Tag Archives: garlic

Crusty Baked Shells & Cauliflower from Ina

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    • Kosher salt
    • Freshly ground black pepper
    • 3/4 pound medium shells, such as Barilla
    • Good olive oil
    • 2 1/2 pounds cauliflower, cut into small florets (1 large head)
    • 3 tablespoons roughly chopped fresh sage leaves
    • 2 tablespoons capers, drained
    • 1 tablespoon minced garlic (3 cloves)
    • 1/2 teaspoon grated lemon zest
    • 1/4 teaspoon crushed red pepper flakes
    • 2 cups freshly grated Italian Fontina Val d’Aosta cheese, lightly packed (10 ounces with rind)
    • 1 cup (8 ounces) fresh ricotta
    • 1/2 cup panko (Japanese bread flakes)
    • 6 tablespoons freshly grated Italian Pecorino cheese
    • 2 tablespoons minced fresh parsley leaves minced
  1. Preheat the oven to 400°.
  2. Fill a large pot with water, add 2 tablespoons of salt and bring to a boil. Add the pasta and cook until al dente, according to the instructions on the package. Since it will be baked later, don’t overcook it! Drain and pour into a very large bowl.
  3. Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) sauté pan over medium-high heat, add half of the cauliflower in one layer and sauté for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of olive oil to the sauté pan, add the remaining cauliflower, cook until browned and tender and add to the bowl.
  4. Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2–inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.

Shrimp Scampi Dip

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  • 2 tablespoons unsalted butter
  • 8 ounces medium shrimp, peeled, deveined and roughly chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes, or more, to taste
  • 1/4 cup white wine
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 4 ounces cream cheese, at room temperature
  • 1/4 cup sour cream
  • 3 tablespoons mayonnaise
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 cup shredded mozzarella cheese, divided
  • 2 tablespoons grated Parmesan
  1. Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
  2. Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste.
  3. Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
  4. Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes.
  5. Serve immediately.

Maple-Roasted Carrot Salad from Ina

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2 pounds carrots, preferably with leafy tops
Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 garlic cloves, grated on a Microplane
6 ounces baby arugula
6 ounces goat cheese, such as Montrachet, medium-diced
2/3 cup roasted, salted Marcona almonds

Preheat the oven to 425 degrees F.

Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.

Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.

In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.

Cheesy Potato Breakfast Bake

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  • 1 pint cherry tomatoes (cut in half)
  • 3 cloves garlic (peeled, thinly sliced)
  • 5 sprigs thyme
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 9 large eggs
  • 2 tablespoons Dijon mustard
  • 1 cup whole milk
  • 2 cups Gruyere (grated)
  • 6 cups shredded frozen potatoes (thawed)
  • Kosher salt and freshly cracked black pepper (to taste)
  • Preheat the oven to 450ºF. Line a baking sheet with aluminum foil.
  • In a large bowl, toss together the tomatoes, garlic, thyme, olive oil, salt and pepper. Spread out evenly onto the prepared baking sheet.
  • Bake for 10-12 minutes or until tomatoes slightly charred. Set aside to cool slightly.
  • Reduce the heat in oven to 350ºF.
  • Butter a 9×13-inch casserole dish. In a large bowl, add the eggs, milk and mustard. Whisk until blended. Fold in the gruyere, shredded potatoes, and oven roasted tomatoes. Season with salt and pepper. Pour the mixture into the buttered casserole dish.
  • Place in oven for 35-40 minutes. Let rest for 5 minutes before serving.
  • Tip: This casserole can be assembled and refrigerated 24 hours in advance.

Shrimp and grits from www.saveur.com/

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1 cup white or yellow stone-ground grits
3⁄4 cup grated cheddar
1⁄4 cup parmesan
2 tbsp. unsalted butter
Kosher salt
2 tbsp. canola oil
1 lb. medium shrimp (about 30), peeled
Freshly ground black pepper
6 button mushrooms, thinly sliced
1 clove garlic, finely chopped
1⁄2 cup broth
1 tbsp. fresh lemon juice, plus 4 lemon wedges
1⁄2 tsp. hot sauce, preferably Tabasco
4 scallions, thinly sliced
In a 2-qt. saucepan, bring 4 cups water to a boil over high heat. Reduce heat to low and whisk in grits. Cook, whisking frequently, until grits are tender and creamy, 30–40 minutes. (Whisk in more water for thinner grits.) Whisk in cheddar, parmesan, and 1 tbsp. butter and season with salt; cover and set aside.
Heat oil in a 12″ skillet over medium heat.
Season shrimp with salt and pepper. Over medium-high heat, add shrimp to skillet and cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a plate with a slotted spoon. Lower heat to medium; add mushrooms to skillet and cook, stirring occasionally, until tender, 5 minutes. Add garlic and cook until golden, 1 minute. Raise heat to high, add chicken broth, and scrape bottom of skillet with a wooden spoon. Cook until broth reduces by half, 3 minutes. Return shrimp to skillet along with the lemon juice, remaining butter, and hot sauce and cook, stirring frequently, until sauce thickens, about 1 minute. Divide grits between 4 bowls; top each with shrimp and its sauce. Garnish each bowl with bacon, scallions, and lemon wedges.

