Note...

Hi all. Sorry about the brief hiatus. Life has been hectic for the past few weeks. Between the flu, moving, and other madness I haven't had time to post. I promise we'll be back in action soon. As soon as I find my recipes again...

Chicken Breasts with Lemons and Capers

The caper (Capparis spinosa L.) is a perennial spiny shrub that bears rounded, fleshy leaves and big white to pinkish-white flowers. A caper is also the pickled bud of this plant. The bush is native to the Mediterranean region , growing wild on walls or in rocky coastal areas throughout. This recipe is very versatile. It works well with veil, pork, chicken, or white fish.

1/2 cup flour
1/4 tsp black pepper
1/2 tsp paprika
2 bonesless skinless chicken breasts, halved and pounded to 1/4 inch thickness
5 tsp olive oil
1/4 cup chicken stock/broth
2 tbsp FRESH lemon juice
2 tbsp capers, drained (chopped if desired)

Combine flour, paprika and pepper on a plate. Coat chicken with flour evenly and shake off excess. Heat oil over medium heat. Add chicken and cook for about 3 mintues on each side. Transfer to a heated plate. Add chicken broth to pan, scraping up any browned bits on the bottom. Stir in lemon juice and capers and heat through. Pour sauce over chicken.

Pomegranate Recipes

POM Passion Smoothie

Ingredients:
2 oz. freshly squeezed pomegranate juice* or POM Wonderful® 100% Pomegranate Juice
6 oz. non-fat yogurt
1 cup fresh strawberries
Handful of ice

Directions:
1. Blend all ingredients together until the desired consistency is reached.





POM Fruit Salad

Ingredients:
Dressing:
juice from 2 large POM Wonderful Pomegranates,* or ½ cup POM Wonderful 100% Pomegranate Juice
4 tablespoons honey
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped mint
2 tablespoons plain yogurt

Salad:
½ cup arils from 1 large POM Wonderful Pomegranate
2 pears (Bosc or d’Anjou)
1 teaspoon lemon juice
1 cup fresh pineapple chunks
1 orange
1 tablespoon sliced fresh mint
2 cups mixed greens
salt and pepper to taste

Directions:

Dressing:
1. Prepare fresh pomegranate juice.* (or substitute PomWonderful Pomegranate Juice)

2. Combine ingredients in a medium bowl and whisk until incorporated.

3. Set aside or refrigerate for up to two days before serving.

Salad:
1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve ½ cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

2. Core, peel and slice pears. Toss in a bowl with lemon juice.

3. Peel and section orange into 4 to 8 chunks.

4. Divide greens onto 4 plates.

5. Divide and arrange pears, pineapple and oranges on top of greens.

6. Add sliced fresh mint with 1 to 2 tablespoons dressing to each serving.

7. Sprinkle arils onto each salad and serve immediately.








POM Ginger Muffins

Ingredients:
1/2 cup arils from 1 large POM Wonderful Pomegranate
2 cups flour
3/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup chopped candied ginger
1 tablespoon grated orange peel
1 cup milk
1 egg
1/3 cup butter, melted and cooled sugar for muffin tops

Directions:
1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

2. Preheat oven to 400 F. Generously grease 12 muffin cups.

3. In a bowl, mix flour, sugar, baking powder and salt. Stir in ginger, orange peel and pomegranate arils. Make a well in the center.

4. In a measuring cup, whisk together milk, egg and cooled butter. Pour liquid into well. Stir just until batter is moistened and ingredients are evenly mixed.

5. Spoon batter into 12 prepared muffin cups. Sprinkle tops with sugar.

6. Bake in preheated oven for 15 to 20 minutes or until lightly browned. Let muffins cool in pan for 10 minutes before removing.

Pomegranate Particulars

Name The name pomegranate derives form Middle French, pomme garnete, literally "seeded apple"; it is sometimes referred to as Chinese apple. The pomegranate's botanical name, Punica Granatum, translates as "Apple with many seeds."

Lore The pomegranate's rustic beauty has long been an inspiration for poets, writers, painters and sculptors. The Bible and writings of Homer mention pomegranates. Ancient myths cite this fruit as favored by the gods. Pomegranates, bursting with seeds, symbolize fertility in Chinese, Greek, Persian, Roman and Hebrew lore. They symbolize hope in Christian art. According to Jewish tradition, pomegranates are a symbol of prosperity.

