I had a really bad year in '06 but this year has been excellent...in spite of the unusually high temps and drought. Another vote for Neves Azorean Red. My largest (ever) weighed in @ 2lbs 9.7 oz. (Pic below) Otherwise, Heidi was my best paste type this year. My 3 plants have pumped out a couple of 100 tomatoes so far. I always grow one sungold, that's all we need. Neves Azorean Red; My very best tomato this year is an unknown type. The only thing I can figure is that my Opalka tomatoes got crossed with an unknown plant last year. They do sorta resemble Opalka. I always plant Opalka but this year I have none. I know I started seeds which I collected last year. It's one of the best tasting tomato I've had and that includes the ever popular brandywine, which I'm also growing. I also have Marianna's Peace, Black Krim, Noir De Crime, Boxcar Willie, Wes, (new to me this year) and Garden Peach. Unknown tomato; Notice some of the fruits are red and others are pink. They all came from the same plant.

Here's a recipe I found this morning on the Food & Drink website. SLOW-BARBECUED CARIBBEAN PORK EARLY SUMMER 2007 By: Jennifer MacKenzie Braised to moist tenderness with Island seasonings, pork shoulder roast is not only economical, it's robust with flavour. If using a gas barbecue, more than 1 burner is essential to cook with indirect heat. If your barbecue doesn't have a built-in thermometer, place an oven thermometer on the unlit side beside the roast to be sure the temperature is maintained. The oven version is just as tasty and easy. Cut roast into thin slices and serve on roti, tortillas or buns and top with fresh, colourful Mango Salsa and Chili Potato Wedges (recipes follow). 4 lb (2 kg) boneless pork shoulder blade (butt) roast, tied 4 cloves garlic, minced 2 tbsp (25 mL) minced fresh ginger root 2 tbsp (25 mL) packed brown sugar 1 tbsp (15 mL) minced fresh hot pepper 1 tbsp (15 mL) dried thyme 1 tsp (5 mL) ground allspice 1 tsp (5 mL) salt ½ tsp (2 mL) ground cinnamon 1 cup (250 mL) coconut milk ¼ cup (50 mL) freshly squeezed lime juice 1. Place roast in a large foil pan (for barbecue) or a roasting pan (for oven). Combine garlic, ginger, sugar, hot pepper, thyme, allspice, salt and cinnamon in a bowl. Stir in 1 tbsp (15 mL) of the coconut milk. Spread all over roast. Let stand at room temperature for 30 minutes. 2. Meanwhile, preheat the barbecue to high or oven to 350°F (180°C). 3. Combine remaining coconut milk and lime juice and pour around roast in pan. Cover entire pan with foil, sealing tightly around pan but not touching roast. 4. If barbecuing, turn 1 side of barbecue off and reduce other burner(s) to medium-high or temperature required to maintain 350°F (180°C). Place pan on unlit side of barbecue or place in oven. Grill or roast for 2 to ½ hours. 5. Uncover and baste roast with pan juices. Grill or roast, uncovered, for 30 to 45 minutes longer, basting twice more, until fork tender and a meat thermometer reads 170°F (75°C). Tent with foil and let stand for 15 minutes before carving. 6. Transfer roast to a cutting board, discarding pan juices. Cut off strings and cut roast into thin slices. Serve with Mango Salsa and Chili Potato Wedges. Serves 8 Mango Salsa This fresh and tangy salsa is the perfect complement to the pork. It is best made just before serving but can be covered but can be covered and refrigerated for up to 2 hours. 2 firm ripe mangos 1 tsp (5 mL) grated lime zest 2 tbsp (25 mL) freshly squeezed lime juice 2 tbsp chopped fresh cilantro 1 tsp (5 mL) minced fresh hot peppers (or to taste) ¼ tsp (1 mL) salt 1. Peel mango and cut flesh from pits. Dice flesh and place in a bowl. Add lime zest, lime juice, cilantro, hot pepper and salt. Toss gently to combine. Taste and check seasonings. Makes about 2 cups (500 mL) Chili Potato Wedges Traditional foil-packet barbecued potatoes get a boost that will liven up any barbecue meal. Ancho chili powder is increasingly available and gives a nice chili flavour without overpowering heat. If you like a smoky heat, add ¼ tsp (1 mL) chipotle pepper powder to the butter mixture. The zesty dip is easily put together as the crispy-crusted potatoes cook. 3 lbs (1.5 kg) baking potatoes (russet or Yukon gold) ¼ cup (50 mL) butter, softened 1½ tsp (7 mL) ancho or other chili powder 1 tsp (5 mL) sea salt or kosher salt ¼ tsp (1 mL) freshly ground black pepper Dip 1 cup (250 mL) sour cream or mayonnaise 1 tsp (5 mL) grated lime zest ¼ tsp (1 mL) ancho or other chili powder 1. Preheat the barbecue to medium-high or oven to 350ºF (180ºC). 