June 8, 2013
45 minutes. 6 to 8 servings 3 salted anchovies (6 fillets) 6 cloves garlic 1 cup olive oil, plus more if necessary 2 large (1½ to 1¾ pounds) round eggplants 2 long branches fresh rosemary Salt 1. Rinse the anchovies under running water to remove excess salt and then soak in water to cover in small bowl until softened, about 5 minutes. Remove the fillets, discard the skeletons and soak another 5 minutes until flexible. Cut into approximately half-inch crosswise pieces.
May 21, 2013 |
Recently, I was invited to a friend's house in Patzcuaro (Michoacan), Mexico , and we spent the week madly cooking. The market there was so fantastic -- fat yellow chickens, fresh chayote, baby jicama, a rainbow of fresh and dried chiles, heaps of garlic and herbs. Indian women sat with produce from their gardens on blankets in front of them. They always had the freshest ingredients, including hand-patted corn tortillas, and when things were slow, they'd trim the thorns from nopales (cactus paddles)
April 21, 2013 |
The gilt-trimmed high-rises of Waikiki offer a seductive escape from L.A. But those who rent a car - a convertible, please - - can find a simpler side of Oahu on the North Shore, an hour or so away, where locals and tourists carry surfboards instead of Louis Vuitton purses (real or fake) and debates about where to eat focus on which food trucks serve the best garlic shrimp. Residents call it "the country," and they want to keep it that way. Haleiwa is the only real town on the North Shore, and it's mainly a line of one-story beach shops, cafes, bars and shave-ice outlets along the highway.
April 19, 2013 |
Garlic cloves dipped in dark chocolate? Garlic cheesecake? Garlic beer? Bam! It's National Garlic Day , a day set aside on the foodie calendar to celebrate all things Allium sativum. Garlic, a species of the onion family, has been with humankind for thousands of years, dating back to the Egyptian pyramids. Photos: 10 outrageous ways to use garlic Rich in beneficial antioxidants, this "stinking rose" has been revered for its medicinal and culinary traits long before "antioxidants" were a thing.
April 6, 2013
40 minutes. Makes about ½ cup pesto. 1 to 2 cloves garlic 1/2 teaspoon kosher salt, divided 3 tablespoons pine nuts 3/4 bunch (12 ounces) dandelion greens, trimmed and chopped 2 tablespoons finely grated Parmigiano-Reggiano cheese 2 tablespoons finely grated pecorino Romano cheese 2 to 4 tablespoons fruity olive oil Lemon juice, if desired, to taste Using a mortar and pestle, grind the garlic and one-eighth teaspoon salt to a smooth paste. Add the pine nuts and grind until smooth.
February 8, 2013 |
Roasted garlic: It's one of the most amazing flavors in the kitchen. Add it to soups and stews, whisk it into a vinaigrette or tomato sauce, brush it onto grilled steaks, use it to lend extra flavor to your secret recipe for mashed potatoes. Or simply rub it over toasted bread, like butter. If you've never roasted garlic before, I can't stress enough how easy it is. Grab a whole head of garlic (or two, or three) next time you're at the market. Cut the top of the pointy tip off the garlic (no peeling necessary!