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Here you are livetta. have fun :D
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GARLIC THYME PASTE
1/2 c. peeled garlic
1/2 c. olive oil
2 tbsp. fresh or dried thyme
1/4 c. walnuts
2 tbsp. fresh grated parmesan cheese
3/4 c. spinach leaves
1/4 tsp. salt or to taste
Freshly ground pepper
Simmer whole peeled garlic cloves in olive oil in small saucepan at lowest heat possible for 20 minutes. Do not brown. Cool garlic in oil. Combine all ingredients in blender. Add spinach leaves. Blend to desired consistency. Taste for salt and pepper. Adjust if necessary. Let stand 5 minutes before serving.
http://www.cooks.com/rec/view/0,1811,146184-246192,00.html
GARLIC THYME PASTE
1/2 c. peeled garlic
1/2 c. olive oil
2 tbsp. fresh or dried thyme
1/4 c. walnuts
2 tbsp. fresh grated parmesan cheese
3/4 c. spinach leaves
1/4 tsp. salt or to taste
Freshly ground pepper
Simmer whole peeled garlic cloves in olive oil in small saucepan at lowest heat possible for 20 minutes. Do not brown. Cool garlic in oil. Combine all ingredients in blender. Add spinach leaves. Blend to desired consistency. Taste for salt and pepper. Adjust if necessary. Let stand 5 minutes before serving.
http://www.cooks.com/rec/view/0,1811,146184-246192,00.html
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voted helpful: don5601
Try this one from gourmet food:
"Ingredients:
1 pound garlic
1/2 cup olive oil
salt
pepper
Preparation:
Makes approximately 1 cup.
Preheat oven to 350 degrees.
Cut off the top 1/3 of the garlic heads. Place the garlic heads (cut side up) in a small baking dish. Pour the olive oil over the garlic. Sprinkle with a little salt and pepper.
Cover the dish with a lid or aluminum foil and bake for about 45 minutes. Remove lid or foil and bake for another 15 minutes. Cloves will begin to brown. Remove dish from oven and let cool until you can handle the garlic with your hands.
Into a medium bowl, squeeze the garlic cloves out of their skins. Using a strainer, add the oil from the baking dish to the garlic. Use a food processor or mash together with a fork until the paste has a smooth consistency. Cover tightly and refrigerate. Will last about 1 week."
Or try this other from Grouprecipes:
"Ingredients
1 lb. of pasta of your choice - cooked al dente
2 Tbls olive oil
2 Tbls butter
3 large cloves of garlic - crushed
2 cups frozen petit peas - thawed
8 oz. feta cheese - crumbled
8 fresh basil leaves - chopped
Directions
Cook pasta according to package directions - al dente- Drain and set aside.
In a large skillet, over medium heat, melt butter with olive oil.
Saute garlic til lightly browned.
Add thawed petit peas and cook for 2 minutes.
Remove from heat and add cooked pasta. Toss til coated. Then add crumbled feta cheese and toss again. Top with fresh chopped basil and serve warm."
There is a third option from Epicurious:
"Ingredients
2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil
Preparation
Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
Whisk in garlic paste and season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use."
Good luck! :)
"Ingredients:
1 pound garlic
1/2 cup olive oil
salt
pepper
Preparation:
Makes approximately 1 cup.
Preheat oven to 350 degrees.
Cut off the top 1/3 of the garlic heads. Place the garlic heads (cut side up) in a small baking dish. Pour the olive oil over the garlic. Sprinkle with a little salt and pepper.
Cover the dish with a lid or aluminum foil and bake for about 45 minutes. Remove lid or foil and bake for another 15 minutes. Cloves will begin to brown. Remove dish from oven and let cool until you can handle the garlic with your hands.
Into a medium bowl, squeeze the garlic cloves out of their skins. Using a strainer, add the oil from the baking dish to the garlic. Use a food processor or mash together with a fork until the paste has a smooth consistency. Cover tightly and refrigerate. Will last about 1 week."
Or try this other from Grouprecipes:
"Ingredients
1 lb. of pasta of your choice - cooked al dente
2 Tbls olive oil
2 Tbls butter
3 large cloves of garlic - crushed
2 cups frozen petit peas - thawed
8 oz. feta cheese - crumbled
8 fresh basil leaves - chopped
Directions
Cook pasta according to package directions - al dente- Drain and set aside.
In a large skillet, over medium heat, melt butter with olive oil.
Saute garlic til lightly browned.
