I’m a garlic girl but even I was worried that this dish was going to be so garlicky it may be overpowering. Nope. Twenty cloves!
This recipe was adapted from the cookbook “The Wok” by J. Kenji López-Alt, based on the noodle dish originally created and served by Helene An at San Francisco’s Thanh Long restaurant, via The New York Times.
Lopez-Alt uses the genius technique of cooking the pasta in a minimal amount of liquid which expedites the cooking process. The starch-concentrated pasta water is then used in the sauce. This dish was crazy quick to prepare and was absolutely packed with flavor. We ate it with roasted asparagus on the side.
Yield: Serves 4
4 tablespoons unsalted butter
20 medium garlic cloves, minced or smashed in a mortar and pestle
4 teaspoons oyster sauce
2 teaspoons light soy sauce or shoyu
2 teaspoons fish sauce
1 pound dry spaghetti or linguine fini
1 ounce grated Parmesan or Pecorino Romano (heaping 1/4 cup)(I used Parmigiano-Reggiano)
small handful of thinly sliced scallions (I used 4 scallions)
Use a food processor to mince the garlic cloves, if desired. (I used a mini food processor.)
Melt the butter in a wok or saucepan over medium heat. (I used a stainless all-in-one pan.)
Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes.
Add the oyster sauce, soy sauce and fish sauce, and stir to combine. Remove from the heat.
Meanwhile, bring 1 1/2 inches of water to a boil in a 12-inch skillet or sauté pan over high heat. (Alternatively, heat up just enough water to cover the spaghetti in a large Dutch oven or saucepan.)
Add the pasta, stir a few times to make sure it’s not clumping, and cook, stirring occasionally, until just shy of al dente (about 2 minutes short of the recommended cook time on the package). (I used linguine fini and cooked it for a total of 4 minutes.)
Using tongs, transfer the cooked pasta to the garlic sauce, along with whatever water clings to it. Reserve the pasta water in the skillet; set aside.
Increase the heat to high, add the cheese to the pasta and sauce, and stir with a wooden spatula or spoon, tossing vigorously until the sauce is creamy and emulsified, about 30 seconds. If the sauce looks too watery, let it keep reducing. If it looks greasy, splash some more pasta cooking water and let it re-emulsify.
This first soup, Italian Bean Soup with Pappardelle, was hearty and delicious. It was inspired by a soup from Trattoria dai Mugnai in Monteveglio, a village outside of Bologna. The second soup, Spanish Garlic Soup, was inspired by an “end of the month” meal, a “meal to make quickly with whatever is on hand and money is tight,” from José Andrés.
The recipes for these simple soups were adapted from Milk Street, the Italian bean and pasta soup from Milk Street Magazine, contributed by Rebecca Richmond, and the Spanish garlic soup from Milk Street TV, contributed by Christopher Kimball and Matthew Card.
Italian Bean Soup with Pappardelle
Yield: Serves 4
2 T extra-virgin olive oil, plus more to serve
1 medium yellow onion, chopped
Kosher salt and freshly ground black pepper
2 T tomato paste
2 to 4 medium garlic cloves, smashed and peeled
2 15.5 oz cans Roman (borlotti), cranberry, or pinto beans, rinsed and drained
2 tsp chopped fresh rosemary or sage
1 piece Parmesan rind, plus finely grated Parmesan, to serve
8 to 9 oz fresh or dried pappardelle, tagliatelle, or fettucine, cut or broken into 2-inch lengths (see Note)
freshly squeezed juice of 1/2 to 1 lemon (I used a Meyer lemon)
In a large saucepan over medium, heat the oil until shimmering. Add the onion and 1/4 teaspoon salt, then cook, stirring occasionally, until translucent, about 4 minutes.
Add the tomato paste and garlic. Cook, stirring often, until the tomato paste darkens slightly and begins to stick to the pan, about 3 minutes.
Add the beans, rosemary, Parmesan rind (use if you have it!), 5 cups water, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer over medium-high, then reduce to medium-low and cook, uncovered and stirring occasionally, until the beans are soft enough to be easily mashed with a fork, about 10 minutes.
Off heat, remove and discard the Parmesan rind. Using an immersion blender, pulse the bean mixture until creamy but not completely smooth. (see Note) (Alternatively, if transferring to a blender, let cool for 10 minutes and purée in 2 batches before returning to the pot.)
Bring to a simmer over medium. Add the pasta and cook uncovered, stirring occasionally, until the pasta is al dente (refer to the package for cooking times, but begin checking for doneness a minute or two sooner than the directions indicate). (I used dried pappardelle, broken into 2-inch lengths, and cooked it for 6 to 7 minutes.)
