This is sort of a different recipe for ZP. It’s not a meal per se, but you could easily spread the garlic cloves over some toast and go to town. This recipe affords you the opportunity to make other meals taste really great with very little added effort. The outcome of this recipe is your place smelling like wonderful roasted garlic. You should put this in a jar and keep it in your fridge for a couple of weeks and use the heck out of it. Need to make garlic shrimp? No problem, just use the oil from this recipe. Want to add extra flavor to pasta, take out some of the soft cloves, mash them a bit and toss them with your hot pasta. There are a great many possibilities with this preparation for almost no work. I originally saw this recipe on the Rick Bayless website and I knew I had to try it.
Monthly Archives: March 2012
Burgers, we’ve all heard of them. They have somewhat of a mystique in this country. There are people that even have entire websites dedicated to them. You can find them on pretty much any restaurant’s menu. In recent years, even the nicest of places have begun offering “gourmet” versions of burgers to appeal to discerning palates. Personally, I love all the attention the burger receives.
This recipe, like many of them here at the ZP battle station was a post run meal. I just decided to take all the ingredients of a burger and blow them up. I like stacking foods and I try to get as many veggies as possible. This dish puts the burger in the background a bit but it doesn’t lose it. I also wasn’t craving fries during or after eating it because the greens just brought so much flavor to the party. This dish is nice for a casual dinner or could be a cool brunch topped with a fried egg.
If you’re turning on the oven to roast anyway, most roasting recipes can be massaged to work at the temperature you’re already planning on cooking at. What I mean to say is, if your main course, say your salmon, is to roast at 425 but your veggie, say your broccoli, is only supposed to be at 350, you can do the math to make it work. In this circumstance a little guesswork can pay off for you. Just be diligent and you won’t have a screwed up meal. One thing I did with this dish was I put it in about 5 or 10 minutes before the salmon was done and when the fish was finished, I turned off the oven and let the broccoli finish. It worked out quite well. I used Alton Brown’s roasted broccoli recipe and reprinted here for convenience.
Hey, it’s Lent right? For us Catholics, that means fish is on the menu now more than ever. Fridays are the kind of day where if you’re cooking, you probably don’t want to exert a large amount of effort. The week has just ended and you’re tired. You’ll be all recharged by Saturday and maybe that is the day for your marathon cooking session. For the evening where you just want simple and delicious, there are roasted fish recipes. Get your fish fresh, wild caught (or ethically farmed) and don’t do too much to it. This one also doubles as having a pretty nice presentation. The crispy fruit slices are a really nice garnish.
The last recipe made a pretty large amount of pesto. I could not just throw it out, that would be completely wasteful. Instead, I decided to jazz it up a bit with some simple ingredients I had laying around. The rendered bacon is always a lovely addition and the anchovy, used sparingly gave a briny, fishy, funky feel to the whole thing. This was an enjoyable meal.