Garlic

A simple yet flavorful preparation of Brussels sprouts, enhanced with the savory umami of white miso paste and a touch of sweetness from honey or maple syrup. The hot cast iron skillet helps achieve a beautiful caramelization on the cut surfaces of the sprouts. Source Original recipe transcription Change Log Initial documentation Yield Serves 3-4 as a side dish Special Equipment Large cast iron skillet Preheat Oven Temperature: 400°F (205°C) Position rack in center of oven Place cast iron skillet in oven to preheat Ingredients Brussels sprouts, halved (approximately 450g or 1 pound) White miso paste (30g or 2 tablespoons) Neutral oil like grapeseed or avocado (15ml or 1 tablespoon) Rice vinegar (5ml or 1 teaspoon) Honey or maple syrup (15ml or 1 tablespoon) Garlic, minced (2 cloves) Preparation Wash and trim Brussels sprouts, cutting them in half lengthwise In a large bowl, combine white miso paste, neutral oil, rice vinegar, honey (or maple syrup), and minced garlic Toss halved Brussels sprouts in the miso mixture until evenly coated Bake/Cook Carefully remove the hot cast iron skillet from the oven Place the coated Brussels sprouts cut-side down on the hot skillet Return skillet to oven and roast at 400°F (205°C) for 20-25 minutes until crispy on the outside and tender inside The sugars in the miso and honey will help them caramelize beautifully

Quick and easy, mildly spicy, deeply flavorful. Guajillo chiles can be easy purchased in most markets or online. Equipment 12-inch nonstick skillet Kitchen shears Blender or food processor Ingredients 30 grams dried guajillo chiles 1/2 cup water 1/2 tablespoon soy sauce 6 cloves garlic; 2 chopped, 4 sliced thin 1 teaspoon salt, divided 907 grams (2 lbs) extra-large shrimp (21 to 25 per pound); peeled, deveined, and tails removed 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 3 tablespoons extra-virgin olive oil 2 tablespoons lime juice 2 tablespoons unsalted butter, cut in two pieces 2 tablespoons chopped fresh cilantro Preparation Chiles Using kitchen shears, stem guajillos- cut in half lengthwise and discard seeds. Cut guajillos into 1-inch pieces. Place guajillos In 12-once nonstick skillet and cook over medium heat, stirring often, until fragrant; 3 to 5 minutes. Transfer guajillos to a food processor or blender and and process until finely ground; about 2 minutes. Add water, Worcestershire, chopped garlic, and 1/2 teaspoon salt. Blend until smooth; set aside. Shrimp Pat shrimp dry with paper towels. Sprinkle with cumin, cayenne, and remaining 1/2 teaspoon salt. Heat 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add half the shrimp in an even layer and cook, without stirring, just until shrimp begin to brown on the bottom, but tops are still raw- about 2 minutes. Transfer to bowl. Repeat with 1 tablespoon oil and remaining shrimp. Transfer second batch to bowl with first batch. Combine Reduce heat to low. Add remaining 1 tablespoon oil and sliced garlic to now-empty skillet. Cook until garlic is fragrant and golden brown; about 2 minutes. Stir in reserved chili sauce. Add shrimp. Cook until shrimp are just cooked through; about 1 minute. Finish Off heat, stir in lime juice and buttter until butter is melted. Transfer to serving dish. Sprinkle with cilantro and serve.

This recipe has been modified slightly to include the addition of dry white wine and reduction of butter from 3 to 1 tablespoons. Source http://www.epicurious.com/recipes/food/views/sauteed-shrimp-with-lemon-garlic-and-parsley-51262060 Ingredients 1 pound fresh, medium-sized shrimp 1 bunch flat leaf parsley 4 cloves garlic 1 lemon ½ cup dry white wine 1 tablespoons butter Sea salt Freshly cracked pepper Preparation Clean and devein shrimp In cold water, clean and devein shrimp. Set aside on a paper towel to absorb any excess water. Saute In a large saute pan on medium-low heat, add enough olive oil to coat. Add 4 cloves of minced garlic. Add your shrimp so they are all even on the bottom of the pan. Add the zest of one lemon Season with sea salt and freshly ground pepper. Cook for 1 to 2 minutes and flip. Deglaze with wine Add wine and deglaze pan. Simmer until most of the wine has evaporated. Finish Finish with: Handful of fresh chopped parsley The juice of the lemon One tablespoon of butter. Serve Serve hot with a baguette for dipping and/or with pasta. ...

Source This reciepe is loosely transcribed from Recette de MA RATATOUILLE aux LÉGUMES du JARDIN by POPOTE et POTAGER. Equipment Large skillet, I prefer a 12" to 15" cast iron Large Dutch oven Ingredients Olive oil Onions (two to three, I use one red and one yellow medium-sized onions) 1 shallot 7 to 8 Garlic cloves 3 bell peppers, cut into bite-sized pieces 3 zucchini, cut into bite-sized pieces 1 yellow squash, cut into bite-sized pieces 2 eggplants, cut into bite-sized pieces 1 kilo tomatos, cut into bite-sized pieces Several springs of Thyme 1 to 2 sprigs of Rosemary Prep Cut all vegetables into bite-sized pieces, keeping each vegetable in its own bowl. Peel the garlic cloves and slice if desired. Method Onions, Shallots and Garlic Heat the skillet over medium heat. Add olive oil to the skillet. Add the onions and shallots to the skillet and cook until browned and slightly caramelized. Add the garlic and cook until fragrant. Remove the onions and shallots from the skillet and put in the Dutch oven. Bell Peppers Add olive oil to the skillet. Cook the bell peppers until soft and slightly browned. Remove the bell peppers from the skillet and put in the Dutch oven. Zuichini and Yellow Squash Add olive oil to the skillet. Cook the zuichini and yellow squash until soft and slightly browned. Remove the zuichini and yellow squash from the skillet and put in the Dutch oven. Eggplant Add olive oil to the skillet. Cook the eggplant until soft and slightly browned. Remove the eggplant from the skillet and put in the Dutch oven. Tomatos and Herbs Add the tomatos to the Dutch oven. Stir the contents of the Dutch oven to combine. Add the thyme and rosemary to the Dutch oven. Simmer Simmer the contents of the Dutch oven for at least 40 minutes. Notes I like to serve this with a crusty bread and a nice red wine. Ratatouille can be served hot or cold. The dish can also be served with gnocchi or pasta. The flavors of the dish can be enhanced with a little soy sauce to add depth and umami. Paprika can be added to the dish to add a little heat.