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Posts Tagged ‘garlic’

This marinade is incredible – as well as extremely versatile. It is super simple to throw together, and chances are you have most of the ingredients already.

     

It takes less than 5 minutes.

 

 

 

We have been using this in my family for years. The base is some simple soy sauce.

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I prefer the reduced-sodium version. I’d rather get my sodium load in other blood pressure raising meals.

 

 

 

 Combine all the ingredients in a large bowl or baking dish.

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Give it a good whisk! IMG_1225 

 

 

 

 

 

 

 

 

 

The most common foods we marinate in my house are chicken and steak. The marinade is also INCREDIBLE on shrimp before it is grilled, or on veggies (not that I would know). I can imagine it may also be good with tofu.

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Hmmm..didn’t I just post about a possible vegetarian switch? By the way, thank you all so, so much for your suggestions! I am going to attempt a few of them this weekend.

 

 

 

 

The Ultimate Marinade

1/3 cup soy sauce

2 tablespoons olive oil

1/4 cup sherry wine

1-2 tablespoons brown sugar

2-3 garlic cloves, minced

1/4 teaspoon ginger powder

 

Combine all ingredients together and mix in a large bowl or baking dish. Whisk until sugar has disolved and pour over meat, seafood or veggies.

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Imagine my excitement this past weekend when Ree, The Pioneer Woman, recommended my recipe on Tasty Kitchen! Woohoo! I felt like a mini celeb. She is just too cool.

 

 

 

This recipe, while short and sweet (or savory?) was born during my weekend trist with roasted garlic.

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Oh, how divine.  And so easy to make!

 

Even easier to eat.

 

 

 

 

 

 

Along with some gorgonzola, I knew I just HAD to make a cream sauce. 

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I began by making a roux with butter and flour.

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This weekend someone asked me how I knew to make a roux. I knew long before I ever watched The Food Network, because Mother Lovett used to make one all the time for her famous macaroni and cheese.

 

 

I’ve tried to recreate that mac n’ cheese many times and she always told me it was too dry. Always. She wrinkled her nose and said ‘I like mine a little creamier.’

 

 

This was an insult – trust me.

 

 

 

 

I add a bit of chicken stock and heavy cream, continously whisking.

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And throw some gorgonzola in there.

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It will melt if you continue to stir. And if the mixture gets too thick, just add a bit more chicken stock.

 

 

 

 

 

 

 

Squeeze out some roasted garlic cloves.

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And whisk for a few more minutes until it becomes smooth.

 

 

 

 

 

 

Roasted Garlic and Gorgonzola Cream Sauce

1 tablespoon butter

1 tablespoon flour

1/2 cup heavy cream

1/4 cup chicken stock

1/3 cup crumbled gorgonzola

4-5 roasted garlic cloves

 

Over medium heat, melt butter and add flour, using a whisk to mix together. When mixture is combined and thick, add chicken stock and heavy cream, stirring continuously. Add in gorgonzola and stir until melted. Squeeze out roasted garlic cloves and whisk until smooth.

My personal favorite to serve it with? Filet. Please do!

 

 

 

Or try it with sauteed garlic spinach.

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 Or on garlic and gorgonzola smashed potatoes.IMG_1118

 

 

 

 

 

 

 

 

Or eat it with a spoon, like I usually do. 🙂

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I came home this afternoon to find 4 empty roasted garlic heads laying the middle of the street in front of our house. Some little critter must have got into the garbage and dug those babies out. 

 

 

 

 

Can you blame them??

 

 

 

 

Have you ever thrown away something- cookies, cake, etc – and covered in with a disgusting substance, like soap, to keep yourself from devouring the entire thing? Miranda did this on an episode of Sex and the City once, and though I had thought of it, I had never done it.

 

 

 

 

I tried it once with a pound cake and found myself digging the remains out of the garbage to eat. I cannot be helped.

 

 

 

 

 

I had a large tub of gorgonzola, which now has only about 1/4 cup left since I love it so much I eat, sleep, breathe and bathe in it.

 

 

 

I made these Roasted Garlic Gorgonzola Smashed Potatoes pre-gorgonzola bath. Thank goodness!

 

 

 

 

 

I use Yukon Gold’s because they are my favorite potatoes.

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They want to bathe in gorgonzola, too. And luckily for them – they can.