Taste and season with salt and pepper. Stir in freshly squeezed lemon juice, to taste.
Ladle the soup into bowls, drizzle with oil and top with grated Parmesan and additional pepper, as desired.
If you can find sheets of fresh pasta, they work nicely, too—simply cut them into rough 2-inch squares.
Don’t puree the beans until completely smooth; leave them with some texture.
Spanish Garlic Soup (Sopa de Ajo)
Yield: Serves 4
6 scallions, trimmed and thinly sliced, whites and greens separated
6 large garlic cloves, thinly sliced
6 T extra-virgin olive oil, divided, plus extra
4 tsp sweet paprika
1 1/2 tsp smoked paprika
6 oz sourdough or other rustic bread, cut into 1/2-inch cubes (about 4 cups), divided
6 cups water
2 T chicken bouillion (I used Better Than Boullion)
Kosher salt and freshly ground black pepper
4 large egg yolks
2 T sherry vinegar
In a medium saucepan over medium-low, combine the scallion whites, garlic and 3 tablespoons of the oil. Cook, stirring occasionally, until beginning to color, 8 to 10 minutes.
Add both paprikas and cook, stirring, until fragrant and darkened, 30 seconds.
Add 1 cup of the bread cubes and stir well.
Whisk in the water and bouillon, increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and simmer, whisking occasionally to break up bread, for 15 minutes. Whisk vigorously to ensure bread is thoroughly broken up.
Meanwhile, in a 12-inch skillet over medium, combine the remaining 3 tablespoons oil, the remaining 3 cups bread, the scallion greens, and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until browned and crisp, 8 to 10 minutes.
In a medium bowl, whisk the egg yolks. Slowly whisk in 1 cup of the hot broth. (It is important to do this step to prevent the yolks from curdling when added to the pot.)
Remove the soup from the heat. Off heat, vigorously whisk the egg yolks into the soup, then whisk in the vinegar.
Taste and season with salt and pepper.
To serve, fill individual bowls with the crouton mixture, then ladle the soup over them. Drizzle with additional oil, if desired.
We have pizza night once a week- usually on Sundays. We vary the type and toppings, of course. 🙂 During the initial lockdown, we started experimenting with many variations of garlic knots to eat with our special pizza. I now realize that pizzeria versions are soaked in an incredible amount of oil. I opted for a drizzle before and after baking instead.
We made them with different doughs and determined that a 24-hour pizza dough (one of my favorites) resulted in our preferred garlic knots. We also attempted to make them with sourdough pizza dough (of course!) but they were too puffy. We experimented with different baking temperatures as well. I found that a higher oven temperature and shorter baking time resulted in more tender garlic knots.
This recipe makes two batches of eight knots; I froze half and thawed them in the refrigerator prior to baking with excellent results. Great.
Yield: about 16 garlic knots
For the Dough:
153 grams (1 1/4 cups) 00 Flour
153 grams (1 1/4 cups) King Arthur All-Purpose Flour
8 grams (scant 2 teaspoons) fine sea salt
2 grams (scant 1/2 teaspoon) active dry yeast OR 4 grams (scant 1 teaspoon) fresh yeast
4 grams (scant 1 teaspoon) good olive oil
202 grams (1 cup minus 1 T) lukewarm water
For the Topping: (make half if freezing half of the garlic knots)
5 to 6 T extra-virgin olive oil
6 garlic cloves, minced
1-2 pinches coarse salt
dash of red pepper flakes, or more to taste, optional
1/4 cup freshly grated Parmesan cheese, optional
marinara sauce, optional
minced parsley, for garnish, optional
To Make the Dough (24 to 48-hours in advance):
In a bowl, thoroughly combine the flours and salt; make a well in the center.
In a separate bowl, thoroughly combine the yeast, olive oil, and lukewarm water.
Pour the wet mixture into the well in the dry mixture and begin mixing the two together with your hands, gradually incorporating the dry into the wet. This process will be more like mixing than kneading.
After about 3 minutes, when the wet and dry are well combined, set the mixture aside and let it rest, uncovered, for 15 minutes. This allows time for the flour to absorb the moisture.
Flour your hands and the work surface. Gently but firmly knead the mixture on the work surface for about 3 minutes. Reflour your hands and the surface as necessary. The dough will be nice and sticky, but after a few minutes of kneading it should come together into a smooth mass.
Divide the dough into 2 pieces, shape them gently into balls, and wrap them tightly in plastic wrap.