2. Scrub potatoes under running water. Pat dry and cut each lengthwise into 8 wedges. Place on a large piece of heavy-duty foil. 3. Mash butter, chili powder, salt and pepper together in a bowl. Drop in small dollops randomly over potatoes on foil. Top with another large piece of foil and seal both pieces together with a tightly crimped edge. Slide onto a baking sheet. 4. Slide packet off baking sheet onto grill or place on sheet in oven. Grill or bake for 30 minutes, gently shaking packet a few times and flipping over halfway. Carefully unseal a small section and check potatoes with a fork to ensure they are tender. If not, reseal and cook for 5 to 10 minutes longer. 5. Meanwhile, make dip. Combine sour cream, lime zest and chili powder in a serving bowl. 6. Let potatoes stand for 5 minutes. Open packet and, using a lifter, remove potatoes from foil (you may have to scrape the crispy ones) and transfer to a serving platter. Serve dip on the side. Serves 8

I used the attached recipe once. The turkey part of it was great. The gravy, not so much, although The Bitten Word Boys thought it was fabulous. Oh, I couldn't find turkey leg quarters, so I dismantled the turkey myself. I can cut up a chicken, how hard can it be to cut up a turkey? The answer is: harder than a chicken! Make-Ahead Turkey Cook's Country (October/November 2011) Serves 10 to 12 Check the label when you're shopping for turkey. If there's an ingredient list, the bird has been enhanced and will work in this recipe. If you prefer natural, unenhanced parts, we recommend brining. (Dissolve 1 cup of salt in 2 gallons of cold water. Submerge the turkey in the brine, cover, and refrigerate for 3 to 6 hours. Proceed with step 1 of Day 1, omitting the salt for seasoning.) Notes from Zach and Clay of TheBittenWord.com: Several readers have written to ask about the two turkey legs are used in the making of the gravy for this recipe. Are they served or discarded? The answer is that the legs are discarded along with the other solids after you make the stock, as the flavor of them has mostly been extracted in order to make a flavorful base for the gravy. INGREDIENTS 2 onions, chopped 2 carrots, peeled and chopped 2 celery ribs, chopped 2 garlic cloves, peeled 2 teaspoons minced fresh thyme 4 (1½- to 1¾-pound) turkey leg quarters, trimmed 1 (6- to 7-pound) whole bone-in turkey breast, trimmed 4 tablespoons unsalted butter, melted Salt and pepper 4 cups low-sodium chicken broth 4 cups water 1 bay leaf 1/2 cup all-purpose flour DIRECTIONS DAY 1 Adjust oven racks to middle and lowest positions and heat oven to 325 degrees. Place onions, carrots, celery, garlic, and thyme in large roasting pan. Set V-rack inside pan. Pat turkey legs and breast dry with paper towels. Arrange 2 legs and breast, skin side up, in V-rack. Brush turkey with butter and season with salt and pepper. Place remaining 2 legs in 13 by 9-inch baking dish and season with salt and pepper. Place roasting pan on middle rack and baking dish on lower rack. Roast until breast registers 160 degrees and thighs register 175 degrees, 2 to 2½ hours. Transfer 2 legs and breast to wire rack set in rimmed baking sheet and let cool to room temperature, about 2 hours. Transfer vegetables in roasting pan and remaining 2 legs to large pot, scraping up any browned bits. Add broth, water, bay leaf, and 1 teaspoon pepper and bring to boil. Simmer over medium-low heat until reduced to 5 cups, 1¼ to 1½ hours. Pour through fine-mesh strainer into large container, discarding solids. Let cool for 1 hour, cover, and refrigerate for 4 hours or up to 2 days. Wrap cooled legs and breast tightly in plastic wrap and refrigerate for up to 2 days. DAY 2 Scrape fat from top of chilled stock and reserve 5 tablespoons. Bring stock to simmer in medium saucepan. Set aside ¼ cup stock. Heat reserved fat in large saucepan over medium heat. Add flour and cook, whisking constantly, until golden, 3 to 4 minutes. Slowly whisk in remaining 4¾ cups stock and bring to boil. Reduce heat to medium-low and simmer until slightly thickened and reduced to 4 cups, 12 to 14 -minutes. Season with salt and pepper to taste. Meanwhile, adjust oven rack to middle position and heat oven to 500 degrees. Transfer legs and breast to carving board. Separate legs into thighs and drumsticks and arrange on wire rack set in rimmed baking sheet. Cut breast meat from bone into 2 single breasts. Working one at a time, remove skin from breast in 1 piece; reserve. Slice breast crosswise into ¼-inch slices and place on 18 by 12-inch sheet of aluminum foil, keeping slices together. Pour 2 tablespoons reserved stock over each breast and top with reserved skin. Wrap tightly and place on rack with legs. Roast until turkey is heated through and thighs and drumsticks are crisp, 20 to 25 minutes. Discard breast skin. Season with salt and pepper to taste. Serve with gravy. Here is a link that might be useful: The Bitten Word Make Ahead Turkey