Origin This fruit originated in tropical Asia but has been cultivated throughout the Mediterranean and the Middle East. History credits Spanish padres with bringing pomegranates to California more than 200 years ago.

Sources Although pomegranates grow in some Southern areas of the U.S., commercial production takes place in California's San Joaquin Valley. Approximately, 75% of the crop is sold in the U.S. California growers export the remaining crop to Japan, Taiwan, Hong Kong, Australia, Singapore, points in the Middle East and Mexico.

Varieties The season begins in early August with the Granada and Early Foothill varieties, followed by Early Wonderful, then Wonderful. Supplies of the Wonderful variety, which make up 80% of the California crop, are in markets October through December, with the peak season in November and into December.

Growing Pomegranates grow on a shrub-like tree, with vivid orange-red flowers and glossy leaves.

Harvest Workers hand-pick pomegranates, beginning in early August through mid-November. Pomegranates are shipped through the end of December. A typical acre, with 110 trees, yields 600 to 800 28-pound boxes of fruit.

Size Size varies. A medium pomegranate is about the size of a large orange and weighs about 9 ounces.

Arils The ruby colored fruit we refer to as seeds are called arils. Each aril is a delicious sac of juice that surrounds a seed. Pomegranates contain 840 arils that are compartmentalized between shiny, tough membranes. The arils range form pink to dark red. Whether you swallow the seeds or spit them out is a matter of personal preference.

Flavor Sweet with a hint of tartness. Early season varieties (Granada and Early Foothill) have a higher sugar content and sweeter taste than the Wonderful.

Health The edible fruit from one medium pomegranate (5 ounces) contains 104 calories, 1.5 g protein, 26.4 g carbohydrates, 9 mg vitamin C and 399 mg potassium.

Buying Pomegranates are picked ripe. Choose pomegranates heavy for their size without cracks or splits. The skin varies from medium red to deep red with a fresh leather-like appearance.

Yield One medium pomegranate weighs about 9 ounces and yields about 5 ounces of fruit (3/4 cup) and 4 ounces (1/2 cup) of juice.

Storage WHOLE pomegranates keep well at room temperature for several days, away from sunlight; up to 3 months refrigerated in plastic bags.

ARILS can be refrigerated for up to 3 days. Freeze in single layers on trays; then up to 6 months in airtight containers. Remove only the seeds you plan to use.

JUICE can be refrigerated for up to 3 days. Freeze up to 6 months.

Blueberry Sauce

This came from a friend in South Carolina. It's the simplest recipe possible but tastes incredible. Try it on pancakes, angel food cake, pound cake, waffles, ice cream, etc. etc. etc.

2 cups fresh blueberries (I've made it with frozen, just thaw them first)
1/3 cup sugar
1 tbsp fresh lemon juice
1/2 tsp vanilla

Crush berries in saucepan with a potato masher. Add sugar and lemon juice. Bring to a boil. Boil 1 minute, stirring constantly. Add vanilla. Chill (not you, the sauce). Enjoy!!!

Ants in a Tree

You may have noticed a trend already: if it's not easy I don't make it. Easy doesn't have to mean boring or unimaginative. This recipe is a good example. Easy, inexpensive, but really good. Why do we overcompicate things?

Kosher salt
1/2 pound cellophane noodles (bean threads) or angel hair pasta
1 pound ground pork
1/4 cup soy sauce
1 tablespoon Asian (toasted) sesame oil
2 teaspoons cornstarch
6 scallions, white and green parts, thinly sliced
3 tablespoons vegetable oil
1 (2-inch) piece fresh ginger, peeled and finely grated
4 garlic cloves, minced
1 tablespoon Asian chile paste
2 cups shredded Napa cabbage
2/3 cup chicken stock, preferably homemade
Freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the noodles and bring back to a boil. Boil for 1 minute for cellophane noodles and 2 to 3 minutes for angel hair pasta. Drain in a colander and rinse under running water. Set aside.

Stir the pork with 2 tablespoons of the soy sauce, the sesame oil, the cornstarch, and 1/2 of the scallions in a small bowl.

