Seasonal Recipe of the Week
You know you can’t go wrong with homemade soup. It’s so delicious, easy to make, economical, and nutritious. And those in the know recommend garlic for what ever ails you — from sinus congestion to energy problems.
Ingredients
2 garlic bulbs, cloves separated (about 40), plus 2 cloves thinly sliced
1 large russet potato (about 12 ounces), peeled and cut into 1/2-inch cubes
1 large yellow onion (about 12 ounces), trimmed, peeled, and cut into six-inch wedges
4 fresh sage leaves
1 tablespoon extra-virgin olive oil, plus 1 1/2 teaspoons
1 1/2 teaspoon Coarse salt
Freshly ground pepper
1/3 cup good quality dry sherry
3 1/2 chicken stock
1 teaspoon fresh lemon juice
6 slices (3/4-inch thick) whole-wheat baguette, toasted, for garnish
Snipped fresh chives, for garnish
Procedure
Preheat oven to 400. Toss whole garlic cloves, potato, onion, sage, 1 tablespoon oil, 1 teaspoon salt, and a pinch of pepper in a large ovenproof skillet. Cover, and transfer to oven. Roast, stirring occasionally, 30 minutes. Meanwhile, make the garnish: Put remaining 1 1/2 teaspoons oil and the sliced garlic into a small skillet. Cook over low heat, swirling skillet occasionally, until garlic is browned but not burned, about 20 minutes. Using a slotted spoon, transfer garlic slices to paper towels to drain.
Remove skillet from oven, and stir in 1/3 cup water. Cover, and return to oven; roast until potato is deep golden brown and garlic and onion are very soft, about 20 minutes. Transfer garlic cloves to a plate, and let cool slightly. Squeeze garlic from skins into skillet; discard skins.
Heat skillet over medium-high heat. Add sherry, and cook, stirring to scrape up browned bits, 1 minute. Add stock and 1/2 cup water, and bring to a simmer. Remove from heat, and let cool slightly. Puree vegetable mixture in a blender in batches. Heat over low heat; stir in lemon juice, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Divide soup among 6 bowls, and garnish with toasted baguette slices, fried garlic, and chives. Serves 6!
Showing posts with label garlic. Show all posts
Showing posts with label garlic. Show all posts
Saturday, March 20, 2010
Saturday, September 19, 2009
Roast Pumpkin and Garlic Soup
Seasonal Recipe of the Week
First, of all sorry for the delay, I seem to have taken Ill this week. Now onto the recipes!
When it gets chilly and wet, much like last week, I think soup. Now usually I cheat and use canned organic plain pumpkin but fresh farmers market pumpkins are soon to arrive at the market and this recipe is worth the extra effort. This recipe happens to be vegan if that works for you!
Ingredients
1 three-to-four pound pumpkin
1 head garlic, top 1/2-inch trimmed
Canola oil spray
3-4 cups vegetable broth
2 cups unsweetened coconut milk
1 1/2 to 2 teaspoons good, mild curry
1/2 teaspoon cumin
1 - 2 teaspoons salt
1 can chickpeas, rinsed
1/2 cup fresh orange juice
toasted pumpkin seeds, for garnish (optional)
Procedure
Preheat the oven to 400F. Cut the pumpkin in half and scoop out the seeds and strings. Cut each half in half and place skin-side up in an oiled roasting pan. Place the head of garlic in the pan and spray the pumpkin and garlic lightly with canola oil. Cover the pan tightly with aluminum foil and put in oven.
After an hour, remove the garlic and check the pumpkin. It should be approaching tender but will probably need more time. Check again after 15 minutes. When the pumpkin is completely soft and the flesh is beginning to come away from the skin, remove from the oven and allow it to cool. Once the pumpkin is cool enough to handle, scrape it from the skin into a food processor (discard any bits that look charred). Squeeze the roasted garlic from its paper and add to the processor. Add about 1 cup of vegetable broth and puree until completely smooth.
Pour the pureed pumpkin into a large pot and add 2 cups of vegetable broth and all remaining ingredients, except the orange juice and pumpkin seeds. Cook over low heat for at least 1/2 hour, in order to give flavors time to develop. If the soup looks too thick, add more vegetable broth. Just before serving, add the orange juice and continue to simmer for 5 minutes. Serve in bowls garnished with toasted pumpkin seeds. Makes 6 servings.
First, of all sorry for the delay, I seem to have taken Ill this week. Now onto the recipes!
When it gets chilly and wet, much like last week, I think soup. Now usually I cheat and use canned organic plain pumpkin but fresh farmers market pumpkins are soon to arrive at the market and this recipe is worth the extra effort. This recipe happens to be vegan if that works for you!
