Sales, Menus & Recipes: Garlic
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18 October 2018
 

Garlic Revisited

Garlic is one of the most used food flavorings world wide. While it appears to have originated in Central Asia, It was in use in both cuisine and medicine in Egypt 5000 years ago.

Modern garlic comes in two types, hard neck and soft neck. The purple striped ones are hard neck, the white kind are usually soft neck, but there are hundreds of different varieties and it usually doesn’t make much difference in cooking. 

Last week we did compound butters, but not everyone wants to eat a bunch of butter. the Olive Oil version is garlic (and other flavor) infused oil. Here is a recipe. Be sure to heed all warnings. It is probably not a good idea to use your very expensive oil for this, as cooking a bunch of garlic in it would hide all subtle flavors. Some of my sources said that if you want to make more than one week’s worth at a time, you can freeze some in small containers. You still shouldn’t try to keep it more than a month or so.

But I hear you crying out, “My grandmother just threw peeled cloves in a bottle and covered them with oil. No one ever got sick.“ I believe you. But people have actually gotten very sick from this, and some have died. So I would urge you to use a “cooked” recipe.

By the way, regarding the garlic peeling device we featured a couple of weeks ago; it seems you can have much the same effect and do a bunch of cloves at a time by placing then in a widemouth glass Pasta pint jar, putting on the lid, and shaking like crazy. They did it right on camera and it seemed to work well.

Garlic Infused Olive Oil

For home use, don’t make more than you can use in a week or so, keep refrigerated, If you add herbs or chili, use dried not fresh and heat with the garlic.

Special Sales This Week

Fry’s—A special coupon to give you 3x fuel points on produce. Also Buy 5 get $5 Off.
SCREAMIN’ DEAL—Honeycrisp Apples only $.97/lb (plus 3x Fuel Points) Stock up, make applesauce, Make baked apples.

Safeway—5x Fuel or Grocery Points on produce, but you must register for Just 4 u.
SCREAMIN’ DEAL—Russet Potatoes only $$.88/5 lb bag

Sprouts—25% off All Vitamin and Body Care items—over 7500 items in all. Also 35% off over 250 Gluten Free products. Check for special labels for both these discounts.
SCREAMIN’ DEAL—Green Seedless Grapes only $.59/lb.

National Days This Week

October 17Pasta Day
October 18Chocolate Cupcake Day
October 19Seafood Bisque Day
October 20Brandied Fruit Day
October 21Pumpkin Cheesecake Day
October 22Nuts Day
October 23Boston Creme Pie Day

No Apple feature this week—I’m waiting for the stores to get something different.

However, as October 20 is Brandied Fruit Day and Brandied Fruit makes an excellent Holiday Gift see complete recipe and instructions under Bonus Recipe below.

Menus

Day 1
One Pan Pasta (veg)
Roasted Vegetables (veg)
Sweet Potato Pie

One Pan Pasta
Might also try with rotini or penne.

Sweet Potato Pie
Dessert and a Veggie at the same time.

Recipe: Roasted Vegetables—My Way 

I have sheet pans in two sizes, 17” x 12” and 9” x 12”. I usually try to fill up the larger one as it takes the same amount of fuel to do either size. I always use aluminium foil, usually the non stick kind, it just makes the clean up easy instead of a real nuisance as juices always leak out and burn. To make myself feel better about the waste factor, I generally use each piece of aluminium two to four times before discarding.

So—I usually roast 2-4 different types of vegetables at a time: mini bell peppers (leave the stems on) , sweet potatoes/yams (cut into discs or half moons), pearl or boiler onions (peeled but whole),  hot peppers (ancho are good), small red or white potatoes (whole, halved or quartered, pieces of eggplant, summer squash or winter squash (peeled and cubed}, asparagus, small ripe peach halves (unpeeled), garlic cloves or bulbs (halved crosswise).  

Try to cut each type of vegetable into regular sized pieces fo all that vegetable will be done at the same time.

Put a teaspoon of olive oil tin a medium sized heavy bowl. Place each vegetable into the bowl and stir around until coated with some oil. Add oil as necessary. Place all vegetable pieces on the sheet pan, arranging in rows with the smaller pieces on the middle and the larger pieces near the edges.

Start with your oven at 400º F. Adjust if necessary after you see how the cooking goes. Set your timer to 15 minutes. Put the pan in the oven.

