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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Fresh garlic at home and Bouillabaisse

If you enjoy gardening, or just like to plant a few things around the house now and then, consider growing culinary garlic. It is hardy and relatively easy to grow. Simply place unpeeled garlic cloves in turned up soil, with the pointed side up, about 2 inches below the surface. Water regularly. The best time to plant garlic is in the winter or early spring. (Usually after a chance of bitter freezing has passed.) You can harvest garlic in the late summer or early fall after the tops yellow and droop.

Garlic Bouillabaisse


  • 2 qt water or chicken stock
  • 16 garlic cloves, pressed through a garlic press
  • 6 sage leaves 2 bay leaves
  • ½ tsp crushed saffron
  • 2 tsp sea salt
  • ½ tsp fresh ground pepper
  • 4 egg yolks
  • 1 T virgin olive oil
  • 6 slices toasted country style bread, brushed with olive oil


Bring the water to a boil in a large pot. Add minced garlic, sage, bay leaves, saffron, sea salt, and ground pepper. Skim off any foam from the top and discard. Cook over medium boil for ten minutes, leave the top off the pot during cooking. Remove bay and sage leaves. Reduce to low heat.

Using a small bowl, add egg yolks and olive oil. Add a ladleful of hot broth to the yolks and beat with a fork. While still over a low heat, slowly add eggs, stirring constantly to break up consistently. Place the bread slices in the bottom of 6 serving bowls. Top with bouillabaisse broth and serve hot.

garlic, planting garlic, Bouillabaisse

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