I follow several food blogs. Made this for dinner last week (with a few minor tweaks) and it was AH-MA-ZING.
Monday, July 29, 2013
Wednesday, July 17, 2013
Ok, where do I start.. Lets start with the basics: garlic is awesome. I don't know how many times I've seen articles about the various health benefits of garlic but they are many. We've been on a huge shrimp kick lately after I discovered how much we all love beer boiled shrimp and I decided to make garlic, lemon thyme butter as a dipping sauce. It didn't dawn on me I could/should make an entire dish out of it until I made the shrimp for my mom and we ended up fighting over the garlic which Gabe definitely doesn't care for.
I was home alone when I started peeling three heads of garlic but I couldn't help but hear Gabe in the back of my head warning (maybe pleading?) that I should perhaps rethink what I was doing. True to self, I forged ahead undeterred. Yes, subjecting one's loved ones to the effects of garlic over consumption can be cruel. I, however, shop at Costco and in order to use up the warehouse size portions, I resort to drastic measures to avoid waste at all cost.
I ended up making this sauce and spooning it over toasted English muffin rounds, arugula and two soft boiled eggs for lunch. AH-MAZING! I didn't even remember to take a photo I inhaled it so quickly.
Lemon Thyme Garlic
Makes 4-6 servings
1/2 c. Unsalted butter (1 stick)
3 heads of garlic, cloves peeled (roughly 40 cloves)
3-4 sprigs of fresh thyme*
1/4 c. Lemon juice
1/2 tsp. salt (or adjust to your taste)
In a saucepan, melt butter on low to medium low heat. Add garlic cloves and slowly cook until butter is foaming slightly, should take about 3-5 minutes. Add salt and thyme sprigs (you can either leave whole or take the leaves off the stems and mince for a stronger thyme flavor). Once garlic is slightly golden, test a larger clove for doneness by inserting a fork - they should be tender like potatoes). Take the pan off the heat and add the juice of a lemon.
* if you don't have fresh, try 1/4 tsp dried and let me know how it works out - dried thyme can be pretty strong
I used this sauce when sautéing zucchini one night, tossed with pasta another night, melted over steaks and as already mentioned, as a dressing on soft eggs over arugula salad. It's great with shrimp or a mild fish would be awesome too.
The garlic gets nice and sweet, super mellow compared to when they're fresh. Just make everyone else in the house eat it and then nobody can single anyone else out for garlic breath or that infamous garlic coming through the pores phenomenon.
Monday, July 15, 2013
So. After a 2+ year hiatus, I had the most amazing lunch at home that put me right. over. the. edge. As I took bite after glorious bite, I said to myself, "That's it! No more excuses! Amytacular is back!" To myself of course..while standing in my kitchen. Talking to my dogs.
If you have been living under a rock (or just aren't a FB friend), the last 2 years have been filled with some pretty big life events. Ok, event. Singular, really. I had a little baby and she's now 1.5 years old. That was weird just typing that. She's a year and a half (technically not until the end of the month) but those people who would always speak about their children in months always annoyed me. It was like, I know you think b/c I'm Asian I like doing math, and honestly, I do but don't MAKE me do the math, mkay? But if you are one of those people that refers to their children's age in months, I get it now. My b for being so annoyed. And for all you people who find it annoying too that don't have kids - the true reason is b/c they change SO quick during those first few years that you HAVE to say what month b/c so much happens from month to month. One month they're rolling around, next they're crawling, then they're walking, then running, talking, talking back, driving, going to prom, running for Congress etc. Parents, can I get an Amen? (Amen) She's totally awesome by the way. More about her later.
Anyhow, I just wanted to get it out there that I'm dippin' the toe back in the bloggy pool. IDK how well I'll actually keep up but I have realistic hopes. I'm thinking it'll be pretty consistent for a little bit b/c of all the backed up material I've had swimming in my head for the last few years then I'll relapse into a monthly deal. That's life w/ a kid, man, deal w/ it!
Oh, and I logged back on for the first time in a while and I noticed not ONE follower anymore. I leave for 2 years and you people abandon me? Not that it's THAT hard to believe but one of the TWO followers I had was my own freaking husband. Really, hon? Really? You blog reading people are a fickle bunch, I tell you. There are blogs out there that I've followed for YEARS after their authors have ceased to post. That's my commitment, people! That and I'm too lazy to really go in to my subscriptions and manage them. So does that mean you guys (hon, this is directed at you) went in and UNSUBSCRIBED? Or does it just kick you off as a Follower if you haven't posted anything in say, ohh, 2+ years? Gah.
First (food) post back will be a good one, working on it now. It'll change your life as it has mine. LITERALLY. Stay tuned!