Weekly Cooking (and related issues) Thread

[Jamestown1630]

We had a lot of peeled garlic left over from another project this week, and decided to try '40 Clove Chicken'. There are lots of ways to do this, but we chose a very simple recipe that was easy for a weeknight. It was even easier because we already had the peeled garlic - the most time-consuming part of the recipe - and you can buy containers of peeled garlic in the grocery now.

This recipe is low-carb, a benefit we immediately discarded because it would be tragic to have all of that wonderful roasted garlic without good, crusty bread to smear it on ;-)

The '40 Cloves' part is really an approximation; for the average chicken, you'll want:

Three or four heads of Garlic (or equivalent pre-peeled cloves), separated and peeled

A Chicken, 3 to 5 lbs.

Branches of fresh thyme and Rosemary (we used about 20 stems of thyme, and just a few Rosemary stems)

A large Lemon (or two small ones) sliced thinly

Extra Virgin Olive Oil

Salt, Pepper

1. Preheat oven to 450 degrees

2. Spatchcock your chicken - if you haven't done this before, here's Chef John of Food Wishes, showing how:

https://www.youtube.com/watch?v=Ppa1bxB89vg

3. Oil a baking pan large enough to hold the chicken with Olive Oil, and place the garlic cloves in the center of the pan. Layer the lemon slices over the garlic, and place the thyme and rosemary branches on top of that.

4. Rub Olive Oil all over your chicken, and season with Salt and Pepper. Place the chicken on top of the garlic/lemon/herbs.

5. Bake at 450 degrees for 10 minutes, and then reduce heat to 350 to finish baking (40 or 50 minutes, and until skin runs clear and temp is up to 165 degrees).

This does not come out tasting sharply garlicky: the garlic will roast, and become very mild, perfect for spreading on good Italian or French bread.

Some recipes for this use a whole chicken, and some use chicken parts; and many recipes include Vermouth - or white wine, if you don't like the flavor that Vermouth gives to food (I don't).

Here is a version from Nigella (be sure to read her directions - Nigella writes beautifully about food):

http://www.foodnetwork.com/recipes/nigella-lawson/chicken-with-40-cloves-of-garlic-recipe.html

And one that Julia Child appears to have considered top-notch:

http://www.gourmet.com/recipes/gourmetlive/2012/081512/chicken-roasted-with-garlic-cloves-recipe.html

-JT

[NorthstarMom]

:-)

[MS.BEHAVIN]

Awwww..
Thanks, My!
*HUG*
What’s cookin’?

[rockinqsranch]

A GREAT GARLIC MEATLOAF RECIPE

Ingredients:

1-1/4 cup dry bread crumbs
5 Tbsp. grated dried cheese (Parmesan, or a mixture of Parmesan, Romano, and dried Jack cheeses.)
1-1/2 to 2 Tbsp. finely minced garlic.
5 Tbsp minced parsley.
1-1/2 lbs. ground beef.
1/2 tsp each of salt, and freshly ground pepper.
2 Eggs
1/4 cup water (approximately)
Catsup. for coating

PREHEAT OVEN TO 350 Fah.

Mix bread crumbs, cheese, parsley, and garlic. Add the meat, and salt and pepper, and mix together. Pour in eggs and a little of the water; knead mixture to an even consistency, adding more water if mixture seems dry.
Mold into a greased loaf pan, top with a thin but thorough coat of catsup, and bake for 70 minutes.

MAKE ‘EM INTO MEATBALLS

Use same recipe, roll ‘em into meatballs, bake at 450 Fah. for 20 minutes.

[Calvin Locke]

I went with the LavaTools version at less than half the price, closer to a third.

Maybe not as water resistant, slightly slower, somewhat less heat resistant too.

Haven't had time to check the calibration, either. And it runs on a CR-2032 battery, versus the more ubiquitous penlight.

Oh, an audible temp stabilization that can be held when removing for reading.

And, it has weak magnets that will hold it to the fridge...

[Jamestown1630]

G’nite; and thanks for joining us!

-JT

[MS.BEHAVIN]

JT, would you please add me to your PING list?
Looks like a great and fun place to be!
Thanks for the invite, My life!
Will post some recipes for you tomorrow!
Thanks again and good night!
Ms.B

[Georgia Girl 2]

I do the same exact thing with flat kale. I usually put just a dash of garlic powder in the lemon and olive oil.

[alicewonders]

Thanks for the recipes - they sound really good. I make a vinaigrette with black walnut oil, apple cider vinegar, honey and dijon mustard that I like a lot. I like those fall flavors!

[Jamestown1630]

You’re added, and Welcome!

-JT

[rockinqsranch]

See post #103 for the recipe.

[miss marmelstein]

The kitchen aid is fantastic for cake making and bread.

I don’t think there’s a recipe out there that’s edible and doesn’t use some white flour. I use three cups of whole wheat to two cups of white. You do have to be careful with the Kitchen Aid not to over knead the dough - I had the ‘rise’ explode like something out of an I Love Lucy episode. So I mix for about two minutes and then two rises before baking. I’ve also learned that sugar added to the yeast feeds it in a very satisfactory way.

I always use James Beard’s ‘On Bread’ - you can’t go wrong with that easy book.

[miss marmelstein]

Some of my in-laws in Sicily have a beautiful wood-fired stove in which they tried to teach me to make breads and pastries one afternoon. I also have a pizza stone which I should really try to use in bread making.

[mylife]

Welcome aboard

[pugmama]

Love chicken with garlic. I used to be able to buy bags of peeled garlic at Asian markets in CA, but can’t find them here in SC.

I love this recipe for chicken-always popular for an informal dinner party with a big salad.

http://cooking.nytimes.com/recipes/1017327-roasted-chicken-provencal

[pugmama]

While we were in Singapore, our large raised bed gardens really took off.
With the daily rain we get here in SC, the gardens look luscious. Having home grown greens has been a real joy. So different from what you get in the store. We had fresh peas last night.
I caught one of dogs eating pea pods yesterday,so will have to fence them off as well.
My husband has a definite green thumb. Most of the vegetables were started by seeds.

[Hoffer Rand]

Hubby does a meatloaf recipe that’s half pulled pork, half ground beef. It is to die for. I’ll see if he will fork it over.

[Jamestown1630]

That looks good!

I’m wondering if any of our low-carbers have a favorite replacement for bread crumbs/oatmeal, etc., as a filler in meatloaf (other than pork rinds ;-). I haven’t experimented with this, and just wind up with crumbly meat loaf when I’m low-carbing.

-JT

[Jamestown1630]

I receive the Betty Crocker email newsletter, and today they had this ‘Brownie and Berries Dessert Pizza’, which looks like a very easy but dramatic party dish:

http://www.bettycrocker.com/recipes/brownie-and-berries-dessert-pizza/c7d4b6b3-7d76-4387-b2cc-2e72327c45b4?utm_source=Email_newsletter&utm_medium=email&utm_campaign=BC_05_19_2016&vcode=AQAAAADrVMCGofhMXva3Hj9F3jpiW-hTkjUCdACIda5BZ39m9WzivI1BBHcDfoeM2BoJuchLy_QLGDryQpfnhsbGfimCSY63SPaXSnO9arfQOF5P4A&p=1

[Ellendra]

I started growing all my own garlic last year. It stores pretty easily.

Tradition says to braid them together and hang them from the ceiling to store. Mine, the bulbs broke apart too easily, so I just stuck them in a paper bag and set it in a basket in the kitchen. Those cloves are still good after almost a year now.

[NorthstarMom]

Thanks