garlic

Crabby Fries

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Slice up two clean potatoes and toss lightly in a teaspoon of olive oil, 1/2 teaspoon of salt and 1/4 teaspoon cumin. Begin to air fry at 400 until crisp. This will depend in part on your frier. Move the fries about in the basket every so often to keep the air circulating around the fries and crisping them. If you don’t have an air frier, lay the oiled potato slices in a single layer on a baking sheet. Sprinkle with salt and cumin. Bake at 400 for approximately 35 minutes. Check on them often as cooking time will vary.

In a blender, combine 1 room temperature egg with 1 tablespoon minced garlic. With the motor running, stream in 1 1/2 cups fruit olive oil then 1 tablespoon lemon juice. Once thoroughly combined, add 1/4 teaspoon salt and 1/4 ground pepper and pulse for about ten seconds. Listen, we never registered for a blender because we already have a food processor and it seemed silly to have a large counter top appliance that does what our food processor does. I use our immersion blender to make this aoili and it works just as well.

In a small bowl, combine a drained can of crab meat with 1/4 teaspoon salt and a few pinches Old Bay seasoning.

When your fries are cooked, squeeze garlic aoili over them, then scoop crab mixture over them. Top with finely chopped green onions. Eat hot.

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Blistered Carrots with Labneh

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Wash a bunch of carrots. I used rainbow carrots but regular orange ones are great. Don’t peel them. If you find that your carrots have a big size difference, consider slicing the largest ones in halves or in quarters. Preheat your oven to 450. Or, if you’re making three ingredient roast chicken, wait until the last fifteen minutes of your cook time to begin cooking your carrots.

Heat a tablespoon of olive oil in a cast iron skillet over medium high heat. When the oil is hot, drop your carrots in and allow them to cook about a minute before flipping them and searing on the other side. Then, place skillet into the oven and cook at 450 for 20 minutes. If you’ve done the math and realized that this will take you past the time your chicken will be cooked, that’s on purpose. Your chicken needs time to rest before you carve it, giving you time to finish your carrots.

Remove your carrots from the oven and plate. Spread a quarter cup of labneh over them, and drizzle your favorite olive oil + herb sauce. For some of you, this will be pesto. I went with yogurt dip seasoning (dried basil, dried mint, taragon, garlic flakes, onion flakes, pepper and salt) rehydrated in a bit of olive oil. If you have a pine nut sensitivity, blend together 1/3 cup of fresh basil leaves, 1/4 cup olive oil, two cloves of garlic and a 1/2 teaspoon of salt together and use that to top your labneh.

Serve hot. Serves two.

If you cant find labneh, you should know that it’s basically just strained Greek yogurt. You can use regular Greek yogurt or strain it yourself in some cheese cloth.

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Brussels Sprouts

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You guys, I’ve checked out the only book the local library system has on food photography. That and I read a blog post about food styling, so only time will tell how much of it I’ve internalized.

These Brussels sprouts are pretty easy. And yes, it really is “Brussels” sprouts. Don’t make it weird.

Trim ends off 4 cups of Brussels sprouts. Quarter, then rinse clean. Spin dry in a salad spinner. Be sure to keep the loose leaves that spin off, they’ll be the best chips. Transfer all the green goodness to a large bowl. Sprinkle in 1 tsp. large grain kosher salt. Stir to coat. Let sit for 5 minutes to draw out some of the water.

Add 1 tsp. garlic powder, stir well to coat. Drizzle 3 Tbs. extra virgin olive oil over, mix gently. Transfer to foil-lined baking sheet. You want the sprouts to have a little room to breathe and in a single layer, so you may need a second pan.

Bake at 450 for about 25 minutes. Give the pan a good shake about half way through to move them around a bit. If using an air fryer, cook at 400 for approximately 12 minutes.

You can add finely sliced bacon to the sheet pan before cooking begins if you feel so inclined. Or if you’re making them for Graham. You can also use some fresh minced garlic in addition to the powder, but be advised it will burn.

Serve on its own or with a balsamic glaze drizzled over. Trader Joe’s makes a great glaze if you’re not about that reduction life.

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Garlic and Cheese!

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Roasted Garlic:

Peel off excess skin from two heads of garlic. Slice 1/4″ – 1/2″ off the top of the heads. Drizzle 2 tsp. olive oil over the exposed garlic. Wrap in foil and bake approximately 45 minutes in a 400* oven. Let cool. When cool, remove cloves of garlic from the skin and set aside. A gentle squeeze and they tend to pop right out.

Sourdough Crostini:

Slice sourdough baguette thinly. Lay slices on cookie sheet and brush with olive oil on one side. Bake at 350* for 10 minutes. Remove from oven, flip slices, brush the other side with olive oil. Return to oven for another 10 minutes.

Whipped Chevre

Combine 3 Tbs whipped cream cheese, 11 oz. chevre, 1/2 tsp. sea salt and the roasted garlic in a food processor. Pulse to combine.

To Serve:

Spread on crostini and top with a sprinkle of chili powder.

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Spicy Garlic Mussels

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Scrub and de-beard 2 lbs live black mussels. Discard any that do not close within a minute when tapped against another mussel.

In a high walled skillet or Dutch oven, heat 3 cups white wine or vegetable broth over medium high heat. Add in 2 tablespoons minced garlic, 1/2 tsp oregano, 1 tsp red pepper flakes, and 6 oz tomato paste. Whisk together until everything is combined. Bring to a boil. Add mussels in. Cover and cook 5-6 minutes, until the mussels have opened. Finish by stirring in 3 Tbs butter chopped into pieces. Discard mussels that did not open.

Spoon into a shallow bowl and top with extra sauce. Crusty bread is delicious dipped into the sauce. We make French bread at home, but as Ina Garten would say, “store bought is fine!”

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