Yes, the shoots of the (young) garlic plant; I get them at the farmers' market - roughly from late February to mid May and cook them the way I would spinach or chard.
They also make a terrific pesto.
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What is/was for dinner?
- Thread starter Gutwrench
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Yes, the shoots of the (young) garlic plant; I get them at the farmers' market - roughly from late February to mid May and cook them the way I would spinach or chard.
They also make a terrific pesto.
Udon in a seafood broth with some talapia tempura.
Turned the AC up just so i could enjoy it even more.
Sounds delicious my mouth is watering simply reading this.
I used to love driving through Gilroy in the growing and harvesting season when I lived in Fremont. The entire city smelled of garlic for miles around. Some folks hated it, but I wasn't one of them.
I stopped at the Garlic Fest twice. Pretty fun time.
Straight east of Gilroy off I5 is the city of Los Banos. It used to crack me up.
When in the area we’d always stop there for a bathroom break. Lol!
There used to be a garlic restaurant (Kynsilaukka) in Helsinki on Fredrikinkatu and in Tallinn (Balthasar) on Raekoja plats.
All dishes were made from or with garlic. Even the ice cream.
P.S.: Gutwrench, promise is a promise, the post-liking-machine is going strong.
All dishes were made from or with garlic. Even the ice cream.
P.S.: Gutwrench, promise is a promise, the post-liking-machine is going strong.
Have you ever tried wild garlic (ramsons) pesto? I
I purchase it sometimes during the wild garlic season, and it is absolutely delicious.
Venison Gyros - Grilled up the Gyro brick which was made by grinding together Venison, uncured smoked bacon, fresh Rosemary, Oregano, onions, garlic, salt, pepper. Also made the Tzatziki sauce with fresh mint which topped the whole Gyro stuffed pita.
Lol... thank you! Likes are an addictive drug. That monkey is crawling all over my back!
Unfortunately not, but I am on it. Thanks for bringing it to my attention.
I am like a human Forum-GPS, in your footsteps, hands on the like button all the time.
Fortunately, I understand and value when someone has such a unique addiction.
P.S.: Muscle strain in post-liking index finger.
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LMAO.
I have already an ice bucket (w/o Dom Perignon) beside me. At the moment the dog licking my ice cold index finger.
Seared salmon with thyme vinaigrette, polenta with roasted garlic tomato and balsamic vinegar....oh and goat cheese.
Ps - if you notice I forgot to put down the vinaigrette before adding the fish.
I added it after the fact.
Ps - if you notice I forgot to put down the vinaigrette before adding the fish.
I added it after the fact.
Seared salmon with thyme vinaigrette, polenta with roasted garlic tomato and balsamic vinegar....oh and goat cheese.
Ps - if you notice I forgot to put down the vinaigrette before adding the fish.
I added it after the fact.
View attachment 839282
Too late for the fish to give a darn either way... and guests wouldn't care either. Why didn't you call us sooner? We could have helped out with any leftovers.
I'm jealous of @Gutwrench's polenta. Mine never turns out dry enough to grill it. Always having to pan fry it outside.
Too late for the fish to give a darn either way... and guests wouldn't care either. Why didn't you call us sooner? We could have helped out with any leftovers.
The girls barely left some for me. I cheat by adding parmesan and pouring it into a shallow sheet then letting it set overnight in the refrigerator.
I cheat by adding parmesan and pouring it into a shallow sheet then letting it set overnight in the refrigerator.
You kind of have to do that. LOL I guess I need to cook it for longer. I once did that on silicone sheets and spread it with an offset. Multiple layers. Cinnamon, sugar and ground nuts. Like a layered cinnamon roll. Tasted amazing, but the work involved ensured I'd never try an idea like that again. For that I added the sugar near the end and as it cooled I added the vanilla so I didn't cook off most of the flavor.
Made spaghetti and meatballs in a meat sauce. Came out pretty good. Also finished off, with the help of the family, the last of the Lemon Ice Box Pie. Going to have to take some Tums before bed. The pie was just great. I used the old fashioned, non-baked version, (like this one, but I doubled the recipe).
Very thinly sliced roast potatoes are roasting on a high temperature (200C) in the oven; I have already prepared the (homemade) Marie Rose sauce, and shall prepare a salad of cherry tomatoes, nectarines and apricots dressed with olive oil to serve with crab meat.
White wine to accompany.
White wine to accompany.
I've never had cherry tomatoes with those fruits... now I'm curious!
Cherry tomatoes have a lovely tart sweet (yet slightly tart) flavour (as have apricots); in summer, I will often have a peach, or nectarine, salad, with tomatoes and cucumber, (dressed with olive oil, salt, black pepper and a dash of aged balsamic vinegar).
And I love apricots; besides, this salad looks stunning: The red of the cherry tomatoes is offset by the deep burnt orange or auburn of the apricots and the rich gold of the nectarines, and it is as refreshing and tasty as it looks.
In fact, for reasons, of aesthetics, I held off using the aged balsamic vinegar this evening.
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