Weekly Cooking (and related issues) Thread

[Liz]

Amazing recipe find---especially for those of us
who think of the pedestrian zucchini as a gourmet treat.

[MomwithHope]

My grandfather came through Ellis Island just before WWI. He enlisted and served through that awful influenza epidemic. He was the only one in his company who didn't catch it. The doctors spent a lot of time checking him out. They asked him why he did not catch it and he said - because I eat garlic.
My father was the same way and grew his own. About a month after he passed my mom was in Wendys with some of her buddies. She heard some old guys at the next table saying they hadn't seen Eddie in awhile. When one asked Eddie who the other guy said the one who always smelled like garlic. My mom leaned over and said that was my husband.
We eat a lot of garlic on our house, as far as pickling I put a few large cloves in every jar of pickles I put up. And we don't make mashed potatoes ever without a head or 2 of roasted garlic added. I never get colds either.

[Jamestown1630]

I’m convinced. I’m going to start taking it everyday, so that hopefully I don’t go through the past couple of weeks again. (I’ve caught the ‘flu every year that I’ve gotten the vaccine; so I don’t have a lot of faith in that ;-)

[MomwithHope]

I'm 64. Have never had nor will ever have a flu shot. The more I think about it the more ways I cook with garlic. Putting through a garlic press is the best way (I have heard) for digesting the benefits, although I'm sure capsules are great too. Also love roasted garlic on our homemade pizza.

Mmmmmm homemade pizza. Came up with this just this summer as we have lots of tomatoes and basil. Roll crust thin, bake separately and flip and bake both sides. Hubby and I like thin crunchy crust. Top with olive oil, Italian seasonings, garlic powder ( I always use the California granulated), fresh mozzarella cut in strips, chopped prefried bacon bits, onion and chopped fresh tomatoes, no guts or watery seeds. When it comes out of the over I sprinkle liberally with chiffonaded (is that a word?) fresh basil.

[Jamestown1630]

I like the way you do the crust. We like thin and crispy, too.

The garlic press does seem the best way of getting it down, and little mess.

(It might should be ‘chiffonade of’ ;-)

-JT

[MomwithHope]

Thanks for the correction, sincerely. Johnny would have for sure.

[lizma2]

Someone told me to eat raw garlic so I did. I don’t care how bad I smelled-I didn’t get sick

My Grandparent's loved garlic and I thought they smelled weird cuz they were old.

Then in grad school I discovered the garlic press, and my friends and I started to smelled like the Grands! I finally figured it out! LOL!

[lizma2]

What’s your recipe for crust???

I haven’t quite got that one perfect yet. Any help would be deeply appreciated!!!!

[MomwithHope]

OY! I hate it when people ask for my recipe for just about anything as I have very little written down. Here goes - I start with a medium sized stainless bowl, let water run warm at the tap and put in about a cups worth maybe a little more in the bowl. I add 1/2 packet of yeast. I use the fast acting granulated. Just tape up the packet afterwards and keep it in the fridge. I add a squirt of honey and about a tablespoon (not a measuring spoon) of sugar. Yeast likes more than one kind of sugar that's why I use both. Swirl to mix or use a fork to stir til the sugar is dissolved. Add about 1/2 cup of all purpose flour. Stir til it's a slurry. I put a paper plate on top and let sit for at least a half hour. Stir in a little more flour til its thicker and cover and wait another hour. Add the rest of the flour, a little at a time til you get a dough ball. Sorry about the lack of measurement on flour I just eyeball it. Let sit for another half hour. Time to knead a bit and add flour a sprinkle at a time til the dough ball is just right. Roll out. This will fill a circular pizza pan. I used to use cookie sheets but there's I mostly cook for 2 now. I spray the pan first with olive oil. If I am doing a pizza sauce crust, time for spices and toppings. For the fresh mozzarella tomato basil pizza I just drizzle on olive oil liberally and spice. Bake at 375 for about 12-15 minutes, flip the crust and bake some more a little less time is needed. Take out, add more olive oil if you wish and then put the toppings on and bake at 375 maybe only 10-15 minutes, keep an eye on it.
Another favorite pizza I came up with is also no pizza sauce. I use creamy pesto for the sauce and top with chopped cooked chicken, mozzarella, roasted garlic cloves, onions and chopped banana peppers.

[kalee]

I use them in potato salad.

[V K Lee]

Would that be hot or cold potato salad? LOL not that it really matters cause both are well liked :)

[NorthstarMom]

Too funny!

[lizma2]

HONEY! Never thought of that. Thanks. I’ll give it a try!

[Jamestown1630]

I miss Johnny.

[MomwithHope]

Me too. Every time I come to FR.

[Jamestown1630]

Well, when somebody passes, I think it’s only we who are sad; because we can’t see and talk to them anymore.

I’m sure they remember us on some level; but they are probably so engaged in New Life, that they aren’t sad at all.

Johnny is probably cookin’ up a storm, somewhere ;-)

-JT

[MomwithHope]

Probably has some popcorn and is following the election.

[Jamestown1630]

LOL! You Bet!

[Liz]

This is Emeril's recipe.

GARLIC SOUP / CREOLE CROUTONS

METHOD Heat 2 tablespoons of the oil in a soup pot over high heat. Add the red pepper flakes, onions, garlic cloves, bay leaves, salt, and pepper. Stir well and saute until the onions are caramelized, for about 7 minutes. (Don't let the onions get too dark; they should be sweet-tasting and a rich golden-brown color.)

Stir in the stock, minced garlic, basil, and thyme, and bring to a boil. Reduce the heat and simmer for about 40 minutes. Increase the heat to high and whisk in the remaining 2 cups of the bread and the cream, and continue whisking until the bread has disintegrated into the soup, about 10 minutes. Whisk in Parm. Set off heat. Puree with an immersion blender.

SERVE hot topped with croutons, thyme sprig.

CROUTONS Cook/stir heated 4 tablespoons of olive oil, cup bread cubes til golden brown and crispy around the edges. Drain on paper towels; toss with Essence (or fave spices).

Ingredients 6 tablespoons olive oil Pinch red pepper flakes 1 1/2 cups sliced onions 1/3 cup peeled garlic cloves (about 12 to 14) 3 bay leaves 2 1/2 teaspoon salt 7 turns freshly ground black pepper 2 quarts chicken stock or beef broth 1 tablespoon minced garlic 1 teaspoon freshly chopped basil leaves 1 teaspoon freshly chopped thyme leaves 3 cups diced day-old French or Italian bread 1/2 cup heavy cream 1/3 cup coarsely grated fresh Parmesan

[kalee]

Cold.