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Re: shrimp and artichoke soup
Posted: Fri Dec 05, 2014 9:51 pm
by mvscal
Jsc810 wrote:roasted garlic paste
Some of the best shit in the world right there. I make a spread with that, EVOO, parm-reg and kosher salt. It makes the best garlic bread you'll ever have.
Re: shrimp and artichoke soup
Posted: Fri Dec 05, 2014 11:10 pm
by Mikey
Looks really good. I may try it once I get out of my current f'd up job. Seems like a restaurant sized recipe though so I may have to cut it down.
Wonder if it freezes OK.
Re: shrimp and artichoke soup
Posted: Fri Dec 05, 2014 11:11 pm
by Mikey
mvscal wrote:Jsc810 wrote:roasted garlic paste
Some of the best shit in the world right there. I make a spread with that, EVOO, parm-reg and kosher salt. It makes the best garlic bread you'll ever have.
Never heard of that product. Can you find it in the stores?
Re: shrimp and artichoke soup
Posted: Sat Dec 06, 2014 12:15 am
by mvscal
Mikey wrote:mvscal wrote:Jsc810 wrote:roasted garlic paste
Some of the best shit in the world right there. I make a spread with that, EVOO, parm-reg and kosher salt. It makes the best garlic bread you'll ever have.
Never heard of that product. Can you find it in the stores?
I can't believe you have never roasted garlic. I've never bought it or looked for it. It's very simple and you can do it well in advance.
375 oven
Take a head of garlic and cut the top off top to expose the cloves. Drizzle with evoo, wrap in foil and in the oven for 45-50 minutes. Let em cool and then just squeeze them into a dish like toothpaste and mash a bit with a spoon to even out the consistency. You can use it in all kinds of things. Soups, stews, sauces, mashed potatoes or condiments etc.
Re: shrimp and artichoke soup
Posted: Sat Dec 06, 2014 8:14 pm
by Mikey
mvscal wrote:
I can't believe you have never roasted garlic. I've never bought it or looked for it. It's very simple and you can do it well in advance.
375 oven
Take a head of garlic and cut the top off top to expose the cloves. Drizzle with evoo, wrap in foil and in the oven for 45-50 minutes. Let em cool and then just squeeze them into a dish like toothpaste and mash a bit with a spoon to even out the consistency. You can use it in all kinds of things. Soups, stews, sauces, mashed potatoes or condiments etc.
Heard of doing that but never actually tried it. I may just do it tonight as I roast a boneless leg of lamb and some red potatoes on the grill. I've got plenty of garlic on hand. I'm going to be putting some beets in the oven and will throw some garlic heads in with them.
Re: shrimp and artichoke soup
Posted: Mon Dec 08, 2014 8:41 pm
by Goober McTuber
mvscal wrote:Jsc810 wrote:roasted garlic paste
Some of the best shit in the world right there. I make a spread with that, EVOO, parm-reg and kosher salt. It makes the best garlic bread you'll ever have.
If you aren't skimping on the cheese, can't see why you need more salt. I also add parsley to the same set of ingredients, just because I can.
Re: shrimp and artichoke soup
Posted: Mon Dec 08, 2014 8:42 pm
by Goober McTuber
Mikey wrote:mvscal wrote:Jsc810 wrote:roasted garlic paste
Some of the best shit in the world right there. I make a spread with that, EVOO, parm-reg and kosher salt. It makes the best garlic bread you'll ever have.
Never heard of that product. Can you find it in the stores?
Right next to the canned bacon.
Re: shrimp and artichoke soup
Posted: Mon Dec 08, 2014 10:31 pm
by Dinsdale
Roast some garlic (as described previously).
Melt a bunch of butter.
Use a hand-blender to mix it all up.
Then go on to earn your degree in rocket science.
Re: shrimp and artichoke soup
Posted: Tue Dec 09, 2014 3:20 pm
by mvscal
Goober McTuber wrote:mvscal wrote:Jsc810 wrote:roasted garlic paste
Some of the best shit in the world right there. I make a spread with that, EVOO, parm-reg and kosher salt. It makes the best garlic bread you'll ever have.
If you aren't skimping on the cheese, can't see why you need more salt. I also add parsley to the same set of ingredients, just because I can.
Yes, it needs salt. Even with cheese. I probably use more garlic and less cheese than you, though. Parsley will definitely be going into my next batch.
Re: shrimp and artichoke soup
Posted: Tue Dec 09, 2014 5:03 pm
by Goober McTuber
Roughly 1 stick butter, 5-6 cloves of garlic, 3/4 cup parmesan, parsley.
If I don't have roasted garlic handy, I've used fresh garlic made into a paste. Chop it, sprinkle it with coarse salt and a little EVOO, and mash it by troweling back and forth repeatedly with a French Chef knife held almost flat. The coarse salt is just used as an abrasive to help break down the garlic, but I may try adding a bit to the above recipe to see what it does to the flavor.
Re: shrimp and artichoke soup
Posted: Tue Dec 09, 2014 5:39 pm
by mvscal
OK. That makes sense then. I use 4 heads of roasted garlic and and about a 1/4 cup or so of parm-reg and just enough evoo to smooth out the consistency.
Re: shrimp and artichoke soup
Posted: Tue Dec 09, 2014 6:12 pm
by Goober McTuber
Good God.
Re: shrimp and artichoke soup
Posted: Tue Dec 09, 2014 7:13 pm
by mvscal
What's the big deal? It only makes about a 1/2 cup or so and keeps well in the fridge.
Re: shrimp and artichoke soup
Posted: Tue Dec 09, 2014 8:43 pm
by Goober McTuber
You're just talking about making the paste, then. Do you mix that with butter for garlic bread, or just smear paste on the bread?
Re: shrimp and artichoke soup
Posted: Tue Dec 09, 2014 9:37 pm
by mvscal
No, I don't use any butter in the spread. I just lightly brush the bread with evoo, toast it and then use the spread.