Tag Archive | garlic

Garlic and Herb Olive Oil Dip


Here is my rendition of the garlic – spice – herb dip that I get at a popular Italian restaurant that I quite enjoy. It’s the main reason I go there, so I decided I needed to figure out how to make it myself. It may not be an exact replica, but it satisfies my craving ūüôā

Ingredients: (serves approximately 4)

2 large cloves garlic (3-4 if they are small), minced (passing it through the mincer gets a lot more flavor out of it for this recipe, chopped won’t be the same)

1/2 tsp fresh finely chopped rosemary

1/4 tsp dry basil

1/8 tsp dry oregano

1/8 tsp red pepper flakes

1/8 tsp sea salt  (and maybe an extra pinch)

Fresh ground pepper

1/3 cup good quality extra virgin olive oil

Loaf of delicious bread (I love an herb Focaccia for this!)


1. Combine all ingredients except for olive oil on to a small plate.

2. Add olive oil on top and mix with a fork in a pressing and swirling motion (you may want more or less olive oil so it’s best to just eyeball it according to your personal preference)

Browned Butter Garlic Mashed Potatoes


Scott and I love huge amounts of garlic, so feel free to cut it back if it’s not you’re thing. Another thing I did is that I used my Kitchen-Aid stand mixer. If you prefer to rice your potatoes or use a hand mixer, go for it. If you do have the Kitchen-Aid stand mixer use the timing/method described here (but with your own ingredients) http://www.tastebook.com/recipes/578636-CREAMY-MASHED-POTATOES. It worked great!

Just as a note this makes about 5 “side servings.”Using medium sized Yukon Golds or Red Potatoes, I go with the rule of 1 potato per person (or per serving). You can easily double, triple, etc this recipe to get what you need. A little “adding to taste” may be needed just because it’s hard to get the exact amount of potato every time.

One last note, if you’re making this for a big dinner, its good for a “make-ahead.” These can be reheated (covered with aluminum foil) in the oven the next day.


5 medium Yukon Gold or Red Potatoes

1/3 cup whole milk (warm this up a bit to keep your potatoes hotter)

1/3 cup sour cream

2 tbsp butter (Add another tbsp if you want a buttery flavor)

5 cloves chopped garlic (or roasted garlic) (Reduce amount to 2 if you don’t like a strong garlic taste)

1.5 tsp salt plus more for boiling potatoes (or to taste)

1/4 tsp pepper (or to taste)


1. Washed mashed potatoes well and place in a large empty pot.

2. Add water until potatoes are covered and add a few pinches of salt.

3. Bring to a boil, uncovered, and boil for ~ 20-25 minutes. When you stick a fork in the potato, it should be soft, but offer some slight resistance (as in they shouldn’t be super mushy)

4. Drain the potatoes and place back in pot (removed from cooking surface) to dry them out.

5. In the meantime, melt the butter in a small pan over medium heat. Once melted, allow to sit for approximately 4 minutes (until the butter is a nice golden color).

6. Mash up your potatoes without anything in them until fairly smooth (it’s ok to still have a few chunks at this point)

7. Add the browned butter, and remaining ingredients (sour cream, milk, garlic, salt, pepper).

8. Continue mixing until they have reached desired consistency

The Hummus I’ve Been Waiting For


My Jewish friend from Turkey made amazing¬†hummus. I asked for the recipe and one of his “tricks” was to¬†use the water from the canned garbanzo beans. This is the method he told me to follow (with just a few modifications to the proportions).


2 16 oz. cans garbanzo beans (chick peas)

2 tbsp lemon juice (I  usually need 1-2 lemons depending on their juiciness)

1 tbsp tahini

4 cloves garlic (minced)

2 1/2 tsp cumin

1 tsp kosher salt

Extra virgin olive oil



  1. Drain the cans of garbanzo beans BUT RESERVE THE LIQUID IN A BOWL!
  2. Place the garbanzo beans in a food processor with 1 cup of the reserved liquid (don’t throw the rest out yet!) and blend until fairly smooth (it will still be a bit grainy)
  3. Add the minced garlic (yup, I found thanks to my friend that mincing makes a difference)
  4. Add the lemon juice, tahini, salt, and cumin and blend again
  5. At this point, if you like your hummus pretty thick and grainy it will be done. Otherwise, add 1/4 cup of the reserved liquid and blend again until smooth
  6. Repeat step 5 until it reaches your desired consistency (I stopped at 1/4 cup though)
  7. Serve with some extra virgin olive oil and paprika sprinkled on top

Latin Style Pink Garlic Sauce with Sweet Potato Fries


The real “recipe” hear is the sauce. I’m not sure what the official name is, and I’m also not sure if I’m making it the official way, but it’s as close as I can get. This sauce is kind of like the “pink sauce” you get at a lot of Latin restaurants. I’ve always been served fried yuca with it. It’s amazing. Also a note about my sweet potato fries, they are far from perfect, and since I bake them and cut them in big pieces they just don’t come out overly crispy, but like I said, it’s the sauce that I really care about.


Sweet Potato Fries

3 medium sweet potatoes

Extra virgin olive oil

Salt (or garlic salt)

Latin Style Pink Sauce

2 Tbsp Mayonnaise

1.5 tsp Catsup

2 cloves garlic (minced/pressed)

1/8 tsp garlic salt or garlic powder (if you use powder, add a pinch of salt)

1/8 tsp lemon juice


  1. Preheat oven to 425 degrees
  2. Wash and thoroughly dry the sweet potatoes
  3. Cut them into the size “fries” you want
  4. Put them in a large bowl and toss to coat with olive oil.
  5. Add the salt and toss again
  6. Spread evenly on a large baking pan and bake fore 30-35 minutes, tossing half way through (for a little extra crispiness, broil for just a minute but watch closely)
  7. While the potatoes are baking, mix the ingredients of the sauce in small container and whisk with a fork until thoroughly combined