garlicrecipes

Poached Salmon with Lemon-Ginger Sauce and Braised Spring Baby Garlic

4 salmon fillets, 2-3 inches wide, from the thick part of the fillet
1 bay leaf
1 spring parsley
2 tsp salt
1 cup chicken or fish broth
1 tbsp cornstarch
2 tbsp poaching liquid
2 tbsp lemon juice
1 tbsp ginger, grated
3 garlic cloves, minced (or use more for a robust garlic flavor)
8 spring baby garlics, sauteed in butter or margarine until tender

Fill a pot large enough to accommodate the salmon fillets with 4-5 quarts of water. Add the bay leaf,
parsley and salt and bring to a boil. Carefully place fillets into boiling water. Reduce heat and simmer until
done (Do not boil or overcook!) When fillets are done, remove to individual plates or serving platter.
Dissolve cornstarch in chicken broth. Heat the mixture until thickened, stirring constantly. Add lemon
juice, ginger and garlic. Add 2 tbsp of the liquid in which the fish was poached. If sauce is too thin, mix
more cornstarch with water or poaching liquid, add to sauce and bring to a boil. Pour sauce over salmon,
garnish with the sauteed baby garlic and serve.
Serves 4.

Roasted Potatoes with Garlic and Herbs

3 tbsp olive oil
4-6 potatoes, washed but not peeled, cut into ½-inch slices and
patted dry
½ to 1 head garlic separated into cloves and peeled
4 to 5 sprigs, 4 to 6 inches long, rosemary, thyme or basil

Preheat oven to 400. Spread olive oil in bottom of 9x13 inch baking
dish. Toss potato slices and garlic cloves in baking dish to coat with
oil, then arrange in a single layer. Lay the sprigs of herbs on top of
the potatoes. Cover the pan with foil or a cookie sheet and bake for
20 minutes. Uncover and bake 15 to 20 minutes more or until
potatoes are tender and begin to brown. Carefully remove herbs and
discard. Serve immediately.

Garlic Cauliflower Stir Fry

3 tbsp butter or margarine
1 head cauliflower broken into florets
2 garlic cloves, minced
1 tbsp minced fresh parsley or 1 tsp dried parsley flakes
1 ½ tsp lemon pepper seasoning

In a skillet over medium heat, melt butter. Add cauliflower and
garlic. Sprinkle with parsley and lemon pepper. Cook and stir for
12-15 minutes or until browned and tender.

Broccoli Garlic Sauce (Vegan)

Wonderful over baked potatoes, rice dishes, etc.
Use less garlic if you are timid about strong garlic flavor.
1 large bunch fresh broccoli
2 to 4 large cloves garlic, crushed
1/3 C. extra virgin olive oil
1 1/4 tsp salt or to taste
1 T. + 2 tsp lemon juice
1 C. water
Trim off and discard bottom inch of broccoli stems and cut broccoli into large chunks. Put them into a
4-quart saucepan with a steamer insert and steam 4 to 5 minutes or until just tender. Transfer broccoli to
the work bowl of a food processor, or blender. Start with 1 or 2 cloves of garlic, add remaining
ingredients to food processor, and process until pureed. Adjust seasonings for varied size of broccoli, and
add more garlic to taste. If desired, turn out into a 2-quart saucepan, and warm over medium heat for
about 3 minutes to tame the garlic just a bit. This makes a very thick sauce that can be thinned with
water if preferred. Adjust seasonings accordingly.

Braised Escarole with Garlic and Lemon

1 head escarole, about 1 pound
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter
4 garlic cloves, sliced
1/2 teaspoon red pepper flakes
2 bay leaves
1/2 lemon, cut in thin slices
2 cups water or chicken broth
Pinch sugar
Kosher salt and freshly ground black pepper
Break off the leaves of the escarole and wash them individually,
taking care to remove any soil at the base of the stems. Shake the
leaves dry, stack them up, and slice the escarole crosswise into
ribbons about 1 1/2-inches wide.
Place a large deep skillet over medium heat and add the olive oil and
butter. Toss in the garlic, red pepper flakes, bay leaves, and lemon
slices; cook and stir for a couple of minutes, tossing to combine.
Nestle the escarole into the pan and saute until it begins to wilt and
shrink down, about 2 minutes. Sprinkle the escarole with a pinch of
sugar and season with salt and pepper. Pour in the water and cover
the pan. Simmer for 20 minutes until the escarole is tender.

