The Glory of Garlic!

First Things First...a little Garlic background...

Garlic is also known as "the stinking rose."  The edible bulb is made up of sections called cloves, that are encased in a parchmentlike membrane.  There are three major varieties available in the United States: American Garlic - the white-skinned, strongly flavored one; Mexican Garlic  and Italian Garlic both of which have a mauve-colored outer skin and a somewhat milder flavor than the American version. Garlic is available year-round in the US.

When purchasing garlic of any variety, you should look for firm, plump bulbs with dry skins. Steer clear of any bulbs that are soft or shriveled looking.  You can store your garlic bulbs in the refrigerator for up to eight weeks. Once the cloves are broken away from the bulb their shelf life (the clove itself) is around 3-10 days depending on original freshness.

To break the cloves away, place the bulb on a counter or cutting board "top down", place a kitchen towel over it and press down hard with the palm of your hand. The bulb should break apart releasing the cloves. You could also just break them away one by one with your fingers if you like.

There are many ways to remove the outer skin of the clove. If you don't need the clove to be whole, simply use the flat side of a chef's knife to smash the clove and remove the skin.  If you do need the clove to be intact, invest in a garlic sleeve as I call it - it's simply a small silicone sleeve open on both ends that you place the whole clove in and roll gently on the counter top to release the skin.  For easy mincing without a knife, purchase a garlic press - it is a great time saver and is available in most supermarkets.


Roasting Garlic...
 
 I think roasted garlic is about one of the best things on earth!  There is nothing like a fresh baked piece of bread with freshly roasted garlic and butter slathered on it...unbelievably delicious! 

I have found that the easiest way to roast garlic is in my oven.
Here is what you need...

• 4 bulbs of fresh garlic (large size - about the width of a silver dollar)
• extra virgin olive oil
• kosher salt
• freshly ground black pepper
• tin foil

Here is what I do...

1.  Preheat your oven to 375 degrees.
2. Lay out a large piece of tin foil - large enough to fit the 4 bulbs and enclose them tightly.
3. For each bulb: hold the bulb from the root end and slice off the top crosswise exposing the tops of all of the cloves in the bulb.(see picture)
4. Place the bulbs on the foil.
5. Drizzle the olive oil generously over the top of the exposed cloves.
6. Sprinkle each bulb generously with kosher salt and freshly ground black pepper.
7. Close the foil up around the bulbs sealing the top so no air can escape.
8. Place the foil packet into your preheated oven and roast for 1 hour.
9. When time has elapsed, remove the foil packet from the oven, open the top carefully (don't get burned by the steam). Allow the garlic to cool for about 15 - 20 minutes.
10. You can remove the roasted cloves by picking up the bulb and squeezing it gently between your fingers until the cloves pop out, or you can use a butter knife to pry them out.  They should be soft and golden brown.

Roasted garlic is a delicious treat - the cloves are so sweet you can eat them like candy!

What Now?

Roasted garlic can be used a number of ways...

• spread it on fresh bread with butter or cream cheese
• use it in your marinara sauce
• "melt" a clove or two into some olive oil before sauteing vegetables or making shrimp scampi
• smash it into a vinaigrette for that sweet garlic flavor
• mix it with mayonnaise  to spice up your sandwiches or salads
• smash and rub it onto grilled meats or fish 
• smash and add it to mashed potatoes
• add it to room temperature butter along with some fresh herbs for a delicious garlic herb butter

 

The possibilities are only limited by your imagination!  Get creative and share your ideas and successes in the comments section....

Healthy Pizza?

Do you LOVE pizza? Do you HATE the guilt you feel after eating a whole pizza all by yourself?  We've all been there...the cheesy goodness, delicious sauce and all those toppings...one piece, then two and oh just one more and before you know it you've eaten the whole thing! Well, how would you like to enjoy a whole pizza without the guilt??? Yes?  Read on...

Lavash Pizza

First things first!  What is Lavash???

