Posts Tagged ‘garlic’

3 quick chicken roast tactics

January 23, 2010

Saturday. I’m writing music, using my pencil. I’m copying extensive cues from one part of a concerto for two keyboard instruments by J.S. Bach into photo copies of the second part, in preparation of a rehearsal on Monday, where I will be the only keyboardist present, and where I will have to fill the gaps left by the absent other soloist.

This act of severe retro-geekiness – writing Bach with a pencil – costs a lot of time; time I cannot spend on cooking (one may wonder where I get the time to write this blog entry). In anticipation of all this, I bought a whole organic fresh chicken (these things are possible in Southampton. I’m still amazed). Preparing a Chicken roast goes fast, and you don’t have to stand and chop and stir all the time. But even here, most of the talk is about how to fill the gaps, or rather, the chickeny hollows. (more…)

mushroom salad

March 7, 2008

This recipe from my secret private archive was originally planned as an ingredient to a Nice-style mixed vegetable salad, private brand. Because I wanted the mushrooms to assume a vinegary garlicky character before adding them to the salad, I prepared them ahead of time. Then there was no Nice-style mixed vegetable salad. I decided to have the mushrooms as a dish of their own, and this is how:

Prepare a bowl big enough to hold the mushroom slices after cooking, with a mix of nice vinegars, such as half red, half white wine vinegar, chopped garlic to taste (without the green inner part – they say it’s hard to digest and keeps you awake at night; an effect that is probably caused by some sort of ancient voodoo charm), (more…)

kitchen alchemy spaghetti with spinach

March 4, 2008

Robin tells me that I have to post tonight’s recipe, which is another one of those that don’t seem to be anything special at all, but in reality are true kitchen alchemy (make gold with…youknow)

The idea is to combine Spaghetti aglio e olio with olive-oil fried spinach. (more…)

pressing matters

January 29, 2008

The culinary value of pressed garlic might be overrated. Most of the time, I am fine with chopped garlic, which sautés nicely. Pressed garlic has, of course, gotten special fame as translucent yellow blobs on takeaway pizza. Sometimes, we just don’t want sauteed garlic. I make tsatsiki with raw, pressed garlic. When I’m about to get a cold, I fill a bowl with yogurt, salt it and add some oil, and press three to five cloves of garlic into it (I never get colds). Pressed garlic is good in soups. Anyway, I do own a garlic press.

The act of pressing garlic brings back long-lost melodies of adolescence. Scritch. The presser’s gleeful thrill carries a note of benevolent aggression. Gotcha, clove. (more…)