Ingredients
1 three-to-four pound pumpkin
1 head garlic, top 1/2-inch trimmed
Canola oil spray
3-4 cups vegetable broth
2 cups unsweetened coconut milk
1 1/2 to 2 teaspoons good, mild curry
1/2 teaspoon cumin
1 - 2 teaspoons salt
1 can chickpeas, rinsed
1/2 cup fresh orange juice
toasted pumpkin seeds, for garnish (optional)
Procedure
Preheat the oven to 400F. Cut the pumpkin in half and scoop out the seeds and strings. Cut each half in half and place skin-side up in an oiled roasting pan. Place the head of garlic in the pan and spray the pumpkin and garlic lightly with canola oil. Cover the pan tightly with aluminum foil and put in oven.
After an hour, remove the garlic and check the pumpkin. It should be approaching tender but will probably need more time. Check again after 15 minutes. When the pumpkin is completely soft and the flesh is beginning to come away from the skin, remove from the oven and allow it to cool. Once the pumpkin is cool enough to handle, scrape it from the skin into a food processor (discard any bits that look charred). Squeeze the roasted garlic from its paper and add to the processor. Add about 1 cup of vegetable broth and puree until completely smooth.
Pour the pureed pumpkin into a large pot and add 2 cups of vegetable broth and all remaining ingredients, except the orange juice and pumpkin seeds. Cook over low heat for at least 1/2 hour, in order to give flavors time to develop. If the soup looks too thick, add more vegetable broth. Just before serving, add the orange juice and continue to simmer for 5 minutes. Serve in bowls garnished with toasted pumpkin seeds. Makes 6 servings.
Saturday, May 30, 2009
Black Garlic with Scallops
Seasonal Recipe of the Week
I found this recipe and had to try it. Produced in Korea and California, black garlic is the “it” food of the moment and it's amazing. I bought some of this new wonder food from my local gourmet food purveyor, but you can also find it on the Internet. Frankly I love eating the cloves all by themselves. It’s sweet and creamy and supposedly has amazing health benefits, but I really can’t vouch for that. You know, just because it's on the Internet does not mean it's true! Even if you don’t have black garlic, this is a simple recipe for scallops. Just substitute the black garlic with regular garlic. But keep in mind that it will be way sharper in flavor and scent and could eliminate the possibility of getting lucky later in the evening.
Ingredients
3 tablespoons butter, divided
16 extra-large dry-packed scallops, diver scallops, patted very dry (about 1 1/2 pounds)
Salt and freshly ground black pepper
3 cloves black garlic, thinly sliced
1-2 teaspoons finely minced jalapeño pepper
1/2 cup white wine
2 teaspoons good balsamic vinegar
2 tablespoons chopped fresh parsley
Procedure
Heat a large frying pan with 2 tablespoons of the butter over high heat. Season the scallops with salt and pepper, and when the butter is bubbling, gently lay the scallops in the pan, not touching. Sear the scallops and cook for 4 minutes, turning once. They should have a lovely golden brown color on both sides. Transfer to a platter.
To the same hot pan on high heat, add the remaining 1 tablespoon of butter. Add the garlic slices and the jalapeño pepper and fry until fragrant, about 30 seconds. Pour in the white wine and the balsamic vinegar into the pan. Let simmer for 1 minute, season with salt and pepper and add the fresh parsley. Pour over scallops.
Serves 4.
I found this recipe and had to try it. Produced in Korea and California, black garlic is the “it” food of the moment and it's amazing. I bought some of this new wonder food from my local gourmet food purveyor, but you can also find it on the Internet. Frankly I love eating the cloves all by themselves. It’s sweet and creamy and supposedly has amazing health benefits, but I really can’t vouch for that. You know, just because it's on the Internet does not mean it's true! Even if you don’t have black garlic, this is a simple recipe for scallops. Just substitute the black garlic with regular garlic. But keep in mind that it will be way sharper in flavor and scent and could eliminate the possibility of getting lucky later in the evening.
Ingredients
3 tablespoons butter, divided
16 extra-large dry-packed scallops, diver scallops, patted very dry (about 1 1/2 pounds)
Salt and freshly ground black pepper
3 cloves black garlic, thinly sliced
1-2 teaspoons finely minced jalapeño pepper
1/2 cup white wine
2 teaspoons good balsamic vinegar
2 tablespoons chopped fresh parsley
Procedure
Heat a large frying pan with 2 tablespoons of the butter over high heat. Season the scallops with salt and pepper, and when the butter is bubbling, gently lay the scallops in the pan, not touching. Sear the scallops and cook for 4 minutes, turning once. They should have a lovely golden brown color on both sides. Transfer to a platter.
To the same hot pan on high heat, add the remaining 1 tablespoon of butter. Add the garlic slices and the jalapeño pepper and fry until fragrant, about 30 seconds. Pour in the white wine and the balsamic vinegar into the pan. Let simmer for 1 minute, season with salt and pepper and add the fresh parsley. Pour over scallops.
Serves 4.
Saturday, August 11, 2007
Cheesy Garlic Soup
Seasonal Recipe of the Week
Here is a recipe for a cheesy garlic soup, which utilizes some of the produce available now at farmer’s markets across the country. This recipe is from The San Francisco Ferry Plaza Farmers Market Cookbook by Christopher Hirscheimer and Peggy Knickerbocker. It's a great food guide to take to the market with you.
