Garlic/Rosemary Meat Rub
- 1 tablespoon ground black pepper
- 1 tablespoon kosher salt
- 3 tablespoons chopped fresh rosemary
- 1 tablespoon dried rosemary
- 8 cloves garlic, minced or pressed through a garlic press
- ⅓ cup olive oil
Mix ingredients. Rub into meat – steak, pork chops, lamb. Refrigerate about eight hours, then broil, grill or roast.
Garlic Bread Topping
- 1 cup butter, softened
- 1 tablespoon minced garlic
- ¼ cup grated Parmesan cheese
- 1 tablespoon garlic salt
- 1 teaspoon Italian seasoning
- ½ teaspoon ground black pepper
- ¼ teaspoon ground paprika
Use a mortar and pestle to turn the Italian seasoning into a fine powder. Mix all ingredients well. Spread thickly on sliced bread and broil until golden. If you are really a garlic fan, you can sprinkle very finely chopped garlic over the top before you put the bread in the oven.
Steaks with Garlic
- 8 cloves garlic, minced
- 1 tablespoon olive oil
- 1 pinch salt and ground black pepper
- 2 12-ounce New York strip steaks
- 12 cloves garlic, peeled
- 1 cup olive oil for frying
- 1 pinch salt and ground black pepper to taste
- 1 ½ tablespoons balsamic vinegar
Whisk minced garlic, olive oil, salt, and black pepper in a bowl, then pour into a resealable plastic bag. Add the steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight. Combine 12 garlic cloves and 1 cup olive oil in a small saucepan over low heat. Cook, stirring occasionally, until garlic is golden and tender, about 30 minutes. Set aside. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from bag, wiping off excess marinade with paper towels. Generously season steaks with salt and black pepper. Cook the steaks on the prepared grill until they start to firm and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130°F. Remove steaks to a plate and let rest for 5 minutes. Drizzle balsamic vinegar over steaks, then spoon a few cloves of oil-roasted garlic on top.
Garlic Soup
- ½ cup crushed garlic
- 2 tablespoons butter
- 6 cups home made chicken broth
- ¼ cup chopped fresh tomato
- 3 eggs, beaten
- salt and pepper to taste
In a large pot over medium heat, cook garlic very slowly in butter until brown. Pour in broth and simmer a minimum of 20 minutes. Stir in tomatoes, then slowly drizzle in beaten eggs, stirring gently so the eggs form long silky strands.
Chicken With 60 Cloves of Garlic (adapted from a Martha Stewart recipe)
- 1 large whole chicken (about 7 1/2 pounds)
- 1/4 cup unsalted butter, melted
- 2 tablespoons coarse salt
- 1/2 teaspoon freshly ground pepper
- 1 garlic bulb, halved horizontally
- 60 garlic cloves (do not peel)
Preheat oven to 425°F. Let chicken stand at room temperature 30 minutes. Remove giblets and excess fat from cavity. Pat chicken dry. Brush outside with melted butter and season with salt and pepper. Place garlic bulb in cavity. Transfer chicken to a roasting pan. Tuck wing tips under; tie legs with kitchen twine. Roast chicken, basting occasionally with pan juices, 20 minutes. Remove from oven, and arrange garlic cloves around chicken. Continue roasting until skin is deep golden brown and an instant-read thermometer inserted into thickest part of the thigh (avoiding bone) registers 165°F, about 1 hour. Transfer chicken and garlic cloves to a platter. Let stand 15 minutes, then remove garlic bulb from cavity, and discard. Carve chicken, and serve.
Garlic Roasted Prime Rib
- 1 (10 pound) prime rib roast
- 10 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons dried thyme
Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than one hour. Preheat the oven to 500°F. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325°F, and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135°F for medium rare. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
Vichyssoise
- 3 cups peeled, sliced potatoes
- 3 cups sliced white of leek
- 1-1/2 quarts chicken stock or vegetable broth
- 1/2 to 1 cup whipping cream
- Salt and white pepper, to taste
- 2 to 3 tablespoons chives, minced
Simmer vegetables and broth in a partially covered pot for about 40 to 50 minutes. Once the vegetables are tender, you can puree the soup using an immersion blender, or carefully transfer the soup to a high-powered pitcher blender and puree until smooth. Season with salt and white pepper and stir in the heavy cream. Serve warm or cold.
