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    You are in: Home / Community Forums / Archives: Old Topic of the Month Threads / FLAVOR of the Month - GARLIC
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    FLAVOR of the Month - GARLIC

    JoyfulCook
    Tue Apr 30, 2013 8:23 am
    Forum Host


    These days garlic is used by most cooks in a variety of dishes, from appetizers, dips, soups, main meals. Its considered to be very good for you medically as well.
    Oils can be flavored with garlic cloves. These infused oils are used to season all categories of vegetables, meats, breads and pasta. Great ised in marinades as well!

    Garlic powder has a different taste from fresh garlic. If used as a substitute for fresh garlic, 1/8 teaspoon of garlic powder is equivalent to one clove of garlic.


    Garlic may be applied to breads to create a variety of classic dishes, such as garlic bread, garlic toast, bruschetta, crostini and canapé.

    Purple skinned garlic is a better quality than the white as its been picked when its younger, stays fresher and is still juicy.

    Smoked garlic is very pungent and used in dishes to give an infused smoke flavour. If you do purchase a string of garlic I do suggest you hang it in a shed as the distinct odour can fill a room!

    DIPS
    Garlic really adds to so many good dips



    Pictured
    Garlic Feta Cheese Dip
    Classy Mustard-Garlic Mayonnaise Dip
    Curry, Feta, and Garlic Dip


    Roasted Garlic Asiago Dip
    Creamy Garlic Salsa Dip
    Roasted Red Pepper & Garlic Dip
    Artichoke, Garlic Parmesan Dip
    Garlic Roquefort Dip or Spread

    PASTA
    No one herb or spice should really stand out in a recipe, its the same with garlic, it just adds that extra flavour.




    Pictured
    Crock Pot Lasagna
    Penne Arrabiatta
    Pasta Sauce #1


    Baked Spaghetti by Paula Deen
    Spaghetti Bolognaise
    Spaghetti With Vegetarian Bolognaise Sauce
    Stuffed Pasta Shells for Meat-Lovers
    Creamy Garlic Penne Pasta

    SALADS/SALAD DRESSINGS
    Garlic in Salads and dressings is a wonderful addition. if serving a tossed salad, cut a clove in half and rub around the bowl before adding the salad - it adds just that slight hint of garlic.




    Pictured
    Caesar Salad
    Chunky Blue Cheese Salad Dressing
    Creamy Italian Salad Dressing



    Lemon Dill Vinaigrette
    Fragrant Salmon and Sesame Corn Salad
    Warm Asparagus Mushroom Salad with Goat Cheese & Balsamic Dressi
    Bean Salad
    Mexican salsa-salad

    POULTRY
    I have often added a bit of garlic to dishes that dont call for them and its delicious, give it a try.




    Pictured
    Amazing Chicken Marinade
    Turkey Meatloaf
    Crock Pot Chicken Cacciatore

    Best-Ever Grilled Chicken Kebabs
    Best Ever BBQ Chicken
    Chicken Schnitzel
    Perfect Roast Turkey
    Butter Chicken

    BEEF
    Garlic and beef go together well, I add crushed garlic to one side of a steak and fresh cracked pepper on the other and pan fry it in a touch of olive oil - lovely




    Pictured
    Wicklewood's Not Hot but Smokin' Chilli
    Goan Beef Curry
    Marinade for Steak (Porterhouse, Sirloin or Any Beef Cuts)


    The Perfect Burger
    Beef Chow Fun
    Crock Pot Curried Beef
    Italian Beef in the Crock Pot
    Cannelloni

    Please share your tips, recipes and ideas, we all love to see other peoples ideas and suggestions


    Last edited by JoyfulCook on Fri May 31, 2013 12:57 am, edited 1 time in total
    Debbwl
    Tue Apr 30, 2013 8:14 pm
    Forum Host
    Great thread!!

    I love garlic and when roasting I always roast more than need so that I have some roasted in the refrigerator for making salad dressing with or add to some butter to be put on stemmed veggies.
    JoyfulCook
    Wed May 01, 2013 8:51 am
    Forum Host
    Debbwl wrote:
    Great thread!!

    I love garlic and when roasting I always roast more than need so that I have some roasted in the refrigerator for making salad dressing with or add to some butter to be put on stemmed veggies.


    What a good idea, I always grate loads of garlic and throw the extra in the freezer - so useful - I love garlic but cooking with it is a juggle so that the garlic does not take over!
    chicken_feets
    Fri May 03, 2013 8:26 pm
    Experienced "Head Chef" Poster
    I like garlic so much that sometimes I purposefully make it take over... especially with roasted garlic. I always roast more than I need because it's a good substitute for buttah! Great thread!
    JoyfulCook
    Sat May 04, 2013 9:50 am
    Forum Host
    chicken_feets wrote:
    I like garlic so much that sometimes I purposefully make it take over... especially with roasted garlic. I always roast more than I need because it's a good substitute for buttah! Great thread!


    Thanks! I love garlic too, and always have it on hand, literally can't do without it! last night we had a fillet mignon and it had garlic on one side and cracked pepper on the other and it was delightful
    chicken_feets
    Sat May 04, 2013 11:17 am
    Experienced "Head Chef" Poster
    What a lovely supper, Joyful. I bet every bite was like heaven!

