Garlic Piperade Soup
Adapted from Jane Brody’s Good Food book
40 cloves, or ~250 grams of fresh garlic cloves
2 cups of sliced yellow onion
4 cups of sliced peppers
1/3 cup olive oil
1 15 oz. can peeled tomatoes
4 cups beef broth (chicken or vegetable broth is fine too)
Salt and pepper to taste
Slice garlic, onions and peppers, sauté in the olive oil. Add tomatoes and broth, simmer for 20 minutes. Remove from heat and carefully blend on high until fully emulsified. Return to heat and bring mixture back to a simmer. Ladle into cups or bowls and add crotons and parmesan cheese.
Fresh Tomato Sauce with Pasta
2 lbs. fresh ripe tomatoes, peeled (if desired) and chopped
4-5 sprigs of fresh basil, torn or chopped
1/3 cup olive oil
3-5 cloves fresh garlic, minced
1 lb. pasta of your choice
Salt and pepper to taste
Mix the tomatoes, basil, olive oil, garlic, salt and pepper in a large bowl. Cook the pasta “al dente” according to the package. Drain the pasta and add to the tomato mixture, cover, and allow to rest for at least 2 hours unrefrigerated. Serve at room temperature. Feel free to add grated cheese or olives!
Hummus
2 cans chickpeas (garbanzo beans)
½ Cup of tahini (sesame paste)
3 cloves raw garlic, pressed or finely minced
Juice and grated rind of one large lemon
1 T soy sauce
Drain and rinse chickpeas. Blend all ingredients in a food processer until smooth. Refrigerate until ready to serve.
Ceaser Dressing
1 C mayo
Juice of 1 lemon, or about 2 T
1 T Worchester sauce
2 cloves minced garlic, or more, depending on your taste
1 C grated parmesan cheese
Coarsely ground black pepper
1 T anchovy paste OR 3-4 anchovy filets, mashed
Mix all ingredients. If too runny, add more cheese.
Garlic Mashed Potatoes
22 cloves small to medium-large garlic cloves, about 3 oz or 2/3 C—skins left ON
2 pounds potatoes, unpeeled
1 stick unsalted butter, melted
1 C ½ & ½, warm
1 ½ t salt
Ground black pepper to taste
Put the garlic cloves in a small, heavy pan. Gently warm over medium heat, stirring often, until the skins begin to spot and brown—about 20 minutes. Do not burn! Remove from heat and allow to cool about 20 minutes. Using a paring knife, peel and cut off the woody ends. Set aside.
While the garlic is toasting, place potatoes in a large pan and cover with 1 inch of water. Bring to boil over high heat, reduce heat to medium-low and simmer until potatoes are tender (a paring knife can be slipped into and out of center of potatoes with very little resistance), 2—30 minutes. Drain.
Set food mill or ricer over now empty but still warm pan. Spear potato with dinner fork, then peel back the skin with paring knife. Working in batches, cut peeled potatoes into rough chunks and drop into hopper of food mill or potato ricer with peeled garlic. Process or rice potatoes into pan.
Stir in butter with wooden spoon until incorporated; gently whisk in ½ and ½, salt and pepper to taste. Serve immediately.
Tzatziki Sauce
From LoveandLemons.com
- ½ cup finely grated cucumber
- 1 cup thick whole milk Greek yogurt
- 1 tablespoon fresh lemon juice
- ½ tablespoon extra-virgin olive oil
- 1 garlic clove, grated
- ¼ teaspoon sea salt
- 1 tablespoon chopped fresh dill OR dried dill is fine too
- 1 tablespoon chopped fresh mint, optional
Instructions
- Place the cucumber on a towel and gently squeeze out a bit of the excess water.
- In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Chill until ready to use.
Garlic Croutons
About 4 cups of day-old bread (use a good quality bread), cubed.
½ C olive oil
4-5 cloves minced garlic
Salt and pepper to taste
Toss all ingredients on a large pan and place in a 300 degree oven. Stir every 15 minutes or so, until the croutons are brown and toasted—not soft at all. Cool. Store in an airtight container.
Greek marinade for chicken or pork
1 Cup water
1-2 T kosher salt
1 T dried oregano
Juice and grated rind of 1 large lemon
3-4 cloves chopped garlic
1/4 cup olive oil
1 T Dijon mustard
Mix all ingredients until well blended. This should be enough marinade for 2 lbs. of meat.