Posted by becky_ca (My Page) on Mon, Feb 9, 09 at 12:29 Awww Woodie, you make me blush! Glad you enjoyed it - I thought Ina's recipe looked good too, but more labor intensive. Here's a recipe I tried recently for marinated mushrooms that we really liked too. I think it needs way more garlic then it calls for, though - next time I'll double up on the garlic, and maybe add some raw at the end of the cooking time, too. The overall flavor was good so it's worth some tweaking. Becky * Exported from MasterCook * Marinated Mushrooms II Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup red wine vinegar 1/3 cup olive oil 1 small onion -- thinly sliced 1 teaspoon salt 2 tablespoons dried parsley 1 teaspoon ground dry mustard 1 tablespoon brown sugar 2 cloves garlic -- peeled and crushed 1 pound small fresh button mushrooms 1. In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving. - - - - - - - - - - - - - - - - - - - -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by dixiedog_2007 (My Page) on Tue, Feb 10, 09 at 16:00 Becky I have never had Scampi with mustard in it. Very different and thanks for the review Woodie. I will have to give that a try. I think this is what I am going to do/make: The Roasted Garlic Soup (I have made this before but not in a long time and we really like it). Ann's Spanish Tapa - Garlic Shrimp Recipe which she sent to me in her appetizer section of her cookbook (recipe posted above by David). Definetely crusty bread to go along with that. Ann's Chicken Wings which are rubbed with fresh garlic, pepper, salt and lemon zest. I would serve with some celery sticks and cheat and make some Buttermilk Dip from Penzey's. There is another Garlic Chicken Wing Recipe that I came across on a blog that sounds good too but I like trusted sources. A garden salad and make Roasted Garlic Dressing to go overtop. Also debating on Pastor Ryan's Tomatoes with Ricotta that is posted over on Pioneer Woman's site. I love mussels in wine and garlic and have thought about that. Clams are good that way too. Oh, there is just too much to choose from as I love garlic. I am thinking for dessert that it will be simple and just make some cute cupcakes - chocolate with buttercream or cream cheese icing and decorated. What have others thought about making? -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Feb 10, 09 at 16:58 I haven't decided for sure but I think I'll make a tossed salad with homemade garlic ranch dressing, chicken...with garlic, garlic and more garlic, garlic rolls, still deciding on the veg.... dessert, something chocolate! I'm remembering some garlic rolls that Sherry, Peppi and Linda and I had when we were in Gatlinburg. I'm going to try to duplicate those. Nancy -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Tue, Feb 10, 09 at 17:31 Nancy, I remember the garlic rolls and the stick of butter that we brought into the restaurant in my purse. Raymond thinks it's his birthday dinner: Mini Onion Quiches Filet Salteado Yellow Rice Garlic Cheese Biscuits Deep Fried Asparagus -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Feb 12, 09 at 16:12 Dug this off of page 2.... I don't remember ever making a flattened whole chicken before, it's going to be a first for my garlic dinner on Sat night. Cathy, I forgot you brought the butter! I know I filled up on the rolls. So, how are the dinner plans coming along???? Nancy -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by caboodle (My Page) on Thu, Feb 12, 09 at 16:48 This may sound a little weird, but it is sooo good. I got the idea from a 'grilling with Bobby Flay' show where one of his guests made this. It becomes very much like like a butter when finished. Is great eaten just as is or spread on crostini. This is how to make one serving of what I call an onion-garlic sandwich: Slice an onion in half crosswise. Cover one of halves with minced garlic and dot it with butter. Season however you like. Place the second half on top of the first like a sandwich. Wrap in foil and grill about an hour over medium heat or even indirect heat. You can also do this in the oven. Everything sounds so good. I don't know which of the recipes I'm going to try. When I can get hold of some smaller eggplants, I'll definitely be making those. They're beautiful! Judi -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Thu, Feb 12, 09 at 21:14 Well the garlic was my idea. I did my shopping on Tuesday and I was planning on garlic pasta, scampi, and then trying the soup with some baby pasta in it. I just about got my groceries put away and I got the call to rush to hospital because my brothers heart stopped and they called a code on his room. Wow! By the time I