3 pounds (about 6 cups) blue potatoes
2 1/2 ounces (about 2 to 4 cloves, depending on size) roasted garlic
1/4 cup sour cream
1 Tbsp. butter
2 Tbsp. Parmesan, grated
Salt and pepper
Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water.
In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.
(www.foodnetwork.com)
Showing posts with label garlic. Show all posts
Showing posts with label garlic. Show all posts
SORREL SOUP
1/4 lb. (1 good-sized bunch) sorrel leaves, chopped
2 tsp. olive oil
2 cloves garlic, crushed or minced
1/2 tsp. salt
pepper
1 qt. chicken or vegetable stock
2 eggs
Heat olive oil in saucepan. Add garlic and let it color slightly. Add chopped sorrel, salt, and pepper. Stir until sorrel wilts. Add stock and simmer 15 minutes. Purée soup in blender, half at a time, for 2 whole minutes. Return to saucepan and keep warm--just under a simmer. Just before serving, whisk the eggs in a bowl until they double in volume. Then, whisking rapidly, gradually add them to the hot soup. Continue whisking until the egg is set just enough to hold without further whisking. Serve hot. Serves 4.
(Cuisine Minceur by Michel Guerard)
2 tsp. olive oil
2 cloves garlic, crushed or minced
1/2 tsp. salt
pepper
1 qt. chicken or vegetable stock
2 eggs
Heat olive oil in saucepan. Add garlic and let it color slightly. Add chopped sorrel, salt, and pepper. Stir until sorrel wilts. Add stock and simmer 15 minutes. Purée soup in blender, half at a time, for 2 whole minutes. Return to saucepan and keep warm--just under a simmer. Just before serving, whisk the eggs in a bowl until they double in volume. Then, whisking rapidly, gradually add them to the hot soup. Continue whisking until the egg is set just enough to hold without further whisking. Serve hot. Serves 4.
(Cuisine Minceur by Michel Guerard)
MAPLE SAGE DRESSING
2 large shallots
6 cloves garlic
4 T. chopped, fresh sage
1 oz. lemon juice
3 oz. red wine vinegar
3 oz. maple syrup
1 sprig rosemary
salt and pepper to taste
Blend all ingredients together. Drizzle in 2 cups of oil and about 3 oz. of water to adjust consistency.
(contributed by Sandy Michon, CSA member)
6 cloves garlic
4 T. chopped, fresh sage
1 oz. lemon juice
3 oz. red wine vinegar
3 oz. maple syrup
1 sprig rosemary
salt and pepper to taste
Blend all ingredients together. Drizzle in 2 cups of oil and about 3 oz. of water to adjust consistency.
(contributed by Sandy Michon, CSA member)
LEMON BALM APPETIZERS
1 cup chicken, cooked
1/2 cup low-fat mayonnaise or salad dressing
1/4 celery, diced
Fresh ground pepper
2 Tbsp. lemon balm, minced
Whole lemon balm leaves
1 clove garlic, minced
Mix all ingredients together in a medium bowl. Chill until just before serving. Spoon onto crackers or toasted French bread slices. Garnish with fresh whole leaves. Makes 6 servings.
1/2 cup low-fat mayonnaise or salad dressing
1/4 celery, diced
Fresh ground pepper
2 Tbsp. lemon balm, minced
Whole lemon balm leaves
1 clove garlic, minced
Mix all ingredients together in a medium bowl. Chill until just before serving. Spoon onto crackers or toasted French bread slices. Garnish with fresh whole leaves. Makes 6 servings.
YOGURT SAUCE WITH CAYENNE AND DILL
1 c. yogurt
1/2 c. sour cream
1 large garlic clove
1/2 tsp. salt
2 tsp. chopped dill
3/4 tsp. cayenne or hot paprika
Whisk the yogurt and sour cream together. In a mortar, mash the garlic to a paste with 1/2 teaspoon salt; measure 1 teaspoon, then add it to the yogurt with the dill and cayenne. If you have time, refrigerate for 1 hour before serving. Makes 1-1/2 cups.
(Vegetarian Cooking for Everyone by Deborah Madison)
1/2 c. sour cream
1 large garlic clove
1/2 tsp. salt
2 tsp. chopped dill
3/4 tsp. cayenne or hot paprika
Whisk the yogurt and sour cream together. In a mortar, mash the garlic to a paste with 1/2 teaspoon salt; measure 1 teaspoon, then add it to the yogurt with the dill and cayenne. If you have time, refrigerate for 1 hour before serving. Makes 1-1/2 cups.
