Spring Garlic Bread Sticks

May 25th, 2011 § 0 comments § permalink

Makes 24 bread sticks

Ingredients

Basic Pizza Dough (Ger-Nis)
1 cup spring garlic, chopped
1 cup extra virgin olive oil
1 tablespoon fresh basil leaves, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon parsley, chopped fine
¼ cup parmesan, grated
1 tablespoon red chili flakes
Maldon salt (flake sea salt)

Directions

Pre-heat oven to 350°F. Prepare 1 batch of Ger-Nis Pizza Dough. In a blender add the spring garlic, extra virgin olive oil, fresh herbs, parmesan and red chili flakes. Blend until smooth. Shape the pizza dough in 24 long thin sticks (5 inches long and about ½ inch thick). Twist the breadsticks holding each side and twisting in opposite directions. Lay on a baking sheet lined with parchment paper. Brush with the garlic mixture well and bake in the oven for about 15 minutes or until golden brown. Take out of oven and sprinkle immediately with the Maldon salt.

Spring Vegetable Salad

May 17th, 2011 § 0 comments § permalink

Serves 4

Ingredients

2 pounds beets
1 fresh bay leaf
4 spears asparagus, cut into 1-inch spears
1 orange, segmented, juices reserved
1 small red onion, half moons
1 pound thick-cut bacon, cut into ¼ inch lardon (optional)
8 ounces baby arugula
½ teaspoon spring garlic, minced
2 tablespoons extra virgin olive oil
2 sprigs thyme

Directions

In a stock pot, place beets, bay leaf and one sprig thyme. Cover with water by at least 1 inch. Bring to a simmer and cook until tender and the beets can slide easily off a knife. Once finished, cool just enough to touch and peel skins off. Cut into ½ inch cubes.

Fill a sauté pan with water, about halfway, bring water up to a simmer, season with a pinch of salt and add the asparagus. Blanch for about one minute, until tender, but with a little “snap” left in the center. Remove asparagus and place into an ice bath (shock).

To make the vinaigrette, take a small bowl, add garlic, reserved orange juice, extra virgin olive oil and 1 sprig of thyme (leaves only). Season to taste and whisk together.

In a medium salad bowl, toss together beets, onions, and asparagus with some of the vinaigrette. Add in baby arugula and the orange segments. Toss together gently, season to taste with salt and pepper and serve.

If using bacon, you can do this step instead of blanching. Bring a sauté pan up to a medium heat and add the bacon. Render bacon until crispy. Remove bacon and reserve. Using only some of the bacon fat left in the pan, add the asparagus and roast until tender.

Recipe Property of Brendan McDermott

Salt Baked Baby Potatoes with Spring Herb Pesto

May 17th, 2011 § 0 comments § permalink

Ingredients

1 pound baby bliss potatoes
3 tablespoons spring garlic stem, chopped
2 cups fresh basil leaves
¼ cup cashews
½ cup extra virgin olive oil
½ cup parmesan, grated
4 cups kosher salt, extra for seasoning

Directions

Preheat oven to 400°F. Pour 4 cups of salt into a baking dish. Evenly spread the potatoes pressing them into the salt. Roast in oven for about 20 minutes or until fork tender.

In a food processor, put your garlic and cashews, pulse two or three times. Add in basil and while blending slowly pour in your olive oil. Then add in parmesan and season to taste.

When potatoes are done, let them rest for 5 minutes. Brush off any excess salt, slice into quarters and toss with pesto.

Note: The salt can be reused up to 3 times.

Recipe Property of Brendan McDermott

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