Monday, December 21, 2015

Candy(Canned) Roasted Garlic



So who loves garlic? The better question might be; who doesn't love garlic. This post was inspired by a Facebook group I belong to called Modernist Schmodernist

A Facebook Group friend of mine posted a link: How to Preserve Garlic by Hunter-Angler-Gardener-Cook (Hank Shaw). After reading his article I just knew I had to try this. Hank Shaw's recipe is adapted from The Preservation Kitchen by Paul Virant. This book is outstanding for all those interested in food or canning. Preserving food is not my thing but transforming food is most certainly in my wheelhouse. It's really hard to describe what truly happens to garlic when it's Pressured Canned using Paul Virant canning technique. 

So instead of me plagiarizing someone else descriptive words about canned garlic I will quote them here. 

"Precious few foods undergo a magical transformation when they are preserved", No matter how much I love fresh garlic, it is but a shadow of these preserved cloves. Eating them for the first time was a revelation, a culinary epiphany: I must have this garlic on hand. Always" Hank Shaw" 

After tasting them myself Hank Shaw is 100% correct. "When you pressure can garlic it's magical and metamorphosing." ME

I modified the recipe just a little. My next batch will be closer to Hank Shaw's version in which he uses Sherry Vinegar instead instead of Champagne Vinegar and a little less sugar. Hank Shaw also wrote that Malt Vinegar will work too. 

My recipe is for 9 lbs of Garlic Cloves which of course I purchased at Costco. I used 43 grams of Kosher Salt, 686 grams of Sugar, 412 grams of Champagne Vinegar and 268 grams of Extra Virgin Olive oil. 

For this recipe I used Organic unrefined sugar which could be the reason why some of the cloves did not hold their shape. It could also be that I cooked the cloves too long. Anyhow I will try normal sugar next time and cook them a little less. That being said the garlic came out great. I call it Candy Roasted Garlic because to me it tastes like candy. I use the C-R-G in mash potatoes, Cauliflower rice, in eggs, in sandwiches and everything that calls for garlic. In my world everything could benefit from a little garlic. 


I am not going to include a lot of instructions because this is so easy to do. 

In a very large saute pan, heat the extra virgin olive oil up and cook the garlic cloves for a few minutes. Add salt and continue to cook until they start to turn a little brown.
Constant stirring is a must if you want even browning. Don't forget I had 9 lbs of garlic. Using less garlic is so much easier. When they start to turn brown add the sugar and continue to cook until the garlic begins to caramelize. This should only take a few minutes. Add the vinegar and crank up the heat and cook for a couple of minutes.  

I am not going to tell you how to use a pressure caner but read all the directions before taking on this task. Here are some of my suggestions though. Sterilize your jars and lids. I submerge everything in boiling water for a few minutes. Anything that is going to come in contact with the food is sterilized in boiling water. Use 1/2 pint jars and leave an inch of head space at the top of the jar after packing and process for 10 minutes. Make sure the rims are perfectly clean before sealing. 

Note: I had to pull out my 20 qt saute pan to fry up that much garlic. My canner which measures "DAMN BIG" is 41 1/2 quarts and will hold 19 one quart jars and 32 pint jars. It can hold about 50 half pints. Yea.... big is always better. 



















Friday, December 18, 2015

Veggetti Coconut Curry Chicken

This one of those dishes that's created out of a pure craving for pasta. If you're on a Ketogenic Diet this can be challenging. Not to fear though because I can do anything with food. I can make Keto dishes taste amazing. This dish starts out with my Amazing Coconut Curry Sauce. There are two versions of this sauce. The first version (HERE) is 100% Keto and the Second (HERE) version is less Keto friendly but still is a great choice for this dish. Also you need a device to turn Veggies into pasta. There are many versions. There all good. HERE is the one I have. 



First thing you should do is make the sauce. Refrigerate until ready to use. 


Buy many Chicken thighs. Buy them boneless or skinless. I purchased the whole thing and I made Schmaltz with the Skin & the remnants. 




Make a spice to coat the chicken. Make your own or buy some. I used Curry, Cumin, Salt, White pepper, Coriander.