(Vegetarian Cooking for Everyone by Deborah Madison)
TOMATILLO SALSA
1 lb tomatillos
5 cloves Tantré garlic
1 small bunch cilantro
2 shallots or 1 Tantré onion
4 tomatoes, chopped
½ tsp sugar
1 jalapeno pepper, stem and seeds removed
Finely chop all ingredients. Mix in glass bowl, cover, and refrigerate or serve fresh.
Use ripened red jalapenos for hot salsa, or zestify with juice from 1 lime. Makes about 4 cups.
(from Janet Majure’s Farm Fresh Recipes)
5 cloves Tantré garlic
1 small bunch cilantro
2 shallots or 1 Tantré onion
4 tomatoes, chopped
½ tsp sugar
1 jalapeno pepper, stem and seeds removed
Finely chop all ingredients. Mix in glass bowl, cover, and refrigerate or serve fresh.
Use ripened red jalapenos for hot salsa, or zestify with juice from 1 lime. Makes about 4 cups.
(from Janet Majure’s Farm Fresh Recipes)
ROASTED TOMATILLO SAUCE
2 Tantré Poblano peppers or Anaheim peppers
3 large Tantré tomatillos
2 cloves Tantré garlic
¼ c sour cream
Grill or broil peppers until skin blackens and blisters. Wrap blackened peppers in kitchen towel and cool at least 10 minutes. Peel off charred skin, remove stem and seed. Remove tomatillo husks, wash and drop in boiling water. Boil until tender, about 5 minutes. Cool. Remove skin and stem. Place peppers, garlic, and tomatillos in food processor or blender; process coarsely. Add sour cream. Blend until smooth. If desired, add more sour cream to cut the heat. Makes about ¾ cup.
(from Janet Majure’s Farm Fresh Recipes)
3 large Tantré tomatillos
2 cloves Tantré garlic
¼ c sour cream
Grill or broil peppers until skin blackens and blisters. Wrap blackened peppers in kitchen towel and cool at least 10 minutes. Peel off charred skin, remove stem and seed. Remove tomatillo husks, wash and drop in boiling water. Boil until tender, about 5 minutes. Cool. Remove skin and stem. Place peppers, garlic, and tomatillos in food processor or blender; process coarsely. Add sour cream. Blend until smooth. If desired, add more sour cream to cut the heat. Makes about ¾ cup.
(from Janet Majure’s Farm Fresh Recipes)
CHARD CASSEROLE
2 c. brown rice, cooked
8 oz. Swiss chard leaves, torn or chopped
4 cloves garlic, minced
16 oz. tomato-based sauce*
1 Tbsp. tamari soy sauce
2 c. shredded Co-jack cheese
Mix all the ingredients together and place in greased casserole. Cover. Bake in preheated 350 degree oven until cheese is thoroughly melted--about 20 minutes.
*The following sauces have been used with good results: marinara, enchilada, arriabiata, various salsas.
NOTE: More cheese can be layered on top. More sauce can also be used. It’s very easy to make several casseroles at once when there is a lot of chard available, then wrap and freeze. One recipe takes about 1 to 1 1/2 hour to cook when frozen. (contributed by Lisa Putman--CSA member)
(from Master Cook)
8 oz. Swiss chard leaves, torn or chopped
4 cloves garlic, minced
16 oz. tomato-based sauce*
1 Tbsp. tamari soy sauce
2 c. shredded Co-jack cheese
Mix all the ingredients together and place in greased casserole. Cover. Bake in preheated 350 degree oven until cheese is thoroughly melted--about 20 minutes.
*The following sauces have been used with good results: marinara, enchilada, arriabiata, various salsas.
NOTE: More cheese can be layered on top. More sauce can also be used. It’s very easy to make several casseroles at once when there is a lot of chard available, then wrap and freeze. One recipe takes about 1 to 1 1/2 hour to cook when frozen. (contributed by Lisa Putman--CSA member)
(from Master Cook)
GYPSY SOUP
1 Tbs. olive oil
2 tsp. Spanish paprika
2 medium onions, chopped
1 tsp. turmeric
2 garlic cloves, crushed
1 tsp. basil
2 cups chopped, peeled winter squash, sweet potato, or pumpkin
1 tsp. salt
dash of cinnamon
1 stalk celery, chopped
dash of cayenne
1 cup chopped tomatoes
1 bay leaf
1 green or red pepper, chopped
1 Tbs. tamari
1 15 oz can garbanzo beans
3 cups stock or water
In a soup kettle, sauté onions, garlic, celery and sweet potatoes in olive oil for about 5 minutes. Add seasonings, except tamari, and the stock or water. Simmer, covered, about 15 minutes. Add remaining vegetables and beans. Simmer another 10 minutes or so - until the vegetables are tender. Add tamari and serve.
