Comments on: Yes, you CAN pair peaches and garlic http://etherwork.net/blog/?p=452 blog from our kitchen - an eclectic mix of recipes kitchen-tested and/or created by us - TPH and EJM Fri, 03 Sep 2010 07:20:54 -0400 http://wordpress.org/?v=2.9.2 hourly 1 By: Habeas Brulee » Blog Archive » Roundup: Yes, Of Course You Can Pair Garlic With That! http://etherwork.net/blog/?p=452&cpage=1#comment-3015 Habeas Brulee » Blog Archive » Roundup: Yes, Of Course You Can Pair Garlic With That! Wed, 24 Oct 2007 01:49:39 +0000 http://etherwork.net/blog/?p=452#comment-3015 <blockquote>[...]the roundup of all your fabulous entries to Yes, Of Course You Can Pair Garlic With That! - an exaltation of unusual garlic pairings. [...] <small>Knoblauch-Walnuss-Brownies (Garlic Walnut Brownies) [...] Roasted Garlic and Goat Stuffed Apples with Raisins, Honey and Cashews [...] Spaghetti with Maple-Glazed Carrots, Garlic & Raisins [...] Clementine’s Garlic-Bean Pasta [...] Crockpot Garlic Brown Sugar Chicken [...] Ajo Blanco (Spanish Garlic Soup) [...] Pork Chop, Peaches and Garlic on a Bed of Couscous [...] Garlic BBQ Sauce [...] Chocolate-Dipped Candied Garlic [...] Chicken Legs with Hazelnut Garlic Paprika Crust [...] Chocolate-Covered Garlic and Caramel Surprise Chocolate Chip Cookies [...] Apple and Plum Tarts Glazed with Garlic Jelly and Tuna, Hazelnut and Garlic Pasta [...] Chicken Hazelnut Lasagna with Roasted Garlic Bechamel [...]</small> </blockquote>

[...]the roundup of all your fabulous entries to Yes, Of Course You Can Pair Garlic With That! – an exaltation of unusual garlic pairings. [...]
Knoblauch-Walnuss-Brownies (Garlic Walnut Brownies) [...] Roasted Garlic and Goat Stuffed Apples with Raisins, Honey and Cashews [...] Spaghetti with Maple-Glazed Carrots, Garlic & Raisins [...] Clementine’s Garlic-Bean Pasta [...] Crockpot Garlic Brown Sugar Chicken [...] Ajo Blanco (Spanish Garlic Soup) [...] Pork Chop, Peaches and Garlic on a Bed of Couscous [...] Garlic BBQ Sauce [...] Chocolate-Dipped Candied Garlic [...] Chicken Legs with Hazelnut Garlic Paprika Crust [...] Chocolate-Covered Garlic and Caramel Surprise Chocolate Chip Cookies [...] Apple and Plum Tarts Glazed with Garlic Jelly and Tuna, Hazelnut and Garlic Pasta [...] Chicken Hazelnut Lasagna with Roasted Garlic Bechamel [...]

]]> By: ejm http://etherwork.net/blog/?p=452&cpage=1#comment-2708 ejm Mon, 08 Oct 2007 22:54:40 +0000 http://etherwork.net/blog/?p=452#comment-2708 Oh that <i>is</i> too bad, Brilynn!! I hate it when that happens. I do hope you'll try again. I really think that hazelnut and garlic pesto would be great. (Was there basil too?) Oh that is too bad, Brilynn!! I hate it when that happens. I do hope you’ll try again. I really think that hazelnut and garlic pesto would be great. (Was there basil too?)

]]> By: brilynn http://etherwork.net/blog/?p=452&cpage=1#comment-2706 brilynn Mon, 08 Oct 2007 21:10:47 +0000 http://etherwork.net/blog/?p=452#comment-2706 Well done! I had good intentions of participating, and even made a hazelnut and garlic pesto, but I suspect some of my ingredients were past their prime, it did NOT turn out the way I had planned... Well done! I had good intentions of participating, and even made a hazelnut and garlic pesto, but I suspect some of my ingredients were past their prime, it did NOT turn out the way I had planned…

]]> By: ejm http://etherwork.net/blog/?p=452&cpage=1#comment-2701 ejm Mon, 08 Oct 2007 12:29:47 +0000 http://etherwork.net/blog/?p=452#comment-2701 You're right, Zlamushka, I did base the idea for this particular dish on the Moroccan-style chicken with prunes and apricots that we make. That apricot bulgur sounds really good. I've only ever had the bulgur with parsley (in tabbouleh) I had never actually thought about the fact that bulgur and couscous are related so closely to each other. It looks like they are just made from different kinds of grain but otherwise are basically the same thing! http://en.wikipedia.org/wiki/Bulgur http://en.wikipedia.org/wiki/Couscous Thanks for the note about olives. (I did know that they had to be pickled in some way before eating) Amazingly, we saw some fresh ripe olives in Italy-town the other day. We didn't buy any though. Maybe next year.... You’re right, Zlamushka, I did base the idea for this particular dish on the Moroccan-style chicken with prunes and apricots that we make.

