a little of each

A family's cookbook

Caramelized Balsamic Garlic with Chicken April 3, 2013

Filed under: Main Dishes — alittlemoreofeach @ 10:00 pm
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Ken and I made this up when we wanted chicken Picatta but didn’t have any lemons. The result was silence for a good ten minutes while we cleaned our plates. Caramelizing the garlic sweetens its flavor, and reducing the balsamic vinegar concentrates the tang into flavor-packed garlic and caper bits. The ratios of the ingredients are completely open to personal taste.

 

Ingredients

3 large garlic cloves, thinly sliced

2 Tbl capers

2 Tbl butter, separated

3-4 Tbl balsamic vinegar

1 boneless chicken breast

 

Directions

Sprinkle chicken with salt and pepper or your choice of seasoning, as long as it’s Penzeys. Grill or broil chicken until done. While chicken is cooking, melt some butter in a small saucepan over medium heat. Add the garlic and stir frequently. When the garlic begins to brown, add the balsamic vinegar one Tbl at a time, again, stirring frequently. Continue to add the vinegar and more butter if you’d like and stir until the garlic is soft, the vinegar is reduced and/or the chicken is finished cooking. Add the capers towards the end of the cooking time. Reduce the heat. Dice the cooked chicken and add to the garlic mixture. Stir. Serve over cooked and seasoned linguine or mashed potatoes.

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Garlic Mashed Potatoes March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:08 pm
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Ingredients

¼ cup extra-virgin olive oil

4 large cloves garlic, peeled and minced

3 large Yukon gold potatoes

salt and pepper

 

Directions

Place olive oil in a small sauté pan on medium-low heat. Add garlic, cook several minutes or until soft. Remove pan from heat and set aside. Peel potatoes, cut into 1 ½” chunks. Place potatoes in saucepan and cover with cold water. Add 2 ½ tsp salt. Bring to a simmer over medium heat. Cook until fork tender. Drain, reserving 1/3 cup cooking water. Put potatoes and water into bowl. Using a whisk, mash potatoes until smooth. Whisk in garlic and olive oil. Season to taste.

 

French Green Beans Tossed with Fried Garlic

Filed under: Fruits and Vegetables — alittlemoreofeach @ 9:54 pm
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From “The Dinner Doctor.” Serves four.

 

Ingredients

1 Tbl olive oil

1 Tbl butter

4 cloves garlic, thinly sliced

1 (9 oz) package frozen French-cut green beans or fresh beans cut into small segments

salt

1 Tbl fresh parsley, chopped

 

Directions

Heat the olive oil and butter in a small saucepan over medium heat until the butter melts. Add the garlic and cook, stirring, until it browns, about three minutes. Turn off the heat and set the pan aside. Heat the green beans in a microwave-safe bowl on high power until the beans are hot, about four minutes. Season the beans with salt and pepper and pour the garlic and oil mixture over them. Stir to combine and garnish with the parsley.

 

Roasted Garlic December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 1:15 pm
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Ingredients

  • 4 whole heads of fresh garlic
  • ¼ cup extra-virgin olive oil
  • ¾ Tbl coarsely ground pepper
  • ¾ Tbl dried thyme
  • ½ Tbl salt

Instructions

Preheat oven to 350 degrees. Trim points off each garlic head to expose tops of cloves. Place close together in a shallow baking dish. Drizzle heads with oil and sprinkle with pepper, thyme and salt. Roast garlic for 30 minutes. Reduce the temperature to 250 degrees and cook one hour longer. Serve the garlic with slices of crusty French bread. Pop the cloves out of the skins and spread on bread.

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Garlic Stuffed Mushrooms December 21, 2012

Filed under: Appetizers — alittlemoreofeach @ 12:56 pm
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English: A basket of garlic (allium sativum) o...

 

Ingredients (serves 4 to 6)

  • 2 heads garlic, cloves separated and peeled
  • 1 cup heavy whipping cream
  • 1 teaspoon salt
  • 1 cup panko or white, unseasoned bread crumbs
  • 24 large button or cremini mushrooms, stems removed $
  • 2 teaspoons olive oil
  • 1/4 teaspoon freshly ground black pepper

Instructions

In a small saucepan over low heat, slowly cook garlic and cream until garlic is soft enough to mash with a spoon, about 45 minutes. (Cream will be reduced and thick.) Remove from heat and mash garlic into cream with a fork, making a rough purée. Stir in salt and panko and mix thoroughly.

Preheat oven to 450°. Lay mushroom caps, top side down, on an oiled baking sheet. Brush edges with oil and fill centers with garlic cream.

Bake until starting to brown, about 15 minutes. Let sit 5 to 10 minutes. Lift mushrooms from any released liquid and arrange on plates or a platter. Sprinkle with pepper.

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