Caesar with a garlic Tuile
2 heads washed romaine lettuce, wash, dry and chill the romaine hearts of the lettuce.
1 TB garlic chopped
½ cup parmesan grated
¼ cup balsamic vinegar
¼ cup red wine vinegar
1 TB deli mustard (whole grain style)
1 TB Dijon mustard
2 TB anchovy filets
1 TB salt
1 tsp black pepper
1 ½ cups Canola oil
1 ½ cups olive oil
Combine the garlic, eggs, parmesan, vinegars, mustards, anchovies, salt and pepper into a food processor or blender. Process until smooth, about 1 minute.
With the machine still running, add the oils to form an emulsion. Slowly keep combine until all the oil is incorporated.
Gently toss the romaine lettuce in a large bowl with the Caesar dressing without breaking. Place garlic Tuile on a plate and put lettuce servings under it. Garnish with fresh shredded parmesan cheese and black pepper.
Soften 4 Tablespoons Butter
¼ cup four
1 tb sugar
1 ½ tsp salt
Finely minced garlic…minced fine enough to make a paste. 1- 2 TB
Soften butter until it's still cool to the touch Wisk until it has the consistency of mayonnaise and set aside.. Combine flour, sugar and salt in a bowl. Beat one egg white into the dry ingredients until it's completely incorporated. Whisk butter into dough in thirds. You want a batter that's creamy and smooth. Mine came out somewhat thick. Start adding in garlic by the half-tablespoon until the batter is very flavorful. Now add in more, since the garlic will mellow in the oven.
Preheat the oven to 325° and put a silicone sheet onto a baking sheet. I live by using my Silpat. Put a little dollop of the batter on the silicone, and use a small icing spatula to spread the batter into a thin rectangle Bake for 8-10 minutes, until the tuiles are browned and crisp..
Sunday, March 7, 2010
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