FryBoy
New member
You realize, of course, that Lou and I have never been seen in the same room at the same time.
Iron Chef 24 - Battle Garlic!
- Thread starter SilverSage
- Start date
homecook
New member
Carmelized Onion/Roasted Garlic Foccacia with Black Garlic.
http://netcookingtalk.com/forums/showthread.php?t=11363
http://netcookingtalk.com/forums/showthread.php?t=11363
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Whoo hooooooooooooo!
You did it!!
How did it taste?
You did it!!
How did it taste?
vyapti
New member
hey,you stole my idea. That looks really good.
homecook
New member
It was weird....to me it tasted like cooked raisins. LOL They were sort of sweet tasting. I'm going to try to figure something else to make with them too.
Sorry!!
That was my question as well, Tom.
vyapti
New member
I just reveiwed my blog and, out of 170 posts, I counted 17 that didn't have garlic. And I used garlic in crepes yesterday. Well, they were actually chickpea dosas, but still... yum! garlic =)
buckytom
Grill Master
don't get me wrong, i'm not anti-garlic. i've just found that there are plenty of dishes that do just fine (or even better) without it.
my parents dislike garlic, and dw likes it only in certain things, so i had to actually make an effort NOT to add it to many things.
and, you know, you could do a battle salt. salted baked potatoes, salt cured fish, finishing salts, salt crusted roasts, etc.
my parents dislike garlic, and dw likes it only in certain things, so i had to actually make an effort NOT to add it to many things.
and, you know, you could do a battle salt. salted baked potatoes, salt cured fish, finishing salts, salt crusted roasts, etc.
i loath garlic in MASHED potatoes!!
GotGarlic
New member
Don't go overboard, dude
I don't cook breakfast very often, but garlic is in the home fries and I often have leftover spaghetti for breakfast. I don't cook fish as often as I should, but my poached fish recipe includes garlic; since there's only two of us, I don't do roasts very often.But for my (almost-)daily dinner cooking, most recipes start with onions and garlic - Italian, Mexican, Mediterranean (including Spanish, French, Greek and Middle Eastern), Thai, Chinese, and many American dishes like meatloaf and stew. I don't like garlic mashed potatoes, though
If I'm outta garlic, I might be in trouble!
Think I'll go for this one, Miniman !
http://netcookingtalk.com/forums/showthread.php?p=145784#post145784
me neither yucky in mashed!!Don't go overboard, dude
But for my (almost-)daily dinner cooking, most recipes start with onions and garlic - Italian, Mexican, Mediterranean (including Spanish, French, Greek and Middle Eastern), Thai, Chinese, and many American dishes like meatloaf and stew. I don't like garlic mashed potatoes, though
If I'm outta garlic, I might be in trouble!
vyapti
New member
Sorry, buddy- but I disagree............. everything can be found in anything-------------
Iron chef merely asks you to take a common ingredient and FEATURE it in your dish; make it the center of attention !!
spaghetti sauce don't count - Garlic Dip does, for example..........
Battle Salt !!! bring it on !!
I got something from Emeril I've not had the Cohones to attempt......................
Roasted Garlic Creme Brulee with fresh fruit and balsamic syrup (Recipe Link)
Ingredients
Preparation
Take two sheets of Aluminum foil about as long as they are wide (Square) Put them on the counter top.
Cut the top off the head of each of the heads of Garlic. Put one sheet of Aluminum foil in your hand, set the garlic head on the foil and fold the sides up a bit to make a dish. Repeat this with the other garlic head. Drizzle about a Tbsp. Of Olive oil over each head. A light sprinkle of salt, if desired. Fold the Aluminum foil up around the garlic to seal.. Roast the garlic at 375 degrees for an hour. Take the garlic out of the oven and let it cool. When cool you can easily peel away the outside of the garlic heads and remove the pulpy roasted Garlic.
Cooks note – Make an extra head or two of garlic. They are great spread o whole wheat bread as a snack.