Heat the vegetable oil in a wok or large skillet over high heat until almost smoking. Add the ginger, garlic, and chile paste. Cook, stirring constantly, until fragrant, about 30 seconds. Add the pork mixture and cook for 1 minute longer. Stir in the cabbage and the remaining 2 tablespoons soy sauce. Cook, stirring, until the cabbage is almost wilted, 1 to 2 minutes.

Add the cooked noodles and cook, cutting them slightly with the side of the spatula, until the pork is no longer pink, about 1 minute. Pour in the chicken stock and add the remaining scallions. Season with salt and pepper and reduce the heat to medium-low. Cover loosely with foil and simmer until the noodles have absorbed some of the stock, about 3 minutes

Cafe Istanbul

Here's a link to a review of a great restaurant in Northern Kentucky/Cincinnati area. If you ever find yourself at Newport on the Levee (maybe visiting the aquarium?) do yourself a huge favor and stop by this place. Apparently the reviewer at the link provided agrees. Just click the title of this post to get to the link.

Doug's Heart Attack Alfredo Sauce

This is the greatest pasta sauce ever. I truly love it, but once again, if you eat it too much you will have a heart attack. To make chicken Alfredo just grill up a breast or two and chop them up. Sprinkle the chicken over the pasta before you pour the sauce on. You can serve this over any pasta but I like Farfalle (bowties) because it holds the sauce really well.

Ingredients:
12 tbsp butter (margarine will not work)
2 cups freshly grated Romano (or parmesan if you can't find Romano)
2 cups heavy cream
½ cup chopped fresh parsley
Salt and pepper to taste

Melt the butter in a saucepan. Whisk in the cheese. You whisk this continually and carefully as the cheese melts. If you do it too hard you will splash melted butter everywhere, if too soft you won't get it mixed. It often starts to "separate" but don't panic, just keep whisking. Slowly add the cream, whisking, until heated through. As it heats the all of the ingredients will begin to combine completely. Stir continually. DO NOT boil. Just before serving, add the parsley and the pepper. Pour over the top of your pasta and serve.

Variation: Doug's Smokey Chicken Alfredo
One night I was feeling a little crazy and thought, "what would happen if I smoked the chicken?" So I put some hickory chips in an aluminum foil pouch and poked holes in the top. I then shoved all the charcoal to one side of my Weber instead of spreading them out. I put the chicken on the side without the charcoal and the hickory pouch on the coals. When the chicken mixed with the sauce it gave it this creamy smoky flavor that was to die for. Makes me hungry to write this.

Stawberry Tofu Smoothie

Oh, stop. I can almost hear the groanings already. Normal people don't eat tofu!!! Give this a try. It tastes suspiciosly like a strawberry milkshake. This is a very basic smoothie recipe, but I've found that it works well with almost any fruit. One important note: you may find that you like it a little sweeter. If so just add some honey or other sweetener to fit your taste.

1 cup strawberries
4 oz soft silken tofu
1/2 tsp vanilla extract
4 ice cubes.

Combine all ingredients in a blender and process until smooth and creamy. It couldn't be easier! Just make sure you use soft silken tofu or your end result won't be a smooth. Try it - I promise you'll like it!!!!

Brownie Bon Bons

This recipe was requested by a former roommate, Charity. She made these during a previously mentioned marathon baking session. I believe she used Disaronno to macerate the cherries, but she will have to verify that as I was not much help making these. I'm assuming you could leave that step out and use regular old maraschino cherries.

2 10 oz jars maraschino cherries with stems
Cherry Liquour (optional)
4 squares Bakers Unsweetened chocolate
3/4 cup butter
2 cups granulated sugar
4 eggs
1 tsp vanilla
1 cup all purpose flour
Chocolate Fudge Filling (recipe below)
1/2 cup powdered sugar

For liquour flavored cherries, drain liquid from cherries and refill with liqueur to completely cover the cherries. Cover and let stand at least 24 hours.

Heat oven to 350 degrees. Microwave chocolate and margarine or butter in large bowl on High 2 minutes or until butter is melted. Stir until chocholate is completely melted.

Stir granulated sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour. Fill greased miniature muffin cups 2/3 full with batter.

Bake for 20 minutes or until toothpick inserted into center comes out with fudge crumbs. Do Not Overbake!!!! Cool slightly, loosen edges with thip of knife. Remove from pans. Turn each brownie onto a wax paper lined tray while warm. Make 1/2 inch indentation into top of each brownie with end of a wooden spoon. Cool completely.

