Not exact matches
After passing through the market town of Aguacatán, where women in white - and - red huipiles sell everything
from garlic to geese, I
headed 45 minutes up a mountain to the village of Chex, where I found a cargo truck that had careened over the side of a road.
The same thing is likely happening when green shoots grow
from old
heads of
garlic.
-LSB-...] Soup with Gnocchi, Beans, and Greens
from: Pesto Soup with Gnocchi, Beans & Greens Post Punk Kitchen Vegan Baking & Vegan Cooking 2 teaspoons olive oil 3 cloves
garlic, minced 1 small
head cauliflower (about a pound), leaves -LSB-...]
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1
head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of
garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved
from the cashew cream METHOD Make the cashew cream:
GOLDEN SOUP Adapted
from Pinch of Yum Ingredients: 2 TB Trio Carmel extra virgin olive oil half of onion, chopped 2 cloves
garlic, chopped 1
head of cauliflower, chopped into about 5 cups of florets 1 cup raw cashews 1 TB turmeric 7 cups...
Pizzas I've made of late include: arugula pesto with a
head of roasted
garlic and thinly sliced potatoes (inspired by my favorite pizza
from Escape From New York Pizza) and peperoncini pizza with feta and shredded chicken th
from Escape
From New York Pizza) and peperoncini pizza with feta and shredded chicken th
From New York Pizza) and peperoncini pizza with feta and shredded chicken thigh.
Often big fancy places like Whole Foods will have roasted
garlic cloves for sale (there are about 15 in a
head) or you can even nab some
from the salad bar.
Remove any loose papery skin
from the outside of the
head of
garlic.
Hand - cut meat
from the
head of the pig, seasoned with
garlic, black pepper and salt and steamed in a jute bag.
Remove the cloves
from the skin of the
garlic by gently pressing the sides of the
head of
garlic.
Pull five or six of the
garlic cloves free
from the
head.
Sauté the ginger and onions until they are almost mushy, then add in the roasted
garlic (squeeze out the
garlic cloves
from the
head).
Inspired by my good friend Cathy who made this Emeril Lagasse recipe last time we visited her in Grand Rapids, and by this recent blog post on EatBlogSleep, I decided to use up the last of the green
garlic (leftover
from this salad) and the wonton wrappers we had in the fridge before I
head off to Australia and Asia on Wednesday for nearly 5 weeks:
Preheat the oven to 400 degrees F. Remove 5 cloves
from one
head of
garlic and set them aside.
Place each
garlic head in the middle of a piece of aluminum foil and cut off about 1/4 inch
from the top of each bulb, exposing the top of the cloves, drizzle with 1/2 - 1 tablespoon olive oil and fold foil around the
garlic.
Cut off 1/4 inch
from the stem - side of each
head of
garlic.
1/2 cauliflower
head 1/3 cup mayonnaise 1/4 cup extra light olive oil 2 cloves
garlic, crushed 2 tablespoons pickle juice
from sugar - free bread and butter pickles 1 teaspoon salt or vege sal Tabasco sauce to taste — a few dashes 1/4 cup diced red onion 1 small green bell pepper, diced 2 celery ribs, diced 1/4 cup chopped sugar - free bread and butter pickles 3 hard - boiled eggs
2 medium
heads of cauliflower, cut into florets 1 cup white rice flour 1 cup water 1/4 teaspoon salt 1/4 teaspoon
garlic powder 1/4 teaspoon paprika 1 cup of your favorite buffalo wing sauce (Frank's Red Hot Buffalo Wing Sauce is vegan) Vegan ranch dressing or dipping sauce (homemade — go to alextcooks.com for a recipe — or
from natural food grocer)
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted
from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small
head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn
Using a paring knife, cut off the top 1/2 inch
from the
head of
garlic.
-LSB-...] my picks
from last week:
Garlic Cream Pasta by Seasonal Veg
Head Lavender & Kahlua Cream by Glue and Glitter Sage & Onion Bangers
from -LSB-...]
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (
from about 1/2 a large
head of cauliflower) 4 - 5 cloves of
garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
A beat up ’67 Chevy truck filled with freshly picked carrots, onions, and
garlic kicks up a cloud of dust as it
heads away
from the farm and down to the cookhouse.
ingredients BRAISED COUNTRY RIBS 6 pounds country ribs (cut
from the blade end of the loin) 4 tablespoons olive oil 2 stalks celery (coarsely chopped) 1 carrot (peeled, coarsely chopped) 1 large onion (peeled, coarsely chopped) 1 fresno chili (halved) 5 sprigs thyme 3 salt - packed anchovies (rinsed) 1 bay leaf 1
head garlic (cloves peeled) 1 quart chicken stock 2 cups white wine 1/3 cup apple cider 1/4 cup parsley (chopped, to garnish) Kosher salt and freshly ground black pepper (to taste)
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves
garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves
from the
head of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large
heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
Cut the string off the drumsticks, remove the
garlic head from the chicken's cavity, and place it in the saucepan.
