GARLIC

Crisp Ricecrumbs

Crisp Ricecrumbs Unlike loose breadcrumbs, these ricecrumbs are more dense and ball up when processed with oil and garlic – a different but impressive texture change! Crisp Ricecrumbs Makes about 1-1/2 cups 2 c. CRISP RICE OVEN- ROASTED CEREAL by RALSTON 2 T. jarred chopped garlic 1/2 t. salt plus to taste 1/2 t. fineContinueContinue reading “Crisp Ricecrumbs”

Peeling Whole Garlic Bulb

Peeling Whole Garlic Bulb 1- Cut off the tip end of the bulb and discard. If you can separate all the cloves at that point, do it. 2- If not, cut off the bottom a little into the base of the cloves. The bottom is tough, so be careful. 3- Separate the cloves and peelContinueContinue reading “Peeling Whole Garlic Bulb”

AFC CORAL HORSERADISH SAUCE

AFC CORAL HORSERADISH SAUCE Fresh grated horseradish processed with fresh garlic and ginger, extra virgin olive oil and boiled almonds. Preserved with apple cider vinegar, maple syrup and brown sugar, then seasoned with smoked paprika, fennel and coriander. Not your ordinary horseradish sauce! Makes 4-1/2 cups 7 oz. pkg. whole, raw almonds (almost 2 c.)ContinueContinue reading “AFC CORAL HORSERADISH SAUCE”

Making Mashed Garlic

Garlic already mashed comes in handy when you want to make garlic bread or don’t feel like peeling, dicing and mashing. Of course you could buy it pre-mashed in the jar from the grocery, and I often do that, but sometimes I just want fresh mashed. So this is how I do it. You canContinueContinue reading “Making Mashed Garlic”

YVES Bacon-Garlic Crumble

GARLIC: POWDER vs GRANULATED

Garlic powder textures like cornstarch. Granulated garlic textures like salt, but doesn’t melt or dissolve. The finer the granulation, the better. Shop around. Most markets now carry only the granulated, yet label it as garlic powder. Ninety-nine percent of the time I use granulated labeled as powder. I know it’s confusing, but that’s what manufacturersContinueContinue reading “GARLIC: POWDER vs GRANULATED”

GARLIC. Fresh garlic is most often the garlic of choice in these recipes. However, when convenience or cost is a factor, or when a smooth texture is desired we use powdered. You’ll note that sometimes fresh and powdered garlic are called for in one recipe. This is done for greater garlic flavor. We put the powderedContinueContinue reading “GARLIC”