Prepare Chocolate fudge filling. Drain cherries, reserving liquid . Let cherries stand on paper towel to dry. Combine powdered sugar with enough reserved liquid to form a thin glaze.

Spoon about 1 tsp chocolate filling into each brownie. Gently press cherry into filling and drizzle with glaze.

Makes about 48 brownies.

CHOCOLATE FUDGE FILLING:
3 oz cream cheese, softened
1 tsp vanilla
1/4 cup corn syrup
3 squares Baker's unsweetened chocolate melted and cooled
1 cup powdered sugar

Beat cream cheese and vanilla in a small bowl until smooth. Slowly pour in corn syrup, beating until well blended. Add chocolate, beat until smooth, gradually add powdered sugar, beating until well blended and smooth.

Green Rice

I know it sounds a little funky, but rest assured it is quite tasty. Once you have stirred in the rice resist the urge to stir it again. Just walk away!!!! Otherwise you will have gummy sticky rice and while green rice is good, gummy green rice is bad. This dish includes three of my favorite ingredients: cilantro, scallions, and pablano peppers.

4 cups + 2 tbsp water
1 cup basmati rice
1 cup chopped cilantro
2 pablano peppers, seeded and chopped
1 1/2 tsp olive oil
1 cup finely chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped green onion
1 clove garlic, minced
1/2 tsp salt

Combind 2 cups water and rice. Let stand for 30 minutes. Drain well. Place 2 tbsp water, cilantro, and pablano peppers in blender or food processor and process until smooth.

Heat oil in a dutch oven over medium-high heat. Add onion, bell pepper green onion, and garlic and saute 3 minutes.

Add pablano mixture and sautee 2 minutes. Stir in rice, 2 cups water and salt.

Bring to a boil, cover, reduce heat and simmer 15 minutes or until liquid is absorbed.

Three-Pepper Beef

This is an excellent and easy stir fry. It gets its color and crunch from a variety of bell peppers. Serve over rice or rice noodles.

2 1/2 teaspoons cornstarch, divided
1 teaspoon sugar, divided
1/2 teaspoon salt
1 pound flank steak, trimmed and thinly sliced
1/4 cup low-salt beef broth
3 tablespoons low-sodium soy sauce
1 teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1/4 cup thinly sliced green onions
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1 cup sugar snap peas, trimmed
1 1/4 cups cubed red bell pepper
1 1/4 cups cubed yellow bell pepper
1 1/4 cups cubed green bell pepper

Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside.

Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.

Heat oil in a wok or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic; stir-fry 10 seconds. Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm. Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.

Chipotle Macaroni and Cheese

I like spicy foods, so I typically use more peppers than the recipe suggests. This dish is requested often for potlucks.


Ingredients
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon butter object
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 garlic clove, minced
2 tablespoons all-purpose flour
1 (14 1/2-ounce) can diced tomatoes and green chiles, undrained
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
1 cup 1% low-fat cottage cheese
1 cup 2% reduced-fat milk
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 large egg, lightly beaten
Cooking spray
3 tablespoons dry breadcrumbs

Preheat oven to 350°.
Remove 1 teaspoon adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop to measure 1 tablespoon. Reserve remaining chiles and adobo sauce for another use.
Melt butter in a Dutch oven over medium-high heat. Add chopped chiles, onion, bell pepper, and garlic; cook 4 minutes or until onion is tender, stirring frequently. Sprinkle with flour; cook 30 seconds, stirring constantly. Reduce heat to medium; add tomatoes. Cook 3 minutes or until thickened. Add reserved 1 teaspoon adobo sauce, pasta, cheddar cheese, cottage cheese, milk, Parmesan, and egg; stir to combine. Spoon pasta mixture into a 2-quart baking dish coated with cooking spray; top with breadcrumbs. Bake at 350° for 30 minutes or until bubbly.

Olive Crusted Veal Chops with Garlic and Rosemary

I so appreciate the responses I'm getting to this site. This recipe comes from another grad school friend and former roommate, Charity. I remember one marathon cookie baking session just before Christmas where she did all the baking and I slept on the couch (see my previous post about how I feel about baking) This one comes from the Newlywed Cookbook and it sounds fabulous. By the way, if anyone tries any of these recipes please comment so we'll know how you liked it. I plan to be trying alot of new ones in the near future.

