This was the best thing I think I've made all year. Chef Michael Psilakis hit the jack pot with this recipe.
3 cups garlic cloves, peeled
1 fresh bay leaf or 2 dried leaves
8 to 10 sprigs fresh thyme
Kosher salt and whole black peppercorns
About 2 cups blended oil (50 percent canola, 50 percent extra-virgin olive), as needed.
Put the garlic cloves in a heavy, covered braising pan or Dutch oven. Add the bay leaf and thyme, a scant tablespoon kosher salt, and 15 or 20 black peppercorns. Barely cover with the oil.
Cover the pan and braise in a 300°F oven until the cloves are pale golden and very tender, about 1 hour to 1 hour and 15 minutes. Cool it to room temperature.
Transfer the garlic and all of the oil to a sterilized jar. Press a square of plastic wrap down directly onto the surface of the oil. Place another square of plastic over the rim of the jar and twist on the lid or secure with a rubber band. With every use, replace the square of plastic that touches the oil and use a perfectly clean fork or tongs each time to prevent cross-contamination from other surfaces in your kitchen. As long as the cloves and Garlic Purée,are covered with oil, they will last for at least 3 weeks in the refrigerator.
My simple pleasures aren't always about food. I take great pleasure in the small treasures also. I think its the simple things in my life that make me the happiest. These faux blackberries were bought on a Saturday excursion with my sister. I love how they look when the sun hits them as they sit on my kitchen window sill.
New colorful green canning jars. The pleasure is in deciding what to put up in them. I'm not very crafty person. I don't do a lot of crafts or sewing but canning has given me an outlet to create something handmade
New stain free dish towels.
Hand turned Vermont maple wood coffee spoon. It measures a perfect scoop for a delicious cup of coffee.
Spending time with my dog.
Brand new white candles.
It is the sweet, simple things of life which are the real ones after all.
Himalayan Pink Salt in a sea shell. Perfect for summer entertaining with a big bonus of healthy benefits. Information compiled from a website extolling the benefits of this amazing salt.
Create an electrolyte balance Increases hydration Regulate water content both inside and outside of cells Balance pH (alkaline/acidity) and help to reduce acid reflux Prevent muscle cramping Aid in proper metabolism functioning Strengthen bones Lower blood pressure Help the intestines absorb nutrients Prevent goiters Improve circulation Dissolve and eliminate sediment to remove toxins
I have always been a huge fan of lamb. I enjoy the preparation as well as the roasting lamb aroma filling my home It's definitely the garlic mixed with the earthy and robust smell of the lamb that keeps me hovering in the kitchen. Enjoy!.
1 (5-7 lb.) boneless leg of lamb
2 lemons, zest removed and lemons squeezed
1 tbsp dried oregano
2 1/2 teaspoons salt
2 teaspoons pepper
1 whole garlic bulb peeled
1/4 cup Italian parsley
1/4 cup olive oil
Put lemon zest, juice from one lemon and all other ingredients ( except the lamb) into food processor. Process until it becomes a paste. Spread evenly all over the lamb. Squeeze the other lemon over top. Bake in pre-heated oven set at 450 degrees for 20 minutes. Turn down oven to 325 degrees and finish baking for 1 1/2 hours or until a thermometer reaches 160 degrees for medium. Enjoy!
There is something to be said about the taste of slightly charred bread, sprinkled with olive oil and then spread with these delicious summer ingredients. The word would have to be delicious. Thank you Martha Stewart this grilled pizza is a keeper.
15 oz.store-bought pizza dough
1 1/3 cups corn kernels (from 2 ears)
1/2 ounce Parmesan cheese, grated (1/4 cup)
3/4 teaspoon minced garlic (from 1 medium garlic clove)
4 tablespoons extra-virgin olive oil, divided
2 small tomatoes (5 to 6 ounces total), thinly sliced (7 to 9 slices)
4 to 6 ounces mozzarella, thinly sliced
1/2 cup fresh basil leaves
DIRECTIONS Let dough sit at room temperature (in package) 4 hours. Puree corn, Parmesan, garlic, 2 tablespoons oil, and 1/2 teaspoon salt in a food processor until smooth with small chunks. Spread remaining oil on a baking sheet or pizza pan. Place dough on pan, and stretch to an even thickness, turning to coat both sides with oil. Let rest 1 hour, then re-stretch. Preheat grill to medium. Season dough with salt, and transfer to grill, making sure to keep dough flat and even. Cover grill, and cook until dough is just charred on bottom, 5 to 6 minutes, checking frequently. Flip dough. Spread corn mixture on dough, and top with tomato slices. Season with salt, and top with mozzarella. Cover grill, and cook until toppings are warmed through and mozzarella has melted, 5 to 6 minutes. Top with basil, and serve.