All posts tagged garlic

Roasted-Garlic Mashed Potatoes

Published January 9, 2014 by jenmatteson

Final day of ‘mashed potato’ week, and these were my personal favorite.  I love the smell of roasted garlic, not to mention the taste.  When you’re roasting a head of garlic in the oven, your nose will know exactly when its done; you’ll get a strong aroma of garlic, but not raw pungent garlic; sweet, savory, roasted garlic.  Trust me, it’s good.

Roasted Garlic Mashed Potatoes

I didn’t use the Ninja on these potatoes, but a good ol’ fashion potato masher.  I love getting a mix of mash and potato chunks in each bite, add in the roasted garlic with a dash of hot sauce, and I’m in heaven.

Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

Source: Adapted from Food and Wine
Servings: 12


5 lbs Yukon Gold potatoes, peeled and cut into 2-inch pieces
1 stick unsalted butter, cut into tablespoons
1 cup heavy cream
2 tbsp. mashed roasted garlic
2 tsp hot sauce
salt and white pepper
1 tbsp. chopped flat-leaf parsley


1. In a large pot, cover the potatoes with water and bring to a boil.  Simmer over moderate heat until tender, about 20 minutes.  Drain potatoes and return to the pot.  Cook over low heat, gently tossing until the potatoes are dry.

2. Add the butter, cream and roasted garlic to the potatoes and mash over low heat until creamy and heated through.  Add the hot sauce and season to taste with salt and white pepper.  Transfer to serving bowl and garnish with parsley.

French Bread

Published October 7, 2013 by jenmatteson

My reason for making this bread was twofold.  First, I just made this delicious tomato soup, and I needed something to sop it up with.  Plus, I don’t think Nate would eat soup with a spoon, only with bread.  Secondly, I was having a ladies wine tasting party, and I wanted to make something fresh for us to munch on between wines, and my girlfriend got me these awesome oils and vinegars that I wanted to use for dipping.

French Bread

I made this recipe earlier in the week to be sure it turned out.  It did, however, I thought it was extremely bland and needed a little more salt, as did two of my taste testers.  The rest was wonderful – the outside was crusty and the inside was soft and warm.  I made another loaf the day of my party and added a little more salt, and this time I nailed it.  This is super simple to whip up and only has one rising period.  I thought the hardest part was getting the loaf an even thickness throughout!

French Bread

French Bread

Source: Adapted from Simply Scratch
Servings: 6-8


1 cup warm water (about 110-115 degrees)
2 1/4 tsp dry active yeast (this is the same as one of those small packets)
1/2 tsp sugar
2 1/2 cups all-purpose flour
1 1/4 tsp kosher salt
olive oil for coating


1. In the bowl of a stand mixer fitted with a dough hook, sprinkle yeast over warm water and add sugar.  Let the yeast bloom for about 5 minutes.  You’ll know when it’s ready when it’s all foamy and puffy on top.

2. Add flour and salt and turn mixer on low.  Once ingredients have come together, turn up the mixer to medium-low speed and knead until dough is smooth and tacky, about 5 minutes.  Meanwhile, coat a large mixing bowl with olive oil.

3.  Remove dough from stand mixer and form into a ball.  Place in pre-oiled bowl and turn to coat the dough completely.  Cover with a damp tea towel and set in a warm place to rise.  After about an hour, the dough should have about doubled in size.

4. Roll dough into a long loaf shape, and place on a baking sheet.  Score diagonally along the top.  Place loaf into an unheated oven.  Set oven to 350 degrees, and bake for 30-35 minutes, until top is crisp and bread is baked through.  Drizzle with olive oil or spread with butter right away to add a little extra flavor.  Let bread cool slightly, then slice and serve.

Recipe Swap: Rosemary Chicken Burgers with Garlic Rosemary Mayonnaise

Published April 26, 2013 by jenmatteson

Another round of Blogger’s Choice Recipe Swap, hosted by Sarah at a Taste of Home Cooking.  I was excited to be assigned a blog I have not yet visited, Jenna’s Cooking Journey, so I had a good timeWC-Recipe-Swap-badge-1 sifting through all of her recipes to find something tasty!  Of course, most dishes fit that parameter, but I wanted to find something that would be good to grill.  We had another snow storm over the past weekend, some areas getting up to 8″, and another one earlier this week, with an estimated 6-10″ of snow…in April.  The end of April.

Rosemary Chicken Burgers with Garlic Rosemary Mayonnaise

Seeing as though it’s not yet spring outside, I thought making something on the grill might make us feel like it’s spring inside.  I make a lot of turkey burgers at home, but I had yet to make a chicken burger  No real reason why, just hadn’t tried them, which is why Jenna’s chicken burgers with garlic rosemary mayonnaise was the perfect match!  I’ve never heard of putting mayonnaise in the burgers, but it really does make sense to add a little moisture and fat to the very lean chicken burger so you don’t end up with a hockey puck.  Sort of defeats the purpose, though, right?  I suppose I would say this is still on the healthy side though.

