Tag Archives: garlic

Eggplant Parmesa–Jamie Oliver

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Yield:4 to 5 servings

  • 3medium-large eggplants, cut crosswise into ½-inch slices
  • Olive oil
  • 1large onion, finely chopped
  • 1large clove garlic, thinly sliced
  • 1½teaspoons dried oregano
  • 128-ounce can no-salt plum tomatoes or crushed tomatoes
  • 1tablespoon red wine vinegar
  • ½cup (packed) fresh basil leaves
  • Salt and freshly ground black pepper
  • ½cup freshly grated Parmigiano-Reggiano, or as needed
  • ⅓cup fine dry bread crumbs
  • 1tablespoon chopped fresh oregano leaves, optional

PREPARATION

  1. Step 1 Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
  2. Step 2 Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
  3. Step 3 Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
  4. Step 4 Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.

Simple Eggplant Parmesan

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  • 2 pounds eggplant, cut into generous 1/2-inch slices
  • Kosher salt
  • Olive oil
  • Freshly ground black pepper
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 1 28-ounce can of whole tomatoes
  • 1 teaspoon dried oregano
  • Handful fresh basil leaves, roughly chopped
  • 1/2 cup finely grated parmesan or pecorino cheese
  • 8 ounces grated or thinly-sliced mozzarella

Prepare the eggplant: Arrange eggplant slices on a large (half-sheet) baking pan in one layer. Sprinkle with about 2 teaspoons kosher salt and set aside for 30 minutes.

Heat oven: To 425°F (220°C) degrees.

Roast eggplant: Transfer eggplant slices to paper towels and blot them of as much excess water as possible. Dry the baking sheet, too, and coat it with 3 tablespoons of olive oil and sprinkle the oil with several grinds of black pepper. Arrange eggplant slices in one layer. Drizzle with 2 more tablespoons of oil and more grinds of black pepper. Roast until nicely browned underneath, 20 to 25 minutes. Use a thin spatula to turn eggplant slices over and roast until browned underneath on the second side, another 10 minutes. It’s okay if they’re not cooked through yet. Reduce oven temperature to 375°F (175°C).

Meanwhile, make sauce: While eggplant roasts, open your can of tomatoes and use kitchen shears or very well-washed scissors to chop the tomatoes into small bits. Heat 2 tablespoons olive oil in a medium/large saucepan over medium-high heat. Once hot, add onion and cook until it softens, about 8 minutes. Add garlic and pepper flakes and cook another minute. Add tomatoes (beware the splatter!), oregano, and season with 1 teaspoon salt, plus more to taste. Let mixture simmer over low heat for about 10 minutes, stirring occasionally. If you’d like the sauce smoother than it is now, you can mash the tomatoes further with a potato masher as it cooks, or use an immersion blender for a completely smooth sauce. Stir in basil then taste the sauce; adjust salt and pepper to taste.

Assemble: In a 1.5- to 2-quart baking dish (holding 6 to 8 cups; I’m using this), spoon about 1/2 cup of the sauce. Arrange about half of the eggplant slices, slightly overlapped, in one layer. Spoon another 1/2 cup sauce over and spread it evenly. Arrange remaining eggplant slices, then ladle more sauce over it so it’s as saucy as you like. [Keep unused sauce in fridge for another day; it will keep for 4 to 5 days.] Sprinkle top with mozzarella and parmesan.

Bake: For 30 minutes, until cheese has melted and sauce is bubbling all over. For more color on top, you can run it briefly under your oven’s broiler.

To serve: Once baked, let the eggplant parmesan rest at room temperature, if you can bear it, for 15 minutes before digging in — this helps the ingredients settle and come together more. .

Do ahead: Eggplant parmesan keeps fantastically in the fridge for up to 5 days. Rewarm in a 350-degree oven, covered for the first half of the time, for about 25 to 30 minutes. You can also freeze it, well wrapped, for a few months.

Italian Zucchini Crescent Pie

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  • 1 cup chopped onion
  • 1/2 cup butter
  • 1/2 cup chopped parsley
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • red pepper flakes, to taste 
  • 1 garlic clove
  • 1/4 tsp oregano leaves, chopped
  • 2 eggs, well beaten
  • 8 oz (2 cups) shredded mozzarella cheese
  • 8 oz can crescent dinner rolls (refrigerated)
  • 2 tsp dijon mustard
  • In a skillet, cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings. Remove from heat.
  • In a large bowl, blend eggs and cheese. Add zucchini mixture to the eggs and cheese and stir.
  • Separate crescent dough into 8 triangles, roll them thinner and place in an ungreased quiche pan or 12×8″ baking dish. Press over the bottoms and up the sides.
  • Spread crust with mustard. Pour zucchini mixture evenly into the crust. 
  • Bake at 375 degrees for 18-20 minutes or until a knife comes out clean. Let stand for 10 minutes before serving. Makes 6-8 servings!

