Currently viewing the tag: "garlic"
This is a simple dish with a mild ginger glow and coconut sweetness that was acts as a foil to the earthy minerality that is collards. This dish was first concocted to go with tandoori chicken and cinnamon cardamom carrot threads. This would work with other greens such as Portuguese kale, lacinato, or mustard greens.
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This was made to go with steak in lieu of spinach. It has a similar texture, but doesn’t carry that oxalic acid texture that spinach sometimes has that makes the teeth feel furry. Also, mei-quin has a brighter flavor that goes well with hanger or flap steak and grass fed beef, and makes a nice foil to the flavor imbued by grilling.
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This recipe makes a simple dish with that has plenty of flavor. If you wish to, adding some chopped lacinato kale adds color to the dish and contrast to the flavors, all of which meet under the aromatic umbrella of the garlic chives. This recipe is set to yield a “dry” dish, but if you wish, you can use more stock and have the carrots in a broth, adding little pasta shapes or Israeli couscous or grains if it pleases you.
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Here’s a salad where textures, flavors, and colors all play off one another. Even the beets join in as the different color beets are seasoned with different types of vinegar. The dressing is a light creamy (yogurt) dressing flavored with garlic chives. The flavor and aroma are redolent of garlic, but do not have the heat of clove garlic.
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Allioli, or Alioli (Catalan and Spanish) is Spain’s answer to the French garlic mayonnaise called “aioli”. Originally just pounded garlic and oil, typically it is made with egg yolk now. Here, I cheat and use jarred mayonnaise. Version 2 is a lower cholesterol version with bigger flavor based on a sherry vinaigrette. Allioli is used with fish, seafood, potato dishes, or grilled dishes.
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This is a dish where a vegetable replaces a typical sauce of a highly seasoned liquid bound or thickened in some manner. Here, the chopped broccoli is braised in garlic oil until meltingly soft, so it is mildly sweet and a little nutty, then it is tossed with confit garlic cloves for richness and a smooth garlic flavor (minus the garlic “heat”), and then roasted almonds are added for crunch and to amplify the nuttiness of the broccoli. This makes a perfect foil to the briny sweetness of fresh halibut. Or any other firm fleshed fish you care to try, such as salmon, cod, etc. Also, it is a great way to use vegetables in a role other than just a side.
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Confit refers to both a dish as well as a method of cooking. To confit means to cook slowly in very low temperature fat or oil (usually) until meltingly tender. With garlic, the process makes it meltingly tender and mild, leaving flavor without heat. This makes it ideal for adding to salad dressing, mashed potatoes, mayonnaise, or smearing on toast. The other point to making confit garlic is the oil itself that you cook the garlic in. It becomes suffused with a lovely garlic flavor that is mild without being hot. You can use this oil as a base for cooking or as part of a salad dressing. It is also the base for slow-cooked broccoli or cauliflower. Use fresh garlic rather than the stuff that comes in plastic tubs.* See Chef’s Note’s for a tip about getting the garlic smell off your hands.
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Tagged with: garlic
This recipe produces a smooth textured broccoli that is a bit sweet and nutty tasting, with a lovely garlic perfume without the heat that garlic usually has. The secret is in the use of the garlic confit and the oil from that to slow poach the broccoli. This dish is a great base for a “sauce” for roasted fish such as halibut or salmon. This recipe can be used on cauliflower as well. One of the key elements to this dish is using low temperatures to avoid the swampy smell brassicas can emit.
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This is a quick and easy sauce that is popular, even with those who do not usually care for sauces with tomatoes. The tomato and cream reduction give the sauce a sweetness, and the cream, butter, and garlic give it a nutty quality. I like this sauce for gnocchi, especially for those made with winter squash. For gnocchi, use the option where you add in some of the water from cooking the gnocchi. The starch in the water will add some viscosity, but it will thin out the cream enough so it will lightly nap the gnocchi and not mask the flavor of the squash.
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