Pickled garlic for the timid and the daring
By ELLEN FOLKMAN
Published March 21, 2007
Carl Benedict requested a recipe for pickled, marinated garlic. Linda Hinton shares a recipe from the Frugal Gourmet that she says is surprisingly mild, not too vinegary and tart, like some commercial brands she has tried. Linda also says that, before serving, she removes it from the refrigerator so the oil can warm up a bit. It can be served as is, on a bed of lettuce as a Russian salad, or mixed into a tossed salad. Francis Drybala shares a pickled garlic recipe with more flavor and a little kick. What's nice about this one is that fresh or dried herbs may be used.
Condiment
Pickled Garlic
For: Carl Benedict of Hudson
From: Linda Hinton of Palm Harbor
30-40 cloves garlic, cleaned and peeled
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup white wine vinegar
- Blanch the whole cloves of garlic in boiling water for up to 5 minutes depending on size. Blanch the smaller ones less time (add them after 1-2 minutes).
- Remove and plunge garlic into cold water. Drain, and mix with remaining ingredients. Refrigerate at least 5 days before serving.
Condiment
Pickled Garlic with Herbs
For: Carl Benedict of Hudson
From: Francis Drybala of Beverly Hills
1 pound fresh garlic (6 to 8 whole heads, depending on size)
1 cup white vinegar
1 cup dry white wine or dry vermouth
2 fresh chopped chiles or 1 teaspoon dried, crushed red pepper
1 sprig fresh thyme or 1/2 teaspoon dried
1 sprig fresh rosemary or 1/2 teaspoon dried
1 bay leaf
1/2 teaspoon whole black peppercorns
1 teaspoon salt
- Break garlic heads apart, place cloves in a 2-quart saucepan and pour boiling water over to cover. Stir them around, then drain and cover with cold water to stop them from cooking. Drain again and slip off the papery skins. Trim any bruised spots away.
- Place peeled garlic in saucepan, add remaining ingredients, bring to a boil and cook 5 minutes. Remove from heat, cover and let stand 24 hours. Bring to a boil again and cook 5 minutes.
- Transfer to hot, sterilized jars, cover and cool to room temperature, then refrigerate. Keeps up to 3 months. Allow a couple of weeks for flavors to develop before using.
Makes about 1 quart.
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David Fulda wanted the wasabi mashed potatoes recipe from Island Way Grill. Cindy Shea hopes her version will work for David.
Vegetable
Wasabi Mashed Potatoes
For: David Fulda of Hudson
From: Cindy Shea of Spring Hill
3 baking potatoes, peeled, washed and quartered
2 tablespoons wasabi paste
1 tablespoon sour cream
1/4 pound softened butter
1 tablespoon cream cheese
4 ounces heavy cream
Salt and pepper to taste
- Bring medium saucepan of water to a boil. Cook potatoes in boiling water until tender when pierced with a fork. Drain and return to saucepan.
- Combine cooked potatoes with the remaining ingredients and whip until smooth.
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A recipe for gingersnap whoopie pies is the recipe Lila Languerand asked for. Kearney Sheirich shares a very easy one. The best part is that you can use your favorite frosting for the middle.
Dessert
Gingersnap Whoopie Pies
For: Lila Languerand of Deltona
From: Kearney Sheirich of Spring Hill
1 box Gingerbread cake mix
1 cup water
1 cup plus 2 tablespoons flour
2 eggs
Combine all ingredients and drop by spoonfuls onto a greased cookie sheet.
- Bake at 375 degrees for 7 to 10 minutes. Remove from oven and cool.
- Frost with your favorite icing and place 2 bottoms of cakes together.
Recipe requests
Jo Braxton would like the recipe for Outback Steakhouse's cabernet sauce, served with the rack of lamb and lamb chops. Caryl Luria would like a recipe for corn pudding that uses canned creamed corn. Kristen Gray has heard so much about a 7-minute frosting, and she would like a recipe to try.
You Asked for It is a reader mail column. Send requests to You Asked for It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Be sure to include your full name, city and phone number.