Recipes tagged with « Garlic »
Garlic Parmesan Broiled Broccolini
Broccolini roasted under high heat with garlic and shaved Pecorino Romano. Olive oil coats thin, tender stalks. Salt and cracked black pepper bring out natural sweetness. Sharp cheese folded in at the end for punch. Timing flexible depending on stalk thickness and broiler power. Quick prep, fast cook. Aromas of toasted garlic and warm cheese. Crisp-tender texture with slightly caramelized tips. Simple swaps for olive oil, garlic, and cheese noted. Roasting brings out vegetal depth without mush. Mechanical efficiency tips included to save time and avoid common pitfalls like overcooked sogginess or burnt garlic.
Mushroom Garlic Butter
A compound butter mixing softened butter with sautéed mushrooms and garlic, finished with fresh thyme and sea salt. Letting the mix rest at room temperature unlocks flavor absorption, then chilled to firm. Use on steaks, roasted veggies, or toasted bread. Sub mushroom with sun-dried tomatoes or caramelized onions. Salt added gradually to avoid overpowering. Aroma rich with earthiness, garlicky warmth. Texture creamy with mushroom bits for bite. Timing guided by sensory clues not clocks. Butter soft enough to blend but not melting. Rest ensures melding. Refrigerate to firm for handling and longevity up to a week. A versatile elevated spread, easy to tweak, robust yet balanced.
Slow-Roasted Garlic & Herb Oil
Garlic cloves bathed in olive oil, slow-roasted with bay leaves swapped for rosemary, thyme switched to oregano. Salt scaled down by 30%. Oven temp dropped to 290F. Cooking time stretched close to 45 minutes. Aromatic, lightly browned garlic offering mellowed sweetness. Olive oil infused with earthy, herbaceous notes. Technique relies on gentle heat to avoid bitterness. Visual cues dictate doneness. Practical tips for using garlic substitutes plus alternatives to olive oil included. Handles overflow oil and garlic storage issues. Experience guides timing, texture, and scent over clocks alone. Simple twist but attention to detail makes all difference in outcome.
Twisted Cheese Garlic Toast
Roasting buttery, tangy cheese spread on crisp bread. Swap cream cheese for ricotta, cheddar for smoked gouda. Use fresh minced garlic instead of powder. Sprinkle with za'atar instead of everything bagel seasoning. Bake until edges darken, cheese bubbles. Visual cues tell doneness. The bread must hold up without sogging—denser bread works best. Listen for crackling butter and smell garlic warmth filling kitchen. Slice warm, ideal for dipping or solo nibbling. Straightforward, no fluff instructions. Solutions for dry bread and runny cheese included.
Garlic Citrus Emulsion
A creamy, garlicky emulsion made by whisking egg whites and citrus juice into oil and water, resembling a mayonnaise. Bright with fresh lemon-like acidity and savory garlic punch, but swapped traditional lemon for yuzu and canola oil for avocado oil to offer a subtle fruity undertone. Double the garlic for bolder flavor and swapped egg whites for aquafaba for a vegan twist. Texture thickens quickly once oil drizzled steadily. Chill to thicken further and store refrigerated up to a week.
Garlic Cream Linguines Twist
Linguines tossed in a rich garlic cream sauce with finely chopped Romanesco instead of broccoli, tender roasted cauliflower, and crispy shallot chips. Reduced chicken stock forms the base of the sauce, thickened with arrowroot starch. Olive oil and browned garlic meld with the creamy sauce, coating al dente pasta. Parmesan shards add savory saltiness. A quick sauté develops aroma and texture in the vegetables, contrasting softness and crunch. Swap shallots for garlic chips to introduce mild sweetness and complexity. Timing hinges on tender-crisp cruciferous veggies and sauce consistency.
Creamy Garlic Fennel Corn
Corn simmered gently in a rich garlic-fennel cream, accented with ground aniseed and zesty lemon. Soft garlic melds with tender fennel pieces forming a velvety sauce. Corn cooks just tender in salted water, then brightened with lemon and spiced with Korean chili flakes or smoked paprika. A fresh fennel frond garnish cuts through richness. Grainy textures meet smooth silkiness. A deceptively simple technique turns humble ingredients savory and layered. Works vegetarian, gluten-free, and nut-free. Swap fennel for celery root or leek if unavailable. Cream can be reduced fat but not skim. Timing shifts slightly with corn freshness.
Spaghetti with Anchovies and Crunch
Spaghetti cooked al dente tossed with garlic, anchovies, spicy crushed red pepper, black and green olives, finished with toasted bread crumbs and aged pecorino. Olive oil based sauce gently coats pasta, anchovies dissolve adding umami depth. Crunch from pangrattato adds texture contrast. Quick pan work, attentive stirring. Simple, robust, straightforward Mediterranean punch. Swap parmigiano for pecorino for sharper edge. Bread crumbs provide intense crunch, toasted until nutty but not burnt. Quick, practical, no fuss. A meal highlighting tonal balance and textural tension.