Sometimes we serve it in a bread bowl, with a side
of garlic toast or a pretzel roll, a simple salad or with (my favorite) these Cheesy Cornbread Muffins.
I can actually eat this little salad on it's own... but OH momma when you lay it on top
of garlic toasts and drizzle some of the juice over top letting it seep into the bread....
Not exact matches
The mix
of roast aubergines, peppers, courgettes and red onion with
garlic, balsamic vinegar and a plum and sun - blushed tomato pesto is a dream, especially topped with the crunchy
toasted almonds.
I love the mix
of sautéed
garlic, tamari, chilli flakes and sesame oil with little bites
of aubergine, sliced mushrooms and broccoli, tons
of noodles and a good sprinkling
of chives,
toasted cashews and sesame seeds.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves
garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish
Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
Usually when you finish a soup like this — and by «like this» I mean a relatively simple sauté
of onion and
garlic, a simmering
of vegetables in broth followed by a run in the blender — cream or crème fraiche or sour cream goes in and you could do that here, but I didn't want to bury the brightness
of the miso paste, so I instead drizzled some
toasted sesame oil on it (which is, frankly, like crack to me) and scattered some thinly sliced scallions.
The ponzu dressing comes together in a flash, boosted with a good dose
of garlic and a thread
of toasted sesame oil.
8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces small pasta 6 tablespoons ponzu sauce 3
garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon
toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch
of cilantro (or basil), chopped
In a frying pan sauté
garlic, ginger and onions in coconut oil push to one side and
toast cumin and coriander and turmeric for a couple
of minutes, stirring consistently
I topped it with a bit
of fresh olive tapenade, fried
garlic and
toasted sesame seeds.
When they are finished
toasting, take one
of the
garlic clove.
3 eggs 1 c milk 2 T brown sugar 1/2 t vanilla pinch
of salt several slices
of that thick cut texas
toast, or some leftover French bread that you didn't use for
garlic bread.
My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid
of the bitter taste; (2)
toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead
of water and add in flavorings like smashed
garlic, peppercorns and fresh thyme or rosemary sprigs.
Made this with a honey ginger glaze: 1 tablespoon each soy sauce, honey, melted butter and grated ginger, 1/2 tablespoon each olive oil and
toasted sesame oil and 1large clove
of minced
garlic.
This warming, Asian inspired broth is infused with
garlic, lemongrass, ginger, lime juice, chilli and
toasted spices, there's a real burst
of potent flavours and texture in one bowl.
Mmmmmm...
Garlic rubbed toasted slices of baguette topped with a mix of slow roasted grape tomatos, sliced black olives, capers, fresh basil, and fresh mozzarella, all blended with a really good olive oil and some of the roasted garl
Garlic rubbed
toasted slices
of baguette topped with a mix
of slow roasted grape tomatos, sliced black olives, capers, fresh basil, and fresh mozzarella, all blended with a really good olive oil and some
of the roasted
garlicgarlic....
Immediately rub one side
of each
toast with a halved
garlic clove.
I often make a little bit
of this in the morning, drape it over
garlic - rubbed
toast, with a poached egg on top
of it all.
But I also decided to
toast up a half an english muffin, drizzle on some olive oil, spread one
of the
garlic cloves and sprinkle the whole thing with a few tomatoes and a pinch
of salt and YUM!
Had them on top
of toasted bagel with
garlic herb cream cheese.
It consists
of Roma and sun - dried tomatoes tossed with fresh basil, pungent
garlic, fruity olive oil, and sweet balsamic vinegar, piled on top
of toasted slices
of baguette, and finished with a blanket
of melted fresh mozzarella.
1) Mince
garlic and chop parsley 2) Mix minced
garlic and chopped parsley with butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread
garlic - parsley butter spread over bread slices 5) Arrange bread slices on a baking tray 6)
Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out
of the oven with freshly grated cheese (optional) Fresh
garlic, parsley and butter:
The smell
of freshly -
toasted garlic bread wafting in the kitchen, after a long, weary day, can completely erase my tiredness.
Delicious too — it's a mix
of shredded lemon chicken, rice, hummus sauce, chill,
toasted pine nuts and sauteed
garlic.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon -
Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese —
Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower -
Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon -
Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy
Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon -
Garlic - Herb Dressing 219 Chopped Salad
of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg
of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and
Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
In a blender add the chopped tomatillos, poblanos, serranos, onion,
garlic, epazote leaves, parsley leaves, romaine lettuce, power baby greens,
toasted anise seeds,
toasted cumin, peppercorns, salt, 1 to 1 1/2 cups
of chicken stock and a drizzle
of extra virgin olive oil, and blend well for about 3 - 4 minutes until pureed.
Garlic Toast Spread butter on one side
of each slice
of bread.
Add about 2 tablespoons
of soy sauce (I use Ponzu for its lemony flavor), 1/2 teaspoon
of ginger -
garlic paste, 1/4 cup
of hoisin sauce, 1/2 cup
of creamy peanut butter and a drizzle
of toasted sesame oil.
SESAME
GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big
GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons
toasted sesame oil (I used a hot -
toasted one with chilies) 1 clove
of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big
garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups small broccoli florets, from roughly 1 bunch
of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful
of Thai basil leaves, sliced (or regular basil, no big deal!)
