Recipes : Garlic

Tomato Potage

Submitted by Aaron
Adapted from The Secrets of Pistoulet
Tomato Potage

Ingredients:

  • 2 lb Tomatoes
  • 1 Onion, chopped
  • 1 Garlic Clove
  • 2 Tbl Butter
  • Salt and Pepper
  • Basil, chopped (garnish)
  • 1/4 cup Cream (garnish)
  • Gruyere, Havarti, or Emmenthal Cheese, grated (garnish)

Make It:

Boil some water and add the tomatoes until their skins split.  Remove the tomatoes from the water to cool, and then peel, core, and chop them.

In a medium pot, saute the whole garlic in butter, then add onions and tomatoes.  Reduce the heat to low, simmer until all ingredients are aromatic and soft (at least 30 minutes), then puree.  Add salt and pepper to taste.

Whip or blend the basil and cream, and you've created a fantastic topping that goes well with fish, desserts, and this dish, too.

Serve the potage with a dollop of basil cream and some cheese, and you're set.  Add some crunchy artisan bread, and it's even better.

With so few core ingredients, this soup really shines from the best in-season tomatoes.  At this time of year, we make large batches to freeze for non-bonanza times.

Note:  If you have a stick blender, you can avoid chopping the onions and tomatoes.  Similarly, you can avoid chopping the basil and simply blend the cream and whole basil leaves.

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Basil Lime Butter for Corn on the Cob

Submitted by Charise Baker  |  1 comment

Ingredients:

  • 1/4 cup basil leaves, lightly packed
  • 2 garlic cloves
  • 1/2 cup unsalted butter, softened
  • 1 tablespoon fresh lime juice
  • 1 teaspoon kosher salt
  • 1 pinch sugar

Make It:

Pulse basil and garlic in a good processor until chopped.  Add remaining ingredients and process until smooth.  Transfer to a container and refrigerate.

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Farmers Market Meatloaf

Adapted from The Art of Simple Food

Ingredients:

  • 1 pound ground beef, preferably Badger Brook
  • 3/4 cup torn up pieces of day old country style bread
  • ½ cup milk
  • 1 egg lightly beaten
  • ½ cup cheese (I used a combo of mozzarella and romano because that’s what I had, the original recipe said parmesan)
  • Salt and pepper
  • Veggies (substitute freely)**
  • 1 bunch garlic scapes, finely chopped
  • 1 cup or more chopped chard
  • A few sprigs oregano, destemmed and chopped

Make It:

Put the bread in a bowl and pour the milk on it to soak while you chop veggies etc. Stir a few times so it gets all soaked.

Mix everything up. Don’t overmix or it makes the meatloaf tough. Put in a buttered loaf pan and bake at 350 for about an hour. Enjoy.

*** This was loosely based on the meatball recipe in Alice Waters’ Book The Art of Simple Food. I like this recipe as a way to use up miscellaneous veggies. You can use all sorts of combos, but use at least one allium (garlic, onion, etc.), at least one green (chard, parsley, spinach, etc.). The original recipe I based it on called for a small onion, grated, 2 garlic cloves, 1 tablespoon each chopped oregano and parsley, plus cayenne. I made it with the combo listed above and it was awesome (Deb and Vince’s beef helped a lot I think). I used a whole big bunch of chard, choppe (6 cups maybe?). I think that was too much chard for a true meatloaf, and so it fell apart when sliced. Using less chard or maybe cooking it first probably would’ve helped the meatloaf hold together better. But it was still really, really good. The kids ate it up and asked for seconds.

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Tortellini with Eggplant and Peppers

Submitted by Grandma
Adapted from From Real Simple, September 2008

Ingredients:

  • 2 tbsp olive oil
  • 1 medium eggplant, cut into ½ inch pieces
  • 2 bell peppers, cut into ½ inch pieces
  • Salt and pepper
  • 4 cloves garlic, chopped
  • ¼ tsp crushed red pepper flakes
  • 3 cups low-sodium vegetable broth
  • 1 pound cheese tortellini (fresh or frozen)
  • ½ cup fresh flat-leaf parsley, chopped
  • ½ cup grated Parmesan (2 ounces)

Make It:

Heat the oil in a large skillet over medium-high heat. Add the eggplant, bell peppers, ½ tsp salt and ¼ tsp pepper. Cook stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.
Add garlic and red pepper flakes and cook, stirring, for 1 minute.
Add broth and tortellini. Cover and simmer over medium heat, stirring occasionally, until the tortellini are cooked through and most of the broth is absorbed, 12 to 15 minutes.
Fold in the parsley and ¼ cup of the Parmesan. Spoon into bowls and sprinkle with remaining ¼ cup of Parmesan.
 

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