Saute in Coconut oil or your favorite fat. Only cook it about 1/2 way. All you need is some color on the Chicken and your done.



After you get done sauteing the Chicken cut it up into bite size pieces.




Onion and Orange bell pepper. Obviously color not important.




Saute the onions and Bell Pepper after the chicken.




Combine your Chicken, Onions and Bell Peppers.




Add green onion, cilantro and golden raisins or which ever dried fruit you desire. 



Adjust the seasoning if need be and add the the Curry sauce.





Not necessary but I love using my Tajine for these dishes. 




Prep your veggies. I used squash and Zucchini. 





Carrots









All done



Add some sauce and stock and cook carrot for about 5 minutes.



Toss in other veggies. Cook until al dente. Toss in Cilantro and green onions. Taste and adjust if necessary. Thicken with your favorite thickener (Cornstarch slurry works).

To a dish add the Veggie pasta and chicken curry. Top with roasted pine nuts, golden raisins, Cilantro. 









Saturday, December 5, 2015

Keto Waffles

That's right another Keto Waffle recipe. When I started eating Keto I tried a few recipes online and was not exactly satisfied with the recipes that came before mine. You know the old motto....read the quote from Teddy. Anyhow this is my version and I like any recipe I will continue to work on it until I get it perfect. These were close to being perfect. Extremely light!!!!




Ingredients
makes about 4

260 grams of Cream-cheese 
80 grams of Heavy whipping cream
6 eggs Separated
1 /2 tsp of Vanilla extract
70 grams of melted butter (or coconut oil)
60 grams of Coconut Flour
25 grams of Almond Flour
15 grams of Flax Meal
40 grams of Swerve
Liquid Stevia or Stevia to taste (I used a few drops of liquid Stevia)
1 1/2 tsp Baking Powder
Pinch of Salt

Place cream cheese, cream, yolks, swerve in a blender and pulse few times. Add melted butter and vanilla while machine is running. Alternatively use a whisk.

Whip egg whites in separate bowl until until Medium to stiff peaks are formed.

In a separate bowl mix dry ingredients. Place cream cheese/egg mixture and place in bowl and add dry ingredients and incorporate. Fold whites into mixture and your done. Taste it and adjust for sweetness and salt. This is subjective so give it a taste. 










Wednesday, December 2, 2015

Ballalicious Thanksgiving

 A month or two before Thanksgiving I knew I wanted to do something different with the leftovers. Why not Fried Balls? Yea, yea let the jokes begin. I had a hard time coming up with names for this post too without it sounding offensive or stupid. Oh, and I wanted to be original too. I am many things and trite is not one of them. Before you ask, Ballalicious is an original name created by yours truly to describe what is surely a delicious dish. Before I begin let me quickly give you a recipe synopsis. Take your leftovers and make them into balls and fry them. A complete Thanksgiving meal in a fried ball!!!
This dish started out with my delicious Turkey 2015.
I used the Turkey Breast and saved the dark meat for the wife and kids. 
Your favorite stuffing. I made homemade croutons of course. Bread, olive oil with some spices and herbs toasted in oven. Done!!!
To a large bowl add your leftover mashed potatoes, stuffing, Turkey and gravy. 
Mash it with your hands and refrigerate until you're ready to proceed.
When you're ready toss everything into a large bowl. 
Add additional herbs if you like. I added sage, parsley, thyme and green onion.  
To this mixture add enough eggs to bind. I also added potato starch to help with the texture.
 Make sure you have leftover cranberry sauce. Using a very small ice cream scooper or small spoon freeze the little balls of joy. You're going to use these to stuff your balls. Frozen balls are easier to handle. Ok... stop laughing. Yes I used the word ball three times.
Use a very large ice cream scooper to form balls. 
Shove the cranberry ball deep into the center.
Shape into ball and coat with flour. When you have shaped all your balls toss everything in the freezer for about 15 minutes or refrigerator for about 30.
Take your flour coated balls and dip into eggs, then panko bread crumbs. Make sure they hold their shape. Refrigerate or freeze for a bit. 
Bring oil up to 350-360˚ƒ and fry until golden. 


Serve on a stick or this..... see below.