got there his heart had stopped 3 times and they couldn't get a pulse back. 51 years old and he died of congestive heart failure. I am still in shock. This is the first time I have lost an immediate family member as an adult (grand parents passed when I was young). I didn't realize that people bring you food. I didn't even realize that I would need it. I am just exhausted. I was told that more food deliveries would be coming tomorrow. I feel like I am on another planet. I have a pantry full of garlic and next week I will probably treat myself to a garlic fest and think of you guys but I will probably miss this weekend. What a drag. Death sucks big time!! My parents are in shock, they never expected to out live their kids. I feel so heavy, sorry to put a burden on the thread. I figured since the garlic was my idea I shouldn't just disappear without saying anything. -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Thu, Feb 12, 09 at 21:22 OMG!!! This is horrible, I am so sorry for your lose. I just don't know what to say. You just do what you have to do to take care of yourself and your family. We will be thinking of you. Cathy -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by ssommerville (My Page) on Thu, Feb 12, 09 at 21:38 Joanm, Wow, I am so very sorry. I can't even imagine what you are going through. How tragic, and I am so sorry you have to go through this. The last thing you should be worrying about is a garlic dinner. Know that we are here for you if you need support. I am sending best wishes, prayers, and nothing but good thougts your way. Shelley S. -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Feb 12, 09 at 22:27 Joan, I'm so sorry to hear about your loss. What a shock!!!!! My best to all of your family. Don't worry, I'll eat your share of garlic. I'll pull a name out of the hat for the next Cookalong. Nancy -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Fri, Feb 13, 09 at 6:59 Joan, I am so sorry, what a horrible situation. Take care of yourself and your family, you will be in my thoughts. BTW - it is my DH Birthday this week and he is a huge garlic lover, so I am going to make a garlic dinner and let him think it is special for him too. LOL! Here is what I have planned..... Tossed salad with a roasted garlic aoili type dressing Gigot de Sept Heures Garlic Mashed Potatoes Roasted Broccoli (do I dare put garlic in here too?) And some sort of Brittle Bark - I've tried it and it is good, but I think I can make it just as well a LOT cheaper! Thanks everyone for the inspiration and ideas! Alexa Here is a link that might be useful: Brittle Bark -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Fri, Feb 13, 09 at 7:50 Joan I am so sorry for your families loss . He was much too young, what a shock. Take care , we'll be thinking of you. -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by kathleenca (My Page) on Fri, Feb 13, 09 at 12:51 Joan, I am so sorry to hear of your loss. My thoughts are with your parents and you. Take care, Kathleen -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Fri, Feb 13, 09 at 14:01 Joan, 51, that's so sad and I can sure understand what a shock this must be to all of you. The garlic ... and us will be here when you get back to it. I love garlic like many of you and use it in almost everything. I do think it's super healthy for you. Smiles. We are going to have a garlic weekend. Started early last night by rubbing garlic on the pizza dough after it's first bake and including roasted garlic on the finished pie. Yum. Christys pie had fresh italian sausage with plenty of garlic, onions, roasted garlic, mushrooms, fresh mozzarella and then parmessian grated on later. My pizza was roasted garlic, mushrooms, fresh mozzarella, frozen basil and provolone. Very good. Tomorrow night Christy wants steak for her Valentines dinner and I want shrimp, so she will get a New York strip also rubbed with garlic before it goes on the grill pan or grill, depending on weather.. then topped with some of the roasted garlic made into a roasted garlic butter. I was going to make scampi with my shrimp, but I feel like boiled shrimp so I'll do it my regular way by boiling a bunch of garlic in the water first, with some lemons, a little celery and a capfull of crab boil. No Old Bay in this house ever. Hate the stuff. I get my crab boil smuggled up North by our Louisanna relatives. ;] I'll make a nice remoulade to go with the boiled shrimp, making it heavy on the garlic. I haven't made garlic dip in a while so I'll make some of that for us to snack on while dinner is being made. Not quite sure yet what potato and veg I'll make. I'll bet there will be more garlic in them though. So, none of us have come up with a garlic