Add thawed petit peas and cook for 2 minutes.
Remove from heat and add cooked pasta. Toss til coated. Then add crumbled feta cheese and toss again. Top with fresh chopped basil and serve warm."
There is a third option from Epicurious:
"Ingredients
2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil
Preparation
Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
Whisk in garlic paste and season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use."
Good luck! :)
source(s):
http://www.grouprecipes.com/92840/garlic-pasta-plus.html
http://gourmetfood.about.com/od/basicrecipes/r/garlicpaste.htm
http://www.epicurious.com/recipes/food/views/107026
http://www.grouprecipes.com/92840/garlic-pasta-plus.html
http://gourmetfood.about.com/od/basicrecipes/r/garlicpaste.htm
http://www.epicurious.com/recipes/food/views/107026
Green curry paste is made with Thai green chili peppers or prik kee noo, which has a very distinctive spiciness. They are very small, only about 1 - 2 inches long, but they're more spicy than any other Thai chili peppers. So if your palate is not used to fiery hot food, just use a tiny amount of prik kee noo.
* 1/4 cup chopped fresh green chili peppers (if you like your curry extra spicy, add more)
* 2 tbsps chopped cilantro roots
* 1 tbsp minced ginger
* 1 tsp grated fresh citrus peel
* 2 - 3 stalks lemongrass (depends how lemongrassy you want your curry to smell)
Ingredients
* 1 tbsp ground coriander
* 1/2 tsp ground cumin
* 1 1/2 tsp salt
* 3 tbsps minced garlic
* 1/4 cup chopped shallots
* 1/2 tsp ground pepper
* 3 tbsps water
Preparation
* Trim lemongrass stalks by discarding all the hard outer layers and leaves. Thinly slice each stalk crosswise and mince. Set aside.
* Toast coriander and cumin together in a dry frying pan over medium heat. Stir constantly for about 1 - 2 minutes, or until the spices are fragrant and slightly darkened. Remove from heat. Add salt and pepper. Mix well.
* Blend all the other ingredients and toasted spices in a small food processor until smooth. Add a bit more water if the blades do not move or the paste looks too dry.
* 1/4 cup chopped fresh green chili peppers (if you like your curry extra spicy, add more)
* 2 tbsps chopped cilantro roots
* 1 tbsp minced ginger
* 1 tsp grated fresh citrus peel
* 2 - 3 stalks lemongrass (depends how lemongrassy you want your curry to smell)
Ingredients
* 1 tbsp ground coriander
* 1/2 tsp ground cumin
* 1 1/2 tsp salt
* 3 tbsps minced garlic
* 1/4 cup chopped shallots
* 1/2 tsp ground pepper
* 3 tbsps water
Preparation
* Trim lemongrass stalks by discarding all the hard outer layers and leaves. Thinly slice each stalk crosswise and mince. Set aside.
* Toast coriander and cumin together in a dry frying pan over medium heat. Stir constantly for about 1 - 2 minutes, or until the spices are fragrant and slightly darkened. Remove from heat. Add salt and pepper. Mix well.
* Blend all the other ingredients and toasted spices in a small food processor until smooth. Add a bit more water if the blades do not move or the paste looks too dry.
tags: recipe
Need:
3 oz garlic bulb
small pan
foil
bowl
1 serving size of 3 oz garlic makes one tablespoon of paste.
Preheat Over to 375F/190C
Line the pan with foil, and trim garlic tips.
Place the Bulbs facing up on the foil and let roast until the bulbs are soft enough to press. (about 30 min)
Then allow them to cool... Break the bulbs into cloves.
And Squeeze the garlic pulp out of the bulbs into a bowl
and squeeze out the roasted garlic pulp into a small bowl.
lightly oil the baking pan, and scatter the cloves on the oiled surface.
Cook for 10 minutes. Then allow to cool and again squeeze the pulp.
3 oz garlic bulb
small pan
foil
bowl
1 serving size of 3 oz garlic makes one tablespoon of paste.
Preheat Over to 375F/190C
Line the pan with foil, and trim garlic tips.
Place the Bulbs facing up on the foil and let roast until the bulbs are soft enough to press. (about 30 min)
Then allow them to cool... Break the bulbs into cloves.
And Squeeze the garlic pulp out of the bulbs into a bowl
and squeeze out the roasted garlic pulp into a small bowl.
lightly oil the baking pan, and scatter the cloves on the oiled surface.
Cook for 10 minutes. Then allow to cool and again squeeze the pulp.
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