JULIA CHILD'S EASY PEEL GARLIC
I didn't read this in any of Julia's books, but rather by watching her show. Some of my earliest memories are of sitting with my mother as a little girl, watching Julia on the television.
Provided by Julesong
Categories Lunch/Snacks
Time 7m
Yield 1 batch (variable)
Number Of Ingredients 2
Steps:
- Remove all the cloves of garlic from the head.
- Take a smallish saucepan and heat to boiling about a cup or two of water; add the cloves of garlic and simmer for 1 minute.
- Drain the water and peel the garlic (which should be softish and should peel easily) - peeling an entire head can take about 5+ minutes, depending on how accustomed you are to doing it.
- Use in whatever recipe(s) you'd like!
- You can store the peeled garlic in an airtight container in the refrigerator for up to two days.
- Note: you can, of course, even do a single clove in this manner - I just like to do a bunch at a time.
Nutrition Facts : Calories 89.4, Fat 0.3, SaturatedFat 0.1, Sodium 14.9, Carbohydrate 19.8, Fiber 1.3, Sugar 0.6, Protein 3.8
JULIA CHILD'S ASPARAGUS SIMMERED IN ONIONS, GARLIC, AND LEMON
This recipe is based on one found in "From Julia Child's Kitchen". It may be served either hot or cold.
Provided by Marissa Lynn
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Before peeling asparagus, start on the marinade. In a heavy saucepan, cook onions slowly in the olive oil with garlic, zest, herbs, and bay leaf. When tender (about 10 minutes), add peppercorns, wine, lemon juice, water, and salt. Cover and simmer slowly for about 20 minutes.
- Peel asparagus. Lay in a flameproof casserole dish and pour marinade over so asparagus is just covered with liquid (more water may be added if needed). Bring to a boil, cover, and simmer slowly for 20 minutes, or until asparagus is tender. Take out asparagus and arrange on serving platter. Boil down the cooking liquid until lightly syrupy and spoon over the asparagus. Sprinkle with parsley.
Nutrition Facts : Calories 225.9, Fat 18.3, SaturatedFat 2.6, Sodium 310.8, Carbohydrate 10.1, Fiber 2.7, Sugar 3.5, Protein 2.8
JULIA CHILD METHOD OF PREPARING GARLIC
I didn't learn this method by reading it any of Julia's books, but rather by watching her show. Some of my earliest memories are of sitting with my mother as a little girl, watching Julia on the television. I'd even thought for the longest time that Mom had named me after her! (It wasn't until a couple of years ago that I found out differently, but I still think of my name as Julia's tribute.) I recently went to the Smithsonian Museum of American History in Washington DC and was delighted to discover her kitchen preserved there - I spent a very, very long time just standing there, soaking in as much of her as I could. So, whenever you need garlic in a recipe and you want it nice and soft and oh-so-flavorful, prepare it this way!
Provided by Julesong
Categories Spreads
Time 35m
Yield 1 head
Number Of Ingredients 4
Steps:
- Remove all the cloves of garlic from the head.
- Take a smallish saucepan and heat to boiling about a cup of water; add the cloves of garlic and simmer for about 1 minute- drain, peel the garlic (which should be softish and should peel easily) and set aside.
- In a small saucepan, melt the butter together with the olive oil over medium heat.
- Reduce the temperature low, then add the peeled garlic cloves to the butter mixture; stir well.
- Saute slowly on lowest heat until tender and golden, at least 20 minutes (but it can take as long as 30, depending on your stove), stirring and checking occasionally to make sure they do not burn.
- Remove from heat, drain, and use in whatever recipe you'd like- I enjoy salting them to taste and spreading them on crisp crackers at this point!
Nutrition Facts : Calories 616, Fat 59.9, SaturatedFat 31.1, Cholesterol 122.1, Sodium 337.6, Carbohydrate 19.9, Fiber 1.3, Sugar 0.6, Protein 4.3
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