1/4C pitted Kalamata olives
2 garlic cloves peeled
2 tablespoons sherry vinegar
1 Tbsp fresh chopped rosemary
1/4 tsp salt
1/4 tsp ground black pepper
4-40z boneless veal loin chops, about 1" thick
2 tsp olive oil

1. Preheat oven to 425F

2. In a blender, combine olives, garlic sherry vinegar, rosemary, salt and pepper. Puree until mixture forms a thick paste. Pat veal chops dry and rub olive mixture on both sides.

3. Heat oil in large oven-proof skillet over medium heat. Add veal chops and saute 2 minutes per side, or until golden brown. Transfer skillet to oven and roast 10-15 minutes or until veal is cooked through.Also good with Lamb and chicken.

Doug's Carnitas Enchilada's in Green

Doug is a friend I met in graduate school. His enthusiasm for cooking inspired me to no longer settle for instant rice and powdered mashed potatoes. He and his wife, Heather, are both excellent cooks. I've never tasted anything even average that came out their kitchen.

In his honor, I've created Doug's Corner. Here is his first submission. Even cutting and pasting made my mouth water. No pressure, Doug, but keep them coming...


This is really good and easy. The meat is what makes it. I could give you a more detailed recipe for homemade green/red sauce but it is a lot of work and the store bought sauce has worked well enough. This will make enough for you and some friends or leftovers for sure. You can also use the meat in homade tacos or burritos.

Carnitas Ingredients:
1 ½ pounds of boneless pork butt, cut into 1 inch cubes
1 cup of water
1 cup of apple juice
1 ½ tsp ground mild red chili (or to taste)
1 tsp of each; ground cumin, salt and pepper
2 bay leaves

In a deep skillet (I use a 4 quart sauce pan) combine the meat, water, apple juice, ground chili, cumin, salt, pepper and bay leaf. Bring it to a boil. Reduce the heat, cover and simmer for about 1 hour.

After the hour take out the bay leaves. Cook, uncovered, over medium heat until most of the liquid evaporates and meat browns. At this point you turn off the heat and shred the pork with two forks. Stir the shredded pork until it is well coated with the spice residue in the pot.

Enchiladas Ingredients:
1 ½ cups each shredded Monterey Jack and mild Cheddar cheese (be generous)
1 8 oz can of pitted ripe olives, drained
1 can of Green Chile Verde Sauce (They also have a red sauce that is good, but green is better)
Vegetable oil for frying
12 corn tortillas

Preheat the oven to 350°. Mix the two cheeses together and set aside. Thickly slice 12 olives and set them aside. Chop the rest of the olives and mix them with the meat.

Heat ½ an inch of oil in a small skillet over medium-high heat. Place one tortilla in the oil and cook for about 2 seconds on each side. Lift the tortilla out with tongs and let the oil drain off. Put a place next to the pan and put some of the green sauce on it. Coat the tortilla with the sauce. Put a little less than 3 tbsp of the meat and 2 tbsp of the cheese across the center of the tortilla. Roll it up an place it in a 9x13 pan. Repeat for the other 11 tortillas.
When all the enchiladas are in the pan, pour the rest of the green sauce over the over the top of them. Cover the baking dish with foil and bake for 20 minutes. Uncover the dish and sprinkle the rest of the cheese and then scatter the olives over the cheese. Continue baking uncovered for about 10 more minutes or until the cheese is melted.

Do Bakers Cook? Do Cookers Bake?

I know many of you share my fondess for cooking. I'm wondering how many of you also share my complete disdain for baking? In general I find Rachel Ray completely annoying, however, two things endear her to me. First, she devoted an entire chapter in one of her cookbooks (maybe more but I only own one) to her dog, Boo, and second she hates to bake. Which makes me wonder if there's a trend. Do people who love to cook hate to bake? Sure I liked baking when I could make an entire cake with a 30 watt lightbulb, but how does that translate to a 30 year old gas oven? If I wanted to cook with fire I wouldn't have evolved. Besides, when I cook I often start with a recipe and by the end it is something completely different. And I don't have to measure. I've learned through trying to keep a record of my own created recipes that those measures are usually estimations anyway. Is it really going to make much difference if I use 3/4 cup onion rather than 1/2? I guess the moral of the story cooking is idiot proof. So, where do you come in on this issue?

