Posts tagged ‘garlic’

February 27, 2012

Collards

Collards. So good! I didn’t know how much I love them until fairly recently. A couple years ago I discovered just how much a bowl of collards in winter can change your life. Have you had this moment of realization? Typically, it’s the dark greens combined with bacon or a ham product of some sort. However, I don’t usually keep ham products around my refrigerator. (Allow the gasps in horror to commence.)

Okay. Recovered? So. This is a non-hammy collard recipe. I just wanted to see if I could get a good flavor profile without frying up a bit of bacon or including a ham hock. Or hocking anything at all. I think I did it, which is why I share it with you here. Now. This is not vegetarian. It could easily be. But come on, guys, I wanted to retain a little meatiness for my greens.

Collard Greens

1 T butter, unsalted
1/2 red onion, diced
2 cloves garlic, minced
3 c chicken broth (or 2 c broth, 1 c water)
1 lb. collards, fresh from the garden
salt and pepper to taste
red pepper flakes to taste

Saute onion and garlic in butter in dutch oven over medium heat. Once the onions become translucent, add the chicken broth. Bring to a near boil. Add the collards and spices. Simmer for a couple of hours. To add more flavor depth, you may also add chicken drippings from a certain stuffed chicken recipe that you might be making at the same time.

April 18, 2011

Burgundy Mushrooms

Ooh, wee. These are absolutely delightful. Perfect paired with steak or with baguette or greens or by themselves.

Burgundy Mushrooms
Heavily Inspired by The Pioneer Woman

1/2 c butter (Can’t skimp on this. It’ll be worth it. Promise)
1/2 white onion
4 cloves garlic
1 (8 oz) package mushrooms (I used Baby Portabello.)
1 c Burgundy wine (or any red. I used Cabernet Sauvignon.)

Melt the butter slowly over medium-low heat.

Add the chopped onion.

And add the garlics.

That’s right. Now comes the mushroom component.

Oh, but first take out of packaging. You can add the onions, garlic, and mushrooms all at the same time if you’d like. It was more dramatic presenting it this way.

Stir it all about. Crank it to high until golden brown. Oh, yeah. Number one rule for cooking perfect mushrooms: Don’t overcrowd the pan. This pan is a bit too overcrowded. Just a bit.

Add the wine.

Stir, turn it down to simmer, and cook. Let the liquid reduce by at least half.

Look at that sauce!!! Just imagine how incredible. Now stop imagining and go do. Make. Love. Enjoy.

February 6, 2011

Mozzarella Bruschetta

Isn’t it just the greatest when a food is both delicious AND simple??

This is the best of all those worlds. Easy. Simple. Fast. Delectable. Incredible. Delicious. Warm. Crunchy. Cheesy. Flavorful. Awesome.

Mozzarella Bruschetta

1 baguette
1 medium-sized tomato (or 2 Roma tomatoes)
8 oz. fresh mozzarella
1 1/2 T extra virgin olive oil
1/2 T Balsamic vinegar
2 t (or more to taste) fresh basil
1 clove garlic, minced
salt and pepper to taste

Preheat oven to 350 degrees F. Begin by slicing the baguette.

Use your discretion when deciding what to do with the end pieces. I recommend using them as snackrels. However, just about anything will work. You want to slice the baguette on the diagonal to give yourself a little bit more surface area for delicious ports.

Once you slice the baguette, place the slices on a cookie sheet. Spread minced garlic over each slice, top with sliced fresh mozzarella. Then bake for about 7 minutes, or until cheese is melty.

While toasting up and melting down, you can prepare the tomato mixture. Dice the tomato into little squares. Place in bowl. Pour in olive oil and balsamic vinegar. Add salt, pepper, and basil to taste.

Take baguette out of the oven and top with tomato mixture, pouring a little bit of the oil and vinegar from the bowl over the bread.

January 18, 2011

Pizza Night

The simplest meals– Ah, how delightful.

Pizza night is a wondrous thing. I would recommend that you use any and all delicious ingredients you have on hand. However, I always find myself buying ingredients excitedly for Pizza Night. Feta! Tomatoes! Kalamata olives! Spinach! Fresh mozzarella! Artichoke hearts! Mushrooms! Garlic!

Pizza Night

1/2 pound fresh pizza dough (You can pick these up at most local pizzatariums and a lot of grocery stores have started selling them! I only use half a round at a time, because there are only three of us.)
1 small clove of garlic
Marinara sauce or simmered down pasta sauce (Homemade or store-bought is fine.)
1 handful of spinach
1 medium-sized tomato
8 oz fresh mozzarella
2 artichoke hearts
4 kalamata olives
5 button (or cremini) mushrooms

Allow your 1/2 ball of dough to lose it refrigerator chill. Just sit it on the counter while you assemble your ingredients. But don’t let it to sit too long. You don’t want it to be stick-meister, clinger extraordinaire. Preheat oven to 450 degrees F.

Stretch and form the dough into a pizza dough shape. Yep, we’re real professional around here. I don’t toss the pizza dough (anymore), but I do take a nod from the professionals: I stretch my pizza dough-draped arms gently away from each other then turn the dough 90 degrees, stretch again. Then 45 degrees. Stretch. 90 degrees. Stretch. So I’m evenly distributing the stretch.

Place on round pan or a cookie sheet big enough to accomodate your pizza needs or a pizza stone. Mince garlic and spread on dough.

Then spread the marinara.

Then the spinach. It’ll wilt not burn under the mozzarella.

I added the tomatoes next.

Oooh. Mozzarella. Fresh.

Slice it and put it on your pizza.

Then. Okay. Everything else.

Also, because your oven is super hot, I highly recommend taking the opportunity to roast some garlic.

Bake for about 18 minutes.

October 1, 2010

Happy October. Here’s a meal.

I love cooking. Even more than cooking, I love cooking with loved ones. If I’ve ever cooked with you, well, thank you. (I was attempting to be pompous. I almost wrote “You’re welcome.” However, I really appreciate it in a way I probably didn’t express enough when we were doing the cooking and the cleaning up and the enjoying.)

The other night, I had the honor and pleasure of donning my apron alongside my most favorite cooking partner. That’s him up there in that picture. Well, that’s our shadow. His particular part of the shadow is the left; mine is the right. You probably figured that out. And back to point:: We used to make food together all the time. All the time. But then, that sort of pittered to an all but stop. I really enjoy cooking (I think I’ve mentioned that.), and so he, in all his wondrous kindness, lets me enjoy it. I put on music; I get in the zone; I experiment. The other night, we cooked together– shared and bounced ideas, prepped ingredients for each other, and chatted. Oh, what joy! What fun! What a gloriously delicious meal.

It was pretty simple. However, that’s some of the best food. Right?

The meal::

Linguini
Sockarooni sauce by Newman’s Own
1 (12 oz) can diced tomatoes
Mozzarella shredded cheese

Focaccia
Minced garlic
Mozzarella shredded cheese

Pasta:: Cook linguini (or any pasta you have on hand). While the pasta is boiling away, prepare the sauce. Mix sauce and diced tomatoes together. Allow to lightly bubble. Low-medium heat works well.

Bread:: Mince garlic. Spread onto sliced focaccia. Add cheese atop. Put into a 350 degree F oven. Cook until cheese is melted and bread is slightly toasty.

Back to pasta:: Once pasta is al dente, drain. Put back into pot to serve– pasta, sauce, lots of cheese. Hold hands in celebration with your favorite partner chef, and enjoy!!!

Optional additional ideas:: capers, bell peppers, spinach, meatballs, parmesan cheese, black olives, broccoli, and I’m sure you can think of plenty more that would be equally delicious.