Lentil Soup from Yeung Man

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2 cups red lentils
2 large russet potatoes
1 carrot
1 onion
3 pieces garlic
1 tomato
7 cups water
3 tbsp olive oil
2 tsp cumin
2 tsp salt
lemon wedges to serve
few sprigs parsley
zaa’tar to taste
pepper to taste

1. Rinse and drain the red lentils and set aside. Peel the russet potatoes and chop into small cubes.
2. Finely chop the carrot, onion, and garlic. Dice the tomato
3. Use a kettle and bring the 7 cups of water to boil
4. Heat up a stock pot to medium heat. Add the olive oil followed by the onions. Sauté for 3-4min 5. Add the carrots and sauté for 2min. Add the garlic and sauté for 1min
6. Add the cumin, salt, and pepper. Sauté for another minute. Then, add in the red lentils and tomato. Sauté for another minute
7. Add the potatoes and pour in the hot water. Give the pot a good stir
8. Bring the soup to a boil, then cover and cook on medium for 20 min
9. Transfer 3-4 cups of the soup to a blender. Blend on medium low for a few seconds. Then, pour the soup back into the pot and give it a good stir to combine
10. Plate the soup and garnish with fresh lemon juice, chopped parsley, a drizzle of olive oil, a sprinkle of zaa’tar, and fresh cracked pepper to taste

Tofu and mushroom Jorim from nytimes

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⅓ cup low-sodium soy sauce
5 garlic cloves, peeled and crushed
1 (1-inch) piece fresh ginger, peeled and thinly sliced
2 scallions, cut into 1-inch pieces, plus more thinly sliced scallions for garnish
2 tablespoons neutral oil, such as safflower or canola
2 tablespoons turbinado or light brown sugar
½ teaspoon black pepper
1 (14- to 16-ounce) block firm tofu, drained and cut into 1-inch cubes
6 ounces fresh shiitake mushrooms, stemmed and sliced into ½-inch-thick pieces
Salt
Steamed rice and kimchi (optional), for serving


In a 12-inch nonstick skillet over medium heat, combine soy sauce, garlic, ginger, scallions, oil, sugar, pepper and ¼ cup water; mix well. Add tofu and mushrooms, season with salt and bring to a simmer. Reduce heat to medium-low and cook, carefully turning tofu and stirring occasionally, until sauce thickens into a glaze and coats the mixture, about 15 minutes.

Transfer the jorim to a serving bowl or platter and garnish with thinly sliced scallions. Serve with rice and kimchi, if using.

Air Fryer Salmon Teriyaki

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  • 1 pound of salmon 
  • Salt and pepper to season 
  • 1 knob of ginger 
  • 2 cloves of garlic 
  • 2 tablespoons of oil 
  • 1 cup of sake 
  • 1 cup of mirin 
  • 1 cup of soy sauce 
  • 2 tablespoon cornstarch 
  • 4 tablespoon water 
  • 1 tablespoon of sesame seeds 
  1. Place the salmon skin side down on a cutting board and slice the salmon into 3 servings. Season with salt and pepper on both sides. 
  2. Spray your air fryer basket with oil and place your salmon skin side up in your air fryer. Give the salmon a light spray of oil and air fry at 400 degrees for 7 minutes.
  3. Next, peel your ginger and garlic. Finely chop the aromatics.
  4. Drizzle 1 tablespoon of oil to a small pot on low heat. Add in your finely chopped garlic and ginger and let bloom and become fragrant. 
  5. After about 1 minute, add in equal parts of sake, mirin, and soy sauce. Raise the heat to medium high and bring to a boil to allow the alcohol to cook off. This will take about 4- 5 minutes. 
  6. Once the sauce has reduced by about 1/3, mix together the cornstarch and water in a small bowl. Drizzle in the cornstarch slurry and give it a mix to prevent clumping. Your teriyaki sauce should instantly become glossy and thick. 
  7. Finally, add in about 1 tablespoon of sesame seeds. Stir to combine and pour over your fried salmon. Any leftover teriyaki sauce can be stored in an airtight jar and kept in the fridge until ready to use. 

