Tag: garlic

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Skordalia (Greek Garlic Dip)

recipe and image via About.com


Are you seeing the theme? I guess hot summer days make me dream of Greek Islands and cool breezes on the beach. This recipe uses both potatoes and garlic so it’s perfect for this week’s share. The garlic has a bite, so this definitely is not a first date (or any date really) food. It is great on a meze plate with hummus and babganoush served with pita and cucumbers. – Jessica

Ingredients
1 1/2 pounds of potatoes for boiling
6-12 cloves of garlic, minced or grated (to taste)
1 cup of extra virgin olive oil
1/3 cup of good quality red or white wine vinegar
1 tablespoon of salt
1/2 teaspoon of freshly ground black pepper

Method
1. Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done (easily pierced with a fork). Drain.

2. Sprinkle the potatoes with pepper and mash.

3. In the blender bowl of the food processor (or with a hand mixer), purée the potatoes and garlic until well mixed, about 30-45 seconds. Still puréeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (not more than 1/4 cup).

Yield: About 2-3 cups

Note:
Skordalia is a matter of taste. Some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, adjust the quantities of potatoes up a bit. If the taste is not strong enough, increase the garlic.

Additions:
In various regions of Greece, walnuts or almonds are added. If you like, add a cup of finely chopped walnuts or almonds to the food processor at the beginning, with the potatoes, and add the juice of a lemon to the liquids. The consistency will still be similar to thick ketchup but granular due to the nuts.

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Recaito

recipe via Daisy Cooks!

There really is no translation for this mixture of onion, garlic, peppers and green herbs, but it’s a foundation of much of Puerto Rican cooking.

Ingredients
1 medium Spanish onion, cut into big chunks
8 cloves garlic, peeled
6 ajicitos dulces (see recipe for Sofrito) or 1 cubanelle peppers, cored, seeded, and cut into chunks
4 leaves culantro (if you can’t find culantro, increase the amount of ajicitos or cilantro by half)
6 big sprig cilantro, stems and all, coarsely chopped (about 1 cup packed)

Method
1. Place the onion and garlic in the work bowl of a food processor fitted with the metal blade. With the motor running, add the remaining ingredients, one at a time and process, until the mixture is smooth.

2. Set aside the amount you need for the recipe you’re preparing. Pack the remaining recaito in ½-cup portions in sealable plastic bags and store in freezer.

Yield: 1 ½ cups

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Warm Green Bell Pepper & Tomato Salad

recipe via Food and Wine


The salad can be made up to 4 hours ahead. Just wait until just before serving to stir in the parsley.

Ingredients
1/4 cup vegetable oil
1 pound small green bell peppers, stems trimmed
1 tablespoon extra-virgin olive oil
1 large garlic clove, minced
1 teaspoon ground cumin
2 pounds tomatoes, peeled, seeded and cut into 1-inch pieces
1 teaspoon distilled white vinegar
Salt
1/4 cup flat-leaf parsley leaves

Method
1. Heat the vegetable oil in a large skillet. Poke a hole or make a small slit in the side of each pepper and add them to the skillet. Cook over moderate heat, turning frequently, until browned and softened all over, about 20 minutes. Drain the peppers on paper towels and let cool. Peel, core and seed the peppers, then cut them into 1/2-inch strips.

2. In another large skillet, heat the olive oil. Add the garlic and cumin and cook over low heat until fragrant, about 1 minute.

3. Add the tomatoes, pepper strips and vinegar, season with salt and cook, tossing, just until heated through.

4. Transfer to a bowl, stir in the parsley, and serve warm or at room temperature.

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Tzatziki; Cucumber Yogurt Dip


recipe via About.com; image via Joy in Creating.


For the strained Greek yogurt, just pop up to any Greek store in Astoria or possibly a Turkish place around here and I think you will find it. It is super thick so it holds up to the watery nature of the cucumber without the dip getting runny. Serve with warm large pita rounds that have been cut into trianbgles and brushed with oregano and olive oil.

Ingredients
3 tbsp. olive oil
1 tbsp. vinegar
2 cloves garlic, minced finely
1/2 tsp. salt
1/4 tsp. white pepper
1 cup greek yogurt, strained
1 cup sour cream
2 cucumbers, peeled, seeded and diced
1 tsp. chopped fresh dill

Method
1. Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined.

2. Using a whisk, blend the yogurt with the sour cream.

3. Add the olive oil mixture to the yogurt mixture and mix well.

4. Add the cucumber and chopped fresh dill.

5. Chill for at least two hours and garnish with a sprig of of fresh dill just before serving.

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Cucumbers with Scallion Oil


recipe & image via Goldilocks Finds Manhattan


Ingredients
1-2 lbs. cucumbers, sliced to your liking
4 scallions
1 clove of garlic
1 inch piece of ginger
1 cup of olive oil
1 teaspoon kosher salt

Method
1. In a food processor combine scallions, ginger, garlic and oil and salt. Process until completely blended, then bring to simmer in a small pot. Cook for 1-2 minutes.