Ingredients
2 heads fresh garlic, separated into cloves and peeled
4 cups homemade chicken broth or reduced sodium chicken broth
1 teaspoon fresh thyme
4 thin slices baguette
Extra virgin olive oil for drizzling
2 large room temp eggs
1/3 cup grated Parmigiano Reggiano cheese
Salt and pepper to taste
Procedure
Set aside 1 clove of garlic for rubbing on the bread toasts. In a saucepan, combine the remaining garlic cloves, chicken stock, and the thyme. Place over medium heat, bring to a boil and then lower to a simmer and cook for 15 minutes or till garlic cloves are tender and can easily be pierced with a knife. While soup is simmering, take thin slices of baguette and toast them in the oven on a sheet pan. When crisp, rub them with saved garlic clove and drizzle them with olive oil. Keep warm on the side. Now take broth and strain through a fine mesh screen. Discard garlic and thyme. In a small bowl, whisk together the eggs with a few tablespoons of hot broth. Stir this warmed egg mixture back into the pot of soup, which is no longer on the stove. Sprinkle in cheese and season with salt and pepper. Serve immediately with the warm toasts. Garlic can cure anything!
Here is a recipe for a cheesy garlic soup, which utilizes some of the produce available now at farmer’s markets across the country. This recipe is from The San Francisco Ferry Plaza Farmers Market Cookbook by Christopher Hirscheimer and Peggy Knickerbocker. It's a great food guide to take to the market with you.
Ingredients
2 heads fresh garlic, separated into cloves and peeled
4 cups homemade chicken broth or reduced sodium chicken broth
1 teaspoon fresh thyme
4 thin slices baguette
Extra virgin olive oil for drizzling
2 large room temp eggs
1/3 cup grated Parmigiano Reggiano cheese
Salt and pepper to taste
Procedure
Set aside 1 clove of garlic for rubbing on the bread toasts. In a saucepan, combine the remaining garlic cloves, chicken stock, and the thyme. Place over medium heat, bring to a boil and then lower to a simmer and cook for 15 minutes or till garlic cloves are tender and can easily be pierced with a knife. While soup is simmering, take thin slices of baguette and toast them in the oven on a sheet pan. When crisp, rub them with saved garlic clove and drizzle them with olive oil. Keep warm on the side. Now take broth and strain through a fine mesh screen. Discard garlic and thyme. In a small bowl, whisk together the eggs with a few tablespoons of hot broth. Stir this warmed egg mixture back into the pot of soup, which is no longer on the stove. Sprinkle in cheese and season with salt and pepper. Serve immediately with the warm toasts. Garlic can cure anything!
Saturday, November 04, 2006
Ben's Garlic Lemon Shrimp
Seasonal Recipe of the Week
Okay, here a really easy recipe for garlic and lemon shrimp my father made this past weekend for our little New York friends get-together, and it was great. To make it even easier, start with frozen large IQF shrimp, they come already cleaned and defrost in about 5 minutes under running water.
Ingredients
30 large shrimp, defrosted and cut open further then they already are
Juice of 2 lemons
6 cloves garlic pureed in 1/2 cup of good olive oil
Salt and pepper to taste
1 cup Panko or bread crumbs
Procedure
Place shrimp on a sheet pan and brush with lemon juice. Let marinate 30 minutes. Combine the Panko and the olive oil garlic mixture. Add salt and pepper and taste. It should be pretty strong. Then fill the opening of each shrimp with with the mixture. You can refrigerate at this point till you are ready to serve. To cook, simply place under the broiler for 5-7 minutes till shrimp are white and firm. You can also bake them in a 375 oven, but it might take a few minutes more. Serve immediately! I would also serve some Italian bread to soak up the extra garlic. Now you are safe from vampires!
Okay, here a really easy recipe for garlic and lemon shrimp my father made this past weekend for our little New York friends get-together, and it was great. To make it even easier, start with frozen large IQF shrimp, they come already cleaned and defrost in about 5 minutes under running water.
Ingredients
30 large shrimp, defrosted and cut open further then they already are
Juice of 2 lemons
6 cloves garlic pureed in 1/2 cup of good olive oil
Salt and pepper to taste
1 cup Panko or bread crumbs
Procedure
Place shrimp on a sheet pan and brush with lemon juice. Let marinate 30 minutes. Combine the Panko and the olive oil garlic mixture. Add salt and pepper and taste. It should be pretty strong. Then fill the opening of each shrimp with with the mixture. You can refrigerate at this point till you are ready to serve. To cook, simply place under the broiler for 5-7 minutes till shrimp are white and firm. You can also bake them in a 375 oven, but it might take a few minutes more. Serve immediately! I would also serve some Italian bread to soak up the extra garlic. Now you are safe from vampires!
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