*Tip: This soup freezes well. You can also throw in greens at the end, such as TATSOI or KALE or CABBAGE.
(from Moosewood Cookbook by Molly Katzen)
2 tsp. Spanish paprika
2 medium onions, chopped
1 tsp. turmeric
2 garlic cloves, crushed
1 tsp. basil
2 cups chopped, peeled winter squash, sweet potato, or pumpkin
1 tsp. salt
dash of cinnamon
1 stalk celery, chopped
dash of cayenne
1 cup chopped tomatoes
1 bay leaf
1 green or red pepper, chopped
1 Tbs. tamari
1 15 oz can garbanzo beans
3 cups stock or water
In a soup kettle, sauté onions, garlic, celery and sweet potatoes in olive oil for about 5 minutes. Add seasonings, except tamari, and the stock or water. Simmer, covered, about 15 minutes. Add remaining vegetables and beans. Simmer another 10 minutes or so - until the vegetables are tender. Add tamari and serve.
*Tip: This soup freezes well. You can also throw in greens at the end, such as TATSOI or KALE or CABBAGE.
(from Moosewood Cookbook by Molly Katzen)
ORECCHIETTE WITH PUMPKIN, PECANS, AND SHALLOT SAGE BROWN BUTTER
5-6 oz. orecchiette ("little ears") pasta
6-8 Tbs. butter
3 Tbs. finely chopped shallots
2 tsp. minced garlic
2 tsp. minced fresh sage
3 c. cubed, cooked pumpkin or winter squash
salt and pepper to taste
1/2 c. chopped, toasted pecans (or walnuts)
freshly grated Parmesan cheese
Cook pasta in lots of boiling salted water until tender. Meanwhile, heat butter over medium heat in large skillet. Add shallots, garlic, and sage; cook until butter just begins to brown. Reduce heat to low and stir in pumpkin/squash. Add salt and pepper. Drain pasta; toss with pumpkin/squash and pecans. Serve immediately with Parmesan. Serves 4-6.
(From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce by MACSAC)
6-8 Tbs. butter
3 Tbs. finely chopped shallots
2 tsp. minced garlic
2 tsp. minced fresh sage
3 c. cubed, cooked pumpkin or winter squash
salt and pepper to taste
1/2 c. chopped, toasted pecans (or walnuts)
freshly grated Parmesan cheese
Cook pasta in lots of boiling salted water until tender. Meanwhile, heat butter over medium heat in large skillet. Add shallots, garlic, and sage; cook until butter just begins to brown. Reduce heat to low and stir in pumpkin/squash. Add salt and pepper. Drain pasta; toss with pumpkin/squash and pecans. Serve immediately with Parmesan. Serves 4-6.
(From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce by MACSAC)
SUMMER SQUASH AND CORN SOUP
1 lb. summer squash
2 ears corn
3 large shallots
2 large garlic cloves
1 fresh jalepeno chile
1 Tbs. olive oil
1/4 tsp. ground cumin
2-1/2 c. water
Garnish: fresh cilantro leaves and sour cream.
Cut summer squash crosswise into 1/2" thick slices. Shuck the corn, and working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots & mince garlic. Wearing rubber gloves, chop jalepeno chile, with seeds if desired. In a 5-quart heavy kettle combine all ingredients (including cobs), except water, and cook over moderate heat, stirring 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree the mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Serve in bowls, and top with a dollop of sour cream and chopped cilantro, and if desired extra chopped jalepenos.
(Capay Organic Farm CSA "Farm Fresh To You" website)
2 ears corn
3 large shallots
2 large garlic cloves
1 fresh jalepeno chile
1 Tbs. olive oil
1/4 tsp. ground cumin
2-1/2 c. water
Garnish: fresh cilantro leaves and sour cream.
Cut summer squash crosswise into 1/2" thick slices. Shuck the corn, and working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots & mince garlic. Wearing rubber gloves, chop jalepeno chile, with seeds if desired. In a 5-quart heavy kettle combine all ingredients (including cobs), except water, and cook over moderate heat, stirring 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree the mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Serve in bowls, and top with a dollop of sour cream and chopped cilantro, and if desired extra chopped jalepenos.
(Capay Organic Farm CSA "Farm Fresh To You" website)
GARLIC STIR-FRIED SNAP PEAS
3 c. sugar snap peas or snow peas
1 Tbs. oil (any mild one)
2 large garlic cloves, minced
2 tsp. fresh lemon juice
salt & pepper to taste
cooked rice (optional)
Heat oil in skillet. Stir in garlic. Add peas; cook and stir 2-4 minutes on medium heat. Remove and sprinkle on lemon juice. Add salt and pepper. Serve over rice, if desired. Makes 3-4 servings.
