From The Bon Appetit Test Kitchen!
Photograph by Gentl & Hyers
The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.
- 2 bunches green garlic (about 1 lb.)
- 4 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 cups shelled fresh peas (from about 2 lb. pods) or frozen peas, thawed
- ⅓ cup heavy cream
- Cut dark-green tops from green garlic and slice crosswise ½” thick; slice bulbs and pale-green stalks crosswise ¼” thick.
- Heat 2 Tbsp. oil in a large saucepan over medium heat. Add bulbs and stalks, season with salt and pepper, and cook, stirring often, until beginning to soften, 8–10 minutes. Add tops and cook, stirring often, until soft, about 3 minutes.
- Add 4 cups water to saucepan and bring to a boil. Add peas, reduce heat, and simmer gently until peas are bright green and tender, about 5 minutes.
- Let cool slightly, then purée soup in a blender with remaining 2 Tbsp. oil, adding water to thin if needed, until smooth. Strain soup through a fine-mesh sieve into a clean saucepan, pressing on solids; season with salt and pepper. Reheat briefly (to preserve color) before serving.
- Beat cream with a whisk in a medium bowl to soft peaks; season with salt and pepper. Serve soup with a swirl of whipped cream.
- DO AHEAD: Soup can be made 1 day ahead. Cover and chill.
By riffraff (http://www.food.com/recipe/garlic-ricotta-stuffed-mushrooms-76913)
Photo by * Pamela *
7 large white mushrooms, stems removed
5 garlic cloves, crushed
3 -4 tablespoons part-skim ricotta cheese
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
1 tablespoon olive oil
4 tablespoons grated Parmesan cheese
1. Preheat oven to 350°F.
2. Clean mushrooms, remove stems.
3. Chop stems, and the one extra mushroom.
4. Heat olive oil in sauté pan.
5. Add chopped stems and the one extra mushroom.
6. Halfway through cooking add crushed garlic, salt and pepper.
7. Remove from heat and allow to cool slightly in a small mixing bowl.
8. Add ricotta and 2 tablespoons grated Parmesan.
9. Fill caps with the cheese mixture and place on a cookie sheet that has been sprayed with cooking spray.
10. Sprinkle remaining Parmesan on top.
11. Bake for approx 20-25 minutes.
By Vikas Khanna
Photo Credit: Vikas Khanna, Andrew Blackmore-Dobbyn, Ronnie Bhardwaj
Garlic-cilantro naan is the ideal side for homemade Indian curry.
This is a great recipe for an authentic Indian make-at-home naan, a soft Indian flatbread. Try serving it with a light brushing of ghee or butter. If you don’t have a baking stone, a cast-iron skillet can do the job. Preheat the skillet on the stove top then put it in the oven, bottom side up for the naan to cook upon. Keep in mind that naan baked in a conventional oven puffs up more than naan baked in the traditional tandoor.
1 teaspoon active dry yeast
1/2 teaspoon sugar
1/3 cup warm water, about 110 degrees Fahrenheit
1 cup all-purpose flour
1/2 teaspoon salt
2 medium eggs, lightly beaten
2 tablespoons plain yogurt
1/4 cup ghee or vegetable oil
1/4 cup fresh cilantro, finely chopped
4 cloves garlic, finely minced
- In a glass measuring cup, combine the yeast and sugar. Add the water and stir well. Let rest until foamy, about 5 minutes.
- Sift the flour and salt together into a large bowl. Make a well in the center of the flour and pour in the yeast mixture, eggs, yogurt, and 1/4 cup ghee or oil. Mix together with your fingers until a smooth dough forms, working in a small amount of additional flour if needed. Knead for 3 minutes.
- Oil a small bowl with the remaining 1 teaspoon ghee or oil. Place the dough in the bowl, turning to coat; cover with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
- Place a baking stone in the bottom of the oven and preheat oven to 400ºF. Divide the dough into 6 pieces and gently roll into balls. Gently roll each ball into a 6-inch circle on a lightly floured surface.
- Brush each circle with ghee or vegetable oil (about 2 teaspoons total) and top evenly with 1/4 cup finely chopped fresh cilantro and 4 cloves of garlic, finely chopped. Gently press the cilantro and garlic into the dough so they adhere.