Rosemary Chicken Burgers with Garlic Rosemary Mayonnaise

Nate and I had a busy and active Sunday morning.  We headed to the gym for an hour and a half, then we had some errands to run.  By the time we got home, I was famished, so I started in on these burgers right away.  Like I said previously, I was a bit skeptical of adding mayonnaise directly to the burgers, but thought it couldn’t hurt to try it.  The original recipe called for 1/2 cup of the mayonnaise in the burgers, but after adding only about 1/4 cup of the mayonnaise, I thought that was plenty.  The burgers actually were quite difficult to handle because they were so moist.  I decided grilling them probably wouldn’t work well, so I ended up using a skillet instead.

Rosemary Chicken Burgers with Garlic Rosemary Mayonnaise

The result was absolutely amazing!  The mayonnaise added a lot of moisture and the rosemary added so much flavor that I almost forgot I was eating a chicken burger.  Although it’s a burger and my initial thought was that it might make us feel more spring-y, the rosemary actually made it more hearty and would be a really great burger for the wintertime.  So I guess, technically, with all the snow we are still getting, it really was the perfect match!  The arugula added just a hint of spice and freshness.  I don’t usually buy arugula and would have used spinach instead, but I’m glad I sprung for the spicier green option.  The only thing I would change for next time is a tomato slice to bring more freshness and color to the plate.  Nate and I both loved them; he ate two in one sitting, and called the third one for his lunch on Monday.  It’s definitely a keeper!

Rosemary Chicken Burgers with Garlic Rosemary Mayonnaise

Rosemary Chicken Burgers with Garlic Rosemary Mayonnaise

Source: Adapted from Jenna’s Cooking Journey
Servings: 4


For the mayonnaise:
1/2 cup light mayonnaise
2 tbsp fresh rosemary, finely chopped
3 cloves garlic, minced
1 tbsp lemon juice

For the burgers:
1 lb lean ground chicken
1/2 tsp salt
1/2 tsp black pepper
1 tsp fresh rosemary, finely chopped
4 hamburger buns (I used sandwich thins)
1 cup arugula


1. In a small bowl, combine ingredients for mayonnaise.  Add half the mayonnaise to a larger bowl, and refrigerate remaining mayonnaise.

2. To the larger bowl with 1/2 the mayonnaise, add ground chicken, salt, pepper and rosemary.  Gently combine with fingers, being careful to not over work the meat.  The mixture should be quite moist.  Divide into four equal parts and shape into patties.

3. Preheat a large skillet over medium heat.  Spray with olive oil.  Gently place patties (I had to do them two at a time) in the skillet and cook over medium low heat for 8-10 minute.  Flip and continue cooking until chicken is cooked through, about 8-10 more minutes.  Remove from pan and let rest.  Repeat with remaining patties.

4. Prepare buns with reserved garlic rosemary mayonnaise on tops and bottoms.  Divide arugula among the bottoms of the buns, place burger on top of the greens, add the top of the bun.  Enjoy!

Check out what everyone else made for the Blogger’s Choice Swap!

Think you don’t like Brussels sprouts? Think again.

Published November 21, 2012 by jenmatteson

Ever wonder how Brussels sprouts get their name?  I did.  So I looked it up.  And yes, it’s probably what you are thinking.  The modern Brussels sprouts that we are familiar with today was first cultivated in large quantities in Belgium.  Did I just blow your mind?

No?  Okay, well try these and I just might.  Unfortunately, Brussels sprouts have an underserving reputation as “gross”.  Many children and men (okay, probably some picky women too) avoid Brussels sprouts at all costs.  Nate included.  The problem stems from them not being prepared properly, and if something is gross the first time you try it, why would you try it again?

Well, I’m telling you now, try them again.  Use this recipe.  I made these for our friends Thanksgiving and even Nate tried some, though he didn’t really say anything about them.  But the fact that he ate more than one says enough.  I did feel they were a little undercooked, but I think that’s much better than overcooked and soggy.  Whether or not Nate eats these again, I’ll certainly be making them again.

Spicy and Galicky Brussels Sprouts

Source: Adapted from Food and Wine
Servings: 4


1 lb Brussels sprouts, halved
2 tbsp olive oil
3 cloves garlic, smashed
1 tsp crushed red pepper


1. Bring large pot of salted water to a boil.  Add Brussels sprouts and cook until bright green, about 2 minutes.  Drain well and pat dry.

2. In a large deep skillet, heat 2 tbsp olive oil until shimmering.  Add garlic and Brussels sprouts and cook over high heat, undisturbed, for 1 minute.  Add crushed red pepper and salt and continue to cook over moderate heat until sprouts are browned and tender, about 3 minutes.  Serve warm.

