Onions & Garlic
1648 recipes found
Belgian Endive Gratin With Black Forest Ham And Green Garlic
Asparagus With Green Garlic
When you sauté or roast asparagus in hot olive oil, the asparagus will have a much more concentrated flavor than it would if steamed or blanched. Here I add the garlic to the pan once the asparagus is just about done, so that the garlic cooks only long enough to soften and sweeten. You can serve this skillet dish with grains or pasta, or with eggs -- fried, poached or scrambled. I find this asparagus so hard to resist that I decided to give you a range for the weight. One pound is adequate, but you might want to treat yourself to more than that.
Arista (Tuscan roast pork)
Vichyssoise With Green Garlic
Green Garlic, Chive and Red Pepper Frittata
Green garlic has a small window. At the beginning of the season the bulbs look more like leeks or spring onions than garlic, as they have not yet set cloves. To prepare them just cut away the stalks as you would a spring onion, cut them in half and remove any tough stalk that might be running down the middle, remove the papery outer layers and chop like a scallion or leek. Some farmers sell garlic scapes, the curly, green flowering end of the garlic plant. If you can’t find them at a farmers market, you can find recipes at several Web sites. They can be used in the same way you might use the green parts of scallions.
Pizza With Green Garlic, Potatoes and Herbs
Pizza is many things to many people, but one thing it usually is not: is healthy. But in any pizzeria in Rome or Naples, you’ll find a dizzying array of offerings that really are healthy. The crusts are thin, often topped with seasonal vegetables, and the slices are reasonably sized. There may be cheese on top, but not more than a few ounces. The crust for this recipe is made with half whole wheat flour and is wholesome but light and full of flavor. This week’s pizza recipes also make for a handy way to sabotage the picky habits of vegetable-averse kids. Just tell them they’re having pizza for dinner.
Mustard-Barbecued Lamb Chops
Pork Loin in Rhubarb Sauce
Squid Pasta With Light Garlic Sauce
Feta Spread
Sweet And Pulpy Tomato Ketchup
Chili and onion pork
This is a popular Singapore dish, prepared with either fish steaks, chicken or pork chops.
Fresh coriander sauce (Salsa de Cilantro)
Chili shrimp
Fish tamales (Tamales de Pescado)
Potato and Olive Stew With Tomato Sauce
Roasted Salsa
Baked Yams With Red Onions
Chicken With Sorrel
Breakfast Home Fries
Pork Chops With Onions, Cream and Tomatoes
Lamb Chops on a Bed Of Peppers and Onions
Spoon Lamb
Ana Sortun, the chef at Oleana restaurant in Cambridge, Mass., finished culinary school in Paris in 1988. But the education of her palate wasn't complete, she said, until she apprenticed herself to the Tunisian chef Moncef Meddeb in Boston, then began traveling to Turkey and Greece in the 1990's. Now, Ms. Sortun's food at Oleana is defined by its generous use of seasonings used in balance. Her signature lamb stew has a juicy dose of pomegranate, but its intensity is smoothed out with a final squeeze of lemon juice and (that old cooking school favorite) cold butter.