 

Trader Joe's Whole Wheat Lavash Bread

Made from Stone Ground Whole Wheat!

**Lavash bread is a soft, thin flatbread. It is also known as "lahvash" or "cracker bread". It is the most widespread type of bread in the Middle East. Traditionally, the bread is rolled out flat and slapped against the hot walls of a wood oven to bake it. While flexible like a tortilla when fresh, lavash dries out quickly and become brittle and hard. Lavash can be kept soft and fresh for weeks if stored in a sealed plastic bag and kept in the refrigerator. 

It can be used as a "utensil" when eating pieces of meat or vegetables, as a wrap or in this case as a pizza crust.  

This particular brand is fairly low in calories and very low in fat and sodium. The Trader Joe's version, shown here has just 110 calories per piece, 0.5 grams of fat (no saturated fat), no cholesterol, 160mg of sodium, 22 grams of carbs with 2 grams of fiber and 4 grams of protein. Much better than your traditional pizza dough! (see note at the bottom of the post)

...and now the recipe!

There is no rhyme or reason to this recipe...no specific measuring, be creative, just go with it!
Note: There is no sauce on this pizza - the large pieces of fresh tomato take the place of sauce here.
This is a fun and easy recipe to make with kids too!

Caprese Lavash Pizza

Caprese Lavash Pizza

Makes 1 pizza

Ingredients:

• 1 sheet whole wheat lavash bread
• Extra virgin olive oil
• Granulated garlic powder (optional)
• Shredded low moisture, part skim mozzarella cheese (or Lite mozzarella)
• 2 ripe Roma tomatoes, seeds removed, sliced in 1/4 inch rounds 
• Fine sea salt (to your personal liking)
• Freshly ground black pepper (to your personal liking)
• 1 tsp crushed, dried oregano
• 10-12 fresh basil leaves cut into ribbons (do this at the last minute or they will turn black where they were cut)

Directions:

1. Preheat your oven to 400 degrees.

2. Place the sheet of lavash on a baking sheet and using a pastry brush (or your hands) brush it with extra virgin olive oil making sure to cover the entire surface of the bread. 

3. Sprinkle with garlic powder if you wish.

4. Sprinkle the shredded mozzarella over the surface of the bread, be as generous as you like.

5. Place the tomato slices on top of the cheese making 4 rows of 3 or 4 slices depending on their size.

6. Sprinkle the sea salt and grind fresh black pepper all over the toppings, as much or as little as you like.

7. Place your pizza in the preheated oven and bake for 10 minutes.Cut into squares (1 tomato per square).

There are literally millions of ways to make this Lavash Pizza!

Have fun with this...be creative...

then share your variations in the comment section!

**Lavash bread can be found in most supermarkets today - check the label to make sure that the bread you are choosing has been made with Stone Ground Whole Wheat Flour and not enriched flour of any kind.  

The Art of the Vinaigrette

The Formula...

If you remember nothing else about vinaigrettes, remember this: the magic ratio of oil to vinegar is 3 to 1. As long as you know that, you won't need to consult a vinaigrette recipe ever again. Just remember three parts oil to one part vinegar and you'll be all right. If you get them backwards and do three parts vinegar to one part oil, your puckered mouth will ensure you don't make that mistake a second time!

So, is this 3:1 ratio set in stone? Yes! OK, actually, it's not. Different vinegars have different strengths, so the ratio might need to be adjusted somewhat. You also might want a more tart dressing sometimes, and other times something a little milder. For the most part, though, the 3:1 ratio represents the vinaigrette "sweet spot". Get it somewhere in the vicinity and you're going to do just fine. 

The Oils...

Generally speaking, any oils labeled "vegetable oil" or "salad oil" are fine for making a basic vinaigrette. You could also use any light, neutral-flavored oil like safflower, canola or soybean oil. One of the most common variations is to substitute olive oil for salad oil. If you do this, make sure you use extra virgin olive oil, not the cheaper, "light" varieties. When you consider the wide range of flavored oils that are available today, including such distinctive oils as walnut or avocado, the possible variations on the basic vinaigrette formula are literally endless. 