In a large pot add 8 cups of chicken stock, 1/2 onion, 1/2 teaspoon oregano, 1/2
head of
garlic 1/2 bunch of cilantro, 1 - 2 teaspoon salt and the chicken carcasses
from the roasted chicken.
I'm in love with the chickens
from Smith & Smith Farms 1 medium size with onion 2 carrots 2 celery stalks 1 roma tomato 1
head of
garlic 3 - 4 sprigs of thyme 2 - 3 sprigs of fresh oregano 1 teaspoon dry epazote or mint 1 tablespoon of salt 1/4 teaspoon black pepper
Ingredients For the salad: 2
heads fresh green or red lettuce, washed, dried, and torn into large bite - sized pieces 1/3 cup pecans, toasted 1/4 cup pine nuts, toasted about 12 plump dried apricots, cut into slivers 1/4 cup raisins 1/3 cup dried cherries 1/4 cup pickled shallots (
from 1 medium shallot) For the Cara Cara Vinaigrette: 1 shallot, coarsely chopped 1 large clove
garlic, coarsely chopped 2 teaspoons mustard 1/3 cup freshly squeezed juice
from a Cara Cara Orange 1/3 cup red wine vinegar 1 teaspoon honey 1/2 cup olive oil 1/4 cup canola coil salt and pepper
Save yourself
from searching all over town and
head to D'Artagnan's website, where you can order French Tarbais beans, precooked
garlic sausage, and Moulard duck legs.
A good glugg of olive oil, a
head of
garlic, and a lemon plucked
from our tree was all that was needed to bring this meal together.
Slice about 1 / 4 - inch
from the tops of each
garlic head.
I followed the recipe closely, with the one exception that I reduced the
garlic from 2
heads (halved crosswise) to 3 cloves (sliced).
• 3 tablespoons canola or olive oil, divided • Salt and pepper to taste • 1/2 onion, chopped • 1 to 2 habanero chiles, finely chopped • 2 cloves
garlic, minced • 3 tablespoons tomato paste • 4 cups low sodium chicken broth (canned or made
from bouillon) • 1/4 teaspoon dried thyme • 1/4 teaspoon ground allspice • 3 to 4 carrots, cut into bite - sized pieces • 1/2
head of cabbage, cored and shredded • 1 1/2 cups frozen, shelled lima beans • 2 cups frozen French cut string beans • Chopped parsley for garnish
Korean food markets in the Dallas area carry many of the same products, although you might be surprised at the number, type, and variety available: cans of sweetened red beans, big bags of frozen dumplings, whole
heads of pickled
garlic, jars of bright red hot - pepper paste, packages of dried zucchini, giant fresh Korean pears the size of large grapefruits, fresh soy and mung bean sprouts, salted fish, several kinds of rice (
from white to beige to black), and more types of packaged dried noodles than you probably ever knew existed.
Pork Pot Stickers 1/4 small
head Napa cabbage or red cabbage, finely chopped (about 2 cups; 7 ounces) 3/4 teaspoon kosher salt, plus 1/8 teaspoon for seasoning 1/3 pound ground pork (not too lean) 1 tablespoon fresh ginger, minced (
from 1 / 2 - inch knob) 1 small carrot, coarsely shredded (about 2 tablespoons) 2 scallions, thinly sliced (about 1/4 cup) 2 cloves
garlic, minced (about 2 teaspoons) 1 tablespoon soy sauce 2 teaspoons Asian (toasted) sesame oil 1/2 egg, lightly beaten 1/8 teaspoon freshly ground black pepper 30 gyoza (pot sticker) wrappers,
from 1 (14 - ounce) package * I used WON TON wrappers 1/4 cup canola oil
Season cloves
from half a
head of
garlic with salt and pepper, wrap in aluminum foil, and bake for about 45 minutes.
When cooled, you can squeeze the
head of
garlic from the bottom and roasted cloves will pop right out.
INGREDIENTS For the pickled red onions: 1 cup unseasoned rice vinegar 1 small red onion, thinly sliced For the beef lettuce cups: 2 teaspoons olive oil 4 cloves
garlic, minced 1 tablespoon minced ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled red onions (half of the above recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4 cup fresh parsley leaves, chopped 1/4 cup fresh mint leaves, roughly chopped 8 - 10 medium bibb lettuce leaves (
from one
head), washed and dried 2 tablespoons crushed peanuts (optional)
I've been known to add an entire
head of roasted
garlic without any complaints
from my guests!
From sisig (pig's
head and liver seasoned with calamansi and chili pepper) to adobong kangkong (healthy vegetable dishes with soy sauce,
garlic, and vinegar), and much more, you can tell that their promotional slogan is as genuine as the food they serve.