Check after15 minutes. Turn over anything which is browned on the bottom. Brush on additional oil if necessary. Rotate the pan back to front and roast another 10 minutes. Now check for doneness with a skewer or paring knife. Remove items which are done back to the bowl, adding a very little more olive oil if needed. Continue turning and roasting for 5 to 10 minutes more at a time until all vegetables are browned and cooked. Add a little coarse salt and toss thoroughly.

For serving, garnish with crumbled bacon, chiffonade of basil leaves, flat leafed parsley and/or coarsely ground black pepper.

For peach halves, first roast with cut side down, then turn over and brush with melted butter. When they are soft but still holding their shape, remove from oven and place on warm serving dish. Put a teaspoon of brown sugar on each and follow with a small piece of butter, or better yet use honey butter. 

Place leftover vegetables in refrigerator for up to 3 days and use in soups, wraps, salads, or just eat.

Items On Sale

Small Tomatoes—$2.50/dry pt. @Sprouts.      $2.50/pt @Safeway
Eggplant—$.88/each @Sprouts
Pie Shells—$2.50/2 pk @Safeway, Marie Calender’s
Eggs—$2.49/18ct @Safeway, Lucerne, first 2 $       3.49/18 ct @Fry’s, Simple Truth, brown, cage free
Butter—$2.50/lb @Safeway, Lucerne, first 2

Day 2
Steak, Pan Broiled or Grilled
Hasselback Baked Potato
Avocado Corn Salad
Chocolate Cupcakes

Pan Broiled Steak

Hasselback Baked Potatoes
Add a sprig of rosemary to the oil if you can. Use infuse olive oil as explained above.

Avocado Corn Salad (no lettuce)
For more protein add some beans, garbanzos or other.

Chocolate Cake (cupcakes)
High Altitude and Triple Chocolate. Just bake in a cupcake tin.

Items On Sale

Steak—$4.77/lb @Fry’s AND Safeway,     $5.99/lb @Sprouts, New York, boneless, AZ
Russet Potatoes—$.88/5 lb bag @Safeway
Avocados—$.34/each @Sprouts, $.99/each @Safeway

Day 3
Seafood Bisque
Pasta with Sausage and Arugula
Green Salad
Fruit Plate

Shrimp Bisque
Feel free to add other seafood.
Of course add shells of whatever you have—lobster tails, crab, to the shrimp shells. Remove all the meats first and break into small pieces. Try clam juice instead of shrimp stock.

Pasta (orecchiette) With Sausage and Arugula

Green Salad
More a technique than a recipe.

Items On Sale  

Shrimp—$5.99/lb @Sprouts, shell on, raw,     $3.99/6 oz @Safeway, cooked, no shells, with clip/click coupon
Greens—$.99/head @Safeway, Iceberg/Kale, $2.50/each @Fry’s, Salad Blends, Dole or Kroger, $1.99/each, Fresh Express salad blends
Tomatoes On-the-Vine—$.77/lb @Fry’s        $.88/lb @Sprouts
Small Tomatoes—$2.50/dry pt. @Sprouts.      $2.50/pt @Safeway
Avocados—$.34/each @Sprouts, $.99/each @Safeway
Bell Peppers—$1.25/each @Sprouts
Grapes—$.59/lb @Sprouts, green, $1.99/lb Moondrops black seedless
Watermelon—$2.49/each @Safeway, personal size, with clip/click coupon,    $3.49/each @Sprouts, whole seedless
Oranges—$.99/lb @Safeway, navale, $3.99/3 lb bag @Fry’s, seedless Mandarins

Day 4
Baked Chicken Thighs
Asparagus
Little Potatoes
Pumpkin Cheesecake

Oven Baked Chicken Thighs, Asparagus and Little Potatoes 
Make an extra pan for soup meat and stock.

Pumpkin Cheesecake

Items On Sale

Chicken Parts, bone in—$.97/lb @Safeway, Sanderson Farms, $.99/lb @Fry’s, Foster Farms

Day 5
Cock o’ Leekie Soup
Avocado, Cucumber and Tomato Salad (veg)
Toast
Cheese and Nuts

Cock o’ Leekie Soup
Very complete explanation.

If you want to make your own stock, try this.

Dark Chicken Stock (technique)

Avocado, Cucumber and Tomato Salad (no lettuce) (veg)
For more protein add some beans garbanzos or other.

