Garlic three ways:
1. GARLIC CREAM
Garlic cloves - peeled
Cream to cover
Place garlic cloves and cream in a saucepan. Cover with foil. Bake in a 350-degree oven until garlic is soft. Place all ingredients into blender. Blend until completely smooth. Add a pinch of salt and pepper. Transfer to a glass container and refrigerate for up to 1 week.
Uses:
-Brush toasted crostini with garlic cream. Top with fresh chopped tomatoes and / or any of the following: chopped olives, chopped basil, and shaved parm, feta or goat cheese, lemon zest.
-Stir into soups to thicken and enrich flavor
-Drizzle over egg dishes
2. ALFREDO BUTTER
1 Lb. butter
3-6 buds peeled and chopped garlic
1-cup heavy cream
Salt and pepper
¾ -1 cup grated Parmesan
Pinch grated nutmeg
Whip the butter until soft and creamy. In a slow stream beat in the cream. Add the parm, salt and pepper and nutmeg. Taste for seasoning. Keep refrigerated.
Uses:
-Toss with any pasta, lightly or steamed vegetables.
-Garnish grilled meats or fish with a big blob
-Spread on thin baguettes and toast
- Swirl into soup or stew to enrich before serving.
3. TATTIE LUBE
1-cup olive oil
2-3 buds peeled garlic
Sprig rosemary
Salt and pepper
Blend all ingredients well. Use within a day or two.
Uses:
-Toss with potatoes and roast
-Toss with pasta
-Toss with croutons before toasting
-Use as a marinade for grilled and roasted meats and fish
Tomato Coulis
2 cups chopped fresh colorful tomatoes
pinch salt
Splash balsamic vinegar
Splash olive oil
Chopped basil or other fresh herbs
Ratatouille and a few Rat ideas
Eggplant
Zucchini
Yellow Squash
Yellow onions
Mixed sweet peppers
Tomatoes
Garlic
Basil, parsley, salt and pepper
Lots of really good Olive oil
Heat the olive oil in a heavy bottom sauté pan. Add the onions and garlic and sauté for a minute. Add the eggplant, zucchini, and peppers and cook a few minutes longer. Add the tomatoes and continue cooking until the mixture is the appropriate texture. Lastly add the basil, olive oil and salt and pepper.
Variations:
-Hot: Put mixture in the oven and cook an hour or longer, to make a softer more “stewy” texture.
-Toss with pasta, sprinkle with parm and chopped olives
-Fold into omelet's
-Side dish to grilled or roasted meats
-Broiled on little toast rounds with goat cheese for a canapé
-On pizza with sliced salami
Cold:
-In sandwiches
-Antipasto plates
-As a salad on arugula