dessert yet, eh? Chuckling. Sunday I'm going to make this recipe I invented many years ago when I was working in a restaurant where each night I had to come up with one vegetarian and one meat entre each night. I made these and they became a real favorite. Avocado Enchiladas. Flour tortillas, thick slices of avocado on them, garlic powder, monterey jack. Roll up and make a sauce of sour cream, thinned a bit and with a ton of garlic powder and a little sea salt. Pour over enchiladas and bake until cheese melts. It was rediculously simple but really tasty. Years later I changed it up to use roasted garlic inside and in the sauce too, but the garlic powder gives a nice kick to it and I continue to use it as well. This is one of the few places I use garlic powder in such a standout way. Hmm.. maybe I'll just make this as a side dish with out Valentines dinner instead of a starch and have a salad with. Ceasar of course.. smiles. I have to start keeping our camera in the kitchen so we can take more pictures of our meals. -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by dixiedog_2007 (My Page) on Fri, Feb 13, 09 at 14:28 Joan I am so very sorry to hear of the loss of your brother. I'm sure it was a big shock and 51 is very young. My heart goes out to you and your family. We have been without power off and on since yesterday so my plans are changing a bit on what I was thinking about cooking but I will be cooking stuff with garlic. Was planning on being at the store this morning but just don't feel like being seen when you have no way to dry and do your hair!:) -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Fri, Feb 13, 09 at 19:49 Joan I'm so very sorry for you and your family. I'm sending my sympathy and will be thinking of you all. I think I will do sizzling garlic shrimp for the virtual dinner, (the Spanish gambas al ajillo tapa dish) rather than the soup as I haven't found any decent squash for the butternut soup recipe I posted above earlier. And I will be doing it on Sunday as we'll be going out tomorrow. So I'll get the little earthenware dishes out of the cupboard and buy the shrimp tomorrow. Not sure what we'll have after the shrimp but as I'm shopping tomorrow I'll think about it then. SharonCb -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Fri, Feb 13, 09 at 19:59 Joan I'm so sorry to hear about your DB...my sincere sympathy to you and your family. Looks like dixie and I had the same idea but she maybe changing things up some due to the weather. so far I'm thinking garlic soup, Sharon's dressing from Cut for a salad and AnnT's garlic shrimp as is or over some pasta. I'll do garlic bread too....Lars and Ann both have great recipes that I don't have on this computer so I can't post them... or I may do the one from Americas Test kitchen. I have my eye on a couple of the other shrimp recipes too. David -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Fri, Feb 13, 09 at 20:42 Lol...I didn't read the above posts before deciding on changing to the Sizzling Garlic Prawns, (Gambas al Ajillo) which is one recipe I've used for years, but I see many others are also deciding on garlic prawns as well. They are so good and easy to make too. We had them recently at the tapas night out with friends but I don't mind having them again. Here's the recipe for the way they're made here: Sizzling Garlic Prawns In Spain, gambas al ajillo is a favorite tapa, served sizzling hot in shallow earthenware casseroles called cazuelas. Good crusty bread is a must for dunking in the sauce. 3/4 pound small shrimp in their shells Salt Paprika, preferably Spanish 4 tablespoons olive oil 4 garlic cloves, sliced 1 small dried red chili pepper, seeds removed and cut in half, or 1/4 teaspoon crushed red pepper flakes 1 tablespoon lemon juice 1 tablespoon dry white wine (vermouth is fine) 2 tablespoons minced parsley Shell the shrimp. (It's not necessary to devein them.) Sprinkle with salt and paprika. Heat the oil, garlic and chili peppers or pepper flakes in a medium skillet. When the garlic is just beginning to brown, add the shrimp and cook, stirring, about 1 minute, or until just done and firm to the touch. Stir in the lemon juice, wine and parsley. Serve immediately, preferably in a small casserole. Makes 4 appetizer or tapa servings. -- "Tapas and More Great Dishes of Spain" by Janet Mendel SharonCb -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sat, Feb 14, 09 at 8:55 Joan, please accept my condolences on the loss of your brother. It must have been such a shock for your family. We are going to a concert tonight so our dinner plans may change but I hope to make the Martha Stewart recipe at the beginning of the thread with some lobster claw and knuckle