Kim Chee Dip From Sheldon Simeon

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  • For the Kim Chee Dip:
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup sour cream
  • 6 ounces cabbage kim chee, roughly chopped (about ¾ cup), with juice reserved
  • 1 teaspoon sugar, plus more as needed
  • 1 tablespoon Parmesan cheese
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon kochugaru Korean chile flakes, plus more to taste
  • Kosher salt
  • 1 tablespoon fried garlic
  • Wonton chips, crackers, Doritos (Cool Ranch preferred), Fritos, Tostitos, or any other available -ito, for serving
  • For the Microwave Fried Garlic:
  • 1 heaping tablespoon minced garlic (about 4 cloves)
  • Neutral oil
  • Kosher salt
  • Sugar
  1. For the Microwave Fried Garlic:
  2. Place the garlic in a microwave-safe bowl and add enough oil to cover (at least 3 tablespoons). Microwave for 1 minute, then stir. Repeat, stirring and microwaving in 30-second increments until the garlic begins to brown. Then repeat, stirring and microwaving in 15-second increments, until the garlic is deep gold. (This could take between 2 and 4 minutes total, depending on your microwave. In a sieve set over a bowl, drain the garlic, reserving the oil. Transfer the garlic to a plate lined with paper towels and season with a pinch each of salt and sugar. Set aside to cool.

Crispy Tofu With Balsamic Tomatoes melissa clark

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  • 1 (14- to 16-ounce) package extra-firm or firm tofu, cut crosswise into 1-inch-thick slices
  • 1 ½ teaspoons kosher salt (Diamond Crystal), plus more as needed
  • ½ teaspoon freshly ground black pepper, plus more as needed
  • 3 tablespoons extra-virgin olive oil, plus more for finishing
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder (optional)
  • 1 teaspoon dried oregano
  • 1 pint cherry tomatoes, halved if large, kept whole if small
  • 1 large red onion, cut into 1/4-inch wedges (about 2 cups)
  • 3 garlic cloves, thinly sliced
  • 1 ½ teaspoons balsamic vinegar, plus more for finishing
  • ½ cup fresh cilantro or parsley leaves and tender stems, roughly chopped
  1. Heat oven to 400 degrees and line a sheet pan with parchment paper.
  2. Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels) and place a flat cutting board or baking pan on top. If your cutting board or pan is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes, and up to 45 minutes.
  3. Transfer tofu to a cutting board and cut slabs into 1-inch cubes. Pat them dry with paper towels and season both sides of the tofu with 3/4 teaspoon of the salt and 1/4 teaspoon black pepper.
  4. In a medium mixing bowl, whisk together 1 tablespoon oil, cornstarch, garlic powder (if using) and 1/2 teaspoon of the oregano. Add tofu to cornstarch mixture and gently toss until tofu is evenly coated. Dump tofu onto one side of the prepared sheet pan.
  5. In a large bowl, toss together tomatoes, onion, garlic, balsamic vinegar, remaining 1/2 teaspoon oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle in the remaining 2 tablespoons of the oil, tossing to combine.
  6. Arrange vegetables on other side of the prepared sheet pan. Bake until tofu is crisp and golden brown, and tomatoes are condensed, 25 to 35 minutes. Halfway through baking, flip tofu and toss vegetables while keeping the tofu and veggies separate.
  7. To serve, sprinkle cilantro on top and drizzle with balsamic and oil, if you’d like.

Zucchini Spaghetti Stanley Tucci Loves! (Spaghetti alla Nerano) – Food Wishes

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1 quart sunflower oil, or as needed
6 medium green zucchini4 ounces spaghetti
2 tablespoons olive oil
1 pinch salt
2 basil leaves, torn into small pieces
2 tablespoons unsalted butter
5 tablespoons grated Pecorino Romano cheese
3 tablespoons grated Parmigiano-Reggiano cheese

  • Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
  • Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
  • Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it’s 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
  • As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don’t overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
  • Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
  • Serve with more grated cheese and fresh basil.

Tomato-Butter Pasta NYTimes

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  • 1 pound wavy or ridged pasta (like cavatappi or rigatoni), or a long noodle (like fettuccine)
  • 2 pounds large, ripe tomatoes (about 2 to 3), halved horizontally
  • 4 tablespoons cold unsalted butter
  • 1 large garlic clove, peeled
  • ¼ teaspoon red-pepper flakes, plus more for serving
  •  Black pepper
  •  Torn basil leaves, for serving (optional)
  •  Finely grated Parmesan, for serving
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
  2. Meanwhile, using the large holes of a box grater, grate the cut ends of the tomato into a large bowl. Discard or compost skins. Grate the butter into the bowl as well. Using the small holes of the box grater, grate the garlic into the bowl. Add the red-pepper flakes, and season generously with salt. Refrigerate until ready to use.
  3. Return the drained pasta to the pot, along with the bowl of grated tomato and butter. Set over medium-high heat and cook, stirring constantly, until the mixture thickens slightly and glosses the pasta, 2 to 3 minutes (the sauce will thicken as it sits). Add pasta water as needed to emulsify the sauce. Season to taste with salt and pepper. Serve with more red-pepper flakes, black pepper, basil and Parmesan as desired.