- Bake dough on the baking stone in batches until just golden brown and puffed, 8 to 10 minutes. You should be able to bake two naan at a time on an average size baking stone. Serve immediately.
By Sue Lau
Sue Lau’s Note:
Such a wonderful and simple presentation of one of spring’s best vegetables with the irresistible flavor of garlic. So easy to make (but no one has to know how easy it is!).
1 lb fresh asparagus
10 garlic cloves, minced
3 tablespoons olive oil
salt (to taste)
pepper (to taste)
1/4 cup freshly grated Parmesan cheese (may use Asiago)
1. Heat oil and garlic in a small saucepan over low heat until garlic becomes golden- several minutes (do not burn garlic); allow oil to cool.
2. Bend asparagus gently at a natural point and when it snaps, discard end pieces.
3. Place asparagus on a lipped roasting pan and toss with infused olive oil and garlic, coating all pieces.
4. Line up asparagus and push together, season with salt and pepper, then sprinkle with grated Parmesan.
5. Roast in a preheated oven at 400°F for 12 minutes or until cooked to your liking.
6. Serve at once.
Cradle of Flavor by James Oseland (WW Norton & Co)
Of the many versions of ayam goreng (fried chicken) in Indonesia, this is the most delicious – crispy and toffee-brown on the outside, sweet and succulent on the inside – thanks to its unusual pre-frying marinade of garlic and palm vinegar.
1 whole chicken (1.4-1.6kg) cut into 10 pieces or 1.4kg chicken wings, thighs and/or drumsticks
8 garlic cloves, peeled and smashed
250ml palm cider or rice vinegar
1½ tsp sea salt
Peanut oil, for frying
1 Rinse the chicken under cold water, drain well and pat dry with a paper towel. Set aside.
2 In a large bowl, combine the garlic, vinegar and salt. Add the chicken and combine well. Cover in clingfilm and leave to marinate in the fridge for 1-2 hours, stirring once or twice to ensure the marinade coats every piece.
3 Remove the chicken pieces from the marinade and pat them thoroughly dry with a paper towel, gently squeezing each piece to remove excess liquid. Set aside.
4 Add oil to a depth of 2½cm in a 30cm frying pan and place over a medium-high heat until hot but not smoking. Gently slide as many of the chicken pieces into the oil as will fit without touching (you’ll probably need to fry the chicken in two batches). After about 10 minutes, when the chicken has turned deep golden brown and crispy, turn it over and continue to fry – it should take 20-25 minutes in total. Test by poking a fork into the thickest portion and pressing down on it – the juices should run clear, not pink.
5 Remove the chicken pieces and let them drain on a wire rack or paper towels for a few minutes before transferring to a serving platter. Serve immediately.
Recipe from the Food Network Kitchen
3/4 cup instant grits
Kosher salt and freshly ground black pepper
1/4 cup grated parmesan cheese
3 tablespoons unsalted butter
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced
Pinch of cayenne pepper (optional)
Juice of 1/2 lemon, plus wedges for serving
2 tablespoons roughly chopped fresh parsley
Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.
Photograph by Antonis Achilleos
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-garlic-shrimp-and-grits-recipe.html?oc=linkback
Recipe by Tyler Florence
2 pints fingerling potatoes
2 sprigs fresh rosemary
2 to 3 sprigs fresh sage
3 sprigs fresh thyme
6 cloves garlic, left unpeeled
3 tablespoons extra-virgin olive oil, plus for sheet pan
Salt and pepper
Preheat oven to 500 degrees F and place a baking sheet inside to heat.
Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
Pasta with artichokes, garlic and orange zest
By Gino D’Acampo
Photo: Kate Whitaker
Using Mediterranean ingredients like citrus zest, olives and artichokes in this rigatoni al Carciofa recipe is a great way to get out of a tomato sauce rut.
I have always found artichokes a little bit like Marmite — you love them or you hate them! In my case, I absolutely adore them. If you have never tried them, please have a go at this rigatoni al Carciofe recipe — you won’t be disappointed. Never ever buy artichokes that are preserved in brine because they aren’t worth eating.
