irtight container for up to 6 months.
Yield: about 1 cup
Separate and peel the cloves of garlic from all three heads. Smash the peeled cloves to lightly crush.
Add smashed garlic to the stock in a medium saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer, covered for 25 minutes.
Transfer garlic and stock to a blender or food processor and process until smooth.
Store tightly covered. Keeps in the refrigerator for 2 days. Freezes for up to 6 months.
nd light; will keep for 6 months.
Make the mop sauce
o the boil. simmer for 6 to 7 minuted until the
acks of ribs.
In 6-quart or larger electric pressure
Combine carrots and 6 cups water in the dutch oven. Bring to a boil over medium high heat; reduce heat to low and simmer 20 minutes or until crisp tender.
Drain carrots and keep warm.
Cook balsamic vinegar in a small saucepan over medium high heat for 4 to 5 minutes or until liquid is reduced by half.
Stir in brown sugar and butter until smooth.
Pour vinegar mixture over warm carrots, toss to coat.
Stir in thyme, tarragon and salt and pepper.
Serve immediately.
ieces and serve immediately. Makes 6 to 8 servings.
CHICKEN
To puree kumquats, wash the fruits, cut
reeze for up to 3 months.
Meanwhile, cook the pasta
t will still keep for months.
Rinse, dry, and stem
Wash and pit apricots. Roughly chop. Chop chicken. Place in blender or food processor and puree. Slowly add liquid and puree until smooth. Continue adding liquid until desired consistency is achieved. For toddlers, leave chunkier.
olk and enough water/veggie puree to moisten the mixture just
eanwhile, to make the skordalia puree, boil, steam or microwave potatoes
n the orange and white puree, tomatoes, and tomato paste and
f necessary and mash or puree until you have your desired
he.
refrigerator up to 6 months. Makes 11/4 cups.
For the salsa verde, combine all ingredients in a medium bowl.
For the bean puree, heat oil in medium saucepan. Cook garlic and onion, stirring, until onion has softened. Add beans and stock; bring to a boil. Reduce heat to low; simmer, uncovered, until almost all liquid has evaporated. Stir in cream; blend or process until smooth.
Cook fish in a large, heated oiled skillet until browned on both sides and cooked to desired doneness. Serve on bean puree, topped with salsa verde.
Puree beans with garlic, lemon juice,
ntil browned and crisp, about 6 minutes. Transfer the bacon to
Combine all the ingredients (of your choice of spice blend) in a mixing bowl. Mix well.
Spice blends can be stored in an airtight container in your spice cabinet for up to 3 months.