Tuesday, October 13, 2009
Friday, October 9, 2009
- Peel and chop at least one head of garlic per pound of shrimp.
- Melt a stick of butter (or a few tablespoons of olive oil) over medium high heat.
- Toss in the garlic and stir it briefly--don't let the garlic brown or it may start to taste bitter. Add the shrimp and cook, stirring often, until the shrimp is just pink and cooked through and the garlic is tender.
- Remove to a dish, sprinkle with salt and chopped parsley, and maybe a quick squeeze of lemon. Serve with good crusty bread for sopping up the garlic and juices.
For the bread:
- 2 cups white flour
- 2 cups wheat flour
- 4 glugs of olive oil (I don't know--I don't measure. Probably 4 tablespoons?)
- small handful of salt (a tablespoon?)
- 1 cup water
Okay, I totally made up those measurements. I make bread in my kitchen aid mixer, and I just sort of know how much stuff goes in. You could look up a recipe for French bread if this isn't working for you.
For the filling:
- 1 head garlic, more or less, peeled and coarsely chopped
- 1 handful parsley and rosemary (or any other herbs you like), chopped
- 1 stick of butter (or a couple of tablespoons of olive oil
- salt to taste
Make the bread and let it rise until doubled in size. Saute the garlic and herbs in the butter until the garlic is fairly soft. Let it cool. Punch down the dough and roll it out into a squarish shape--it should be fairly thin, about like a thin pizza dough. Spread the garlic over the bread--be sure to get it close to the edges. Roll the bread up like a jelly roll, tucking the ends under. Place the bread on a cookie sheet, seam side down. With a very sharp knife, make three diagonal slashes in the bread--you have to do this quickly and sort of deep, or you'll just pull the dough. What you want is deep cuts that allow the garlic and herbs to peek out. The dough will pull apart as it rises. Let the loaf rise for about a half hour or so, then bake at 425 degrees until the loaf is nicely browned and sounds hollow when it's tapped. Let cool for about 5 minutes or so, then slice. As a variation, you can slice the unbaked loaf into rounds and place them in a greased pie plate, sort of like cinnamon rolls--this makes very pretty rolls.
Wednesday, October 7, 2009
Turkey burger, shaped into small thin patties
Salt and pepper
Dinner rolls, sliced
Garlic Rosemary Mayo
1 cup mayonnaise
1/4 cup chopped fresh rosemary leaves
4 cloves garlic, minced
salt and pepper to taste
Combine and chill until ready to use.
Balsamic Onion and Garlic Relish
1/4 cup olive oil
2 Spanish onions, peeled and sliced 1/2-inch thick
8 garlic cloves, thinly sliced
3 tablespoons balsamic vinegar
1 tablespoon sugar
3 teaspoons salt
1 teaspoon red pepper flakes
2 tablespoons chives, chopped
Put the olive oil into a large skillet and heat to medium high. Add the onions and garlic and cook, stirring to coat in oil. Reduce the heat to medium, add the balsamic, sugar, salt and red pepper flakes and cook 15 to 20 minutes, until the onions are velvety soft. Remove from the heat and let cool and then add the chopped chives. Serve room temperature.
Salt and pepper both sides of turkey burgers and fry on medium unti cooked through. Serve on sliced rolls with arugula and sauces.
Garlic (full heads)
Goat cheese, fresh
Remove as much paper as possible from your garlic heads. Using poultry shears, trim off the very top of the head so that a little bit of each clove is exposed.
Put the heads on some aluminum foil and drizzle with olive oil. Wrap up in the foil and throw in the oven; anywhere from 350 to 450 will do. Cook for 30-45 minutes, or until the cloves squeeze out of their paper easily.
Cut goat cheese into coins and arrange on a plate with the individual garlic cloves and some good toasted bread. Garnish with a few herbs if you like. Squeeze the cloves onto the bread and add some goat cheese. Eat. Repeat.
As prepared on the show. You could easily halve the recipe, and you could use any chicken parts you like.
This was based on a recipe from the dearly departed Gourmet:
FOR THE CONFIT:
24 cloves garlic, peeled and left whole
2 cups olive oil
Few sprigs thyme (whole)
In a saucepan, heat the oil over very low heat. Add a garlic clove and the thyme sprigs. If the garlic bubbles for 5 minutes or so but doesn't turn brown, add the rest of the cloves. Cook for about 30 minutes. DO NOT LET IT BROWN!
Remove the garlic with a slotted spoon and add to a bowl along with 2 tbsp of the oil. Mash with a fork until it is a paste. Set aside until the chicken is ready.
FOR THE CHICKEN
8 chicken thighs (1 family pack)
6 chicken legs (1 regular pack)
2 tbsp butter
2 tbsp olive oil
salt and pepper
Heat the oven to 500 degrees. Melt the butter and olive oil together. Put the chicken on a roasting rack, brush with butter-oil mixture, and season with salt and pepper. Roast in the oven for 30 minutes.
Take the chicken out and slather some garlic confit on each piece, getting under the skin if you can. Return to the oven for 5-10 minutes. Eat.
6-7PM, 88.7 WMMT-FM, or stream it at http://www.wmmtfm.org
And check back here later this week for all of tonight's recipes!
Monday, October 5, 2009
You may have noticed the six-foot radius of personal space that tends to form around the WCN! crew. Is it because of our lax bathing habits? Maybe, but it's mostly because we're all garlic fanatics. If you're a vampire*, or if you're the sort of person who thinks garlic is the stuff you shake timidly out of a ten-year-old plastic bottle when you make Chex Mix at Christmastime, this is NOT the show for you.
Jonathan will take the classic pairing of roast chicken and way too much garlic and show you how to do it in less than an hour. Jenny will make shrimp scampi and garlic bread worthy of the name. And Tricia will take the mini-burger into the stratosphere with some tasty garlicky toppings.
That's Wednesday, October 7, 6-7PM. You can find it on 88.7 WMMT-FM in Whitesburg, KY, or you can listen online at http://www.wmmtfm.org
Don't miss it!
* Unless you're one of those modern emo vampires. Garlic probably just makes them twinkle or some damn thing like that. Nothing kills today's vampire but the pain of a broken heart.