Lemon Garlic Roasted Beets

1 lb beets, peeled and sliced ¼ inch thick
4 cloves garlic, thinly sliced
2 tbsp lemon juice
¼ tsp lemon zest
½ tsp extra virgin olive oil
¼ tsp sugar
1 pinch each salt and white pepper

Preheat oven to 375 degrees. In an 8" square glass baking dish, toss all ingredients together. Rub a piece
of parchment paper with olive oil and set oiled side down on the beets. Cover tightly with tin foil and
roast for 40 min. shaking pan occasionally.

Garlicky Pasta and Broccoli

1 head broccoli, broken into florest
6 (or more) garlic cloves, minced
1/8 cup extra virgin olive oil
1/2 lb. thin spaghetti

Cook broccoli until crisp tender. Cook oil & garlic over medium heat
until warmed. Add broccoli; turn for a minute. Add about 1/4 cup
cooking water; stir, then add a little more water. Cook until broccoli
is soft. Season with salt & pepper. Cook pasta until al dente. Drain,
& toss with broccoli sauce. Serves 4.

Garlic Vinaigrette

1 crisp new garlic clove
sea salt and freshly ground pepper
2 tablespoons aged red wine vinegar
1 teaspoon balsamic vinegar
6 to 8 tablespoons extra virgin olive oil
Peel and coarsely chop the garlic. Pound it in a mortar with a scant 1/2 teaspoon salt until puree smooth.
This should take about 30 seconds. Stir in the vinegars, then whisk in the oil, tasting after 6 tablespoons.
Season with pepper.

Penne with Swiss Chard and Green Garlic

1 bunch Swiss chard, stems cut from the leaves and the stems and leaves chopped separately
1/8 - 1/4 tsp dried hot red pepper flakes
3-4 Tbs finely chopped green garlic
2 Tbs olive oil
1/2 cup water
1 cup drained canned tomatoes, chopped
1/2 pound penne or other tubular pasta
1/4 cup freshly grated Parmesan plus additional as an accompaniment

Rinse and drain separately the Swiss chard stems and leaves. •In a large heavy skillet cook the red pepper flakes and
the garlic in the oil over moderate heat, stirring, until the garlic is tender. Add the stems and 1/4 cup of the water,
and cook the mixture, covered, for 5 minutes, or until the stems are just tender. Add the leaves with the remaining
1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. •Stir in the tomatoes and
cook the mixture, covered, for 3 min. or until the leaves are tender. While the chard is cooking, in a kettle of salted
boiling water boil the penne until it is al dente and drain it in a colander. •In a large bowl toss the penne with the
chard mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan.

Angel Hair Pasta with Lemon and Garlic

16 oz. angel hair pasta
1/2 cup fresh basil, coarsely chopped
1/2 cup freshly grated parmesan cheese
2 tbsp extra virgin olive oil
8 cloves garlic, finely minced
1 1/4 cups dry white wine
1/2 cup fresh lemon juice
2 1/2 cups seeded and chopped tomatoes
1 tsp salt
¼ tsp black pepper

1. Measure and prepare all ingredients in advance.
2. Cook the pasta and place in a large serving bowl. Add the basil
and Parmesan cheese; set aside and keep warm.
3. In a large skillet, heat the olive oil and sauté the garlic just until it
begins to change color. Remove skillet from heat and add the wine.
Return to the heat and cook for another 2 to 3 minutes, or until the
wine has been reduced by half. Stir in the lemon juice and tomato
and remove from heat.
4. Pour hot lemon/tomato mixture over pasta mixture in the serving
bowl and add salt and pepper to taste. Toss to mix.
5. Serve with a sprinkling of parmesan cheese if desired.

Garlic Recipes

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