Dog Biscuits

That's right I said dog biscuits. If you have kids this is a great recipe to try. Not only can the kids help they can eat 'em too. Who knows, maybe you can teach them some new commands: sit.....stay...... clean your room....

I especially like to make these around Christmas. They make great Christmas gifts for my dog lover friends. I use mini- christmas themed cookie cutters or bone shaped cookie cutters. I usually pack them in chinese take-out boxes with a little gift tissue. I bet you all want to be my friends now, eh? A few notes: I typically add more bouillon powder than suggested and if you really want to see your dog's tongue slap himself silly add same bacon fat. According to my dog, Remi, Emeril was right - it is a pork fat thing.

1 cup rolled oats
1/3 cup margarine
1 cup boiling water
3/4 cup cornmeal
1 tbs sugar
2 tsp chicken or beef flavored instant bouillon
1/2 cup milk
1 cup shredded cheddar cheese
1 egg beaten
2-3 cups plain (not self rising) whole wheat or white flour.

Preheat oven to 350 degrees. Grease your cookie sheet (that is not a euphamism).

Combine oats, margarine, and boiling water. Let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg. Mix well. Add flour 1 cup at a time until a stiff dough is formed.

Knead in remaining flour until dough is smooth and no longer sticky, 3-4 minutes. Roll or pat out to 1/2 inch thickness, cut out with a cookie cutter. Place 1 inch apart on cookie sheet. Bake 35-45 minutes until golden brown. Makes about 8 dozen small biscuits.

Garlic Recipes

Warning: These recipes are not recommended if you are overly sensitive to smell, have an intolerant lover, or if you've ever thought, even once, that you might be a vampire. Roasting garlic brings out it's natural sweetness and makes it soft and smooth. If you're new to garlic or have been put off in the past, try it roasted. You may find yourself pleasantly surprised.


Roasted Garlic
4 heads of garlic (serves four) and olive oil or cooking sherry

Preheat oven to 300?F. Expose the clove by cutting the upper tips off each one. Place the garlic, cut side up, in a baker or wrap tightly in aluminum foil. Drizzle garlic with olive oil or, for a leaner treat, the cooking sherry. Bake for 2 hours or until garlic cloves are soft. Uncover the garlic and serve immediately. We like to squeeze the cloves directly on to toasted, Italian style bread, but there are many other options for serving.


Roasted Garlic Soup
2-4 bulbs of garlic
8 cups chicken broth
1 large sweet onion, minced
1 stalk celery, minced
1 large potato, cubed
1/4 cup dry sherry
salt and pepper to taste

Preheat oven to 350?. Remove the superfluous skin from the garlic bulbs and cut the base of each in order for the bulbs to rest on a flat surface. Place heads in a baking dish and cover tightly with aluminum foil. Roast for an hour or until bulbs are soft. Remove skin and puree in food processor. In large saucepan, place garlic puree, onion, celery, potato and bring to a boil. Cook until vegetables are tender, 10 to 15 minutes. Puree vegetables. Return to pan, and bring to a boil. Add sherry, salt and pepper (serves six).

Garlic Butter
1 cup butter, softened
1 tablespoon minced garlic, or more if you prefer
1/4 cup grated Parmesan cheese
1 tablespoon garlic salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika

Combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth. For a milder and sweeter garlic flavor, roast a head of garlic and finish the recipe as above.

.

Garlic Quick Tips

About Garlic: Garlic is a cousin to onions, leeks, and shallots. A bulb or head of garlic is composed of smaller cloves. It is a root vegetable, with the bulb growing underground.
Botanical Name: Allium sativum, a member of the lily (Liliaceae) family. The word garlic comes from the Old English garleac, meaning spear leek.

Garlic Availability: Crops are harvested in mid-July and hung in sheds to dry before reaching their prime in late-July/early-August. Fresh and dried garlic are available year-round in most markets.

Garlic Selection: Choose heads that are firm to the touch, with no nicks or soft cloves. If you notice dark, powdery patches under the skin, pass it up since it is an indication of a common mold which will eventually spoil the flesh. Fresh garlic is more difficult to peel. As garlic ages, it shrivels inside the skin, making it easier to peel.
Garlic Varieties and Forms: There are over 300 varieties of garlic grown worldwide. American garlic, with its white, papery skin and strong flavor is one of the most common varieties. Italian and Mexican garlic, both of which have pink- to purple-colored skins, are slightly milder-flavored varieties. Forms include whole heads, whole peeled cloves, minced fresh cloves, dried garlic powder, garlic extract, and garlic salt.

