"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 02-01-2007, 11:34 PM   #11
Sous Chef
cliveb's Avatar
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
Spaghetti Aglio e Olio

Heat some olive oil, mixed with an equal amount of butter. (HEAT - do not boil). Add about 20 cloves of garlic- cut into two or three pieces, depending on the size, and allow them to sizzle, gently, for about 20 minutes, or until they begin to turn a pale golden colour.
Serve on spaghetti with lashings of parmesan.

cliveb is offline   Reply With Quote
Old 02-10-2007, 06:48 PM   #12
Join Date: Jan 2007
Posts: 64
You can simply put the fresh garlic in the oven at 350 for 45 minutes in tin foil. Take it out of the oven and spread it on toasted bread. Voila, great garlic bread.

Cooking is my art!
philly29 is offline   Reply With Quote
Old 02-20-2007, 11:25 PM   #13
Senior Cook
NYBrit's Avatar
Join Date: Jan 2007
Location: Staten Island, NY
Posts: 163
Originally Posted by philly29
You can simply put the fresh garlic in the oven at 350 for 45 minutes in tin foil. Take it out of the oven and spread it on toasted bread. Voila, great garlic bread.
Now that is something I am going to try!!
NYBrit is offline   Reply With Quote
Old 02-21-2007, 06:37 AM   #14
Head Chef
Chopstix's Avatar
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
My favorite garlic dish is gambas al ajillo -- Shrimps sauteed in lots of olive oil and garlic. I add a little Spanish paprika, salt, sliced chilies. It's a great tapas item best eaten with warm garlic bread dipped into the olive oil. It's always a hit at the table and I find that I can never prepare too much of this!
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 02-21-2007, 09:53 AM   #15
elcameron's Avatar
Join Date: Feb 2007
Posts: 89
Spanish Garlic soup:

1 onion
1 stalk of celery
1 leek
1 or 2 heads of garlic peeled Ė to your taste
a couple of chunks of old crusty bread toasted with olive oil
1 large ripe Ė over ripe - tomato, or a small can
Chicken stock or water
1 egg.

This soup is so simple and so delicious.
Coarse chop the onion, celery, leeks, and garlic, sweat them until they get soft.
Add tomato, and stock, thyme and bay leaf if you want, cook until everything is very soft.
Add bread. Let the bread get soft, puree the soup (donít forget to remove the bayleaf)
Whip the egg in a separate bowl, add it very slowly to the hot soup while stirring, you get little tiny threads.
Adjust the consistency and season.
I garnish it with a little lemon zest, and whatever fresh herb I have around.

The garlic and egg combine to make this a very rich and satisfying rustic soup. I didnít give exact quantities because it is a rustic soup. You can just eyeball it.
Be gutsy. Believe in what you are doing. Find your bollocks. You must have confidence in your skills. Smile. Enjoy it.
elcameron is offline   Reply With Quote
Old 02-21-2007, 10:20 AM   #16
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Bagna Cauda is one my favorite garlicy things, and it couldn't be simpler.

1 cup olive oil
1 stick unsalted butter, room temperature
16 anchovy fillets
8 large garlic cloves, chopped
Assorted lightly steamed vegetables, cut into bite-size pieces
crusty Italian or French bread

An electric skillet is perfect for this, but you can also use a regular skillet and pour the finished dip into a fondue pot.
Heat the olive oil to med/high, add butter and melt, then add garlic and anchovies. Cook, stirring frequently, until anchovies dissolve.

Serve with steamed vegies and bread.

Guaranteed to keep Vampires away!
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 02-21-2007, 10:30 AM   #17
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: My mountain
Posts: 21,052
camarones al ajillo (shrimp in garlic oil), linguini with white clam sauce, and a fresh garlic and basil sugo are the first three that pop into my head.

lemme know if anyone wants actual recipes. i'm sure i can come up with something.
We're coming in too fast and everyone is burning bright
Hundred and eighty two seconds, baby, and heaven is a trick of the light
Cold hell, my love, Cold hell, my love
buckytom is online now   Reply With Quote
Old 02-21-2007, 10:31 AM   #18
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Gosh - I put garlic in virtually EVERYTHING - lol!!!

I guess one of my faves is to toss handfulls of peeled cloves in with cut up root vegetables for roasting. They come out so wonderful - even when charred.

My 2nd favorite would have to be good old Garlic Soup, which I make frequently during the winter. A handfull of peeled cloves sauteed in extra-virgin olive oil, a piece of bread (any kind), an egg, & some chicken broth & I'm in lunch heaven - lol!!
BreezyCooking is offline   Reply With Quote
Old 02-21-2007, 10:35 AM   #19
Executive Chef
YT2095's Avatar
Join Date: Aug 2006
Location: Central UK.
Posts: 3,875
Send a message via MSN to YT2095
Garlic Butter is great too (I used to give it out as Christmas presents).

a pound of salted butter at room temp
5 cloves of garlic
a medium onion
a T spoon of mustard powder
a cup of grated extra mature cheese
a T spoon of dried parsley

in a food proc blitz all the ingredients except the butter, then when small add the butter and blitz again, the butter will go from yellow to a light cream color.
push the mix into a ceramic ramakin avoiding any air pockets, put a tiny sprinkle of Paprica on the top, put in a plastic bag and then right into the fridge.

it will keep a Good 6 months in the fridge without a problem (I still don`t understand Why either), but I promise it will be eaten Long before 6 months is up :)
Katherine Snow. xx
YT2095 is offline   Reply With Quote
Old 02-21-2007, 12:15 PM   #20
Master Chef
CharlieD's Avatar
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,217
Hm, where do I not use the carlic? Desert. That's about it. No, seriously as it's said above you can add garlic to any recipe if you like it. It's your food you do whatever you like with it.

You are what you eat.
CharlieD is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:04 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.