Jose Andres' Garlic Shrimp

 

Today I'm sharing Jose Andres' Gambas al Ajillo, also known as Garlic Shrimp. 

I've made a lot of garlicky shrimp recipes with chiles:

Emeril's Garlicky Sizzling Shrimp

Giada's Calabrian Shrimp

Madhur Jaffrey's Shrimp with Garlic and Chiles

Half Baked Harvest's Jalapeno Garlic Butter Shrimp

Jose Andres' Garlic Shrimp

and...Rick Bayless' Quick Fried Shrimp with Sweet Toast Garlic

I can tell you that all the versions are similar. They all call for shrimp, garlic, chiles of some kind, and some kind of citrus.

Some versions of this dish have way more garlic and some have less. I prefer way more garlic. There's just something about that in your face garlic flavor that really makes the shrimp sing.

If you prefer a more mild garlic flavor, than Jose's recipe would be a good one to try. His version is a good solid recipe, but it definitely has mild flavors. You could always double the garlic for more garlic flavor, but I wanted to try it as written the first time around. 

Lately, I've been thinking about dishes I've made over the years and comparing them when I can. Hence, last week's throwdown. I have to say that if I'm going to make a garlicky shrimp then there's only one recipe out there for me.

It's Rick Bayless' Quick Fried Shrimp with Sweet Toasty Garlic - click here for the link-

Rick's version (pictured above) has two whole heads of garlic cooked down for 30 minutes until it gets all sweet and toasty. There is so much wonderful aromatic garlic flavor in each and every bite! I made it back in 2012 and I still remember eating it straight out of the pan!

Jose Andres' Garlic Shrimp

Adapted from People.com

by Jose Andres

Serves 1-4

1/4 cup Spanish or Italian extra virgin olive oil

4 garlic cloves, thinly sliced

5 dried chilis de arbol or 1/2 teaspoon crushed red pepper

1 pound peeled and deveined raw shrimp with tails

5 tablespoons brandy

5 tablespoons fresh lemon juice (from about 2 lemons)

1/2 teaspoon kosher salt

Chopped fresh flat-leaf parsley

Heat the olive oil in a large skillet over medium heat. Add the sliced garlic, and cook, stirring occasionally, until the garlic begins to sizzle, about 2 minutes. Add the chilis or crushed red pepper flakes, and cook stirring occasionally, 1 minute.

Increase heat to high, and add shrimp to skillet. When shrimp start to change color, about 1 minute, stir in brandy and lemon juice. remove from heat, and season shrimp with salt. Stir to combine. Sprinkle with chopped parsley, and serve immediately.

A Taste of Spain @ I Heart Cooking Clubs

St. Patty's Day Showdown: Corned Beef Hash {Reichl vs. Bittman}

 

St. Patrick's Day calls for a special Stirring the Pot treat! Of the Corned Beef Hash variety.

In 2019, I made Mark Bittman's Corned Beef Hash (pictured below). Bittman's recipe is very similar to Reichl's. They both call for boiled potato, chopped corned beef, onion, eggs, and some type of liquid. Bittman's version (shown below) calls for slightly more liquid and liquid of various variety: stock, tomato sauce, gravy, corned beef liquid, milk, or cream). Bittman also calls for slightly longer cooking time with no stirring so a crust forms on the bottom of the hash and since there is slightly more liquid in his version the potatoes become more mashed - the whole thing is kinda like one big hash cake, if you will. 

Reichl's Corned Beef Hash (pictured below) differs from Bittman's in that it calls for diced red bell pepper.  Reichl also calls for less liquid and less cooking time so the potatoes remain whole and separate from the corned beef. There is pretty much no time for a crust to develop on the bottom of the pan. Reichl specifically calls for cream and doesn't mention using any other liquid, but let's face it, Bittman is known for being very versatile and flexible in his cooking.

SHOWDOWN RESULTS: Both recipes are great and largely very similar. I think Corned Beef Hash lovers would love both recipes, but I have to say that my husband and I both preferred Bittman's more. Something about the mashed-potato-corned-beef-hash-cake type version has nostalgia associated with it and is closer to what we had growing up. However, if I was making this dish for company and I was going solely on looks, I'd say Reichl's version is definitely the prettier of the two!

Corned Beef Hash

Adapted from The Gourmet Cookbook

by Ruth Reichl

Serves 4

1 pound russet potatoes

1 pound piece cooked corned beef, cut into chunks

2 tablespoons butter

1 cup chopped onion

1 large red bell pepper, cored, seeded, and cut into 1/4" pieces

salt and black pepper

1/4 cup heavy cream

4 large eggs

 Peel potatoes and cut into 1/4 inch dice. Cook in a saucepan of boiling well-salted water to cover until just tender, about 3 minutes; drain.

