Here’s one for the garlic fiends: a soup that uses six whole heads of garlic. Adapted from Nancy Harmon Jenkins’ New Mediterranean Diet Cookbook, Castilian garlic soup is a mellow, saffron-tinted broth with the mingled sweetness of garlic and sherry. Add a poached egg and some good bread, and it’s a light but warming meal.…
Quick, simple and delicious comfort food!Ingredients:12 oz (340 g) pasta2 garlic cloves7 oz (200 g) grated emmentaler cheese1.4 oz (40 g) grated parmesan cheese¼ cup (60 ml) sour cream½ cup (120 g) yogurt3 tbsp butterSaltPepperChopped fresh parsleyInstructions:Cook pasta in salted boiling water until al dente. Drain, but reserve some of the cooking liquid.Add crushed garlic…
1 Roast the garlic: Preheat the oven to 350°F. Get some foil and make a well in the center of it. Strip off some of the outer papery covering on two heads of garlic and then slice through the top fourth of the garlic head on the stalk end, not the root end.
Put the garlic in the well you made in the foil, then drizzle 1 tablespoon oil over the open cloves.
Close up the foil and roast in the oven for 1 hour and 15 minutes. (See our roasted garlic recipe for more detailed photos for this step.) Once the garlic goes in the oven, take the lamb out to come to room temperature.
2 Sear the lamb pieces on all sides: After about 45 minutes or so, start the stew. Get a large sauté pan and pour in the remaining 4 tablespoons of olive oil. Get it hot over medium to medium high heat for 2-3 minutes. You want it shimmering hot, but not smoking.
Pat the lamb pieces dry with paper towels, and salt generously.
Working in batches, brown the lamb pieces on all sides in the sauté pan. Don’t crowd the pan (or the meat will steam and not brown), and don’t stir the meat until a side has browned. Once the meat has browned, transfer the meat into a large Dutch oven or other heavy pot with a lid.
3 Squeeze out roasted garlic into a bowl: Meanwhile, remove the roasted garlic and let cool a little. Squeeze out the roasted cloves and mash into a little bowl. Lower the oven temperature to 300°F
4 Sauté celery, carrot, shallots, green garlic: Once the lamb pieces have all been browned and removed from the pan, add the chopped shallots, celery, carrot and the white parts of the chopped green garlic to the pan and stir to combine. Sprinkle everything with salt. Sauté for 3-4 minutes, stirring often. When the vegetables begin to brown, transfer them into the Dutch oven with the lamb.
5 Add mashed garlic to pan with wine, deglaze the pan, add to Dutch oven with lamb: Add the mashed roasted garlic into the sauté pan and let it sizzle a little. Pour in the white wine and turn the heat to high. Deglaze the pan by scraping the bottom of the pan with a wooden spoon to get all the browned bits, and mix the roasted garlic in well. Once this comes to a rolling boil, let it cook down for 2-3 minutes, then pour it over the lamb and veggies in the Dutch oven.
6 Cook in oven until lamb tender: Pour enough hot water into the Dutch oven to almost cover the lamb. Don’t submerge everything. Some lamb should be just peeking out of the surface of the liquid. Cover and cook in the 300-degree oven for 2 hours and 15 minutes.
7 Remove bone-in lamb from stew: If you are using bone-in lamb pieces, remove the Dutch oven from the oven and use tongs to remove all of the lamb pieces from the stew. (You don’t want any tiny lamb bones left in the stew.) Place on a baking sheet, spread out to cool quickly.
8 Skim fat from stew: There should be a layer of fat on top of the stew. Skim this off with a large metal spoon or use a fat separator.
9 Remove meat from bones: Once the meat has cooled enough to touch, use your fingers to remove all of the bones from the meat. Discard the bones and return the meat to the stew.
10 Salt to taste: Taste the stew and add more salt if needed. At this point you can make ahead a day or two. (If you are making ahead, for that matter, you can skip the previous fat skimming step and just let the fat solidify on top of the stew in the refrigerator, making it easier to remove when you go to reheat the stew.)
11 Add potatoes, cook in oven: To finish, add the potatoes to the stew and turn the oven up to 350 degrees. Cover and cook for an hour (you may need more time if you’ve let the stew cool too much).
12 Add peas, green garlic: When the potatoes are done, take the stew out of the oven and set it on the stovetop. Pour in the peas and the light green parts of the green garlic and cover for 2-3 minutes.
Right when you serve, taste the stew again. Add some salt and lemon juice of you want. Sometimes an acidic kick brightens the whole stew. Add a little at a time.
The stew will keep for up to 5 days in the fridge.
This satisfying dessert uses piloncillo, a type of brown sugar used in Mexican cooking.Ingredients:1 ½ cups finely chopped piloncillo (available at mexgrocer.com) or packed light brown sugar1 stick cinnamon, preferably canela (available at ranchogordo.com)2 eggs8 oz. stale bolillos (see the article Mexico’s Daily Breads) or country white bread, cut into 1″ cubes8 oz. queso Oaxaca…
Ingredients:3 tablespoons unsalted butter2 ounces pancetta cut into 1/4-inch cubes1/2 cup onion, chopped1/2 pound gemelli (braided pasta) or fusilli (spiral-shaped pasta)2 tablespoons miso2 tablespoons flat-leaf parsley, chopped, plus more1/2 teaspoon freshly cracked black pepper1/2 cup fresh mozzarella, torn
- 2 cups whole wheat flour
- 1 cup unbleached all purpose flour
- 1/4 cup (packed) dark brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 1/4 cup walnuts, toasted, chopped
- 1 cup chilled buttermilk
- 1 large egg
- 2 tablespoons mild-flavored (light) molasses
Great use for leftover ham! Quick and easy, ham and peas with pasta, cream, and Parmesan. Photography Credit: Elise Bauer Every year, for the last 30 years at least, my parents and the neighbors on their small cul de sac throw a holiday party. The party used to be the progressive sort—appetizers at one house, the…
Lots and lots of water has churned under the bridge known as the Gluten-Free Goddess blog (born back in late 2005). And with that current, Dear Reader, many changes. The highlights:My husband and I have moved more than half a dozen times (artists with empty nests like to explore), lived in six different states, ate…
- 1/2 cup milk
- 1/2 cup plain yogurt
- 1 cup blueberries, fresh or frozen
- 1/2 ripe banana
- 1/2 cup fresh spinach leaves
- 1/8 teaspoon ground nutmeg
- 1 teaspoon honey, or to taste
- 1 cup ice cubes
- Saturated fat2.51g
- Trans fat
This is a smoothie with a secret: a handful of fresh spinach leaves, a powerful source of vitamins, minerals, and fiber (in addition to the blueberries’ fiber and antioxidants) that provide tons of nutrition without tasting that way. It’s great for adults and kids alike. Serve with a spoon and scoop of Granola for a more filling, crunchy treat.
For more healthy inspiration, check out our Fruity Smoothie, Roots Juice, and Apple-Lemon-Ginger Juice.
- 1To a blender jar, add the milk, yogurt, blueberries, banana, spinach, nutmeg, and honey. Blend on high until all ingredients are smooth and well combined.
- 2Add the ice and blend to get a smooth consistency. Pour into glasses and serve.