In search of healthy and fun meals to feed my family, with an eye toward sustainable living.
Here you'll find recipes & ramblings about keeping my family fed with what's available in Alaska between local produce, a little bit of wild harvest, and the modern grocery store.
Wednesday, June 10, 2009
Garlic & olive oil is all you need
To some people, garlic is a spice -- to others, it's a vegetable!
We like garlic around here, and I buy it in huge quantities (yes, at Costco) . When I cook with garlic, my guys say "It smells so GOOD, mom!" -- so I must be doing something right.
Here's my recipe for a very simple Aoli (garlic dressing or garlic-infused olive oil for dipping) -- spread it on bread, pizza, it's even good over plain rice.
Aoli 1 c extra-virgin olive oil lots of garlic (roasted -- I bake big batches in the oven * see below) sundried tomatoes (presoaked, or in oil) -optional salt to taste
Use a blender or Cuisinard to blend it into a paste. Optional: start with blending a raw egg, slowly adding (drizzling) olive oil to make it more of a dressing. The simpler (non-egg) version will separate into oil and veggies... Roasted Garlic Cover peeled garlic cloves with a light olive oil (one that can handle the heat) and roast in oven until garlic is soft -- store garlic in jar w/ some oil to keep covered -- this will keep for a long time in the frig. You can pour the rest of the oil into a separate bottle to keep by the stove for when you want a little garlic flavor without the bother of chopping any...
Garlic-infused Olive Oil Same idea as above, but can do this in small batches on stove top if desired. Just cut or mince the garlic, cover with light olive oil. Heat until you can smell the garlic. Strain.
Borealkitchen is a blog by an amateur-- I simply enjoy cooking a variety of foods. I was inspired after we started getting a weekly CSA box last winter, which forced me to plan ahead more. This blog is my way of organizing menus and recipes, sharing my family's experiences, plus reflect on food-related issues. I also grow a garden, shop at Farmer's Markets as much as I can, and there's even a little bit of wild harvest as well... Philosophy: Good food, wholesome, mostly. My approach is more product-based than recipe-driven. By this I mean that I try to find something to do with what's in season: this week it might be an abundance of beets, cabbage or collard greens -- then I start searching for meals to incorporate them... I think of recipes as "starting points": when I start cooking, I just start improvising...
My RECIPES are rarely precise: I often just list ingredients ("Bah-humbug" to measuring, except for baking!). If I list recipes from a cookbook, I give the source and variations I've made. If a recipe came from a website, then you'll need to follow the link to the source for the "nitty-gritty" details of that recipe.
Feel free to comment or ask questions. Thanks for visiting!
I call Alaska home, but am originally from Germany. I'm incredibly lucky to have a job as a naturalist, teaching and hiking the great outdoors. My family:
The Prof (my husband);
Eldest (flown the coop);
Wolfman (teenage son);
Liesl (youngest pixie).