Wednesday, December 21, 2011

Garlic recipes

 Garlic cheese breadsticks

Ingredients

    * 1 3/4 cups all-purpose flour
    * 1/4 cup toasted wheat germ
    * 1 (.25 ounce) package active dry yeast
    * 1/2 teaspoon salt
    * 1 cup water
    * 1 2/3 tablespoons olive oil
    * 1 tablespoon honey
    * 2 tablespoons minced fresh parsley
    * 1 tablespoon minced fresh basil
    * 2 cloves garlic, minced
    * 1/2 cup shredded part-skim mozzarella cheese
    * 1/2 cup shredded Parmesan cheese

Directions

   1. In a large mixing bowl, combine 1-1/2 cups flour, wheat germ, yeast and salt. In a saucepan, heat the water, 1 tablespoon oil and honey to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Turn on to a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.
   2. Roll into a 15-in. x 10-in. rectangle. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan; press dough to edges of pan. Brush with remaining oil. Sprinkle with parsley, basil and garlic. Cover and let rise in a warm place until doubled, about 30 minutes.
   3. Bake at 425 degrees F for 10 minutes. Sprinkle with cheeses. Bake 3-5 minutes longer or until cheese is melted and bread is golden brown. Cut into 20 strips. Serve warm.

Garlic cheese flatbread



Ingredients

    * 1 (.25 ounce) envelope active dry yeast
    * 1 cup lukewarm water
    * 2 cups bread flour
    * 1 teaspoon salt
    * 2 teaspoons white sugar
    * 2 tablespoons olive oil
    * 1/3 cup butter or margarine, softened
    * 2 tablespoons garlic powder
    * 1/4 cup grated Parmesan cheese
    * 1/3 cup shredded mozzarella cheese

Directions

   1. In a cup or small bowl, sprinkle yeast over the surface of the lukewarm water. Let stand for 5 to 10 minutes to dissolve.
   2. In a large bowl, stir together the flour, salt and sugar. Pour in the yeast mixture along with the olive oil. Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until doubled in size, about 35 minutes.
   3. Remove the dough from the bowl and knead briefly on a floured surface. Roll the dough out to 1/4 to 1/2 inch thickness or to the size of your baking sheet. Place on a greased baking sheet and spread butter over the top. Sprinkle with garlic powder, Parmesan cheese and mozzarella cheese. Let rest while you preheat the oven to 350 degrees F (175 degrees C).
   4. Bake for 20 minutes in the preheated oven, until golden brown and cheese is bubbly. Serve warm.


Garlic Or Shallot Jelly

Recipe By :ANDREA BOTTINI (GTDD49B)
Serving Size : 24 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowFat (Less than 5%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Finely chopped garlic -- OR- Shallots
3 cups White wine vinegar -- (about)
2 cups Water
6 cups Sugar
6 fluid ounces Liquid pectin -- OR 4 oz Dry pectin (or agar, if you prefer)
To finish: -- Food coloring (optional)

In a 2 to 2.5 quart pan, combine garlic or shallots and vinegar. Simmer gently, uncovered, over medium heat for 15 minutes.

Remove from heat and pour into a 1 qt. glass jar; cover and let stand at room temperature for 24 to 36 hours.

Pour flavored vinegar through a wire strainer into a bowl pressing garlic or shallots with the back of a spoon to squeeze out as much liquid as possible; discard residue.

Measure liquid & add vinegar, if needed, to make 2 cups.

To use liquid pectin: In a 5 to 6 qt. kettle, combine flavored vinegar, water and sugar. Bring to a full rolling boil over medium high heat. Stir in pectin and bring to a boil that cannot be stirred down. Boil, stirring constantly, for 1 minute.

To use dry pectin: In a 5 to 6 qt. kettle, combine flavored vinegar and pectin. Bring to a full rolling boil over medium high heat, then stir in the sugar. Stirring constantly, bring to a boil that cannot be stirred down, and boil for 2 minutes.

If desired, stir in 2 drops red, yellow or orange food coloring.

Skim off and discard foam, then spoon hot jelly into hot sterilized, canning jars to within 1/4 inch of rim. Wipe rims clean with a damp cloth; top with scalded lids and bands. Place jars on a rack in a canning kettle and cover with boiling water. Bring to simmering and simmer for 10 minutes. Lift jars from canner and set on folded towels to cool.

Makes about 6 cups (about 24 one-quarter cup servings)

ChupaNote: add red pepper flakes to taste, for some heat, to boiling garlic and vinegar. I used Japanese rice vinegar.

Source:
"1recipe dot com"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 226 Calories; trace Fat (0.1% calories from fat); trace Protein; 59g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 0 Vegetable; 4 Other Carbohydrates.

Nutr. Assoc. : 20130 0 0 0 4434 0

Garlic-Infused Butter

Not all food storage is for the long term. A nice garlic butter can be made which will last two weeks in the fridge or an equally cool place. Only a few ingredients are needed.

Peel 12-16 medium-sized garlic cloves and place them in a cooking pot. Add 1 pound butter. This will melt faster if the butter is already at room temperature, but I have made it with cold butter - you just have to watch that the garlic doesn't burn.

I've done this with 3 good tablespoons minced dried garlic. While not as nice as fresh, it serves the purpose.

Heat this very gently for five minutes, stirring to make sure the garlic doesn't burn. Turn off the heat. Add 2 whole bay leaves and 1/2 teaspoon whole black peppercorns.  Let sit until cool.

Gently warm it again to make it liquid. Pour through a jelly bag or a sieve lined with a clean cotton cloth, and store in a glass jar. This will keep two weeks.

My favourite way to use this is to brush it liberally over stale bread. Because the bread is stale, it will suck up the butter as it heats. Put in the oven at 350F and cook until the bread starts to toast. Watch it like a hawk because it can go from underdone to burnt in seconds. A sprinkle of Parmesan or nutritional yeast can be added and then let it cook another minute or two.

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