Here’s a variation on the chicken-and-garlic theme, this one using an onion and some white wine. It was published in the New York Times.
Chicken Fricassee with Garlic
garlic
40 Cloves and a Chicken
More onions, more garlic. I have to confess I’m puzzled when I hear that folks can’t figure out what to do with all the alliums that have been coming our way. They’re so essential to most everything I cook that I’m just pleased to see them in the box. But apparently that’s not the case for everybody. So here are a few more ideas for them, and a couple of other things.
This is one quick way to use up a lot of garlic, and it’s absolutely delicious. This particular version is adapted from a recipe in “Good Eats: The Early Years” by Alton Brown.
Pickled Garlic
What can you do with pickled garlic? Use it as an antipasto or chop it into pasta salads. The pickling brine can be used in your next vinaigrette.
Ten Minute Bok Choy
What are you going to do with that pretty head of bok choy? (Or some choy – I have to confess I cannot tell all those Asian choys apart ….) How about this quick recipe Paige Witherington of Serenbe Farms found on onehungrymama.com?
Joe Truex’ Spaghetti with Scallion Sauce
Finally – CSA season is upon us. I’ve missed the surprise of the weekly box – such fun to guess what might be in store for us every Wednesday.
Today’s box gives us two big hints for boxes to come – a beautiful bunch of spring onions or scallions or green onions (call them what you will) that will grow to become beautiful big storage onions in later boxes. I’m thinking these are sweet onions, although they’re not Vidalias since we don’t live in that neck of the woods.
And garlic scapes – those little pigtails. It’s the sign of a true CSA connoisseur if you recognized them right away. We’ve had recipes for garlic scape pesto and probably garlic scape pasta, check the Riverview recipe archives. For me, this year, I’m slicing mine into salads with that lovely head of lettuce and arugula. Love, love, love them. And looking forward to the heads of garlic those scapes presage.
And kale! And eggs! Maybe this means it will be a banner year for eggs as well.
I’ve been wanting to share this recipe for ages. Two years ago, Joe Truex prepared this for his demo at the Morningside Farmers Market. Ann Brewer who’s been running those demos since the dawn of time tries to coordinate her demos with what I’m featuring in the AJC’s weekly “In Season” column. Sometimes it works, sometimes it doesn’t. This was a case where Joe was NOT. HAPPY. (so I am told) with the ingredient Ann had decided he would feature (which of course was all my fault since I had decided to feature green onions). But once he prepared the dish, he fell in love with it, and it became a special at the old Watershed location. No telling that he’s still making it, but now you can make it at home.
Asian Garlic Green Beans
This recipe is adapted from one in the blog Food52.
Spaghetti with Pine Nuts, Tomato & Garlic Breadcrumbs
From the November 2003 issue of Fine Cooking magazine. I love this idea of using coarse breadcrumbs in place of cheese – and love, love, love the addition of pine nuts and raisins.
Do-It-Yourself Garlic Powder
The big bulb of garlic in my box this week led me to marvel about the quantity of garlic we’ve received this year. In my house, this is a very good thing. Easy for me to go through all that garlic. No problem.
But I was thinking as I unpacked my box that others might not have the same experience. I remember last year when folks were saying, “What do I do with all these onions?” It was not a problem I had ever thought existed!
So, when I ran across this recipe for do-it-yourself garlic powder, I thought maybe I should share. It comes from seriouseats.com. Also works for onions. Their note:
This process also works for onions, and I took the opportunity to do a tray of each simultaneously without damaging the flavor of either. Out of one 13-ounce white onion (chopped fine), I was able to produce 1/2 cup of dried flakes, which reduced to 3 tablespoons of onion powder. It’s ultimately a small amount, but it has a delicate, sweet taste—like a fried onion ring—which is quite attractive.
Roasted Garlic and Smoky Greens Soup
Adapted from a recipe chow.com. You can dress up this soup with a poached egg for a very elegant dinner. Another option for using up some of that garlic! And if you don’t have smoked paprika in your pantry, buy some!
Stir-fry Sauce
One of the things I do to make a quick stir-fry even quicker is to keep a jar of stir-fry sauce in the refrigerator. You could buy a jar, but why? When you’re ready for dinner, heat up some vegetable oil, sauté your vegetables (this week you could use bok choy, beet greens, thinly sliced beets, onions, garlic and/or squash) and when it’s just about done, add just enough of this sauce to coat everything lightly. The cornstarch will thicken quickly and your stir-fry is done. I love that I don’t have to haul out the ginger and the garlic and the soy sauce and whatever every time I want to make a quick meal. This sauce will keep in the refrigerator for 2 weeks. Vary the proportions to suit the taste of your household.