1 onion, fine diced 5 cloves
of garlic, minced olive oil 6 slices
of smoky bacon 1 lb pork shoulder, large cubes 1 cup dried black beans, soaked overnight chorizo sausage links, sliced 3 bay leaves dried chili flake to taste, optional 1 TBL coriander seeds,
toasted and then finely ground enough water or stock to cover rice vinegar to serve
4 cups
of black rice cooked according to package instructions 4 large carrots, peeled and diced 2 celery stalks, chopped 4 cloves
of garlic, minced Olive oil Leftover black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup
of toasted slivered almonds Salt 4 scallions, trimmed and slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup
of fresh or jarred salsa would also be a great dressing!
Bread memories through the years...
toast and jelly, grilled cheese and crackers in tomato soup, biscuits and gravey, my grandma's homemade tortillas, discovering bagels in college, english muffin breakfast sandwiches, french bread,
garlic bread, ginormous croutons, daily breadmaker bread when my kids were young, pizza and calzones, breakfast casseroles, and currently longing for meals that consist solely
of fabulous bread, cheese and wine... I could go on and on.
1 Tbsp chili -
garlic sauce 1 tsp
toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry
of any water and minced 2 tsp canola oil 2 Tbsp fresh minced ginger, peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1 large head Bibb lettuce, inner leaves only and separated 1 red bell pepper, minced 2 scallions, thinly sliced
• 8 slices
toasted Ezekiel bread (if you want increase slight sweetness
of stuffing, try Ezekiel raisin bread) • 2 cups low sodium chicken broth • 2/3 shallot (chopped) • 1 tbsp minced
garlic • 2 celery stalks (chopped) • 1 (red) bell pepper (chopped) • fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin, sea salt and pepper to taste
BBQ Beef Brisket Sandwiches are full
of melt in your mouth flavor, a little sweet, a little heat and sandwiched between a hearty bun that has been
toasted with butter,
garlic, and parmesan cheese!
1.5 cups
of organic low - sodium vegetable or chicken broth 1/2 teaspoon
of turmeric 1/4 teaspoon
of cumin 2 cloves
of garlic, minced salt & pepper olive oil *
toasted whole grain buns or bread for serving
Heat pan grill to hot and keep temperature relatively high, place sliced bread and turn till
toasted, remove and if desired rub with a clean glove
of garlic, sprinkle with salt and drizzle with olive oil.
It's basically steamed kale, squeezed dry and torn into bite - sized pieces with a dressing
of tamari, ginger, sesame oil,
garlic and
toasted sesame seeds.
Many people, me included love to rub a little or a lot
of garlic on the
toasted bread before the salt and oil is added.
For the dressing — 2 cloves
garlic, chopped — grated zest and juice
of 1/2 lemon — 1/2 teaspoon chilli flakes or a small red chilli, finely chopped — 2 tablespoons rice vinegar — 1 teaspoon cane sugar — 1 teaspoon soy sauce — 1 - 2 teaspoons
toasted sesame oil
A plate
of spaghetti which has been coated with a mixture
of olive oil,
toasted breadcrumbs, walnuts,
garlic, golden raisins and parsley.
The focaccia looks delicious, it's one
of my favourite type
of bread and I adore it
toasted and dipped into
garlic butter.
My family loves to have some sort
of bread with dinner like
garlic toast, hard rolls or soft dinner rolls like these Cheddar dinner rolls.
This smoky guajillo salsa recipe is deep and flavorful, full
of toasted, dried guajillo chiles,
garlic, and fresh tomatoes.
- a new version
of ravioli salad with a cilantro pesto and other tasty bits - a big butter leaf salad with a a few crushed pistachios - goat cheese
garlic - rubbed crostini (similar to the one in SNC)- special split yellow peas - a big bowl
of lemon - zested
toasted pepitas - big bowls
of citrus wedges - Mark (my beer - brewing, fantastic brother - in - law) grilled up a platter
of lemon chicken skewers, and Wayne did the spicy - lemon tofu version for the vegetarians
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves
garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups
of cooked quinoa - 1 cup
of panko breadcrumbs - 4 hamburger buns
toasted Radicchio Slaw - 1 small head
of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice
of half a lemon - 1
garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup
of yellow mustard - 1/4 cup
of grainy dijon mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar - salt to taste
Ingredients - 4 oz
of fresh basil, stems removed - 3 cloves
of garlic - 1/3 cup Parmesan - 1/2 tsp salt (more to taste)- Juice
of quarter
of a lemon - 1/4 cup extra virgin olive oil - 2 tablespoons
toasted pine nuts (optional) What to do 1) Pulse all
of the ingredients in a food processor until smooth.
Brush several
of the
toasted baguette slices with the peeled
garlic clove, but only the amount you will use for the Roasted Cherry Tomato and Basil Crostini.
If deep - frying isn't your thing, with practically the same ingredients you can make a luscious traditional puree called brandade
of salt cod, potatoes,
garlic and milk to serve on
toast or crackers.
Toast bread; rub 1 side with cut side
of halved
garlic.