Refrigerate the dough for at least 24 and up to 48 hours before using. This process, called proofing, allows for the fermentation that gives the dough structure- which results in a chewy, pliable crust with great flavor.
To Shape the Dough:
Roll each dough ball into an 8-inch log.
Using a knife or bench scraper, cut each log into 8 pieces (approximately 1-inch each and equal in size).
Roll each piece into and 8-inch long rope. (You will have 16 ropes.)(I did this by hand but my kids also used a rolling pin.)
Tie each rope into a knot. (The ends can be tucked underneath or left out.)
Arrange the knots on two aluminum foil-lined baking sheets. (I ultimately preferred aluminum foil over parchment paper because of the high oven temperature.)(At this point some of the garlic knots can be frozen- see note below.)
Lightly cover and let them rest in a warm spot for at least 30 minutes, or up to 45 minutes. (I used a proofing oven.)
Meanwhile, preheat the oven to 500 degrees. (I used the baking stone setting with a stone placed in the lowest position.)
When the rise time is nearly complete, prepare the topping.
To Prepare the Topping:
Combine the olive oil, minced garlic, salt, and red pepper flakes, if using, in a small skillet.
Cook for about 1 minute, or until fragrant. Remove from heat and reserve.
To Bake & Serve the Garlic Knots:
When the rise time is complete, brush the top of the garlic knots with a little more than half of the garlic-olive oil topping.
Bake in the preheated oven for about 5 to 7 minutes, or until golden brown.
Remove from oven and brush with remaining garlic-olive oil topping.
Garnish with freshly grated Parmesan and/or parsley, as desired. Serve plain or with marinara sauce for dipping.
Note: Cover and store leftover garlic knots in the refrigerator for up to 1 week.
To Freeze Dough Prior to Baking: Arrange the shaped knots on a plastic wrap-lined baking sheet. Freeze, uncovered, for 1-2 hours. Remove from the freezer. Knots should be frozen and no longer sticky. Place into a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator or on the counter. Bring to room temperature, arrange on 2 foil-lined baking sheets, cover lightly, and allow to rest/rise in a warm spot for 1 hour before baking as above.
These wonderful, creamy and fluffy mashed potatoes had a subtle flavor from cream steeped with rosemary, sage, and garlic. My son made them as part of our Thanksgiving feast this year. I loved the contrasting texture of the crispy top layer.
This recipe was adapted from Food and Wine, contributed by Justin Chapple. I modified the proportions and broiled the potatoes in a 9-inch cast iron skillet.
Yield: Serves 6 to 8
1/2 cup plus 2 T heavy cream
1/2 cup plus 2 T whole milk
4 ounces (8 T, one stick) unsalted butter, plus 1 T melted butter for brushing
one 4 to 6-inch rosemary sprig
1 4 to 6-inch sage sprig
2 garlic cloves, crushed
2 1/2 pounds baking potatoes, peeled and cut into 2-inch pieces (I used Maine Cold River Gold potatoes)
freshly ground black pepper
In a medium saucepan, combine the cream, milk and one stick of butter with the rosemary, sage and garlic and bring just to a simmer.
Remove from the heat and let steep for 15 minutes, then discard the rosemary, sage and garlic.
Meanwhile, in a large pot, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes.
Drain well, then pass the potatoes through a ricer into the pot.
Fold in the cream mixture and season generously with salt and pepper.
Light the broiler and position the rack 8 inches from the heat.
Scrape the potatoes into a 9-inch round flameproof pan or baking dish (2 inches deep) and, using a spoon, decoratively swirl the top. (I used a cast iron skillet.)
Gently brush with melted butter.
Broil for about 8 minutes, until the top is browned in spots. Serve hot.
Note: If doubling the recipe, place the riced potatoes into a 12-inch round flameproof pan such as a cast iron skillet.
This summery version of shrimp scampi is an amazing upgrade of this classic dish. Best of all, it is prepared in one pan. 🙂
This recipe was adapted from The New York Times, contributed by Ali Slagle; I modified the proportions. I served it over pasta, but it could also be served with crusty bread. Delicious.
Yield: 4 to 6 servings
1pound large shrimp, peeled and deveined (I used 21 to 25 shrimp per pound)
Kosher salt and black pepper
2tablespoons extra-virgin olive oil
1pint cherry or grape tomatoes
2 (or more)cups fresh or frozen corn kernels (from 4 to 5 ears)
7 large garlic cloves, minced (I used my special CSA hard neck garlic)
1/2teaspoon red-pepper flakes
1/4cup dry white wine
2tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
5tablespoons unsalted butter, cut into 5 pieces
3tablespoons chopped parsley or chives, or torn basil leaves
12 to 16 oz linguini fini, spaghetti or bucatini, for serving, if desired
crusty bread, for serving, if desired
If serving over pasta, prepare per the package directions while the rest of the dish is being prepared.