The Vinegars...

The most neutral flavored vinegar is (distilled) white vinegar, but we wouldn't likely use this in a vinaigrette. At the very least, use a red or white wine vinegar. But the flavors and types of specialty vinegars, like balsamic, sherry or raspberry, are as varied and diverse as can be. Cider vinegar is made from apples and is a good choice for fruity vinaigrettes. Balsamic vinegar, sweet, dark and aged in specially treated wooden casks, is one of the most sublime vinegars you can find. Another interesting choice, especially for Asian-flavored vinaigrettes, is rice vinegar, which is made from fermented rice.

The Juices...

Lemon juice is a nice component to add to vinaigrettes. It's usually used to complement and enhance the vinegar, rather than replacing it altogether — although a simple dressing of olive oil and lemon juice drizzled over a fresh summer salad is hard to beat.

For that matter, you can use all kinds of juices in vinaigrettes, not just lemon — though citrus fruits such as lemon, lime and orange juice are used most commonly because of their high acid content. Orange juice adds sweetness in addition to tartness. Each citrus fruit has its own unique flavor profile, but the overall vinaigrette formula is the same.

The Seasonings...

A simple vinaigrette doesn't need more seasoning than a bit of Kosher salt

and ground white pepper. But minced garlic, onion, shallot and herbs (fresh and dried) are often part of the mix, along with spices such as black pepper, celery seed, paprika and so on. Other ingredients, such as mustard or Worcestershire sauce, are not uncommon.

Honey, by the way, is a great addition to a vinaigrette, firstly because it adds sweetness, which is nice sometimes to counterbalance the tartness from your vinegar, citrus or whatever. But also because it helps stabilize the emulsion. A vinaigrette with honey in it will remain emulsified for a long time — certainly longer than it takes to eat a salad. Honey vinaigrettes are great for presentations, where you don't want the oil and vinegar separating all over the plate. 

The Mixing...

The most effective way of combining the oil and the vinegar is in a blender. If you don't have a blender, you can combine everything in a glass or stainless steel bowl and just whisk them together thoroughly. (Just don't use an aluminum bowl — the acid in the vinegar can react with the aluminum, producing a metallic flavor.) You could even seal the ingredients in a clean glass jar or bottle and shake to combine.

For best results, all your ingredients should be at room temperature when you begin. The cooler the oil, the more difficult it is to make an emulsion.

Once you've mixed things up, it's nice to let the flavors meld for a while, especially when you go beyond the basic formula and introduce additional ingredients like minced onion, garlic, herbs and so on. Ideally, then, you'd prepare the vinaigrette in advance and then let it sit for anywhere from 1 to 3 hours. Just don't refrigerate it during this time!

A Very Basic Vinaigrette

1 Tablespoon red wine vinegar

1/4 teaspoon Kosher salt

freshly ground black or white pepper (to your liking)

3 Tablespoons extra virgin olive oil

In a blender, combine the vinegar, salt and pepper. Turn the blender on a medium speed for 20 seconds. Turn blender off.  Remove the small "cap" in the blender's lid - cover hole with a kitchen towel.  Turn blender back on - slowly move towel away from the hole, pour oil into the hole with the blender running - stop when you can see that the mixture has "emulsified" or come together.

Now let's have some fun with it!

Try adding ingredients as suggested here to create a different flavor to the basic viniagrette or experiment with some of your own ideas...

• Add one small shallot, minced and 1/2 cup loosely packed fresh flat leaf parsley leaves, chopped. (increase vinegar to 2 tablespoons and oil to 6 tablespoons)
• Substitute freshly squeezed lemon juice for the vinegar. Add 1 Tablespoon of sugar (or agave nectar) and 3 Tablespoons freshly chopped chives.
• Use another type of vinegar: sherry, rice wine, apple cider, balsamic, tarragon, blood orange...
• Use another type of oil: peanut, sesame, walnut, avocado, hazelnut...
• Add fresh herbs: parsley, basil, tarragon, chives, oregano...

