We’ve discussed bruschetta before, when talking about the tomato salad that typically gets served on or alongside it. And yes, said tomato salad is amazing, but let’s not all forget about the base of this: the actual bruschetta. These tasty, little toast slices are incredibly useful for all sorts of applications, and even better is how insanely easy they are to make.
In preparation for our cooking demonstration at the Long Island Garlic Festival this week, we decided to round up some of our favorite garlic themed posts. Hopefully you’ll come stop by and check it out! If you’re not nearby enough to come watch us cook and listen to us talk though, you can still make some garlicky food this weekend to celebrate all things garlic with us in spirit.
Not really a recipe, but important garlic cooking knowledge. Knowing how to roast garlic opens up other culinary doors.
Despite being big fans of Asian foods, the two of us have only recently come around to find that Korean food is really yummy. In fairness, it hasn’t had much exposure prior to the past decade thanks to the rise of Korean BBQ restaurants and other efforts to further the cuisine in western civilization. We happened upon this sort of stir fry two years ago in Jasmine, the restaurant at Stony Brook University’s Wang Center. We enjoyed it so much we ended up making a copycat version of our own that was as close as we could get it. This garlic-soy chicken has a really dark, awesome flavor bolstered by the addition of sesame oil. If you like garlic and stir fry, this is totally up your alley. Be warned though, there is a lot of garlic in there, so unless you’re like me and Meg and particularly enjoy the smell of garlic, you may need to brace yourself.
One handy feature on the behind the scenes aspect of this blog is that we can see what kind of search terms people used to find our blog. Sometimes though, people find our blog through search terms for something that we don’t actually have directly on our site. It always makes me a little sad when this happens, thinking about someone coming here and then leaving disappointed. So whenever possible I want to try and remedy that. One search that’s come up a few times is “garlic green tea” or some variation on that. And while we have our regular garlic tea (and also garlic lemonade) recipe, I want to give the people what they’re looking for! So I came up with a garlic green tea recipe as well.
Tomato sauce, it’s everywhere. For Italians, it’s on and in everything, to the point that there probably isn’t a single human being in Italy over the age of 7 who doesn’t have an encyclopedic knowledge on how to prepare a pot of sauce. The majority of my family’s heritage is Italian. I grew up in a household where it got tossed on everything from pork to pasta to pizza. Every Sunday was time for everyone to head on over to my aunt’s house for a big-ass Italian dinner with pasta and antipasti and bread and etc… You get the picture. And yet, I have a confession to make, I actually don’t really like tomato sauce all that much.
Yes I know, I know, blasphemy. But in all honesty I felt like the fact tomato sauce had to be thrown onto every edible item on planet Earth kind of made me sick of it by the time I hit my teen years. Now, I don’t necessarily hate it, but it just feels overused and homogenous to me. That may not be a popular opinion, but I feel like many in Italian-American families simply don’t have the guts to actually come forth and say that, for fear of ridicule and mafioso style ” ‘ey, come on.” half-slaps on the cheek.
That all being said, I ironically am a staunch opponent of jar sauces, both because I’m pro-from-scratch on the food front and also because despite my relative lack of enthusiasm for it, I know what a good tomato sauce tastes like. And jar sauce tastes like shit, frankly. Rather, I will admit objectively that having a good tomato sauce technique in the back of your head is a vital skill for most cooks, if for at very least making pizzas.