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Indonesian Chicken with Garlic and Peanut
Butter Sauce
3-4 lb frying chicken
2 Tbsp peanut oil
1 small onion
3 large garlic cloves
1 tbsp soy sauce
juice of ½ lemon
2 tsp sambal oeulek (Sambal Ulek (Oelek)
Chili (bright red, thin and sharp tasting). Some types of this variant call for the addition of salt or lime into the red mixture. Oelek is a Dutch spelling which in modern Indonesian spelling has become simply Ulek; both have the same pronunciation. Ulek is Indonesian special stoneware derived from prehistoric household kitchenware that is still being used actively in most Indonesian kitchens, particularly in Java. It is a stone pestle (called ulekan) with a mortar (ulek-ulek) made from an old and matured bamboo root, that is used for crushing chilies, peppers, shallots, peanuts, and other kinds of ingredients.
1 cup warm water
½ cup smooth, natural peanut butter
Cut the chicken into serving pieces. Sauté it in a large skillet, in the oil, over moderately high heat for 15 minutes, turning frequently. Remove the skillet fro the heat and transfer the chicken to a platter. Finally mince the onion and garlic and sauté them in the chicken skillet, over low heat, for 5 minutes.
Add the soy sauce, lemon juice, and sambal to the skillet. Stir well and cook for 55 minutes. Add the water and peanut butter to the skillet and stir well to make a smooth sauce. Return the chicken to the skillet and cook, covered, over moderately low heat for 20-30 minutes. Stir occasionally to prevent the sauce from sticking. Transfer to a heated serving platter and serve immediately. (Cooking with Herbs)
Rosemary and Garlic Burgundy
4-5 sprigs of rosemary
4 cloves garlic, peeled and halved
1 ½ cups Burgundy
Place rosemary and garlic in a 1 pint jar. Pour wine over and cover. Store in a cool, dark place for at least 2 weeks before testing flavor.
Use ½ cup with 3 Tbsp olive oil, 1 Tbsp lemon juice and 1 tsp freshly ground black pepper as a marinade for beef. (Herbed-Wine Cuisine.)
Garlic Rosemary Potato Chips
3 lbs potatoes, scrubbed but do not peel
8 cloves garlic, peeled & put through a press
4 Tbsp fresh rosemary leaves
½ cup olive oil
salt & coarse grind black pepper
Cut the washed and scrubbed potatoes into ¼" thick slices. Into a food processor, put the garlic, rosemary and olive oil. Pulse on & off to chop the rosemary and garlic finely. Line a baking sheet with foil and brush lightly with the rosemary flavored oil. Then lay the potato slices in one layer on top of the foil.
Brush again with the rosemary-garlic oil. Sprinkle with salt & pepper. Turn and do the same thing to the other side. Bake in a 350 degree oven for 15 minutes – turn the potatoes and bake until they are lightly browned. Remove from oven and drain potatoes on paper towels. Serve while still warm. (Mad for Garlic)
Earthy Garlic Soup
2 heads garlic
8-10 oz day-old country style white bread
1 Tbsp olive oil
kosher salt and freshly ground pepper
1 Tbsp chopped, fresh flat-leaf parsley
Separate the garlic cloves and smash, peel and coarsely chop them. Remove and discard the bread crusts, and cut the bread into 1-inch pieces. Put it in a saucepan with the garlic and 5 cups water. Cover and bring to a boil. Reduce the heat to a simmer, and cook for 20-30 minutes, until the bread starts to disintegrate. Transfer the mixture to a food processor. Add the olive oil and process until smooth, about 2 minutes. Season to taste with salt and pepper, garnish with parsley and serve hot. (Tonics)
I seriously suggest not making this if you are a vampire, lol. Not for the weak at heart, more something for the daring individual.
Garlic Ice Cream
3 (750 ml) cups whole milk
½ tsp (2 ml) finely chopped garlic
1 vanilla bean, split in half
1 cup (250 ml) heavy cream
1 ½ cups (375 ml) sugar
9 egg yolks
Put milk, garlic and vanilla in a saucepan. Bring to a boil and remove from heat. Blend the cream, sugar, and egg yolks in a mixing bowl. Strain the scalded milk into the egg and sugar mixture, stirring constantly. Return the combined mixture to the pan and stir continuously over moderate heat until it coats the back of a spoon, about 10 to 15 minutes. Cool in an ice bath and freeze until firm. Serves 4 to 6.
