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Old 02-01-2007, 11:34 PM   #11
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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.
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Old 02-10-2007, 06:48 PM   #12
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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.
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Old 02-20-2007, 11:25 PM   #13
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Quote:
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!!
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Old 02-21-2007, 06:37 AM   #14
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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!
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Old 02-21-2007, 09:53 AM   #15
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Spanish Garlic soup:

1 onion
1 stalk of celery
1 leek
1 or 2 heads of garlic peeled Ė to your taste
thyme
Bayleaf
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.
S&P


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.
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Old 02-21-2007, 10:20 AM   #16
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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.




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Old 02-21-2007, 10:30 AM   #17
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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.
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Old 02-21-2007, 10:31 AM   #18
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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!!
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Old 02-21-2007, 10:35 AM   #19
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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 :)
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Old 02-21-2007, 12:15 PM   #20
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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.
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