(From Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)
1 Tbs. oil (any mild one)
2 large garlic cloves, minced
2 tsp. fresh lemon juice
salt & pepper to taste
cooked rice (optional)
Heat oil in skillet. Stir in garlic. Add peas; cook and stir 2-4 minutes on medium heat. Remove and sprinkle on lemon juice. Add salt and pepper. Serve over rice, if desired. Makes 3-4 servings.
(From Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)
BROCCOLI RABE WITH LEMON & GARLIC
1 1/2 lb. broccoli rabe (rapini), discard coarse stem ends
2 tsp. minced garlic clove or garlic scapes
3 tbsp. butter
2 tbsp. minced fresh parsley
2 tsp. fresh grated lemon rind
In a heavy kettle cook the broccoli rabe covered in very little water until stems are tender. Sauté garlic in butter over medium heat 3 minutes. Drain the broccoli rabe, toss with garlic mixture, parsley, salt and pepper. Garnish with lemon rind. Serves 4.
(from www.cooks.com)
2 tsp. minced garlic clove or garlic scapes
3 tbsp. butter
2 tbsp. minced fresh parsley
2 tsp. fresh grated lemon rind
In a heavy kettle cook the broccoli rabe covered in very little water until stems are tender. Sauté garlic in butter over medium heat 3 minutes. Drain the broccoli rabe, toss with garlic mixture, parsley, salt and pepper. Garnish with lemon rind. Serves 4.
(from www.cooks.com)
TZATZIKI
2 large cucumbers, peeled and grated
2 large cloves garlic, minced
2 cups plain yogurt
1 Tbs. mint
Lightly salt the grated cucumbers, place in colander or strainer, and set aside to drain for about half an hour. In a bowl, combine the drained cucumbers with the rest of the ingredients. Chill for about 30 minutes before serving.
(from Mad Mares Cookbook)
2 large cloves garlic, minced
2 cups plain yogurt
1 Tbs. mint
Lightly salt the grated cucumbers, place in colander or strainer, and set aside to drain for about half an hour. In a bowl, combine the drained cucumbers with the rest of the ingredients. Chill for about 30 minutes before serving.
(from Mad Mares Cookbook)
SNAP PEAS AND GARLIC SCAPES
3/4 lb snap peas, strings removed
4 garlic scapes, chopped to 1-inch lengths
2 Tbsp balsamic vinegar
2 Tbsp olive oil
2 Tbsp butter
Heat olive oil and butter together, and saute garlic scapes and peas together until just crisp tender. Dress with balsamic vinegar and serve.
4 garlic scapes, chopped to 1-inch lengths
2 Tbsp balsamic vinegar
2 Tbsp olive oil
2 Tbsp butter
Heat olive oil and butter together, and saute garlic scapes and peas together until just crisp tender. Dress with balsamic vinegar and serve.
POTATO, GARLIC AND PARSLEY SOUP
2 Tbs. extra virgin olive oil or butter
1 1/2 lb. potatoes, quartered and finely sliced
1 onion, finely chopped
8 garlic cloves, finely sliced
2 handfuls fresh parsley, chopped
6 c. chicken or vegetable stock
1/2 c. milk or heavy cream, optional
salt, black pepper
Heat the oil or butter in a heavy-based pot. Add the potato slices, onion and garlic. Cook, stirring occasionally, over medium heat until the onions are softened, 10 minutes. Add half the chopped parsley and the stock. Bring to a boil. Adjust the heat, partially cover and simmer gently until the potatoes are tender, 30 minutes. Add the remaining parsley. For a creamy soup, leave to cool slightly and purée until smooth with a hand blender or a food processor. Alternatively, leave the soup chunky. Stir in the milk or cream, if using. Thin with water as needed. Add salt and pepper to taste. Ladle into warm bowls and serve hot. Serves 4.
(from The Organic Cookbook, by Renée J. Elliot and Eric Treuillé)
1 1/2 lb. potatoes, quartered and finely sliced
1 onion, finely chopped
8 garlic cloves, finely sliced
2 handfuls fresh parsley, chopped
6 c. chicken or vegetable stock
1/2 c. milk or heavy cream, optional
salt, black pepper
Heat the oil or butter in a heavy-based pot. Add the potato slices, onion and garlic. Cook, stirring occasionally, over medium heat until the onions are softened, 10 minutes. Add half the chopped parsley and the stock. Bring to a boil. Adjust the heat, partially cover and simmer gently until the potatoes are tender, 30 minutes. Add the remaining parsley. For a creamy soup, leave to cool slightly and purée until smooth with a hand blender or a food processor. Alternatively, leave the soup chunky. Stir in the milk or cream, if using. Thin with water as needed. Add salt and pepper to taste. Ladle into warm bowls and serve hot. Serves 4.