10-minute tomato egg drop noodle soup from thewoksoflife.com/

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  • 1 serving of the noodle of your choice
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1 scallion, chopped (white and green portions separated)
  • 2-3 small tomatoes, cut into bite-sized pieces ( or 12oz can of tomatoes cut up)
  • 2 ½ cups vegetable, or mushroom stock
  • 1-1.5  teaspoon soy sauce
  • 1/8 teaspoon pepper
  • 1/2 teaspoon sesame oil
  • Salt, to taste
  • 1 egg, beaten
  • 1/2 tsp. sambal obleek

Boil a pot of water to cook the noodles according to the package instructions. Drain and transfer to a large soup bowl. Toss with a few drops of oil to keep the noodles from sticking to each other.

At the same time , heat 2 tablespoons of vegetable oil in wok or pot over medium heat. Add the garlic and the scallion whites, and cook for 30 seconds. Then add the tomatoes and stir-fry for a couple minutes, until the oil starts to turn red and the tomatoes soften.

Add the stock, soy sauce, white pepper, sesame oil, sambal oblek and salt to taste. Cover and simmer for 3 minutes, still using medium heat. Now is a good time to beat the egg in a small bowl and have it ready.

Uncover the wok/pot, turn up the heat slightly, and slowly stir in the beaten egg. Turn off the heat and pour the soup onto the cooked noodles. Top with the chopped scallion greens (you can also add chopped cilantro if you want). Serve. Easy, right?!

 

Bang bang shrimp pasta

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  • 8 ounces medium shrimp, peeled and deveined
  • 8 ounces spaghetti
  • 1 tablespoon olive oil
  • 2-3 cloves garlic, minced
  • 1/2 teaspoon smoked paprika, or more, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

FOR THE SAUCE

  • 1/2 cup mayonnaise
  • 1/4 cup Thai sweet chili sauce
  • 2 cloves garlic, pressed
  • Juice of 1/2 lime, or more, to taste
  • 1/4 teaspoon Sriracha, or more to taste
  • Pinch of crushed red pepper flakes
  1. To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  4. Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.
  5. In a large bowl, combine pasta, shrimp and mayonnaise mixture.
  6. Serve immediately, garnished with parsley.

 

” Lupo’s ” Spiedie marinade

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  • 1⁄3 cup olive oil
  • 1⁄4 cup lemon juice
  • 1⁄4 cup white vinegar*
  • 2 garlic cloves (finely chopped or pressed)
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1⁄2 teaspoon dried oregano
  • 1⁄2 teaspoon garlic salt
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon cracked black pepper
*use cider vinegar per Jack Reed
  1. Whisk all other ingredients together to form marinade. Set some aside for basting or sauce if desired (though I don’t think this is necessary).

Green poblano rice (arroz verde al poblano) Rick Bayless

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    • be5b6dede74764337b7514d8241226be1 2/3 cups veggie broth or water
    • 2 fresh poblano chiles, stems and seeds removed, and roughly chopped
    • 12 sprigs cilantro, plus extra for garnish
    • Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water
    • 1 tablespoon vegetable or olive oil
    • 1 cup rice, preferably medium grain
    • 1 small white onion, cut into 1/4-inch dice
    • 5 garlic cloves, peeled and finely chopped
    1. The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.
    2. The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.
    3. Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it’s ready to serve.
    4. Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.
    5. Variations and improvisations: An obvious variation is to use 3 or 4 long green (Anaheim) chiles, or to mix poblanos and long greens with hotter chiles like jalapeño, manzano or habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are tasty vegetable add-ins. About 1 cup coarsely shredded roast (or barbecued) pork or smoked salmon, mixed in toward the end of cooking, will make green rice a full meal.

Kale Salad With Apples and Cheddar from NY Times

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  • 4 cups very fine31recipehealthnew-articlelarge-v2ly chopped or slivered curly kale or Russian kale(about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
  • 2 tablespoons coarsely chopped toasted almonds
  • 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice
  • 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
  • 2 tablespoons fresh lemon juice
  • Salt to taste
  • 1 very small garlic clove, puréed
  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons freshly grated Parmesan
  1. Combine the kale, almonds, apple and Cheddar in a large bowl.
  2. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.