Josephs Garlic Sauce Recipes

TOUM GARLIC SAUCE RECIPE

Steps:

• Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).
• Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)
• While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you've used about 1/4 cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.
• Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every 1/4 cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.

GARLIC CREAM SAUCE

Steps:

• In a large skillet, melt butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream cheese until melted. Gradually add cream. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 3-5 minutes. Stir in Parmesan cheese and pepper. Serve over pasta. If desired, garnish with parsley and additional Parmesan cheese.

JOSEPHS GARLIC SAUCE

Steps:

• Peel one complete head of garlic and place peeled cloves into a blender.
• (A normal head will produce 10-15 cloves.) Pour in oil and blend on high until cloves appear to be blended well into oil.
• Pour in the lemon juice and salt and blend for 30 seconds until ingredients are well blended.
• Use a rubber spatula to mix well and repeat the blending until satisfied that it is blended enough.
• Can be kept refrigerated up to 2-3 weeks in an air tight container.

CREAMY GARLIC SAUCE

Steps:

• Pour half of the water into a saucepan, and bring to a boil over medium heat. Add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. Stir in the heavy cream, parsley, salt, and pepper. Mix the cornstarch with the remaining water, and stir into the sauce. Cook, stirring constantly, until thickened, about 3 minutes.

ST. JOSEPH'S VEGETABLES

Steps:

• Combine the seasoning mix ingredients in a small bowl.
• Melt 2 tablespoons of the butter with the olive oil in a 14-inch skillet or 5 quart pot, preferably nonstick, over high heat. As soon as the butter begins to sizzle, add all the vegetables, seasoning mix, and garlic. Stir well, then cover and cook, uncovered to stir and scrape the bottom of the pan frequently, for 4 minutes. You will see that the vegetables color is a little brighter and their texture is somewhat more tender, and the fragrance is crisp and earthy. Continue to cook, still uncovering to stir and scrape, until the vegetables begin to brown, about 4 minutes longer. Now the fennel will be wilted, transparent and tender, and the bottom of the pan will be dry. At this point the vegetables are partially cooked, but still retain some of their crunch. Add the tomato sauce, stir, re-cover and cook, uncovering every 2 or 3 minutes to stir, scrape and check to be sure the mixture is not going to scorch. Do this just until the vegetables are pasty and thickly coated with sauce, and the liquid has evaporated, about 7 to 8 minutes. If you feel that there might be a risk of over-browning, then lower the heat slightly. Add the stock, brown sugar, and the remaining 2 tablespoons butter. Stir very well and cook just until the butter is thoroughly melted into the sauce and the vegetables are tender, except for the celery which should still have a little crunch, about 2 to 3 minutes. Serve over hot pasta.

QUICK AND EASY GARLIC SAUCE

Steps:

• Mix all the ingredients together in a small bowl and it is ready to serve.
• The more garlic you use the sharper the sauce gets.
• If you make a larger quantity I would advise you to use fresh parsley (this also helps against the inevitable garlic breath).

EASY GARLIC SAUCE

Steps:

• Crush the garlic cloves.
• Combine the crushed garlic with the Greek yogurt, lemon juice, tahini and chopped mint.

CAULIFLOWER WITH GARLIC SAUCE (COLIFLOR AL AJACEITE)

Steps:

• To make the sauce: Drizzle the bread with the vinegar and enough water to just cover. Soak briefly then squeeze out and discard the liquid.
• Put the soaked bread in a blender with the garlic, parsley, celery leaves and half the oil. Mix well then add the remaining oil and mix again. Season to taste with salt and pepper, and then thin with a little water until you have the consistency of a pouring sauce.
• The cauliflower: Cook the florets in lightly salted boiling water until just tender. Drain well and place into a warmed bowl. Pour the sauce over, stir gently and serve.