2. Pour 4-5 tablespoons of scallion oil over cucumbers.

3. You will have leftover scallion oil. Use it with abandon!

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Recipes

Zucchini Baba Ganoush

Ingredients
2 large zucchini
2 garlic cloves
teaspoon salt
2 tablespoons tahini
juice of 1 lemon (2 tablespoons)

Method
1. Broil zucchini in oven or toaster oven until skin is charred on all sides. Let zucchini cool.

2. Crush garlic and mix with salt, mashing until they form a paste.

3. In a bowl, mix in lemon juice and tahini alternately with the garlic paste.

4. Cut cooled zucchini in half lengthwise and scrape insides into a bowl. Mash with or fork or pulse in food processor until you have smooth chunks – do not puree.

5. Add garlic mixture to eggplant and stir until smooth.

6. Serve with olive oil and pita.

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Recipes

Zucchini Pancakes with Mint & Feta Cheese

Recipe via Joy of Cooking

Ingredients
2 1/2 pounds green or golden zucchini, shredded
salt
2 large eggs
1/2 cup crumbled feta cheese
1/2 cup dry unseasoned bread crumbs
1/4 cup all-purpose flour
1 bunch scallions with 2-inch of green, slivered
2 cloves garlic, minced
1/2 cup chopped fresh parsley
3 tablespoons chopped fresh mint (or 1 1/2 tablespoons chopped fresh marjoram)
salt and pepper, to taste
2 tablespoons olive oil

Method
1. Shred zucchini on the large holes of a grater or in a food processor. Sprinkle with salt and set aside.

2. In a separate bowl mix together eggs, feta cheese, breadcrumbs, flour, scallions, garlic, parsley, mint, salt and pepper.

3. Quickly rinse the zucchini, then using your hands or a towel, squeeze out the excess liquid. Add to the batter.

4. Preheat the oven to 200 degrees F.

5. Heat 2 tablespoons olive oil in a large skillet. Drop in the batter, using 1/4 cup for a 4-inch griddle cake. Fry over medium heat until golden brown on the bottom, about 4 minutes. Turn and brown the second side. Keep the fried pancakes warm in the oven while you fry the remaining batter, adding more oil if needed.

Yield: approx. 19 pancakes (6 to 8 servings)

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Recipes

Braised Zucchini with Mint &Lemon


recipe and image via The Wednesday Chef ; (Thanks, KC, for sending it our way!)

Ingredients
2 pounds zucchini
2 tablespoons olive oil
1 cup finely diced onion
2 cloves garlic, thinly sliced
Zest of 1/2 lemon
Salt
1 tablespoon chopped mint, divided
2 tablespoons lemon juice
2 tablespoons toasted pine nuts

Method
1. Cut the ends from each zucchini, slice the zucchini in quarters lengthwise and then cut the quarters in half crosswise. You’ll have large pieces of zucchini about 2 to 3 inches long.

2. In a heavy-bottomed skillet, warm the olive oil and the onion over medium-low heat until the onion softens and becomes fragrant, 3 to 4 minutes. Add the zucchini, the garlic, lemon zest, 1 teaspoon salt, 1 teaspoon mint and 2 tablespoons of water and stir well to combine. Reduce heat to low and cover. Cook, stirring occasionally, until the zucchini is extremely tender and almost translucent, about 25 minutes. There should be some liquid still in the bottom of the pan.

3. Remove the lid, add the lemon juice and increase heat to high. When the liquid begins to bubble, remove from heat and set aside uncovered. When the zucchini is at warm room temperature, stir in the remaining 2 teaspoons mint and the pine nuts, then taste and add more salt and lemon juice if necessary. Serve warm or at room temperature.

Yield: Serves 4 to 6

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Recipes

Kohlrabi Salad

Recipe via CSA Member, KC Trommer



Ingredients
2 medium red or green kohlrabi bulbs
1 large carrot, peeled
1 teaspoon fennel seed or 1/2 teaspoon ground fennel
2 tablespoons rice wine vinegar
1/2 teaspoon kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper
1 small garlic clove, pressed (optional)
2 tablespoons olive oil
1 teaspoon toasted sesame oil
1 to 2 Thai bird chilis (optional), minced

Method
1. With a sharp chef’s knife, peel the tough outer skin and cut the stems from the kohlrabi. Julienne the kohlrabi with a mandoline or sharp knife (you will have about 4 cups), and then julienne the carrot.

2. If using whole fennel seed, toast the fennel seeds in a small dry sauté pan over medium heat until they begin to brown slightly and smell toasty. Transfer them to a mortar and pestle or spice grinder, and grind them into a coarse powder.

3. Combine the ground fennel seed, vinegar, salt, pepper, and garlic and chilis, if using. Slowly whisk in the two oils. Pour over the vegetables and toss to coat. Taste for salt. Serve.

Yield: 4

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Recipes

Roasted Fennel and Red Onion Salmon


Recipe and image via Real Simple

Ingredients
2 small fennel bulbs, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
6 cloves garlic, smashed
1 cup cherry or grape tomatoes
1/2 bunch fresh thyme sprigs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
4 6-ounce salmon fillets, skinned
1 lemon, halved
about 3 cups cooked rice (optional)

Method
1. Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil. Spread evenly and roast for 20 minutes.

2. Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper.

3. Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes.

4. Serve immediately, with the rice, if desired.