cooking yay!
15/12/05 00:42![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
schmericaEver since I got home on Friday, my dad has been badgering me to make simmered garlic for him and my grandpop; tonight is when I finally got around to doing so. It's one of the first recipes I ever made from How to Cook Everything, and definitely one of the one I've made the most, because it's fairly easy and makes my garlic-loving family worship me. (Worship and badger: there is a downside!)
Basically, this is it: you break two heads of garlic into cloves, and peel each clove. Dump it in a small saucepan with 1/2 cup of olive oil, 1/4 cup balsamic vinegar, and a sprinkling of salt. You put it on over medium-low heat for about 30 to 45 minutes, regulating the heat as needed. At the end, you get a bunch of soft cooked garlic cloves, glazed with all the vinegar, and a bunch of strong flavored oil to do whatever you like with. The hardest part of doing this is peeling all the garlic, which is just annoying; the actual food disappears in about three seconds.
My mother made this cake for my birthday, and it is so good I am speechless. (I, uh, might have hovered over her shoulder being her 'helper', which caused my mother to feel guilty about me helping make my own birthday cake until I reminded her that really, I am just compulsive and want to make sure everything is done JUST RIGHT.
I think next week I need to try making chicken b'stilla again, since I told all of my family about my HUGE SUCCESS OF YUMMINESS. Of course, this means when I make it for them, it will probably turn out mediocre. Man, going from cooking for yourself to cooking for a family is HARD.
Basically, this is it: you break two heads of garlic into cloves, and peel each clove. Dump it in a small saucepan with 1/2 cup of olive oil, 1/4 cup balsamic vinegar, and a sprinkling of salt. You put it on over medium-low heat for about 30 to 45 minutes, regulating the heat as needed. At the end, you get a bunch of soft cooked garlic cloves, glazed with all the vinegar, and a bunch of strong flavored oil to do whatever you like with. The hardest part of doing this is peeling all the garlic, which is just annoying; the actual food disappears in about three seconds.
My mother made this cake for my birthday, and it is so good I am speechless. (I, uh, might have hovered over her shoulder being her 'helper', which caused my mother to feel guilty about me helping make my own birthday cake until I reminded her that really, I am just compulsive and want to make sure everything is done JUST RIGHT.
I think next week I need to try making chicken b'stilla again, since I told all of my family about my HUGE SUCCESS OF YUMMINESS. Of course, this means when I make it for them, it will probably turn out mediocre. Man, going from cooking for yourself to cooking for a family is HARD.
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15/12/05 21:23 (UTC)