Simple Garlic Broth Moosewood Recipes

HOMEMADE GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix butter, olive oil, minced garlic, garlic powder, parsley, and salt in a bowl until well combined.
• Cut bread loaf into 1-inch slices and spread garlic mixture over each slice. Place each on a baking sheet. Wrap with additional aluminum foil.
• Bake in the preheated oven until bread is crispy and heated through, 25 to 30 minutes.

SIMPLE GARLIC BROTH (MOOSEWOOD)

Steps:

• Bring the stock or water to boil in a large covered pot.
• In a soup pot on low heat, gently saute the garlic in the olive oil until golden, taking care not to let it brown.
• Add boiling stock and stir in the paprika.
• Tie the sage, thyme, and parsley into a little bundle with a sting and add it to the pot.
• Bring the broth to a boil and simmer for 10-15 minutes, up to 30 minutes for a more intense flavor.
• Remove the bouquet and season with salt and pepper.

SAIMIN BROTH

Steps:

• Boil all ingredients except for salt and Aji No Moto (MSG).
• Lower heat and simmer covered for 2 hours.
• Add salt and Aji No Moto (MSG).
• Strain broth if desired.
• To serve add cooked saimin/ramen noodles and garnish as desired.
• (Fish cake, green onions, roasted pork slices, sliced spam a local favorite, or anything else you would like).

GREEK SCAMPI

Steps:

• Shell and devein shrimp, if necessary, rinse them and set aside.
• Prepare ingredients - Have all the ingredients prepared and at hand before beginning to sauté.
• Sauté the garlic in the oil briefly, and then add the shrimp. Cook on medium heat for a minute.
• Add tomatoes, feta, lemon juice, and dill.
• Stir so the shrimp cook on both sides.
• When the shrimp are pink and the tomatoes and feta have made a sauce, it's ready. Sprinkle with salt and pepper to taste and serve at once.

SAMOSAS (MOOSEWOOD)

Steps:

• Filling:.
• Heat butter in heavy skillet.
• Add garlic, ginger, onion, salt and mustard seeds.
• Saute 6-8 minutes, or till onion is soft and clear.
• Combine all ingredients, except peas, and mix well.
• Fold in peas last, taking care not to smash them.
• Pastry:.
• Sift together flour and salt.
• Add melted butter, yogurt and enough water to make a stiff dough.
• Knead till smooth and elastic.
• Roll out very thin (1/4 inch) on a floured board and cut into 4 inch circles.
• Keep rolling and cutting till you've used all the dough.
• Place a Tablespoon of filling (approximately) in the center of each circle, leaving edges free.
• Brush edges with a little water, fold over and seal by pressing with a fork.
• Heat a 3-inch pool of oil (vegetable, canola, or peanut oil) in a heavy skillet to about 365 degrees.
• Make sure the oil is hot enough (it should bounce a drop of water on contact).
• Fry samosas till golden.
• Drain well and serve. Excellent with chutneys and raitas.

GARLIC BROTH

Steps:

• Bring a medium saucepan full of water to a boil. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They'll be loose and easy to remove. Lightly crush the cloves by pressing on them with the flat side of a chef's knife.
• Place the garlic cloves in a large saucepan with the remaining ingredients and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain. Taste and adjust salt.