meat added. As with the ginger, I tried to incorporate garlic into some meals throughout the last two weeks. Last weekend, I modified an easy chicken recipe I make to include garlic and it turned out so juicy with the onion and garlic flavors permeating the meat. SHERRIED CHICKEN 1 chicken, cut into pieces or equivalent amount of your favorite bone-in parts 1/4 cup melted butter Salt, pepper, paprika Fresh or dried herbs (optional) 1 medium onion, finely minced 1 large or two small cloves garlic, finely minced (I used 3 because it was garlic week) 1/2 cup sherry (not cooking sherry) 1/4 cup honey Put the chicken pieces skin side up in a single layer in a baking dish or pan. Brush or rub with all the melted butter. Sprinkle with salt, pepper and paprika and add some herbs if you’d like. (I used Penzey’s Fines Herbs). Spread the onion and garlic on the top of the chicken. Cover tightly and bake at 350 degrees for 45 minutes. Meanwhile, mix the sherry and honey and bring to a boil in a small saucepan or heat in the microwave until the honey is liquefied. Remove chicken from oven, scrape the onions & garlic into the bottom of the pan and pour the honey mixture over the chicken. Bake uncovered for an additional 15 to 30 minutes or until chicken is done. Serve with pan juices in a gravy boat or separate dish to pour over the chicken. Ready to go in the oven: Done. Plated. I had a sauce boat full of the golden pan juices in the above pic to pour over the chicken at the table. -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sat, Feb 14, 09 at 9:37 Joan, I'm so sorry about your brother. How very sad. I will be thinking of you and your parents and family. I don't know yet, even now, what I'm making. I think I'll try the soup, but haven't really felt as motivated about this ingredient since DH doesn't really care for garlic. I love, love, love it, but it's not much fun to prepare something you know the other person doesn't like. Have fun, evreyone. sally -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Sat, Feb 14, 09 at 10:02 Thanks for the kind words. Things have quieted down here. We have recieved so much food from friends that my fridge is full. But I think I may make the soup for myself today. I think cooking something might be good therapy at this point. You folks would probably understand that. I guess you can't beat garlic soup as comfort food right? -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Sat, Feb 14, 09 at 13:52 Garlic soup and friends that care....now that's comfort. -------------------------------------------------------------------------------- RE: ///Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Sat, Feb 14, 09 at 14:53 I'm good to go! Sharoncb's Garlic Prawns with champagne in front of the fire.... Cesare Salad (recipe from the restaurant Cut in Halifax) Gilroy garlic bread (from Woodie) Pasta Puttanesca (mine) Veal Parm...... (the classic recipe) a bottle of 1995 Chianti Classico I've been holding on to for years...why not!!!! Some wonderful truffles , no garlic.....with a glass of Port before dessert ;) -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sat, Feb 14, 09 at 16:01 I'm in the middle of cooking now. Looks like we'll end up having: Garlic-spinach comsommee with parmesan crisps Lobster scampi with asparagus - served over pasta Salad with maple-basalmic dressing Strawberry shortcake from our favorite Italian bakery There will definitely be no vampires prowling around our high school for the concert tonight. -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sat, Feb 14, 09 at 19:07 My house smells.....of garlic! I love it. Just took garlic rolls out of the oven and slid the chicken in. Chase...you are probably sitting by the fire about now, enjoy! Ruthanna, your dinner sounds superb. I'd love to make more comments...but I need to get back into the kitchen..... Nancy -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by beachlily (My Page) on Sat, Feb 14, 09 at 20:48 I made Becky's baked Shrimp Scampi this evening, accompanied by home-grown snow peas (steamed 3 minutes) and fresh broccoli. Oh, also a really good Pinot Noir. Oh my goodness, this is heaven!! Becky, your recipe is a keeper! Thanks everyone for the wonderful garlic recipes! -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by amck (My Page) on Sat, Feb 14, 09 at 22:38 Just finished our meal of Chicken With 40 Cloves of Garlic. I served it with couscous and sauteed zuchinni. We had a nice dry white wine that we got at Foxen vineyards when we last visited DS in CA. What a terrific meal! If it had not been for this cookalong, there would have been no way I'd tried this recipe for a Valentine's Day dinner. DH likes garlic, but I only like