seasonal "bye bye vampires" recipe corner
Dec. 1st, 2005 10:47 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
leedyGiven that many of my friends list are or have been afflicted with hideous seasonal malaises, I thought I would post the recipe for the curative broth that I made yesterday (courtesy of The Moosewood Restaurant Cooks At Home):
You'll need:
Saute the garlic in the olive oil in a large pot over a lowish heat until it is golden but does not brown. Add the hot stock and bring to a simmer. Stir in the paprika/cayenne. Tie together the herbs with string into a little bunch and add the resulting bouquet to the stock. Add saffron if using. Allow the broth to simmer for about fifteen minutes (more if you want it to be EVEN MORE GARLICKY). Remove the bouquet and season to taste.
You can then do all manner of fun things with it - cook tiny pasta and peas in it, then top with grated parmesan! Pour over toast in a bowl and top with a poached egg! Add tomatoes and tortellini! Cook rice in it! Repel vampires with it! Pour it out the window on the heads of annoying neighbours! (er, maybe not the last one) It also freezes very well.
Warning: it will make your kitchen smell strongly of garlic for DAYS. But it is very good (and anti-viral!) if you're feeling poorly, and also yummy.
You'll need:
- A medium sized head of garlic, minced. Yes, that's a head, not a clove. You need about three tablespoons of minced garlic, so, y'know, adjust as necessary.
- 8 cups of stock - bring it to a simmer before using if it's, eg, from the fridge
- A couple of sprigs of thyme
- A couple of sprigs of parsley
- A sprig of sage (I did it without the sage and didn't miss it much)
- 1/2 teaspoon paprika (I've substituted a pinch of cayenne for this and it worked fine)
- 2 tablespoons of olive oil
- (Optional) A big pinch of saffron
Saute the garlic in the olive oil in a large pot over a lowish heat until it is golden but does not brown. Add the hot stock and bring to a simmer. Stir in the paprika/cayenne. Tie together the herbs with string into a little bunch and add the resulting bouquet to the stock. Add saffron if using. Allow the broth to simmer for about fifteen minutes (more if you want it to be EVEN MORE GARLICKY). Remove the bouquet and season to taste.
You can then do all manner of fun things with it - cook tiny pasta and peas in it, then top with grated parmesan! Pour over toast in a bowl and top with a poached egg! Add tomatoes and tortellini! Cook rice in it! Repel vampires with it! Pour it out the window on the heads of annoying neighbours! (er, maybe not the last one) It also freezes very well.
Warning: it will make your kitchen smell strongly of garlic for DAYS. But it is very good (and anti-viral!) if you're feeling poorly, and also yummy.
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no subject
Date: 2005-12-01 01:30 pm (UTC)I'm definitely going to make some of that to cook pasta in. I'm on a mission to get garlic into everything I eat.
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Date: 2005-12-01 01:36 pm (UTC)no subject
Date: 2005-12-01 06:35 pm (UTC)It was a super rich flavour... really dark chocolate, so not that sweet, and garlic in the frosting. Yikes.
Sometimes, though, and this is um, TMI, when I eat tons and tons of garlic, especially if I eat like a head of roasted garlic, I have um bowel issues. It's worth it, of course, but I thought I'd put that out there.
no subject
Date: 2005-12-02 10:05 am (UTC)Mercifully, I seem to be able to digest vast amounts of garlic without any digestive distress. Also, I am intrigued by the chocolate garlic cake.