Garlic Storage: Store unpeeled garlic in an open container in a cool, dry place away from other foods. Do not refrigerate or freeze unpeeled garlic. Peeled garlic cloves may be stored in a sealed container in the refrigerator. It is imperative that garlic in oil be stored under refrigeration to avoid potentially-deadly bacteria growth. Garlic powder should be stored in a cool, dry, dark place.

Miscellaneous Garlic Information: Elephant garlic (allium scorodoprasum), which has very large, extremely mild-flavored cloves, is not a true garlic, but a closer relative to the leek. The smaller you chop garlic, the more pungent it becomes. Whole cooked garlic cloves are quite mild, with a nutty flavor. Studies have shown garlic can suppress the growth of tumors, and is a potent antioxidant good for cardiovascular health.

Health Benefits of Garlic

Garlic and health Garlic has long been considered an herbal wonder drug, used to protect against plague by monks of the Middle Ages to treating the cold and common flu today.

Hippocrates used garlic vapors to treat cervical cancer, and garlic poultices were placed on wounds during World War II as an inexpensive, and apparently quite effective replacement for antibiotics, which were scarce during wartime. Modern science is beginning to substantiate the medicinal properties of garlic. Studies have shown garlic can control acne, suppress the growth of tumors, and is a potent antioxidant good for cardiovascular health. Other studies show garlic can reduce LDL or "bad" cholesterol and is a good blood-thinning agent to avoid blood clots that could lead to heart attack or stroke.

It is generally agreed that the stronger the taste of a clove of garlic, the higher the sulphur content greater the medicinal value. Some people have suggested that organically grown garlic has higher sulphur content, and a greater benefit to health. Allicin and diallyl sulphides are the two main medical ingredients that produce the garlic health benefits.

It is suggested to allow garlic to set out in the open for about 10 minutes after chopping or crushing to get the full benifits from allicin before adding them to your dish. Just don't smoke these cloves!

Send Me Your Recipes

I would love for others to be able to add there own recipes to this site. So far, I haven't figured out how to do that directly. If you have my email address feel free to email recipes to me and I'll add them. You can also add them in the comments section (assuming it is working that day) and I'll transfer them to a new post so others can find them more easily. It'll take me awhile to figure out the bells and whistles so check back often, as I hope to add, change, and improve things regularly. I'll probably be adding some cookbood reviews in the near future as well. Happy New Year everyone and Happy cooking.

Key West Pork Tenderloin Alla Barbara

This recipe comes from a friend who swears it is worth the effort. If memory serves me correctly either the spice mix or the sauce can be purchased on-line. I'll research that tidbit and edit later if I can find the internet source. I haven't tried this recipe yet, but plan to soon. Since she's emailed this recipe twice I assume it's a winner. Thanks Barbara!!!!

Update: This recipe came to Barbara via her daughter-in-law, Suzanne. Serve the sliced tenderloing with the sauce.

Blackberry Sauce
Pork tenderloin
Anntony's Caribbean spices (any jerk or caribbean spice will do)
Mozarella
Prosciutto

Rub pork thickly with spices. Slice open tenderloin, layer fresh mozarella and prosciutto inside. Wrap with string to keep everything together

Sear both sides in hot olive oil. Then put in oven at 375-400 for at least 35 minutes. After that, keep checking on it until the pork is cooked through.

The sauce was raspberry/blackberry based with chipotle. Rothschild Farms (I think) is the name of the sauce. If you can't find the sauce, this will get you started, although proportions could be off. It's a taste-as-you-go thing:

Put all in a small heated sauce pan and stir.
Blackberry or raspberry preserves (NO CORN SYRUP)--only sweetened with natural type sugars (It will probably be an 8 oz jar?) Jelly will work if nothing else is around
1/16th tsp of Chipotle powder
1/16th tsp of Ground cloves
1/16th tsp of Ground nutmeg
2 tsp White vinegar
2 tsp Cider vinegar

Mix all and keep tasting and adding until it works well. Get 2 jars of the preserves, just in case these measurements are too much for the one jar. :o)