Garlic-Chipotle Love (makes 1 cup) from chef Aaron Sanchez
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Peel and chop onion, look and potatoes (small cubes), Peel the garlic and crush. I'l be honest, Constance says she sometimes used 3 bulbs of garlic - I prefer it with two. But if you are a garlic fan, then fill your boots!
Melt some butter and olive oil in a pan and lightly brown the garlic, add the onion and sauté for about 5 minutes. Add the potatoes and the chicken stock and simmer for 25 minutes, You might like to add a little more stock if it's too thick for your taste. Take the pan off the heat and whisk (or blend in a mixer).
Return to the pan, stir in a drop of liquid cream, season and server hot.
It's traditional to serve it with croutons, or a slice of baguette, lightly fried in oil or butter.
2 bulbs of garlic (yes bulbs not cloves) (this works really well with smoked garlic too)
2 potatoes
1 onion
Liquid cream
Salt and pepper
Butter
Olive oil
Literally translated as "hot bath," this dipping sauce for vegetables often appears in many Italian homes as part of the Christmas Eve buffet. Although cardoons (an edible thistle related to the artichoke but resembling celery) are traditional, celery makes a fine substitute and any combination of vegetables will do. In Italy, the routine goes like this: Vegetable pieces are dipped into the sauce (a fondue-style fork will help) and then eaten, with a slice of bread held underneath to catch the drippings. Once the bread is soaked with sauce, it's eaten, too. Then everyone starts over. It's fun for a party appetizer no matter where you live.
Blend oil, butter, anchovies and garlic in processor until smooth. Transfer oil mixture to heavy medium saucepan. Cook over low heat 15 minutes, stirring, occasionally. (Sauce will separate.) Season with salt and pepper.
Pour sauce into fondue pot or other flameproof casserole. Set pot over alcohol burner or gas table burner to keep warm. Serve with vegetables and bread.
Serves 6
3/4 cup olive oil
6 tablespoons (3/4 stick) unsalted butter, room temperature
12 anchovy fillets
6 large garlic cloves, chopped
Assorted fresh vegetables, cut into bite-size pieces
1 1-pound loaf crusty Italian or French bread, cutinto 2-inch sections
Serve this salad at room temperature.
Yield: serves 4
Put garlic, vinegar, walnut oil, beets, walnuts, and salt and pepper to taste into a bowl and toss well. Serve with wedges of blue cheese on the side.
You can also put in fresh dill, fresh parsley, fresh Thai Basil and fresh Sweet Basil in with a reduced amount of garlic scapes and double the recipe below.
Procedures
In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.
“Goddess of Garlic” Pat Reppert of Saugerties, New York, shares this recipe from her cookbook “Mad for Garlic.” Source: Martha Stewart Living, July 2002
1. Bring a large pot of water to a rapid boil; add salt. Add pasta, and cook according to package directions until al dente. Drain, and return pasta to the pot with 1 tablespoon olive oil and 1 garlic clove put through a garlic press. Stir to combine. Keep warm.
2. In a large skillet, heat remaining 4 tablespoons olive oil until hot but not smoking. Add garlic matchsticks, and cook until golden, stirring constantly. Add rosemary, and cook for 1 minute. Remove garlic and rosemary from the skillet; set aside. Add onion, and cook, stirring, until golden.
3. Add shrimp and jalapenos to the infused oil, and cook, stirring, until shrimp are just done. Add peppers, basil, salt, and pepper, and cook until the peppers are cooked, yet still crisp. Make a well in the center of the skillet, and add tamari sauce, Worcestershire sauce, sherry, and sugar. Stir to dissolve sugar. Return garlic and rosemary to the skillet. Add olives, and cook until heated through, 1 to 2 minutes, stirring occasionally.
4. Serve shrimp and peppers over the warm penne. Garnish with sprigs of basil. Serve immediately.
Salt and pepper
1 pound penne pasta
1 tablespoon plus 1/4 cup extra-virgin olive oil
8 garlic cloves, cut into matchsticks, plus 1 more for pressing
1 tablespoon finely snipped fresh rosemary leaves
1 large onion, thinly sliced Yellow Onions
1 pound large shrimp, peeled
2 jalapeno chiles, seeded and finely diced
1/2 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
1/2 cup thinly sliced basil leaves, plus whole leaves for garnish
1 tablespoon tamari sauce
2 teaspoons Worcestershire sauce
2 tablespoons medium sherry
2 teaspoons sugar
1/3 cup pitted and halved black olives
