's only one ingredient-garlic. It's aged for a month in a special fermentation process under high heat, where it develops its darker color, softer texture, and sweeter taste. Amazing what a month can do."
I'll be seeking out black garlic in the future and I suggest that you do the same.
A beet salad for beet haters
Being part-Polish I should love borscht. The beety flavor, the gorgeous red hue. It's one of the big staples along with my beloved pierogies and galumpkis. But I just couldn't get into it. I began to feel bad about this distaste when my great aunt came to visit from Poland and cooked for us. Years later, I still fear the soup, but since I've been on a huge kick to remove as many foods on my no-eat list, I figured beets were a good area to tackle next. That, and I got some beautiful ones in my last organic food delivery.
I searched the web and settled on Roasted Beet Salad with Beet Greens, courtesy of Epicurious. In the comments, a few people swore that beet haters loved this, so I had to try. It's simple, almost fool-proof. I got antsy and nuked my beets half-way through (it was getting really late at night), and I am happy to say -- they were delicious. The vinaigrette cuts some of the beet flavor, and is paired wonderfully with the garlic, capers, feta, and beet greens. When you do get some of the strong, beet flavor, it's much easier to take, get used to, and like. In fact, I'm hooked on salad now. It hasn't even been a week, and I've already picked up more beets. For other beety options, try this beet and goat cheese salad, or this carrot and beet salad.
Step two: Borscht.
Baked squash with feta and mushrooms
When I get excited about large amounts of delicious-looking fresh produce for too-cheap-to-refuse prices, I go overboard. Way overboard. My eyes light up, reason goes out the window, and I pick up everything tasty that I lay my eyes on. Sometimes I'm pretty good at coming up with immediate possibilities for the produce, so that I don't have so much that it'll go bad before I get to it. Tomatoes are mentally whipped up into salsa. Potatoes become a nice and creamy potato salad. But sometimes I buy with no clue, just driven by a veggie consumerist hunger.
That's what happened when I picked up a big basket of squash and zucchini over the weekend. I had no idea what I'd do with it, but I had to have them since they were only a few bucks. For once, I'm so glad that I did because I created my first moan-worthy meal in a while. Check it out after the jump.
Foodie Flicks: Rosemary garlic potato pocket
It's darned hot outside these days, so I'm a big fan of any recipe that leaves the heat outside. Above you can see a really simple but delicious-looking recipe for a barbecued rosemary and garlic potato pocket, courtesy of summerkitchen.tv. It's a collection of rosemary, garlic, potatoes, olive oil, salt, and pepper mixed together and wrapped up in foil, and then cooked on the barbecue. What's particularly great about this recipe is how easy it is to change it up a little and whip up your favorite flavors -- maybe some chopped green onion, or creole spices, or some cherry tomatoes, or even a little bit of cheese. (This is also something that can be made easily over a campfire -- just get small potatoes that you don't need to dice.)
What's your favorite flavor combination for BBQ potatoes?
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