That apricot bulgur sounds really good. I’ve only ever had the bulgur with parsley (in tabbouleh)

I had never actually thought about the fact that bulgur and couscous are related so closely to each other. It looks like they are just made from different kinds of grain but otherwise are basically the same thing!

http://en.wikipedia.org/wiki/Bulgur
http://en.wikipedia.org/wiki/Couscous

Thanks for the note about olives. (I did know that they had to be pickled in some way before eating) Amazingly, we saw some fresh ripe olives in Italy-town the other day. We didn’t buy any though. Maybe next year….

]]> By: Zlamushka http://etherwork.net/blog/?p=452&cpage=1#comment-2690 Zlamushka Mon, 08 Oct 2007 05:47:25 +0000 http://etherwork.net/blog/?p=452#comment-2690 Of course it goes well together. I think you have that Middle Eastern touch going on here. In Marocco they make apricot bulgur (soak both in boiling water for about 20 minutes), then stir-fry some veggies (and GARLIC!) and mix it all together to cook until done. If bulgur works, I am sure cous cous works even better (I like cous-cous better myself). And apropo my <a href="http://www.burntmouth.com/2007/09/raisin-stuffed-chili-pepper-pickles.html" title="Zlamushka's Spicy Kitchen (offsite link)" rel="nofollow">raisin stuffed chili peppers</a> we were passionately discussing, VICKI (My Blog... Work In Progress), she was very kind to post a comment on my entry saying : <blockquote cite="" title="comment Vicki">[F]resh olives aren't available for sale, because they're not edible. They're incredibly alkaline, and need to be pickled in acid in order to taste good.</blockquote> So... now we know, ... (and knowing is half of a battle ;-) I still dotn know how this is (in reality) solving your fresh olive-shortage, but I thought you might be interested :-) Take care Of course it goes well together. I think you have that Middle Eastern touch going on here. In Marocco they make apricot bulgur (soak both in boiling water for about 20 minutes), then stir-fry some veggies (and GARLIC!) and mix it all together to cook until done. If bulgur works, I am sure cous cous works even better (I like cous-cous better myself).

And apropo my raisin stuffed chili peppers we were passionately discussing, VICKI (My Blog… Work In Progress), she was very kind to post a comment on my entry saying :

[F]resh olives aren’t available for sale, because they’re not edible. They’re incredibly alkaline, and need to be pickled in acid in order to taste good.

So… now we know, … (and knowing is half of a battle ;-)

I still dotn know how this is (in reality) solving your fresh olive-shortage, but I thought you might be interested :-)

Take care

]]> By: ejm http://etherwork.net/blog/?p=452&cpage=1#comment-2683 ejm Sun, 07 Oct 2007 14:34:54 +0000 http://etherwork.net/blog/?p=452#comment-2683 Thank you Danielle! How very kind of you to say that. Hahahahaha!!! Paz, please stop making me spit on the monitor. (I love the subtext of "a whole lot of drama" in juxtaposition with the yo-yoing pig) I've always found that bottled peaches are a bit soft. But I realize that the peaches in the dish I made became soft so I may just make this dish again sooner than I expected. Thank you for the tip. Thank you Danielle! How very kind of you to say that.

Hahahahaha!!! Paz, please stop making me spit on the monitor. (I love the subtext of “a whole lot of drama” in juxtaposition with the yo-yoing pig) I’ve always found that bottled peaches are a bit soft. But I realize that the peaches in the dish I made became soft so I may just make this dish again sooner than I expected. Thank you for the tip.

]]> By: Paz http://etherwork.net/blog/?p=452&cpage=1#comment-2674 Paz Sun, 07 Oct 2007 02:56:46 +0000 http://etherwork.net/blog/?p=452#comment-2674 Rules are made to be broken. I'm glad you went ahead and made this recipe. Sounds really good! I like to use canned peaches from the stored or the bottled ones. They work better for me than the fresh ones. They're perfect, taste good and are already skinned. The last time I used fresh peaches there was a whole lot of drama. ;-) Paz Rules are made to be broken. I’m glad you went ahead and made this recipe. Sounds really good! I like to use canned peaches from the stored or the bottled ones. They work better for me than the fresh ones. They’re perfect, taste good and are already skinned. The last time I used fresh peaches there was a whole lot of drama. ;-)

Paz

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