it when it's very subtle. I couldn't believe this dish could have 40 cloves of garlic in it and yet still have such a smooth mellow flavor. The recipe I used is from Ina Garten's "Barefoot Contessa in Paris" cookbook. If anyone is interested, I can share it. DH said it's a hands down keeper, and would be a great "company" dish. I hope you all had as good a time participating in this cookalong as I did. Can't sign off without offering condolences to joanm - so sad to read about your loss. Best to you and your family. -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Sat, Feb 14, 09 at 23:20 Joan, I'm so sorry for your loss. Please know I'm thinking of you. Ann -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by gbsim (My Page) on Sat, Feb 14, 09 at 23:45 Joan, I'm so sorry that your family is going through such sadness. My heart aches for you as well as your parents as I can't imagine losing a "child" or one of my siblings. I feel sort of silly following this up by posting about a garlic meal, but.....I can't think of any way to segue into it. :( Amck, I'd love to have that recipe as I'm always looking for a good dish for company (since I've been cooking less red meat, I've realized that many of my company dishes were beef or pork.) Chase and Ruthanna, you are having such feasts that I'm envious!! In another 6 weeks, there will be less of me and I can feast again (moderately of course!) No recipes here tonight as I just winged it.... tomorrow I'll be trying Sharon's butternut squash soup as I've been drooling over that photo for days now. Since I'm counting calories, we started with a small appetizer. Smear some roasted garlic on a toasted bread round (we used thin wafers instead.... calories you know!) and then top with a bit of cambazola cheese.... awesome combo. Got the idea from a local Italian restaurant. Main course which was salad (sniff, sniff.... I'd have loved garlic rolls, shrimp etc). The dressing was good; combine in the food processor some green onions, garlic, EVOO, yogurt and some umbeoshi plum paste. After plating each was topped with pan sauteed chicken slices that had been marinated in garlic, lemon and olive oil. On the side, a few garlic/lemon/EVOO/oregano marinated mushrooms. Dessert was NOT garlic though! Some sliced strawberries and a little papaya topped with a bit of plain yogurt and drizzled with a lime/honey sauce. Grace -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Sun, Feb 15, 09 at 0:17 Turned out I wasn't feeling too great so we cut back a tiny bit. Christy had a beautiful NY strip with the roasted garlic butter I had made for her. She baked a couple potatoes and we had them with some roasted garlic sourcream. Very good. She had some nice broccoli on the side. I had garlic and lemon boiled shrimp with garlic remoulade on romaine. I boiled lots of garlic with a lemon sliced up in the water for about a half hour before putting the shrimp in. They were so good. I also made the remoulade with lots of extra garlic and think I'll do it that way in future. A very nice garlic meal indeed. Since I wasn't getting around too well we just had some chocolate ice cream with a dollop of Nutella for dessert before exchanging presents. Thanks Joan for the garlic choice. I hope you did make yourself some soup. It's nice having people give you food in such a situation, but somehow you also just like to have something you made. Guess it's comforting for us cooks to cook. You and your family are in our thoughts. -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Feb 15, 09 at 2:13 Joan, I'm ashamed to admit I don't remember if you visit the conversations page, but there's a mighty strong chain of friendship over there that holds hands for people that need their hands held. If you want, I, or any of us can post over there on your behalf, or you can do it for yourself if you prefer. Or, we can just leave it on this thread, if that's what you want. I actually did make a garlic based meal tonight, and it was oh, so simple, because I was just plain tired after work and the emotional roller coaster we've been on with this property purchase in Oklahoma. Plus, It's starting to be spring here, and the nursery business is starting to pick up, and we had a steady string of customers today (thank heavens, at least some people are spending money) so I was too tired to peel all the garlic called for in the garlic soup recipe. I really do want to try that soup one day, but I was just too tired today. Instead, I made up my own recipe. No, I wasn't calorie counting on this one, either. I did garlic baked potatoes with a garlic-cheddar cheese-sour cream sauce with broccoli and scallion garnish. Here's what I used and what I did. I have to warn you, I didn't measure, so to write this recipe is tricky, and estimations. I'm listing ingredients as I remember them, not as they necessarily should be written. 