 

 

 

 

 

 

 

I used big potatoes and I cut them up so they would boil more quickly.

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I also find them easier to mash when they are smaller.

 

Use cold water so they cook evenly. At least, I think I have heard that before. 

 

 

 

 

Cook until fork tender.

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Paula Deen visited today and brought some of her friends.

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Well – by visiting I mean she visited my TV screen for about 6 hours.

 

 

 

 

 

 

I only add a small amount of butter and heavy cream, just enough to keep it creamy.
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Mash it up.

 

I am constantly at war with my potato masher. I hate it. Can anyone recommend a good one?

 

 

 

 

 

 

Next comes the roasted garlic, which should take about 30-45 minutes to prepare. I did it ahead of time.

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And this beautiful pool of gorgonzola.

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Squeeze that roasted garlic from the head and it comes right out.

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I’d like to do a garlic shot right about now. Yum.

 

 

 

 

Once you have added about 6-7 cloves of garlic and 1/3 cup gorgonzola, mash again.

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It has a wonderful texture with the potato skins still inside. AND lots ‘o vitamins – which we need because it cancels out that butter, cheese, and cream I added earlier.

 

My husband jumped on the smashed potato bandwagon years ago. Me, not so much. I just recently came to enjoy it and now this is usually how I make ‘mashed’ potatoes. He’s brought so many wonderful things into my life.

 

 

 

Including those extra 5 lbs now that I’m married and don’t need to try anymore.

 

 

 

 

Just kidding, honey.

 

Roasted Garlic Gorgonzola Smashed Potatoes

6-8 large Yukon Baby Gold Potatoes (or whatever you have)

1 tablespoon butter

1/4 cup heavy cream

1 entire roasted garlic clove head

1/4 cup gorgonzola

 

 

 

Chop potatoes into smaller pieces so they boil quickly. Add them to a pot with cold water, and set on the stove to come to a boil. Boil for about 20-30 minutes or until fork-tender.  Drain and throw potatoes back in the pot.

Add butter and heavy cream. Mash up, making sure the butter is melted.

Add garlic and gorgonzola. Mash again, leaving a few chunks of cheese and garlic in the potatoes. Add salt and pepper to taste, if needed.

 

 

 

 

 

 

Take a closer look. Then go make these immediately.

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Roasted Garlic.

 

We have an abundance of garlic at home and I barely scraped the surface by roasting some yesterday.

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If you’ve never had it, it comes out so carmelized and sweet – it is absolutely delicious. I made a good amount so there are a few roasted garlic recipes to come this week.

 

 

 

 

 

 

Cut off the top half – a little less than 1/4 of the garlic head.

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I wanted to take off most of the ‘paper’ around the garlic and just leave a light layer.

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By rubbing back and forth it came off very easily, as opposed to trying to peel it all away.

 

 

 

 

 

However, I was left with this mess.

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It was totally worth it. 🙂

 

 

 

Beautiful garlic. Is there anyone out there who doesn’t like it? I only know a few.

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But I’d like to meet more, so I can make you this roasted garlic and change your mind.

 

 

I prefer to not get chunks of garlic in my meals, so I like to mince it or use the press.

 

 

 

Using a couple tablepoons of olive oil,  I pour a teaspoon or so on each garlic head and let it soak.

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I roasted the garlic in the oven for about 45 minutes. It smelled heavenly!

 

 

 

 

When it is finished, it looks like this: 

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You can squeeze the carmelized cloves right out of the garlic head. They can be eaten alone, spread on toasted french bread, or spread on filet.

 

 

 

Is your mouth watering? 

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I know it may sound weird to eat garlic cloves straight, and believe me I was a bit skeptical. But you’ve gotta try it!

 

 

 

 

 

It is sweet and delicious.

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Here is some roasted garlic mash that I promptly devoured after snapping it’s glamour shot.

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Roasted Garlic

6 heads of garlic

2-3 tablespoons olive oil

 

Preheat oven to 375. Chop off the top portion of the garlic head to reveal cloves. Lightly rub back and forth to remove paper and peel any excess paper off. Pour about a teaspoon of olive oil on top the garlic cloves and let soak for 10 minutes.

 

Cover with foil and roast in a baking dish for 45 minutes, or until golden brown. To eat or add to recipe: let cool, then squeeze from the bottom of the garlic head to remove carmelized cloves.

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