Tag Archives: garlic

Mushroom Garlic Soup

A bowl of mushroom garlic soup

 

Do you like mushrooms? Garlic? Soup?  If you answered yes, yes, and yes, then this is definitely the dish for you. This recipe takes the wonderful flavor of mushrooms sauteed in garlic butter and puts it into a soup – a garlic and mushroom lover’s dream!

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A Celebration of Garlic

 

For anyone who has been following my blog for more than a day knows that I LOVE, I mean LOVE garlic! So in honor of this versatile and tasty bulb, I am dedicating this post to all foods garlic.  Through the last several months I have found others that celebrate garlic as much as I do, so I am sharing their love and my love with you through a variety of recipes, all of which use a respectable amount of garlic.  Cook and Enjoy!
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Cold Asparagus and Garlic Soup

 

When the weather starts warming up, I switch from hot soups to cold soups because they make a refreshing summertime lunch. One of my favorite cold soups is asparagus; so when I saw cheap over-size asparagus spears the other day, I knew what I wanted to make.  However, you know how things change once you get in the kitchen.  After chopping a clove of garlic to add to the sauteing onions, I decided to just add the whole head of garlic. After all, one can never get enough garlic.

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Capellini, Garlic, Lemon and Egg Pasta

Plate of paste with preserved lemon, garlic, and topping with egg

 

I’m sure we all have our ridiculously easy dishes that we can fix on a lazy night in the kitchen or when we dine alone.  This Capellini with lemon, garlic and an egg is one of mine.  The most time-consuming part of the process is cooking the pasta and since it’s capellini (angel hair), it doesn’t take any time to cook once the water comes to a boil. The veggies can be chopped and sauteed by the time the pasta is done and then it’s just a matter of frying or poaching the egg.

I do use those wonderful preserved lemons I keep in the refrigerator, but if you don’t have any, you can always substitute lemon juice and zest, or even better Meyer Lemon and zest.  See my Kitchen Notes for more substitution ideas.

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Cucumber and Cream Cheese Crostini

 

Last summer I stopped by a friend’s house to pick some fresh basil (she had tons!), and she served afternoon tea and cucumber sandwiches.  The sandwiches weren’t much more than a slice of cucumber on bread, but they were so refreshing and tasty. I had never had a cucumber sandwich before then.

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Feta and Roasted Garlic Dip

 

Remember my Roasted Garlic Infused Olive Oil from a few weeks ago? Well, this is one of those tasty little appetizers that I throw together using the roasted garlic.  Putting a dip together can’t get much quicker than this. Four ingredients and a box of crackers or chips is all you need.
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Roasted Garlic Infused Olive Oil

Roasted Garlic and Garlic Infused Olive Oil

If you saw my previous post – Garlic Soup – you’ve gathered that I love garlic. Not only do I put garlic in many, many of my dishes, but I also “feature” garlic in several of them.  I love just smashing a roasted garlic clove on a cracker and popping it in my mouth.  Thank goodness Bobby likes garlic as much as I do!

I use to roast garlic in a stoneware garlic roaster and it turned out great.  Then one day I experimented with a method to make garlic infused oil and ended up with not only a great bottle of oil, but a jar of some of the best roasted garlic I had ever had! The cloves were more “toasted” than traditional roasted garlic cloves which are softer, but toasted is the way I like them. The lime – it steps the flavor up a notch for sure!  I hope you give this a try.  You’re going to love both the cloves and the oil!

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Garlic Soup

Garlic soup is a very tasty way to take advantage of the health benefits of garlic.  It’s SO much better than taking a garlic pill!  To make it even healthier, add some sauteed mushrooms to the finish soup.  See the Mushroom Garlic Soup Recipe.

Bowl of Garlic soup with a garnish of parsey

On one of our trips to New Orleans, Bobby and I ate at Bayona, owned by Chef Susan Spicer.  I had a rabbit dish that was absolutely delicious as were all of the other meals that were eaten at our table that night. So you can imagine how excited I got when one of my cooking shows did a short segment on Bayona’s Garlic Soup.  I immediately looked it up on the internet and bookmarked it to make one day.  Well, that day has come.

But – as some of you may already know – I’m not very good at following a recipe, so the soup I ended up with probably tastes different from Bayona’s Garlic Soup. How different?  I have no idea and may never know because this soup was so good that I don’t think I could make it any other way.

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An Old Stand-by for Grilled Chicken

Grilled soy chicken thighs

Whenever I don’t want to think about what to cook, I just throw together an old stand-by. For chicken – it’s my soy-ginger grilled chicken. It is so easy that you really don’t have to measure anything which is a good thing since I don’t measure anyway. I just throw the ingredients in a large bowl, whisk, add the chicken and toss to coat. The rest is up to Bobby.  See how easy that was for me?

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