Pat the shrimp very dry and season with salt and pepper.
In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes.
Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted.
Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
Serve over pasta or with crusty bread, if desired.
These Thai-style pork chops were very juicy and flavorful. I used very thick pork chops but this garlic-packed marinade would also be great with pork tenderloin.
The recipe was adapted from The Barbecue Bible by Steven Raichlen. I modified the grilling method. We ate it with special Aahu Barah Basmati rice and Ritzy Summer-Squash Casserole– a great combination.
Yield: 4 to 8 servings
4 thick (1 to 2-inch) or 8 thin (1/2-inch) pork chops or pork tenderloin (about 2 pounds)
1 head garlic, broken into cloves and peeled
3 T granulated sugar
5 T Asian fish sauce or soy sauce (or a combination)
3 T honey
3 T rice wine or sherry wine
2 T toasted sesame oil
1 T grated fresh ginger
2 tsp coarse salt
1 tsp freshly ground black pepper
If using thin pork chops, cut 1 or 2 cuts in the fat side of each pork chop to keep them from curling during grilling.
Arrange the pork chops in a glass baking dish and set aside.
Combine the garlic and sugar in the bowl of a mini food processor; process into a paste. (Alternatively, pound into a paste using a mortar and pestle.)
Add the fish sauce, honey, rice wine, sesame oil, ginger, salt, and pepper; process to combine.
Pour the mixture over the pork chops. Spread to coat both sides.
Cover and let marinate in the refrigerator for 1 to 2 hours. (I flipped the meat over after the first hour.)
Preheat the grill to high on one side and low on the other.
When ready to cook, oil the grill grate.
Arrange the pork chops on the low heat side and cook for 5 to 10 minutes per side for thick chops (possibly half the time for thin), or until the internal temperature reaches 130 degrees.
Move the pork chops to the high heat side and continue to cook until nicely browned on both sides, or until the internal temperature reaches 145 degrees.
Transfer the chops to a platter and serve immediately.
One of our absolute favorite dinner sandwiches is filled with garlicky grilled eggplant and feta cheese. After seeing this recipe, I kept thinking about making this version on freshly baked sourdough bread. I loved the idea of slathering the bread with fresh ricotta cheese too. Yum!
The recipe was adapted from SaraMoulton.com. I used my favorite recipe for fresh ricotta and served the sandwiches on homemade sourdough bread. I added garlic and grilled the vegetables instead of roasting them as well. We ate them with creamy cucumber-avocado salad on the side. It was an amazing vegetarian meal.
Yield: 4 servings
1 small to medium eggplant, sliced into 1/4-inch thick rounds
2 medium to large zucchini, sliced into 1/4-inch thick rounds
6 to 8 Campari tomatoes or 6 plum tomatoes, sliced into 1/4-inch thick rounds
The evening before serving the meal, start the homemade sourdough bread process, if using. Bake the bread the day of the meal. (Alternatively, use another crusty bread or whole grain bread.)
Place the vegetable slices in a single layer on a cutting board or rimmed baking sheet; season with coarse salt and freshly ground black pepper. Crush the garlic cloves with a garlic press and spread the garlic over the top of the eggplant slices. Let rest a minimum of 30 minutes (the longer the better).
Meanwhile, prepare the fresh ricotta cheese. I made it according to the recipe but simmered the mixture for approximately 5 minutes, until it was visibly curdling. I strained it for about 15 minutes and omitted the addition of lemon zest. (The longer it is strained, the thicker the consistency.) Set aside.
Brush both sides of the eggplant and tomato slices with olive oil. Toss the zucchini slices with olive oil.
Grill the vegetables separately until slightly charred and tender; grill the eggplant directly on the grates and grill the zucchini and tomato slices using a grill basket. (Alternatively, the vegetables can be roasted on parchment paper-lined, rimmed baking sheets in a 425 degree oven for about 25 to 30 minutes, flipping halfway through.)
Divide the warm ricotta among 4 slices of bread and top with the hot vegetables and remaining 4 slices of bread. Cut the sandwiches in half and serve.
Note: Making fresh ricotta can have varied results- sometimes it has large curds, sometimes it has small curds and occasionally it has no curds. If this should happen to you, don’t panic, just add another tablespoon of fresh lemon juice and the curds will appear.