Combine whipping cream, eggs, sugar and salt in a bowl and mix fairly well. Put the mixture in the food processor or blender, add the garlic pulp and fire it up. Be careful, you are only trying to chop the garlic as fine as possible, not make whipped cream.
Preheat the voen to 225 degrees.
Prepare a water bath. This can be a roasting pan or what have you. You need an inck to an inch and a half in the bottom and it needs to be big enough to hold the cups for the crème Brulee. I used 2/3 cup Pyrex cups. Someone with more bowl selection than I have can be more creative. Place the cups in the water bath. Fill them cups leaving half an inch or so for fruits and syrup.
Carefully slide the pan into the oven, the cups will move some, rearrange them to give space and not be near the side..Bake at 275° for 40 minutes or until almost set. Very carefully remove the pan from the oven. Be careful not to spill hot water on either you or the two labradors sitting by the oven. Cool custards in water in pan on a wire rack. Remove from pan before serving.
Cooks note – Mine baked for more like 55 minutes. After 45 minutes check for the custard to just set. It should not be firm,
Prepare your fruit. Most any fresh fruit makes a nice topping. I used Peaches, Kiwi and Strawberries. I was hoping to make a great presentation full of color. IN retrospect Iwas probably too anxious to get done and taste it. The custard should be rather cool to support the fruit and I would cool the syrup as well on the next go around.
Arrange the fruit on top of the custard and drizzle the Balsamic syrup on top.
It came out beautifully. It is rife with different tastes that worked really well together. I hope you like it.
Balsamic Syrup
1/2 cup balsamic vinegar
1/4 cup maple syrup
1/2 tsp vanilla extract
fresh fruit (strawberries, bananas, peaches, etc)
Put all the ingredients in a saucepan, bring them to a boil and reduce for 7 to 8 minutes to thicken. Pour over the prepared Creme Brulee. This can also be used over fresh fruit for a healthy desert.
Ingredients
- 2 garlic heads
- 2 teaspoons olive oil
- 2 cups whipping cream
- 5 egg yolks
- 1 tablespoon sugar
- 1 teaspoon salt
Preparation
Take two sheets of Aluminum foil about as long as they are wide (Square) Put them on the counter top.
Cut the top off the head of each of the heads of Garlic. Put one sheet of Aluminum foil in your hand, set the garlic head on the foil and fold the sides up a bit to make a dish. Repeat this with the other garlic head. Drizzle about a Tbsp. Of Olive oil over each head. A light sprinkle of salt, if desired. Fold the Aluminum foil up around the garlic to seal.. Roast the garlic at 375 degrees for an hour. Take the garlic out of the oven and let it cool. When cool you can easily peel away the outside of the garlic heads and remove the pulpy roasted Garlic.
Cooks note – Make an extra head or two of garlic. They are great spread o whole wheat bread as a snack.
Combine whipping cream, eggs, sugar and salt in a bowl and mix fairly well. Put the mixture in the food processor or blender, add the garlic pulp and fire it up. Be careful, you are only trying to chop the garlic as fine as possible, not make whipped cream.
Preheat the voen to 225 degrees.
Prepare a water bath. This can be a roasting pan or what have you. You need an inck to an inch and a half in the bottom and it needs to be big enough to hold the cups for the crème Brulee. I used 2/3 cup Pyrex cups. Someone with more bowl selection than I have can be more creative. Place the cups in the water bath. Fill them cups leaving half an inch or so for fruits and syrup.
Carefully slide the pan into the oven, the cups will move some, rearrange them to give space and not be near the side..Bake at 275° for 40 minutes or until almost set. Very carefully remove the pan from the oven. Be careful not to spill hot water on either you or the two labradors sitting by the oven. Cool custards in water in pan on a wire rack. Remove from pan before serving.
