I love garlic. I know I say that about every recipe with this ingredient, but it’s true. And I always add more garlic than the recipe calls for, because… well, did I mention I love garlic? But there’s always a first time for everything, and I found a soup recipe by Deb that called for exactly 44 cloves of garlic – I didn’t dare to change such a specific number!
Yes, I know that 44 cloves are roughly three heads of garlic. It sounded excessive, even for me! Don’t worry: as 26 of these are roasted, the recipe is actually quite mild. The “Vampire Slayer” part stays, though, as it is catchier than “44-clove garlic soup that isn’t really that scary.” 😀
For four reasonable servings (a.k.a. Sky and I ate it all and called it dinner), you’ll need:
26 garlic cloves, unpeeled
2 Tbsp olive oil
2 Tbsp butter – I totally eyeballed that
2 ¼ cups onion, thinly sliced – this was roughly 2 medium-sized onions
1 ½ tsp fresh thyme – I eyeballed that too, obviously
18 garlic cloves, peeled
3 ½ cups of beef broth – for a vegetarian version, use veggie stock!
½ cup heavy cream
½ cup parmesan cheese, finely grated – did you know that parmesan is NOT vegetarian? Yeah, it shocked me too. You can replace it for another strong hard cheese.
1 lemon, cut into four wedges
The first step is to roast those 26 garlic cloves. Pre-heat the oven to 200 C, place the unpeeled garlic cloves in a small baking dish, cover with the olive oil, and season with a generous pinch of salt and some pepper. Toss to make sure the garlic cloves are coated. Cover the baking dish with foil and bake for about 45 minutes, or until the garlic is soft. Let it cool a little bit and do something that is oddly satisfying: cut the end of each clove and squeeze them out into a small bowl.
Melt the butter in a large pot. Throw in the onions and thyme, and cook until the onions are translucent – Deb says it takes 6 minutes, which makes sense, as it took me two indie songs to do it. Add the roasted garlic and the 18 raw garlic cloves and cook for one song (or 3 minutes). Add the stock, cover the pot, and let it simmer over medium heat until the cloves are soft, which should take about 20 minutes.
Blend the soup using a conventional blender (carefully, in batches, so you don’t burn yourself like I did that one time) or an immersion blender. Transfer the soup back to the pot, add the cream, and bring it back to a simmer. Check the seasoning – Deb used just salt and pepper, I added paprika as well, just because.
Hmm, didn’t the recipe call for cheese and lemon? It does! Divide the cheese among four soup bowls. Ladle the soup over the cheese, squeeze one lemon wedge on each bowl, and serve!
Food nostalgia. It’s not often, but every now and then I miss some recipes I ate as a child and nobody (aka Mom/Grandma) has ever cooked them again.
This time, the feeling was quite odd: I was longing for a recipe that Mom must have cooked only once in her life AND I DIDN’T EVEN LIKE IT AT THE TIME! Ok, I know this might be a sign of madness. But there I was, thinking about stuffed peppers, so I decided to do something about it.
The idea for this recipe came, as usual, while I was procrastinating on Pinterest. I thought I’d follow this recipe to a T, but I ended up doing something different 😀
For two hungry people, you’ll need:
2 large bell peppers – choose your favorite color/the one that’s on sale 😀
400 g ground beef
¼ cup parmesan, thinly shredded – I used my microplane for that
1 onion, chopped into small cubes
Garlic, to taste – and my taste is a bunch!
½ bunch of chopped parsley
Salt, pepper, hot paprika, red pepper flakes, and powdered mustard
400 mL tomato sauce –
About 300 g of mozzarella
Start by cutting the bell peppers into thick slices, about 2 fingers-tall. I got three slices per pepper, give it or take. Set aside. Chop the leftover peppers into small cubes.
In a bowl, mix together the ground beef with the egg and the parmesan. Add the onions, chopped peppers, garlic, and parsley. Season with salt and pepper – as usual, I added paprika and other spices (this time, red pepper flakes and powdered mustard). Set aside.
Stuff the pepper rings with the ground beef mix. Do so gently, to avoid breaking the rings.
On a hot (cast-iron if you have it) pan, seal the stuffed rings for 3 minutes on each side.
Cover a baking sheet with the tomato sauce and place the sealed rings on it. Cover the rings with the mozzarella – I used slices, because that’s what I had, but I think it would melt better if I had used the shredded version.
Bake in a pre-heated oven for about 30 minutes and serve!
FREEZER: Freeze them before baking: cover a freezer/oven safe baking dish (I used a disposable one) with the tomato sauce, place the sealed rings, cover and freeze. When it’s time to use it, thaw, cover with cheese and bake as usual.
Yeah, I know. “Broccoli sandwich” doesn’t sound very appetizing. I was mildly intrigued when I read the recipe last year on Smitten Kitchen, but then I thought “hmm… no. This is a broccoli sandwich.” I left it at that.
