This is an ,exquisite, mellow , really easy and somewhat fancy garlic bread. A must to try!
My Aunt Dawn told me of something that she makes that all her kids love and I thought I would try to imitate it.
This is what I came up with.
Often I make tonnes of roasted garlic and red pepper and freeze it for later ease of use. (fresh roasted red pepper is really nicest)
See seperate recipes for Roasted Garlic and Roasted Red Pepper.
This process for preparing garlic yields two culinary treasures; a rich-tasting puree that can be enjoyed on it's own or used as a cooking ingredient as well as an infused oil. Serving size is indicated in the directions for both puree and infused oil. From the book "EatingWell in Season" and posted for ZWT5.
Flavored rosemary oil for whatever you want. Go ahead and use whatever herbs you want like tarragon, sage, thyme etc. Place in a pretty bottle with a sprig of fresh rosemary for a gift. Make sure just to wipe the plants free of all debris. Oil and water don't mix. You can refrigerate if worried about going rancid. It will get cloudy but when it comes back to room temperature it will be clear.
Flavoured butters captured my attention during ZWT (along w/many other ZWT players), so here's another for all of us to try. My source here is the Alaska Seafood Marketing Institute. This butter was suggested as a dipping sauce for crab legs, but would also work well for cajun-style grilled shrimp as a dipping sauce or even drizzled over lime-marinated shrimp ceviche. I suspect I've just begun to explore the options. Enjoy!
I love the dipping oil served at my two favorite Italian restaurants. Both restaurants vary slightly in ingredients. Here is my version that brings the best of both worlds. Serve with warm bread fresh out of the oven and enjoy!
I love this stuff! Try it on steak, chicken, pork, corn, potatoes etc. You can store the unused portion in the fridge for about a week or the freezer for 3 months. I just tried this on some warm sourdough bread and it knocked my socks off! Wonderful!
I just can't wait for summertime when my herb garden is in its' full bloom. One thing I really enjoy using fresh herbs in is Herbed Butters. Herbed butters are an easy and simple way of adding the delicious flavors of fresh herbs to your snacks and meals. Use on sandwiches, fresh baked breads, toast and crackers; add to grilled meats, fish, and vegetables. Imagine how impressed your guests will be when you serve butter mixed with fresh herbs from your own garden at mealtime! Don't limit yourself to just this recipe! You can create your own Herbed Butter recipes just by choosing between your favorite well flavored herbs such as Chives, Garlic, Parsley, Rosemary, Sage, Tarragon and Thyme. Enjoy!
This recipe was posted in answer to a message board request. It is from an old cookbook I have (the cover is missing, so I can't tell you which one). Since I don't own a crock pot, I haven't tried it, therefore the "cook time" is an estimate on my part (it was not specified in the recipe).
This is always in my kitchen cupboard and has many uses. Add to pasta, soups, stir fries, sauces, bruchetta, dips, etc. For a spicy bread dip use the oil and add fresh chopped herbs (parsley, basil, coriander) and garlic, add balsamic vinegar and salt and pepper to taste!!! The oil does not have to mature, it is ready to use after you have made it. Don't forget to add this to your gift baskets!
Warp-Speed because you make it in the microwave - no all-day cooking for this spicy-sweet spread! My kids like to put it on their toast, and pretend they're having pumpkin pie for breakfast! It does taste like pumpkin pie filling, and makes a wonderful hostess gift. Make sure your recipient puts this right into the refrigerator! NOTE: Don't try to "home can" this. It's hard to get the dense-textured pumpkin hot enough in the center to assure it has processed properly, and from what I've seen, the USDA recommends against it. Just make a small batch up when you want to give someone a treat! Microwave times are approximate, as ovens vary.