Leek and Potato Gratin
- 9 medium leeks (about 3 lb; white and pale green parts only)
- 3 Tbsp unsalted butter
- 2 lb russet (baking) potatoes
- 1½ cups heavy cream
- 1 cup whole milk
- 2 tsp thyme leaves
Preheat oven to 400°F with rack in middle. Generously butter a 3-qt shallow baking dish. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside. Halve leeks lengthwise, then cut crosswise into 1½-inch pieces (you should have about 8 cups). Wash leeks. Cook leeks in butter with ½ tsp salt and ¼ tsp pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes. Meanwhile, peel potatoes and slice crosswise 1/16-inch thick with slicer. Transfer to a large heavy pot with cream, milk, thyme, 1 tsp salt, and ½ tsp pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in leeks, then transfer to baking dish. Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour. Let stand 10 minutes before serving. Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 350°F oven until hot, about 30 minutes.
Grilled Leeks
- 4 medium leeks (about 2½ lb.), white and pale green parts only, tough outer layers removed (root ends left intact)
- 2 Tbsp. sherry vinegar or red wine vinegar
- 2 tsp. honey
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- Kosher salt
- Freshly ground pepper
Prepare a grill for high heat. Rinse off any sand and dirt from leeks and pat dry. Arrange directly on grate (no need to oil) and grill, turning every few minutes with tongs, until outsides are completely blackened (leeks should start to soften and may begin to release some juices), 12–16 minutes.Transfer leeks to a cutting board and let rest 10 minutes (the interiors will continue to steam and get even softer as they cool). While the leeks are resting, whisk vinegar and honey in a small bowl until honey dissolves. Set dressing aside.Cut leeks on a diagonal into 1½”–2″ pieces. Transfer to a medium bowl and toss with 2 Tbsp. oil; season with salt.Transfer leeks to a platter and spoon reserved dressing over. Drizzle with more oil and season with pepper.
Fish Chowder with Leeks
- 3 leeks, white and pale green parts only, tough outer layer removed
- 2 Tbsp. extra-virgin olive oil
- 1 lb. baby creamer (Yukon Gold) potatoes, halved (quartered if larger than 1 1/2″ in diameter)
- 2 tsp. kosher salt, divided
- 1 1/2 tsp. freshly ground black pepper, plus more
- 1 cup pure clam juice
- 2 bay leaves
- 1 lb. skinless halibut or cod fillet, cut into 2×1″ pieces
- 1 cup heavy cream
- 1 (10-oz.) bag frozen sweet peas, thawed
- 1 Tbsp. fresh lemon juice
- Pea shoots (tendrils) or sprouts, basil leaves, finely grated lemon zest, and flaky sea salt (for serving)
Cut leeks into 1/4″ rounds. Rinse, tossing with hands so that leeks separate into individual rings, and drain thoroughly. Transfer to a medium pot. Add oil and toss to coat. Cover pot and cook over medium heat until leeks begin to soften, 5–6 minutes. Add potatoes, 1 tsp. kosher salt, and 1 1/2 tsp. pepper and stir to combine. Add clam juice, bay leaves, and 2 cups water and bring to a boil. Reduce heat to medium-low and cook, uncovered, until potatoes are fork-tender, 10–12 minutes.Season halibut with remaining 1 tsp. kosher salt. Add to pot along with cream and peas and stir to combine. Cook, stirring occasionally, until halibut is opaque, 3–4 minutes. Remove from heat and stir in lemon juice.Divide chowder among bowls. Top with pea shoots, basil, and lemon zest. Season with sea salt and a generous amount of pepper.1 tablespoon extra-virgin olive oil
Potato Leek Frittata
- 1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced (1 cup)
- 2 cups cooked, cubed potato
- Coarse salt and ground pepper
- 8 large eggs, lightly beaten
- 1/2 cup part-skim ricotta
Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add leek and potato, season with salt and pepper, and cook until leek is translucent, about 5 minutes. Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