Until last week. Sky bought I-don’t-know-how-many heads of broccoli, because they were on sale. I was sick of eating them steamed, with a dab of butter. Then I thought of this recipe. I read it again, decided it wasn’t that weird after all, and made it. I thought the eight slices would be too much, we’d have leftovers for sure. How naive of me! Sky tried one and said: you didn’t make enough. I tried it and had to agree with him – we almost had to fight for the last slice! 😀
This recipe immediately made the weekly menu, as the broccoli + lemon zest + cheese combo is really good!
To put your skepticism aside and make these, you’ll need:
500 g broccoli
2 Tbsp olive oil
3 cloves garlic, minced – I used garlic flakes because I ran out of garlic #thehorror
Red pepper flakes, to taste
Zest and juice of 1/2 lemon – I zested the whole lemon
Salt and black pepper
1/2 cup parmesan, finely grated – I used a microplane
8 slices of bread
butter, if you want
8 thin slices of cheese
Start by preparing the broccoli: chop the florets into medium-sized pieces (about 5 cm) and the stems, which are harder, into small-sized chunks (about 2 cm). In a small pan, boil about an inch of water. When the water boils, place the chopped broccoli, cover the pan, and cook for about 4 to 5 minutes. Drain well – the original recipe calls for patting the broccoli dry with paper towels, but I forgot and didn’t do it – and transfer to a cutting board.
Chop the broccoli once again, so that everything is in small chunks. Dry the pan you used to cook the broccoli and heat the olive oil for a minute, over medium heat. Add the red pepper flakes and the garlic and heat for another minute. Add the broccoli and stir well to coat the broccoli with the olive oil. Add a pinch of salt and cook for two minutes. Set aside.
Place the bread slices on your baking sheet – I used my toaster oven, because my regular oven doesn’t grill. Lightly toast the slices on both sides. I buttered both sides, just because.
When the bread is slightly toasted, get that pan with the broccoli and add the parmesan and the lemon zest and juice. Taste for salt.
Pile the broccoli mixture over each slice of bread. Place one slice of cheese over each, and bake until the cheese is melted. Eat without any semblance of guilt, because broccoli = healthy 😀
I don’t know if you’ve noticed that, but I’m a crazy garlic lady. I usually double the amount of garlic on every recipe I make, and complain that there’s not enough garlic… For these rolls, Jaime Oliver called for 1 head of garlic to 500 g butter, but we only use 125 g in this recipe. I didn’t see any reason to reduce the amount of garlic proportionally! 😀
When I read this recipe, I thought it was going to be tasty, but nothing too new. However, this recipe has a trick I had never used: the rolls are baked on a baking sheet that has been buttered with garlic butter and covered in breadcrumbs. This “bed” gives the rolls a very crunchy bottom that is simply amazing!
Here, we ate them with a soup, but I can totally see this going great with a big salad, chili, pasta, etc, etc…
For the bread:
800 g bread flour – I used a mix of all-purpose and bread flours
7 g yeast
1 tsp salt
500 mL lukewarm water
Breadcrumbs, to cover the baking sheet
For the butter:
If you’re a normal person, 5 garlic cloves, finely chopped – I used almost an entire head
125 g butter, room temperature
Zests of 1 lemon
1 bunch of parsley, finely chopped
1 tsp cayenne pepper
If you’re using unsalted butter, 1 tsp salt
Start by making the dough: in a big bowl, mix the flour, the salt, and the yeast. Add the water, in increments, and knead (by hand or using the stand mixer with the hook attachment) for about 10 minutes, until the dough is soft and elastic. Shape the dough into a ball, place it back in the bowl and cover. Let it rise for 1 hour, or until it doubles in size.
Meanwhile, prepare the garlic butter: all you have to do is mix all the ingredients carefully! Set aside at room temperature, because we want it to be soft.
Spread 1/3 of the butter on a 10 x 14 inch baking sheet. Dust a generous amount of breadcrumbs, covering the entire surface of the sheet. Set aside.
When the dough doubles in size, portion it into 35 equal parts and shape them as rolls – yes, this is when you want to multitask, making those little rolls and watching a show… 😀 This video shows the technique I use – it looks time-consuming, but when you get the hang of it it’s pretty quick!
Place the rolls on the baking sheet, cover them, and let them rise again for another hour and a half, or until they double in size.
After this time, pre-heat the oven and brush the top and sides of all the rolls with 1/3 of the garlic butter. As it was a cold day, I had to warm the butter on the stovetop for a few seconds!
Bake for 25-30 minutes, or until they are golden brown. As soon as the rolls come out of the oven, brush the remaining butter on them and, theoretically, let them cool down a bit before serving!
FREEZER: like most breads, these freeze pretty well – all you have to do is place the cooled rolls in a Ziploc bag!