Recipe: Cheese and Nut Plate

In the olden days dinners often ended with a savory instead of a sweet. Why not try putting together a cheese and nut plate to pass for dessert. Slices of a couple of your favorite cheeses, small bowls of a couple of your favorite nuts, good conversation—what more could you ask?

Items On Sale

Whole Chickens—$.97/lb @Safeway, $.99/lb @Fry’s
Chicken Parts, bone in—$.97/lb @Safeway, Sanderson Farms, $.99/lb @Fry’s, Foster Farms
Tomatoes On-the-Vine—$.77/lb @Fry’s        $.88/lb @Sprouts
Small Tomatoes—$2.50/dry pt. @Sprouts.      $2.50/pt @Safeway
Avocados—$.34/each @Sprouts, $.99/each @Safeway
Bread—$3.49/loaf @Sprouts, Artisan,     $3.29/each @Fry’s, Dave’s Killer, thin sliced
Cheese—$3.99/lb  @Sprouts, Jack, bulk cut
Nuts—@Sprouts, walnut halves & Pieces, $4.99/lb, Brazil nuts, 9.99/lb

Day 6
Pan Seared Fish
Stir Fried Veggies
Quinoa with Mushrooms
Boston Cream Pie

Pan Seared Tilapia
Or any firm white fish.

Stir Fried Broccoli with Veggies

Quinoa with Mushrooms

Boston Cream Pie
Or use your favorite yellow cake recipe.

Items On Sale

Fish—$6.99/lb @Sprouts, fresh Tilapia
Mushrooms—$2/8 oz box @Safeway
Broccolini—$1.48/each (O) @Sprouts

Bonus Recipe: Brandied Fruit

Brandied Fruit is just fruit preserved in alcohol. Brandy or Cognac is traditional. The better quality the better your fruit will taste. But it’s pretty expensive, so make the best compromise you can. As with all cooking wine, don’t use anything you wouldn’t drink. The brandy is not heated, so it will still retain all its’ alcohol. This is generally served to adults.

Just about any fresh fruit can be used. You can make jars with just one fruit, or mixtures. In former times, before freezing and canning could preserve fresh fruit, there was often a crock of brandied fruits in a cool dry location. Layers of fruit would be added as they became ripe, starting with cherries and strawberries, going on through stone fruits to pears or apples. Berries can also be added.

Try this recipe: 

3-4 Tablespoons sugar (white or brown), depends on the flavor you want and the sweetness of the fruit. Use only the best fruit, brandy is expensive.
1/3 cup of water
zest of 1/2 lemon or1/4 orange. You need long strips so use a vegetable peeler.
2 inches of vanilla bean, split (optional)
1/2 teaspoon spices Could be cinnamon, cardamom, allspice, nutmeg or black pepper or a mixture. Keep it on the mild side until you see how you like it.
2 1/4 cups of 80 proof brandy or cognac in a glass measure of at least 4 cups, or place in a bowl with a spout.

First sterilize a pint size glass jar, or two half pints.  Put into a pot where they can be fully covered with cold water, bring the water to a simmer and simmer for 10 minutes, leave in the water until ready to use. Or, use your dishwasher, if you have a sterilize cycle, use it, otherwise just use a fairly long cycle. Leave Jars in machine until ready to use.

You will need about 1 lb of  ripe fruit, washed cut into appropriate size, peeled if appropriate and sprinkled with lemon juice. The fruit will not further ripen once you put it in the brandy, and it’s not going to be cooked.

In a small pan, mix the sugar, water, spices and all but 2 pieces of the lemon zest. Heat on low, stirring until all the sugar is dissolved. Let cool slightly. 

Pour the spice mixture into the brandy, mix well.

Place the fruit pieces into the jars. Be sure the tops of the fruit pieces are at least 1/2 inch below the top.

Now pour the brandy mixture over the fruit, leaving at least 1/2 inch

Now put the jar(s) in a cool dry place and let sit for at least 3-4 weeks. When you start taking fruit pieces out be sure to add brandy so the fruit is fully covered at all times

This presumably does not need to be refrigerated, but if there’s a lot left after a month, I probably would.

 

 

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Lynne LaMaster

Lynne LaMaster is the Founder and Editor of the eNewsAZ Network of websites. She asks a lot of questions! In her spare time, she loves photography, cooking and hanging out with her family.

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