Roasted Garlic

Basic, but it goes along with the Baba Ghanush I'm creating. And a lot of other things. Or just on toast.

There are a lot of ways to roast garlic. None of them are wrong if you get the desired result. This is my version, even though it's really more like braised garlic. But, whatever- it's still yummy and the leftover oil is great for dipping bread if you don't use it for anything else!

Roasted Garlic

Ingredients:

• One head of garlic


• Enough Olive oil to cover

Tools:

• Aluminum foil (about a foot)


• cake pan (size doesn't matter here- this is just to hold the foil pack you're going to make)

Method:

1. Preheat oven to 350.


2. Separate and peel all of the cloves from the head of garlic


3. Put garlic on the foil


4. Pull up the sides of the foil so you've created a bowl with the diamter of a soda pop can. Don't close the top, yet!


5. After placing the foil pack in the cake pan, add the olive oil so it covers the very top of the garlic pile


6. Close the packet and roast until garlic is medium to light brown and tender.

Cook time will vary depending on how much garlic you have. I've had it take anywhere from 15 minutes to 45, just keep an eye on it and lightly jostle the packet occationally.

Don't be tempted to crank the heat to speed up the cooking time! Let the garlic take it's time. If you rush garlic, it will get a horrible, bitter taste.

Garlic is tasty, yet vegeful.

Baba Ghanush Experimentation!

Right now there are Eggplant roasting in the oven. Soon, there will be roasted garlic.

Baba Ghanush, experiment 1 in progress!

update: Needs more garlic and less Tahini; Burnt peanut butter is not a good layer of flavor. But, I'm on the right track!

update 2- 24 hours later, the garlic has really developed and the Tahini has mellowed, but it's still not balanced. So, to make it something I want to eat the rest of the weekend, I'm adding more Eggplant and will season up.

Plotting with Maple

I have an idea.

A tasty idea.

Maple meet Burbon and pie crust. Film at 11 (not really).

Why I Love Central Air

My bedroom smells like seared pork. Take THAT Glade!

"Risotto" Hash Browns

I use "risotto" because I use stock while cooking. Not only does it add an element of creaminess, but it deglazes the pan and adds flavor. With prep time, this takes about 45 minutes. I use chicken stock, but you can make this vegetarian by using veggie broth or full-on vegan by using a non-animal fat (like all veggie oil, for example) for cooking. Just make sure SOME kind of fat is used so the taters can brown properly.

"Risotto" Hash Browns

note: The measurements for the seasonings are approximate. I usually do this by eye.

Ingredients:

• 2-3 Small Russet Potatoes, peeled and cut into 1/2-inch cubes


• 1 Small onion, chopped into 1/4-inch peices


• 2 cloves garlic, finely minced


• 1/4 teaspoon smoked paprika


• 1/4 teaspoon chili powder


• pinch each dry mustard, whole coriandar seeds, whole cumin, whole fennel, ground in a mortar and pestle (should equate to 1/4-1/2 teaspoon, all together)


• salt and fresh ground pepper to taste


• a cup or more of chicken stock (fresh is great if you're up to it. I rock a good boxed most of the time.)


• 1 teaspoon each veggie oil and butter for cooking

Method:

1. Peel and cut potatoes and leave to soak in water. This will remove some of the starch and keep the taters from getting too sticky.


2. While preheating a 12" skillet over medium heat, prepare the onions and garlic.


3. Add the oil and butter to preheated pan. Add onions and cook covered for 5-7 minutes. Lighly salt and pepper if desired.


4. When the onions are clear and slightly brown, add the garlic and cook uncovered for one more minute.


5. Add the potatoes and all of the seaonings. Add just enough stock to cover the potatoes halfway up. Stir to make sure all the potatoes are covered evenly in seasonings.


6. Cover and cook for 10-15 minutes (or when the stock has reduced almost all the way) at a simmer.


7. Add more stock (same amount) and stir. Cook for another 10-15 minutes.


8. Check for tenderness. If taters need more time (you should be able to cut them easily with your spatula or spoon.), add just enough stock to cover the bottom and cook for another 5-10 minutes.


9. They will be ready to eat at this stage, but feel free to crank the heat and brown more if desired.

You shoud have a pile of brown taters that have a slighly saucy look. If they ever last long enough to do so, I'll post a picture of them.

Tapas del Condado de Lago!!

I can't go home this Thanksgiving. It sucks, but it's fine. I won't be doing a hardcore dinner, which is also fine. We will be meeing friends at their home 2 days later for casual drinks and appitizers.

I'm thinking of bringing Baba Ghanoush, but that might change. Either way, I have 2 weeks of appitizer experimentation ahead!

A burning question:

Where the duece do I get Tahini in Lake County, Florida?? O_o