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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Garlic Tips and recipes'

Lemon-garlic Vinaigrette over Shrimp

Wednesday, August 16th, 2006
  • 1 lb large fresh tiger shrimp unshelled
  • 6 cloves of garlic peeled and pressed through a garlic press
  • 1/3 cup of fresh squeezed lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 T minced fresh Italian parsley
  • 1.5 teaspoons fresh thyme, minced
  • 1.5 teaspoons grated lemon zest, (lemon peel)
  • Coarse sea salt and fresh ground black pepper

Bring to boil a large pot of salted water. Add shrimp and cook until bright orange in color, will take about 2 minutes. Drain the shrimp, and after they have cooled to touch, remove the shells and set to one side.
In a medium bowl combine garlic, squeezed lemon juice, olive oil, herbs and lemon zest. Whisk thoroughly together. Season to personal taste with sea salt and fresh ground pepper. Add shrimp and carefully toss to coat
Refrigerate for 2-3 hours, stirring occasionally. Enjoy.

olive oil, lemon vinaigrette, garlic, shrimp recipe

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Fresh garlic at home and Bouillabaisse

Friday, July 21st, 2006

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

Ingredients:

  • 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

Method:

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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Watercress Garlic Spring Salad

Friday, June 23rd, 2006

Watercress is normally tart and can easily support the taste of a sprinkle of blanched garlic slivers and lemony dressing. 

  • 8 garlic cloves peeled and sliced
  • 2 bunches watercress, coarse stems trimmed
  • 2 tablespoons fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • ½ teaspoon sea salt
  • ¼ black ground pepper

Blanch garlic in small pot of water for 3 minutes. Drain, Rinse with cold water and then drain again. Pat dry on paper towels. Wash and dry watercress and break into small pieces. Place in bowl In a medium bowl mix together lemon juice, olive oil, salt, pepper, and garlic slices. Pour over the watercress, toss well and serve.

garlic recipes, oil and vinegar

 

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Gourmet Garlic Seasoning Paste

Friday, June 16th, 2006


Add garlic flavoring that is fresh and much better than a sprinkle of garlic salt. Use to season fish, chicken, ribs, or hamburgers for grilling;
Rub under skin of poultry, works great with turkey before roasting.
Or, add to salad dressings, soups, or even pasta dishes.

Garlic Paste or Rub Recipe 

  • 18 to 24 large garlic cloves, peeled
  • 2 tablespoons Spanish extra-virgin olive oil
  • 2 table spoons soy sauce, or tamari
  • 1 tablespoon Dijon mustard
  • 1 tablespoon clover honey
  • Dash cayenne pepper

In a blender, combine all ingredients and process until smooth consistency. You will need to store paste in an air tight container in refrigerator. Makes about ½ cup paste

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Garlic Oil, your way gourmet

Friday, June 16th, 2006

Before you pay a premium for fancy gourmet garlic oil, try making some of your own. This will be just as good as the market’s, and much easier on your budget.

Garlic Oil Recipe 

Individually separate the garlic into cloves and peel. Place inside a jar or bottle. If you want it to look decorative, thread garlic cloves on bamboo skewer. Fill with olive oil and tightly seal. Leave to stand overnight before using, garlic oil will need to be stored in refrigerator. A great use will be for marinades, dressings, and sautés. Make 3 cups

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Oven Roasted Garlic

Friday, June 16th, 2006

Oven Roasted Garlic Recipe 

Roasted Garlic, a real treat for those who are “garlic addicted.”  After roasting the cloves are soft, nutty, and buttery mellow.

Half dozen garlic heads
1/2 cup olive oil

Preheat oven to 350 degrees F. Using a sharp knife , cut about ½ inch off the top of each garlic head. Arrange in a shallow baking dish and drizzle olive oil evenly over tops. Bake 45 to 60 minutes or until soft and tender, brushing
often with olive oil.

Serves 5-6  

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Fresh Garlic Salsa

Wednesday, June 14th, 2006
  • 10 garlic cloves, peeled and pressed through garlic press
  • ¾ cup chopped fresh Italian parsley
  • ½ cup extra virgin olive oil
  • Coarse sea salt and freshly ground pepper
  • ¼ teaspoon dried red pepper flakes (optional)


In a medium bowl, combine garlic, parsley, and extra virgin olive oil. Season to taste with salt, pepper and, if desired, Red pepper flakes. Serve with grilled chicken or meats.Serves 4 to 6  

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Gourmet Garlic Tips And Recipes

Tuesday, June 13th, 2006

oil and vinegarItalian Oil and Vinegar Garlic goes with Olive Oil so often we nearly take it for granted. Do not forget to qualify the garlic cloves you shop for.When selecting garlic look for large, hard garlic heads whose paper peelings cling tightly to each clove. Avoid old garlic heads with green sprouts coming out of the top of them, or hollow spots. Store your garlic in a dry cool place, such as an onion or potato bin. Even in the open air is fine as long as you don’t keep them in the refrigerator where the garlic will absorb moisture. Keep out of direct sunlight as well. When mincing garlic the ideal way is to press them through a quality garlic press.

Garlic is very aromatic. One interesting story tells of the 1986 joint space mission of Russian and French cosmonauts. The French brought along their beloved garlic which quickly filled the living area with its pungent aroma. The Russians were dismayed that the space platform’s ventilation system could not adequately dispel the wafts of culinary delight. You might say both parties learned to live with the bouquet tang of garlic fragrance in the air.

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