 

Please share your variations and creations in the comment section!   

Watermelon

Watermelon...A Classic Summer Treat!

Watermelon hits its prime in August, sweetening backyard barbecues, lazy-day picnics on the grass, and beach parties. It boasts an unbeatable combination for long, hot days: It’s colorful, sweet, crunchy, refreshing, and portable. In addition to quenching thirst― watermelon is 92 percent water―it provides hefty doses of vitamin C, vitamin A, potassium, and lycopene (a disease-fighting antioxidant found in red fruits and vegetables).

Watermelon’s appeal dates back thousands of years. Ancient Egyptians commemorated watermelons in hieroglyphics. Thought to originate in Africa’s Kalahari Desert, watermelons probably were introduced to America by African slaves, according to John Egerton, author of Southern Food. Today, China produces the majority of the world’s crop. In the United States, Florida leads the way in watermelon production, followed by California, Texas, and Georgia.

More than 1,200 watermelon varieties exist, including rare white-fleshed watermelon, but you’ll likely find four or five different kinds in the grocery store. If you’re only familiar with 30-pounders that require their own refrigerator shelf, be on the lookout for newer, hybrid mini watermelons. The thin-rind Dulcinea PureHeart, for example, combines the fruit’s best traits―sweet, deep red, seedless flesh―in a cantaloupe-sized package.

Watermelon has surprising versatility. Aside from its traditional uses as a refreshing snack or dessert, it fits nicely into the recipes for salsas, relishes, salads, and beverages.

Selection and Storage

• Choose firm, symmetrical, unblemished melons without cracks or soft spots. 
• Some people swear by the “thump” test (if thumping the melon creates a hollow sound, it’s good), but experts say that method is unreliable for determining ripeness. Rather, look for a pale yellow patch, indicating where the watermelon sat on the ground while ripening on the vine.
• Store uncut watermelon at room temperature for up to one week. If serving it chilled, refrigerate for eight to 10 hours.
• Wash and dry the rind before cutting to prevent bacterial contamination. After slicing, cover with plastic wrap and refrigerate up to four days (longer exposure to the cold will turn the flesh mushy).
• When buying precut watermelon, look for deep color, dark seeds with flesh firmly attached to seeds (unless it’s seedless), and sweet, fruity fragrance.

Information and Pictures from Cooking Light Magazine

Watermelon Gazpacho

A cool and delicious summer treat!

 serves 10

Ingredients:

• 8 cups cubed watermelon, seeds removed + wedges for garnish (about 2 Dulcinea Pure Heart mini-watermelons)
• 1 & 1/2 cups peeled and chopped English cucumber
• 3/4 cup chopped red bell pepper (seeds & ribs removed)
• 1/2 cup chopped scallions (green onions)
• 1/4 cup chopped, fresh basil 
• 1 Tablespoon fresh lime zest
• 2 Tablespoons fresh lime juice
• 1 Tablespoon extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper (fine grind)
• 1 cup UNSWEETENED cranberry  juice (Trader Joe's)
• 1 Tablespoon agave nectar

Directions:

1. Combine all of the ingredients, except cranberry juice and agave, in a large mixing bowl.
2. Pour half of the mixture into the bowl of a food processor or blender.
3. Process or blend until finely "chopped" or puree to your liking - a little texture is nice, so don't go too far.
4. Pour blended ingredients into a large chilled serving bowl.
5. Repeat procedure with the remaining mixture of ingredients from step #1.
6. Stir the cranberry juice and agave into the serving bowl and mix well.
7. Chill thoroughly and serve with fresh lime slices and a wedge of watermelon.