2 tablespoons salted butter
6 tablespoons olive oil
2 cloves garlic, peeled and finely chopped
2 tablespoons fresh rosemary, finely chopped
1/2 cup Kalamata olives, pitted, drained and halved
6 artichoke hearts in oil, drained and quartered
1/3 cup plus 1 tablespoon dry white wine
finely grated zest of 1/2 Orange
7 cups (18 ounces) rigatoni
Salt and pepper, to taste
- In a large skillet or wok, melt the butter with the oil.
- Once hot, add the garlic, rosemary, olives, and artichokes and sauté over medium heat for 3 minutes, stirring occasionally with a wooden spoon.
- Pour in the wine and cook for an additional 2 minutes to allow the alcohol to evaporate.
- Add the orange zest, season with salt and pepper, and mix everything together. Set aside.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and add to the pan with the artichoke mixture.
- Return the pan to high heat and mix everything together for 30 seconds to allow the sauce to coat the pasta evenly and serve immediately.
Recipe by Marie Viljoen, 66squarefeetfood.blogspot.co.uk
Moro the Cookbook, by Sam and Sam Clark (Ebury Press)
This is a noble and sustaining soup found throughout Spain, especially in Castilla-La Mancha. Despite regional variations, the main ingredients of this soup are always the same: garlic, eggs, bread and paprika.
4 tbsp olive oil
4-5 large garlic bulbs, broken into cloves with skin kept on
100g cooking chorizo, cut into little pieces
1 tsp fresh thyme leaves
½ tsp sweet smoked Spanish paprika
1 litre chicken stock
8 slices ciabatta or sourdough bread, toasted and torn into rough pieces
Salt and black pepper
1 Heat the oil in a saucepan over a low heat. Add the garlic and fry gently for 15-20 minutes, stirring often, until the skins are golden brown and the flesh is soft. Remove with a slotted spoon.
2 When slightly cool, squeeze out the sweet garlic flesh by hand (discarding the skins), puree and set aside.
3 Meanwhile, add the chorizo to the pan and fry until crisp and caramelised.
4 Add the thyme, fry for a few seconds, then add the pureed garlic. Stir well, add the paprika and pour on the chicken stock. Bring to a gentle simmer and season to taste.
5 About 2 minutes before serving, poach the eggs in the soup and add the toasted bread. Taste once more and serve immediately.
A hearty Moroccan salad makes a perfect side dish
By Jeff Koehler
Morocco’s most classic cooked salad, zaalouk, is surely its most popular. This dish can be served cold, warm or at room temperature. For a smoky flavor, stir in some chopped, flame-roasted sweet green Italian or bell peppers.
Make this eggplant salad with Moroccan flavors alongside grilled fish or chicken.
3 medium eggplants
6 unpeeled garlic cloves
1/2 cup extra virgin olive oil
3 ripe medium tomatoes, peeled, seeded and chopped, juices reserved
1/5 tablespoon sweet paprika
1 pinch cayenne pepper
freshly ground black pepper
1 tablespoon finely chopped fresh flat-leaf parsley
- Trim each eggplant. Using a vegetable peeler or knife, remove a strip of skin, then leave a band of skin in place, and then remove another strip of skin, and so on. Quarter the eggplant lengthwise and then cut into 1 to 1 1/2 inch pieces.
- Put the eggplant and garlic in a steamer basket over at least 2 inches of water in a saucepan. Cover the eggplant snugly with foil and bring the water to a boil over high heat.
- Steam the eggplant until soft, about 25 minutes. Remove the garlic and let cool. Squeeze the garlic from the peels; discard the peels.
- In a large skillet or saute pan, heat the olive oil over medium heat and add the tomatoes, garlic, paprika, and cayenne. Season with salt and pepper.
- Cook, stirring frequently, until the tomatoes are a deeper red and pulpy, about 10 minutes. Stir in the eggplant.
- Cover and cook over medium heat, stirring and mashing down the ingredients frequently until pasty, about 20 minutes.
- Taste for seasoning and adjust as needed. Transfer to a serving bowl. Scatter with parsley and serve.