Recipes with garlic puree
15 recipes
Herb Crusted Rack of Lamb with Roasted
Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.
Mild Curry Base
British Indian Restaurant style mild curry base with ghee, garlic, curry paste, and curry gravy. The fast home cook's foundation for making takeaway-style curries in 15 minutes.
Arugula & Chanterelle Mushroom Ravioli
Delicate homemade ravioli filled with wilted arugula, sautéed chanterelle mushrooms, and Parmigiano-Reggiano, served over more arugula and mushrooms with brown chicken sauce. Restaurant-quality Italian pasta at home.
Medallions of Veal with Sauces (Stuffing)
French wild mushroom and foie gras stuffing for veal medallions, with shiitake, cepes, chanterelles, button mushrooms, shallots, white wine, and chives. A masterchef-style restaurant component.
Cheese & Herb Spread.
No-cook cheese and herb spread with cheddar, chives, parsley, and garlic blended with low-fat soft cheese and yogurt. Freezes for up to 3 months. Ready in 10 minutes.
Curry Stock
Aromatic curry stock simmered with onions, ginger, garlic, ghee, cloves, and cardamom. The foundation every Indian curry, biryani, or dal deserves in place of plain water.
True Garlic Bread
True garlic bread machine loaf with roasted garlic puree, butter, and a half-whole-wheat, half-white flour blend. A genuine garlic-infused yeast bread.
Yogurt Chicken with Garlic-Mint Dipping Sauce
Yogurt chicken oven-bakes plain yogurt-dipped, breadcrumb-coated chicken legs and thighs to crispy golden tenderness. Served with a vibrant garlic-mint herb dipping sauce.
Garlic-Stuffed Mushrooms
Garlic stuffed mushrooms with pecans, parmesan, and a folded-in roasted garlic bechamel, baked hot until the filling sets and the tops blush with cayenne.
Seafood Baked in a Package
Swordfish and shrimp baked in a foil packet with garlic-tarragon butter and white wine, then crowned with a silky cream pan sauce. An elegant, fuss-free seafood dinner that steams in its own juices.
El Charro Barbacoa
El Charro Barbacoa, shredded slow-simmered beef brisket (or eye of round) layered with roasted green chile, chile colorado salsa, green olives, tomatoes and jalapenos. Tucson-style barbacoa with bright, complex heat.
El Charro Barbacoa
El Charro Barbacoa, shredded slow-simmered beef brisket (or eye of round) layered with roasted green chile, chile colorado salsa, green olives, tomatoes and jalapenos. Tucson-style barbacoa with bright, complex heat.
Flank Steak with Garlic Wine Sauce
Flank steak seared hot and finished with a pan sauce of red wine, garlic, scallions, and mounted butter. Classic steakhouse technique in about 30 minutes at home.
Curry Gravy
Indian curry gravy base with garlic, ginger, onion, and tomato purees cooked in ghee with turmeric, cumin, and curry powder. Make 10 portions and freeze for quick curries.
Curry Masala Gravy
A batch-cook curry base gravy with garlic, ginger, onion puree, and tomatoes. Make 10 portions, freeze, and shortcut your way through weeknight curries.
Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.
British Indian Restaurant style mild curry base with ghee, garlic, curry paste, and curry gravy. The fast home cook's foundation for making takeaway-style curries in 15 minutes.
Delicate homemade ravioli filled with wilted arugula, sautéed chanterelle mushrooms, and Parmigiano-Reggiano, served over more arugula and mushrooms with brown chicken sauce. Restaurant-quality Italian pasta at home.
French wild mushroom and foie gras stuffing for veal medallions, with shiitake, cepes, chanterelles, button mushrooms, shallots, white wine, and chives. A masterchef-style restaurant component.
No-cook cheese and herb spread with cheddar, chives, parsley, and garlic blended with low-fat soft cheese and yogurt. Freezes for up to 3 months. Ready in 10 minutes.
Aromatic curry stock simmered with onions, ginger, garlic, ghee, cloves, and cardamom. The foundation every Indian curry, biryani, or dal deserves in place of plain water.
True garlic bread machine loaf with roasted garlic puree, butter, and a half-whole-wheat, half-white flour blend. A genuine garlic-infused yeast bread.
Yogurt chicken oven-bakes plain yogurt-dipped, breadcrumb-coated chicken legs and thighs to crispy golden tenderness. Served with a vibrant garlic-mint herb dipping sauce.
Garlic stuffed mushrooms with pecans, parmesan, and a folded-in roasted garlic bechamel, baked hot until the filling sets and the tops blush with cayenne.
Swordfish and shrimp baked in a foil packet with garlic-tarragon butter and white wine, then crowned with a silky cream pan sauce. An elegant, fuss-free seafood dinner that steams in its own juices.
El Charro Barbacoa, shredded slow-simmered beef brisket (or eye of round) layered with roasted green chile, chile colorado salsa, green olives, tomatoes and jalapenos. Tucson-style barbacoa with bright, complex heat.
El Charro Barbacoa, shredded slow-simmered beef brisket (or eye of round) layered with roasted green chile, chile colorado salsa, green olives, tomatoes and jalapenos. Tucson-style barbacoa with bright, complex heat.
Flank steak seared hot and finished with a pan sauce of red wine, garlic, scallions, and mounted butter. Classic steakhouse technique in about 30 minutes at home.
Indian curry gravy base with garlic, ginger, onion, and tomato purees cooked in ghee with turmeric, cumin, and curry powder. Make 10 portions and freeze for quick curries.
A batch-cook curry base gravy with garlic, ginger, onion puree, and tomatoes. Make 10 portions, freeze, and shortcut your way through weeknight curries.