Cooks note – Mine baked for more like 55 minutes. After 45 minutes check for the custard to just set. It should not be firm,
Prepare your fruit. Most any fresh fruit makes a nice topping. I used Peaches, Kiwi and Strawberries. I was hoping to make a great presentation full of color. IN retrospect Iwas probably too anxious to get done and taste it. The custard should be rather cool to support the fruit and I would cool the syrup as well on the next go around.
Arrange the fruit on top of the custard and drizzle the Balsamic syrup on top.
It came out beautifully. It is rife with different tastes that worked really well together. I hope you like it.
Balsamic Syrup
1/2 cup balsamic vinegar
1/4 cup maple syrup
1/2 tsp vanilla extract
fresh fruit (strawberries, bananas, peaches, etc)
Put all the ingredients in a saucepan, bring them to a boil and reduce for 7 to 8 minutes to thicken. Pour over the prepared Creme Brulee. This can also be used over fresh fruit for a healthy desert.
looks interesting andy!! did you post a thread and give a name for this recipe?Ingredients
- 2 garlic heads
- 2 teaspoons olive oil
- 2 cups whipping cream
- 5 egg yolks
- 1 tablespoon sugar
- 1 teaspoon salt
Preparation
Take two sheets of Aluminum foil about as long as they are wide (Square) Put them on the counter top.
Cut the top off the head of each of the heads of Garlic. Put one sheet of Aluminum foil in your hand, set the garlic head on the foil and fold the sides up a bit to make a dish. Repeat this with the other garlic head. Drizzle about a Tbsp. Of Olive oil over each head. A light sprinkle of salt, if desired. Fold the Aluminum foil up around the garlic to seal.. Roast the garlic at 375 degrees for an hour. Take the garlic out of the oven and let it cool. When cool you can easily peel away the outside of the garlic heads and remove the pulpy roasted Garlic.
Cooks note – Make an extra head or two of garlic. They are great spread o whole wheat bread as a snack.
Combine whipping cream, eggs, sugar and salt in a bowl and mix fairly well. Put the mixture in the food processor or blender, add the garlic pulp and fire it up. Be careful, you are only trying to chop the garlic as fine as possible, not make whipped cream.
Preheat the voen to 225 degrees.
Prepare a water bath. This can be a roasting pan or what have you. You need an inck to an inch and a half in the bottom and it needs to be big enough to hold the cups for the crème Brulee. I used 2/3 cup Pyrex cups. Someone with more bowl selection than I have can be more creative. Place the cups in the water bath. Fill them cups leaving half an inch or so for fruits and syrup.
Carefully slide the pan into the oven, the cups will move some, rearrange them to give space and not be near the side..Bake at 275° for 40 minutes or until almost set. Very carefully remove the pan from the oven. Be careful not to spill hot water on either you or the two labradors sitting by the oven. Cool custards in water in pan on a wire rack. Remove from pan before serving.
Cooks note – Mine baked for more like 55 minutes. After 45 minutes check for the custard to just set. It should not be firm,
Prepare your fruit. Most any fresh fruit makes a nice topping. I used Peaches, Kiwi and Strawberries. I was hoping to make a great presentation full of color. IN retrospect Iwas probably too anxious to get done and taste it. The custard should be rather cool to support the fruit and I would cool the syrup as well on the next go around.
Arrange the fruit on top of the custard and drizzle the Balsamic syrup on top.
It came out beautifully. It is rife with different tastes that worked really well together. I hope you like it.
Balsamic Syrup
1/2 cup balsamic vinegar
1/4 cup maple syrup
1/2 tsp vanilla extract
fresh fruit (strawberries, bananas, peaches, etc)
Put all the ingredients in a saucepan, bring them to a boil and reduce for 7 to 8 minutes to thicken. Pour over the prepared Creme Brulee. This can also be used over fresh fruit for a healthy desert.
homecook
New member
It's posted Peeps!!
ok let me go look thanks. (i just came on)
vyapti
New member
homecook
New member
Wow!! Sounds awesome!