Garlic Hot Sauce

Published August 16, 2012 by jenmatteson

There is nothing I love more than spicy food, and near the top of my 30 Before 30 list is homemade hot sauce.  Midwest Supplies, where we purchase most of our beer making ingredients, also sells ingredients to make your own hot sauce.  One of the first times we were in there, we saw a hot sauce making kit.  I assumed I needed this because I had no idea where to start when making my own hot sauce (uh, hello, internet??).  We didn’t purchase it that day since we were buying so many other beer brewing items, but the next three or four times we went, they were out of kits.  I couldn’t possibly pick out my own ingredients and wing it, could I?  So finally, the last time we were there picking up more bottles, the kit was there!  Nate said I could get one as part of my birthday gift, YES!

After reading through the ingredients and instructions, I realized I really didn’t need a “hot sauce making kit”.  Here is a list of what came in my kit:

  • 3 Hot Sauce Bottles
  • 3 Pair Black Nitrate Gloves
  • 1 oz whole dried Habanero chili peppers
  • 1 oz whole dried Morita chipotle chili peppers
  • 1 oz whole dried arbol chili peppers
  • 1 oz cayenne powder
  • 1 oz jalapeno powder
  • 1 oz aji amarillo powder
  • pH paper 2.8-4.4
Now I know for next time.  The only additional items I needed to get started was fresh tomatoes and Xanthan Gum.  I’ve never heard of Xanthan Gum previously, so I did a little research and learned that it’s generally used in gluten-free baking and sold at specialty grocery or health food stores.  This meant I couldn’t just pop over to Cub or Rainbow, I had to make a Whole Foods trip.  Boy, do I love Whole Foods!  Unfortunately, I can’t really justify doing all my shopping there; it’s not quite in the budget.  Plus, the closest one to me is about 25 minutes away.

The next day I was looking forward to making hot sauce after work all day long.  Nate would be at class, so I’d have the kitchen to myself, not that I don’t normally, but I just really like to cook in an empty house.  I got the Xanthan Gum and my fresh Bushel Boy tomatoes and I was ready to start making some hot sauce.  Nate and I both like heat, but I’m quite a bit more tolerable to it than he is.  I thought this was the perfect excuse to make two kinds of hot sauce.  One with lots and lots of heat, and another with a healthy combination of fire and flavor.  The first one I made was the later of the two, which was a Garlic Hot Sauce.  The recipe is from Midwest Supplies and came in the kit.  I think I’ll start with a few of these before I venture down the experimental hot sauce path.  I can’t wait for that!!  I also made a Red Hot Chipotle Sauce, but left that to sit with its solids in the fridge for a week before I strain it.  Then it’ll be nice and spicy!

Garlic Hot Sauce

Source: Midwest Supplies
Servings: Yields about 1/2 cup


3/4 cup fresh tomatoes, pureed
1/2 cup distilled vinegar
4-6 fresh cloves of garlic
2-4 whole dried Habanero chilies
10 whole dried de arbol chilies
1/2 tsp Aji Amarillo powder
1/2 tsp garlic salt
1/8 tsp Xanthan Gum


1. Put on gloves and keep them on while handling the chilies (these are especially hot and you don’t want to be touching your mouth, nose, and especially eyes – contact wearers – after handling them).  Remove the stems from chilies and place in medium-sized bowl.  Pour boiling water over chilies to rehydrate.  Press down with a spoon to be sure all chilies are submerged, and let rest for 10 minutes.

2. In a food processor, puree tomatoes and chilies with the vinegar, aji amarillo powder and garlic salt.  Transfer to a small sauce pan and simmer sauce for 15 minutes, stirring occasionally.  Add Xanthan Gum and mix in until dissolved.

* If you are taking the pH level of your sauce, now is the time to do so.  Hot sauce ingredients are high in pH levels and can spoil easily without proper acidification.  It is important to cook the sauce at a proper temperature for a sufficient time so that undesired organisms will be destroyed.  Additionally, the pH should be adjusted to below 4.6, preferably below 4.2.  Typically, vinegar-based hot sauce has a pH in the range of 3.0-4.0.  To acidify hot sauce, add more vinegar, lime juice or other low pH substances.

* After your sauce has boiled, everything that comes in contact with it from here on out must be sanitized.  One-Step or Star San sanitizers are recommended to ensure a sanitary environment without the need to rinse.  If you do not have cleaner to sanitize your bottles, place empty bottles (without cap or dripper insert) in a pot, cover and fill the bottles with water.  Boil for 10 minutes.

3. For a milder sauce, immediately strain your sauce through a fine mesh strainer.  For a hotter sauce, leave the solids in the sauce for up to two weeks, then strain.  Bottle the sauce and let it age for at least one week in the fridge.  I strained this one right away and bottled it.

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