caramelised garlic, bussel(s!) sprouts, & peas

i feel like this speaks for itself. visually. on an unrelated issue does anyone know how to make a round cookie? and by that i mean a cookie shaped in a ball? its been requested – a ball shaped cookie with a malteser at its core. and i dont ask questions – i simply and humbly serve at the pleasure of the president. the only question i do ask, however, is how? (why also comes to mind). though i dont understand the science behind it (as snow will testify, i spent the better part of my high school science classes trying to find the best and most eloquent clip art picture for the cover sheet of my pracs, invariably going with the timeless image of a duck smashing a computer), i know, with the unerring faith of an empiricist, that cookie dough rolled into a ball will necessarily come out of the oven flat. so how do i keep it ball shaped? i realise the bulk of my readership is presently in istanbul – but if you have any information or suggestions, the lines will be open. so will a packet of maltesers so the sooner the better. thanking you in advance.

ingredients

for caramelised garlic:

4 heads of garlic, cloves separated and peeled

2 tbsp olive oil

2tsp balsamic vinegar

1tbsp caster sugar

90ml water

pinch of salt

for green stuff:

400g brussel’s sprout (ends removed and cut in half)

400g peas

1 red chilli finely chopped

4tbsp olive oil

knob of butter

salt and pepper

50g parmesan shaved

handful of basil

so we already been over how to caramelise garlic. but i do it again for those of you that werent paying attention the first time. blanch the garlic in boiling water for 3 minutes. drain. dry the pan and the return the garlic to the pan with 2 tbsp olive oil. fry on high heat for 2 minutes until golden brown. then add the balsamic, the sugar, some salt and pour in the water. bring to the boil and then let it simmer for 5 minutes or until nearly all the liquid has reduced and you are left with just the cloves and the stick, reduced, concentrated, world shatteringly good syrup. set aside.

then, put olive oil into a pan and cook the brusselsprouts over high heat for 5 minutes – try not to shake them around too much so they stay in one piece. add salt and pepper and a little butter at the end. remove from the pan and put in a bowl. then cook the peas. i do this in some butter (and i added in a clove of my hitherto caramelised garlic) and olive oil and coat them all. add salt and pepper. once they are all coated i add a bit of water (or stock if you have any…just a little, about 90ml) and let it reduce down. once all the liquid evaporated remove from heat and add to the brussels sprouts. then add the caremelised garlic.

put it all in a bowl and let it cool a bit. add some torn up basil and shave over some parmesan cheese. really exceptionally great and wonderful. but then caramelised garlic’ll do that

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12 Responses to “caramelised garlic, bussel(s!) sprouts, & peas”


  1. 1 Matthieu October 8, 2010 at 1:36 pm

    As i have suggested, dear scribe, by placing the “cookie cluster” in a tray of rounded, semi-circle, molds it will help retain its shape purely by reasoning of empirical evidence as posited by Newton. Also, the malteser shall melt into the surrounding cookie dough and thereby forming a bonding agent that will be primarily comprised of chocolate and also but not necessarily to a lesser extent, the malty core. Thereby forming an equal force of attraction that will negate the pull of gravity keeping the cookie cluster in its required, round shape. Thats what it is to be creative and to hold back the inevitable molasses of entropy. Dude.
    m x

  2. 2 schlepseleh October 8, 2010 at 1:46 pm

    thanks for that sticks. will all respect due to you, you are a very intelligent boy with a fine mind but an unprecedented ignorance of cooking. and i feel i should remind you of the following – 1. if baked in a muffin tray it is likely, nay, inevitable that you will get something that looks like this: http://farm3.static.flickr.com/2233/2013249199_88e8f484db.jpg. that, is a muffin cookie. and not something that should ever meet your delicate insides. 2. the chocolate will melt. correct. but it aint going to bind the cookie dough to the malted centre of the malteser. its going to melt into the cookie, which will flatten and will have a small central mound, if you will, of malteser. 3. save for some kind of stainless steel spherical cookie moulds i see no way that this is achievable. that said, i will try because you deserve a cookie cluster. just, as that timeless expression goes, dont expect anything darling.x

    • 3 Matthieu October 8, 2010 at 1:54 pm

      yeah that sounds like what i was taking about, a rounded muffin cookie but without the muffin, just with the cookie. and the malteser of course which should remain at its heart as a solid, symbol of your core values. which seem to be chocolate. you can of course make completely spherical ones if you get two of the said trays mentioned previously and affix them together…

      ————–
      ()()()()()()()
      ————–

      not clip art, ascii art.
      m xx

  3. 4 schlepseleh October 8, 2010 at 2:08 pm

    said trays were an invention of my minds eye – a conceptual neologism. i cant help but feel that your reductionist account of my core values painted a somewhat superficial portrait – i would suggest that the list of core values should also include the belief that cookies will forever be flat. and clip art. p.s. though i realise this is not the forum for such a discussion, i know that my inappropriateness and complete inability to think and act within context is something you have always loved about me – will there be time for one ww before the mh?

  4. 5 Smoo October 9, 2010 at 1:21 am

    Oh how I crave this dish. Or anything green for that matter. Having moved on from Istanbul to Tbilisi, you will no doubt be very interested to know that our included breakfast yesterday comprised the previous evening’s re-heated mashed potato (excellent the previous evening and still good that morning) plus fried eggs plus fresh home made donuts served with home made cherry or quince sauce plus cream plus nescafe equivalent.

    Hence the strong craving for greens.

    Quinces feature heavily in every meal. Quince jelly, quince sauce, stewed sieved quinces, glace quinces (perhaps quince jam). I will need some quince recipes when I return. Please start preparing although the season may not be favourable.

    I’m also looking forward to the Malteser spherical cookies. I’m sure Gma used to have just one half spherical mould tray with about 12 “holes” that may prove useful if it still exists. The words “gem scones” pop into my mind but my mind may be wandering too much at the moment….

  5. 6 schlepseleh October 9, 2010 at 10:13 am

    ok smoo how about i prepare a qunince based desert – more than likely poaching them and involving walnuts – and you do a guest post about your trip to istanbul? the orientalist in me craves a city like istanbul and id like to have a little exotic in these otherwise euro-centric pages. deal?

  6. 7 Matthieu October 9, 2010 at 8:27 pm

    all is as it should be…

  7. 8 Smoo October 13, 2010 at 3:09 am

    I am honored at the thought and prospect, particularly if it involves eating said quince dessert. Although may I suggest Georgia rather than Istanbul?? That’s the apparent home of quinces.

  8. 9 Smoo October 25, 2010 at 6:41 pm

    So how are the spherical cookies going???

  9. 10 smoo November 2, 2010 at 11:13 am

    I’m hoping that study, exams, projects, theses or whatever else is interfering with the update of this blog are soon satisfactorily resolved because I am both starving and lacking inspiration. Come back soon. Please!!!!!!!!!

  10. 11 jo November 16, 2010 at 3:51 pm

    WHERE MY JAM FANCIES AT?

  11. 12 jo November 20, 2010 at 6:26 am

    LOL duck smashing computer!!

    re: spherical cookies they have a thing in this land called buckeyes, which, while personally i find the idea abhorrent, perhaps with a small kaufman-like adaptation they could be a malteser based delight?
    i don’t know, i just work here.


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