(from The Organic Cookbook, by Renée J. Elliot and Eric Treuillé)
GARLIC CROUTONS
garlic cloves, peeled, top quarter sliced off
stale bread, any amount, sliced (white bread is best, but any kind works)
olive oil
salt
Preheat the oven to 450° F. Brush both sides of the bread with a thin layer of olive oil. Place the bread on a baking sheet and sprinkle tops lightly with salt. Bake until lightly golden, 5 to 7 minutes, checking frequently to make sure bread doesn’t burn. Remove the bread from the oven and rub all over with the cut side of the garlic cloves. Cut the bread into smaller pieces if desired. The bread is ready to be used or stored.
(from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm, by John Peterson & Angelic Organics)
stale bread, any amount, sliced (white bread is best, but any kind works)
olive oil
salt
Preheat the oven to 450° F. Brush both sides of the bread with a thin layer of olive oil. Place the bread on a baking sheet and sprinkle tops lightly with salt. Bake until lightly golden, 5 to 7 minutes, checking frequently to make sure bread doesn’t burn. Remove the bread from the oven and rub all over with the cut side of the garlic cloves. Cut the bread into smaller pieces if desired. The bread is ready to be used or stored.
(from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm, by John Peterson & Angelic Organics)
EASY ROASTED GARLIC
garlic bulbs
olive oil
herbs
Coat cookie sheet or bread pan with olive oil and your favorite herbs (try rosemary, basil, oregano, or parsley). Cut whole heads of garlic in half crosswise; place cut sides down onto pan. Cook at 350 degrees for 45 min. to an hour. Check for creamy, spreadable consistency. Squeeze garlic out of its skins and spread on a good crusty or toasted bread.
olive oil
herbs
Coat cookie sheet or bread pan with olive oil and your favorite herbs (try rosemary, basil, oregano, or parsley). Cut whole heads of garlic in half crosswise; place cut sides down onto pan. Cook at 350 degrees for 45 min. to an hour. Check for creamy, spreadable consistency. Squeeze garlic out of its skins and spread on a good crusty or toasted bread.
Fish with Garlic and Fennel
3 pounds whole dressed fish
15 garlic cloves
salt and pepper
olive oil
fennel branches
Sprinkle the fish with salt and pepper inside and out. Place the UNPEELED cloves of garlic inside the fish. In a large baking dish, lay the fennel branches, place the fish on top, and brush with olive oil. Bake for about 45 minutes in a 350 degree oven, brushing often with the olive oil.
15 garlic cloves
salt and pepper
olive oil
fennel branches
Sprinkle the fish with salt and pepper inside and out. Place the UNPEELED cloves of garlic inside the fish. In a large baking dish, lay the fennel branches, place the fish on top, and brush with olive oil. Bake for about 45 minutes in a 350 degree oven, brushing often with the olive oil.
BAKED EGGPLANT SERVED WITH GARLIC CAPER SAUCE
4 large eggplant for the sauce
4 cloves of garlic pureed
juice of 1/2 lemon
pinch of salt
1 tablespoon of anchovy paste
1 tablespoon of chopped capers
2 tablespoons of chopped parsley
4 tablespoons of olive oil
Poke the eggplant with a fork and bake, as you would a potato in the oven at 400F/200C for 45-60 minutes until browned and a bit shriveled. While the eggplant cooks, prepare the sauce. Puree the garlic cloves in the lemon juice and salt. In a small bowl, blend together all the ingredients for the sauce, the garlic, the anchovy paste, the capers and the parsley. Serves 8 as an appetizer.
4 cloves of garlic pureed
juice of 1/2 lemon
pinch of salt
1 tablespoon of anchovy paste
1 tablespoon of chopped capers
2 tablespoons of chopped parsley
4 tablespoons of olive oil
Poke the eggplant with a fork and bake, as you would a potato in the oven at 400F/200C for 45-60 minutes until browned and a bit shriveled. While the eggplant cooks, prepare the sauce. Puree the garlic cloves in the lemon juice and salt. In a small bowl, blend together all the ingredients for the sauce, the garlic, the anchovy paste, the capers and the parsley. Serves 8 as an appetizer.
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