    I bought more garlic today for roasting. I want to use it in my Mexican Red Chili Sauce that I'll be making next weekend. I wanted to do it this weekend, but there's too many other things on the menu, lol. Chili sauce is more of a preparation/method rather than a recipe because the ingredients are so few. I love making sauces like that.

    Garlic and peppers probably should get married. icon_biggrin.gif
    JoyfulCook
    Mon May 06, 2013 9:21 am
    Forum Host
    chicken_feets wrote:
    What a lovely supper, Joyful. I bet every bite was like heaven!

    I bought more garlic today for roasting. I want to use it in my Mexican Red Chili Sauce that I'll be making next weekend. I wanted to do it this weekend, but there's too many other things on the menu, lol. Chili sauce is more of a preparation/method rather than a recipe because the ingredients are so few. I love making sauces like that.

    Garlic and peppers probably should get married. icon_biggrin.gif


    I simply love garlic there are so many ways to use it from roasted to a good steak or chinese or chilli oh Yum!... whats your chilli sauce recipe?
    Debbwl
    Mon May 06, 2013 7:57 pm
    Forum Host
    Yum that steak looks wonderful!!!
    JoyfulCook
    Tue May 07, 2013 9:53 am
    Forum Host
    I now grate my garlic fresh, I used to crush them but I find that this way it seems to have a nicer flavor.
    chicken_feets
    Tue May 07, 2013 10:06 am
    Experienced "Head Chef" Poster
    Joyful, the recipe I use for chile sauce is as follows. I found it on an internet site called "Mateoism" and adapted it for my own tastes. The preparation method remains the same. The kind of chiles vary depending on what I can find. This time I'll be using Japanese red pepper pods.

    New Mexico Red Chile from Pods

    Break off the stems of your chile pods and shake out most of the seeds. Put the empty pods in a colander or salad spinner. Once you’ve cleaned all of the chiles, wash them thoroughly in cold water and allow them to drain. While they dry off a bit, preheat your oven to 350 degrees. Once the oven is preheated, put your pods on a baking sheet and put that in the oven for 5-8 minutes. Stay in the kitchen during this step. Take them out of the oven the moment that you start to smell the rich fragrance of the chile so that they do not burn. This step opens up the chile and gives it a slightly smokey, absolutely delicious taste.

    The most important step in preparing red chile from pods is the reconstitution process. Once they are out of the oven, put them in a large sauce pan, over them with water, add a bay leaf and bring to a boil on the stove. Let it boil for a few minutes (~5 minutes) then turn off the burner. Place something in the pan to keep the pods underwater. I use a smaller lid with a handle, which makes for easy removal once you’re done. Cover the pan and let it sit for 20-30 minutes.

    Once your chiles have been reconstituted, remove bay leaf and put them in a blender so that the blender is about half full. Add a garlic clove, about half a teaspoon of salt, and maybe some cumin and oregano. Add water to the blender bringing it approximately to the same level as the chile pods themselves.

    Blend the chiles for twice as long as you think you need to. Maybe three times as long. Like, blend it for 2-4 minutes. Add more water if you think you need it. Repeat the blending steps in batches until all of pods have been thoroughly blended together.

    Once you finish blending each batch of chile, filter it through a mesh sieve. You’ll probably need to push it through with a spoon. Discard the material that does not filter.

    Pour the filtered chile back into a clean sauce plan and simmer for 20 minutes. Adjust the seasonings to your own tastes.
    JoyfulCook
    Thu May 09, 2013 4:06 am
    Forum Host
    I have printed this out - thanks very much for that, once I have a bit of spare time I am going to give this a try for sure!
    duonyte
    Thu May 09, 2013 4:23 pm
    Forum Host
    I'll tell you a funny story about garlic. When I started graduate school in Chicago, I lived with an older aunt and uncle, as I had no income. My aunt had some interesting ideas about nutrition. One of the things they were into at the time was eating raw garlic. They would take a slice of good rye bread - good sturdy stuff, not the wussy soft stuff that pretends to be rye bread - spread butter on it, and then cover the surface with garlic slices. It was quite pungent.

    Anyway, late one afternoon a young man of my acquaintance asked to drop by to bring me something from my parents, as he had run into them on a trip. He knocked on the door, I let him in, we sat down, he started to speak, but I could see his attention was wandering. He looked intently at me and said - Hey, why don't we go to a bar? Yes, the smell of garlic was innundating the entire floor.......
    Debbwl
    Thu May 09, 2013 8:08 pm
    Forum Host
    duonyte that is too funny icon_lol.gif icon_lol.gif

    JoyfulCook
    Sat May 11, 2013 4:28 am
    Forum Host
    Oh gosh! thats so so funny. I can just imagine it too! yes, some people also have funny ideas about garlic. Friends at the dinner table start chatting away and one friend said "I really hate garlic and can pick it up in any meal" no! I did not tell her that there was quite a lot of crushed garlic in the marinade.

    Garlic keeps vampires away - must work as I have never seen one icon_lol.gif
    FriscoBay
    Thu May 30, 2013 7:13 am
    Regular "Line Cook" Poster
    Debbwl wrote:
    Yum that steak looks wonderful!!!


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