Recipes featuring garlic Many recipes use garlic, but those listed below feature garlic as a major contributer to the recipe. For more recipes using garlic, click the "What links here" link at the bottom of the page. .:Le Tourin Le Tourin is a type of garlic soup. This recipe is from the village of Le Fleix in Dordogne. Ingredients Serves 2 Procedure - In a frying pan, brown the chopped garlic (or optionally, an equal mixture of chopped onions and garlic) in the olive oil.
- Add the flour.
- Mix well, then cook for a moment.
- Add some boiling salted water, and cook for 10 minutes.
- In a separate dish, mix:
- Add the egg white to the soup, while stirring with a whisk, so that no large pieces of egg white form.
- Cook another 5 minutes. Remove from heat and add the egg yolk mixture, again stirring to avoid coagulation.
Place thin slices of bread in each soup bowl, and pour the soup on top. Serve hot. Bon apptit.
.:Pesto Pesto can be used as a sauce for pasta or meat, or can be used as an ingredient in a variety of dishes. One classic use is to spread the pesto onto slices of bread which are then toasted. The following recipe substitutes romano cheese for the usual parmesan. Ingredients Procedure Preheat the oven to 425 F (220 C). In an oven proof pan toast the pine nuts for 10–15 minutes, checking every 5 minutes. In a small skillet, heat 2 Tbsp of the olive oil on medium heat. Crush the garlic and saut in the oil until soft, about 2–3 minutes. Combine the basil, garlic, cheese and pine nuts in a food processor or blender and chop finely. While the processor is still running, slowly add the remaining oil to reach a paste-like consistency. The sauce can be used immediately, refrigerated in an airtight container for one week, or frozen for several months. The cheese can be omitted to allow longer storage, as it is most likely ingredient to spoil. Grated cheese is then added right before use. It's possible to store it in jars for longer, but it's advisable to add a little extra olive oil on top of the filled jar, otherwise the top of your pesto will turn brown as it oxidises in the air. Common changes Traditional method Traditionally, a mortar and pestle was used to make the sauce, but this has generally been replaced by the food processor. Note, however, that the crushing action of the mortar and pestle produces a more intense flavour than the chopping action of a food processor. Indeed, the word "pesto" derives from the Italian for "pestle", pestello. Additionally, the cheese was added at the time of use, as it is the most likely to spoil. Pesto without the cheese can be stored at room temperature for up to a month, or refrigerated for several. Different nuts A common change in the recipe is to replace some or all of the pine nuts with sunflower seeds, walnuts, pistachios or almonds. This significantly reduces the cost of the sauce. Creamy pesto Take two tablespoons of the sauce above in a sauce pot and heat on medium-low. add one cup light cream, and bring to a simmer. Use for pasta. Serves two. Sun dried tomatoes Replace the pine nuts with an equal quantity of sun-dried tomatoes. Use as above. Different bases You may change the taste by changing the base of the pesto from basil to other easily obtained herbs/vegetables. For example, many variations include using cilantro (for a more aromatic taste) or spinach (more "bang for your buck", as spinach is much cheaper than basil, yet still has its own distinct flavor). Try to mix up the standard basil/garlic combo by introducing shallots (sweet onions) into the mix, as it adds a slightly sweet taste to the paste. A good alternate favorite pesto is to mix (fresh) chives, marjoram and thyme with the basil, which produces something akin to Valdostano style pesto. Another nice "pesto" replaces the basil with equal parts of leaf parsley and spring onions. Arugula may also be substituted for basil with surprising results. .:Tahini Goddess Dressing This dressing is similar to several commercial brands. It is excellent on salad, rice or as a marinade. Ingredients Procedure - In a blender combine first eight ingredients and mix on high for about two minutes. You will see a change in the texture of the mixture as the Xanthan gum starts to work, the result is a very smooth, creamy appearance.
- Add the final three ingredients and blend on low, just until mixed.
Makes about three 8oz. bottles @ ~$.75ea. Notes, tips and Variations - Xanthan gum is available in grocery stores, look in the natural grains section. It is a white powder, about $10 for an 8oz bag.
- Be careful with the Xanthan gum; too much and the mixture will turn into a rubbery glob, too little and the oil and water will separate.
If brand substitutions are made then the recipe may need adjustment. This dressing has a very strong flavors that need to be balanced. When in balance, the flavor really explodes.
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