2 good russet potatoes 1 bulb plus 1 clove of garlic separated Sharp white Vermont Cheddar Cheese (I used Cracker Barrel) (I'm sorry, I didn't measure, maybe 1/2 cup?) sea salt, or any coarse salt coarse ground black pepper (can you tell I like things coarse sometimes?) fresh broccoli florets fresh scallion greens 1/2 cup (?) (I didn't measure) Sour cream and/or Stoney Brook low fat yogurt, I used some of each of the sour cream and yogurt. I tasted each, and believe it or not, I couldn't tell a difference. 1 or 2 tablespoons cream 1 tablespoon unsalted butter, more or less Extra Virgin Olive oil, just a smidgen to coat the potatoes and some to drizzle on the bulb of garlic. a handful of fresh parsley, chopped Heat the oven to 350 degrees. If you have a pizza stone, heat that in the oven as well. Scrub the potatoes well, and dry. Rub the potatoes vigorously with the one clove of garlic, then coat with that smidgen of olive oil. Generously coat the oiled potatoes with the sea salt and black pepper. At the same time, cut the top off the bulb of garlic and place in a garlic roaster or any small roasting dish. Drizzle with the olive oil and season with salt, just like instructed in the garlic soup recipe. Place the potatoes on the stone, or on a baking sheet in the oven, along with the garlic bulb. Iput my garlic in a garlic roaster, on the same shelf as the potatoes. Set your timer for 45 minutes. Take the garlic out of the oven when the timer goes off, but leave the potatoes in the oven till they are tender. Let the garlic cool a bit while the potatoes bake some more. In the meantime, when the potatoes are almost done, spoon out the sour cream and/or yogurt into a small (2 or 3 cup) bowl, and grate the cheddar cheese into the bowl with the sour cream. When the roasted garlic is cool enough, squeeze it into the bowl with the sour cream and cheese, and discard the skins. (okay, I'm channeling Paula Deen and Ina Garten combined, here, and I'm not even finished with the fat, if you can believe it. All I need is mayonaise - not!) Place the mixture into a blender or food processor and blend until smooth. Now this is where I really channeled Paula Deen. We have a very old blender, circa the 1950's I think, and the sour cream and cheese just didn't blend. So, I started adding cream, which happened to be in the fridge, just to add some liquid. Didn't work. So I added a pat of butter, about a tablespoon, and that did the trick. It got the blender to blending, and wallah!, there's a sauce. Once the sauce had a creamy texture, I added some chopped parsley, and seasoned to taste. I did not blend the parsley, just stirred it in. I didn't want the sauce to be solid green, just speckled with green. The parsley really helped the flavor, though. Also, in the meantime, I boiled some water, and when it came to a boil, I added some salt, and dropped the broccoli into the water to blanch for a minute, then removed it from the boiling water, and placed it into a bowl. (I had picked the broccoli from my garden the other day and really needed to use it before it was too late. I've also got loads of scallions from my garden to use, so that's where they came from. When the potatoes were done, We cut them open, fluffed them, and topped them with the chopped scallion greens, broccoli, and the roasted garlic-cheese sauce. We grated some extra of that sharp cheddar cheese onto the potatoes, just for fun. Believe it or not, my DH even liked it. He commented that he really liked the sauce, garlic and all. Writing out what I did tonight for supper makes it seam not that simple, but it really was. It was a lot more simple than peeling all that garlic for the garlic soup, which I really, really want to try sometime. Sally -------------------------------------------------------------------------------- RE: Cookalong #2 --- GARLIC Thread #1 clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Feb 15, 09 at 8:00 All your galic feasts look and sound fantastic. Thanks for another thread that I'll be keeping for some future garlic dishes. I made the roasted garlic soup with wine and extra chicken broth but without the cream and added spinach to it; then strained it and did the egg white consommee thing to clarify it. It turned out like a cup of green garlic essence and was a nice light start to the meal. Then I made the Three Garlic Pasta recipe Joan posted but cooked some onion and red pepper slivers along with the garlic and added asparagus steamed in the microwave and some lobster meat. We split this garlic-free dessert when we got home.