Elephant garlic is a huge version of the regular store garlic, and has a mellow garlic taste. Each clove is quite big, which makes it nice for roasting or for making garlic chips. This spread is delicious on crusty bread.
1. Remove papery skin from outside of elephant garlic to expose the cloves. Leave the individual cloves still wrapped.
2. Cut the elephant garlic in half horizontally
3. Place garlic in foil, drizzle 1-2 TB olive oil. Wrap the foil around the garlic, then poke a couple holes with a fork for steam.
4. Bake in a 350 degree oven for at least 40 minutes. Check for doneness- the garlic should be very soft.
5. Remove from the oven. Let cool slightly for saftey. Unwrap foil and slip garlic from the paper skins.
6. Mash roasted garlic with a fork.
7. Add 1-2 TB butter and 1/4 tea salt and mix until combined.
8. Serve on bread or with pasta
7.12.2009
Berry Crisp
Pies take a lot of work, and cobblers have too much of that floury dumpling topping for me, so I turn to crisps! It's pretty simple, macerate some berries, mix up some oat/cinnamon crumble, assemble and bake! It is so simple, you can assemble it and freeze until you need it, and then thaw and cook in the oven. Perfect for a potluck!
1. Macerate 4 or so cups of berries with about 2 TB sugar for raspberries, the amount of sugar depends on how sour your berries are. I like my crisp to have a little tartness, so I often add a teaspoon of lemon juice as well. Also add a tad bit of vanilla extract. If you have very runny berries/fruit, you can add a teaspoon or so of thickener like small tapioca pearls or all purpose flour.
2. Soften 1/4 C butter in a medium size bowl the microwave
3. Add to the softened butter and mix with a fork until combined and crumbly:
1/2 C rolled/quick cooking oats
1/2 C brown sugar
1/4 C whole wheat pastry flour (or use all-purpose if that's all you have)
heaping 1/2 tea cinnamon (Costco sells deliciously fresh Saigon cinnamon for a good price)
4. Assemble the crisp: layer the macerated berries in the bottom of a suitably sized pyrex oven safe pan. Then layer the crumble topping.
5. Bake at 350 degrees F for 30-45 minutes (depends on how soft your fruit was, for example if you substituted apples you would want to cook longer, i.e. 45 minutes).
1. Macerate 4 or so cups of berries with about 2 TB sugar for raspberries, the amount of sugar depends on how sour your berries are. I like my crisp to have a little tartness, so I often add a teaspoon of lemon juice as well. Also add a tad bit of vanilla extract. If you have very runny berries/fruit, you can add a teaspoon or so of thickener like small tapioca pearls or all purpose flour.
2. Soften 1/4 C butter in a medium size bowl the microwave
3. Add to the softened butter and mix with a fork until combined and crumbly:
1/2 C rolled/quick cooking oats
1/2 C brown sugar
1/4 C whole wheat pastry flour (or use all-purpose if that's all you have)
heaping 1/2 tea cinnamon (Costco sells deliciously fresh Saigon cinnamon for a good price)
4. Assemble the crisp: layer the macerated berries in the bottom of a suitably sized pyrex oven safe pan. Then layer the crumble topping.
5. Bake at 350 degrees F for 30-45 minutes (depends on how soft your fruit was, for example if you substituted apples you would want to cook longer, i.e. 45 minutes).
Red Currant Syrup
Red currants are very pretty, and have a great flavor, but don't harken the u-picker to eat off the bush because they are too sour. A syrup is a great way to enjoy red currants, especially over waffles/pancakes or ice cream.
Clean 1.5 -2 C red currants
Add currants to small saucepan over medium heat with 1/4 C water and 1/4 C sugar (or use less depending on your taste)
Simmer for 15 minutes or so until berries are plump
Strain through fine mesh strainer and enjoy!
Clean 1.5 -2 C red currants
Add currants to small saucepan over medium heat with 1/4 C water and 1/4 C sugar (or use less depending on your taste)
Simmer for 15 minutes or so until berries are plump
Strain through fine mesh strainer and enjoy!
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