Pulse corned beef in a food processor until coarsely chopped. 

Heat butter in a 12 inch nonstick skillet over moderately high eat until foam subsides. Add onion and bell pepper and cook, stirring, until lightly browned, about 5 minutes. Add potatoes and cook, stirring occasionally, until browned, about 5 minutes. Stir in corned beef, season with salt and pepper, and cook, stirring occasionally until golden brown. Add cream and cook, stirring, for 1 minute.

Make 4 depressions in hash and break 1 egg into each. Reduce heat to moderately low and cook, covered, until eggs are cooked to desired doneness, 4 to 6 minutes. Season eggs with salt and pepper and sprinkle parsley over hash.

 

Ruth Reichl's Oatmeal Chocolate Chip Cookies {One Of The Best Oatmeal Cookies Out There}

I am a self confessed cookie lover and oatmeal cookies are right at the top of the list. 

I love plain oatmeal cookies, oatmeal raisin, oatmeal chocolate chip, oatmeal trail mix, and ice oatmeal cookies. You get the picture. I haven't met an oatmeal cookie I haven't liked.

The oatmeal gives the cookie some heft and chew. It makes the cookie more substantial. It makes it mor healthy, right?

Yes, oatmeal cookies are healthy. And, since oatmeal is breakfast food, we can eat oatmeal cookies for breakfast, right?

Now there are many different types of oatmeal cookies, but Ruth Reichl's recipe from The Gourmet Cookbook is heavy on the oatmeal. In fact it was a little difficult to get the dough to come together and I found that I had to mix the dough more than I usually would. 

Ruth said I could add chocolate chips, but I wanted to add chocolate chunks so I cut up a 4 ounce bar of semisweet chocolate. This was just the right amount of chocolate for a chocolate lover. If you want just a little bit of chocolate, use less.

Believe it or not, I am rather impatient and can't be bothered to stand in front of a stove turning out batches upon batches of cookies until I make 2 dozen. Instead, I got a 1/4 cup measure and made 12 big cookies in two batches. I baked them 6 minutes on the bottom rack and then 6 minutes on the top rack, and let them cool on the pan for 5 minutes.

If you love oatmeal cookies, these are total perfection! And I mean that. We inhaled them. They are literally the best! They are my new go-to oatmeal cookie recipes! In fact, I'm going to try making them again with the gluten free flour for my son! 

Oatmeal Chocolate Chip Cookies

Adapted from The Gourmet Cookbook

by Ruth Reichl

Makes about 2 dozen

1-3/4 cups old-fashioned rolled oats

3/4 cup all-purpose flour

3/4 teaspoon ground cinnamon*

1/2 teaspoon baking soda

1/2 teaspoon salt

1-1/4 sticks (10 tablespoons) butter, softened

1/3 cup packed light brown sugar

1/4 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

1/2 to 1 cup chocolate chips and or chocolate cut from a bar

*NOTE: I omitted the cinnamon since I added the chocolate!

Put racks in upper and lower thirds of oven and preheat oven to 375F. Butter two large baking sheets. 

Stir together oats, flour, cinnamon, baking soda, and salt in a bowl.

Beat together the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer at medium speed until fluffy, about 3 minutes. Add egg and vanilla and beat until well combined. Add oat mixture and chocolate and beat until just combined.

Drop heaping tablespoons of dough about 2 inches apart onto buttered baking sheets and flatten mounds slightly with moistened fingers. Bake cookies, switching position of sheets halfway through baking, until golden, about 12 minutes total. Transfer cookies to racks to cool.

 Spring Is In The Air @ IHCC

 

Ina Garten's Outrageous Garlic Bread

 

Right now everyone is sick: stomach viruses, Covid, flu, strep, cold viruses, an outburst of chickenpox and shingles, major cases of pink eye and every other sickness known to man. On top of dealing with all that we also have to deal with hurricanes and crazy weather. In a landlocked state. Hurricanes in Kentucky. 

On Friday we didn't have school due to the weatherman predicting high end tornadoes across the state, along with severe thunderstorms. The weatherman literally encouraged people to get a whistle and take it to their "safe space" so they could blow the whistle if they were buried in rubble. That's always a refreshing thought.

Since we have no basement we sat in fear for 12 hours, whistleless, and full of anxiety. We never got the severe thunderstorms. In fact, it never really rained much at all. We also never got the high end tornadoes. Thank God. What we did get instead was pretty much a hurricane. I'm not kidding. The weatherman actually showed a radar where it appeared that Kentucky was in the eye of a hurricane with hurricane force winds. No rain. No lightening. No thunder. Just straight up wind. Every time I looked out the window something big was flying in the air: fences, siding, roofs, lawn furniture, trampolines, street signs, telephone poles...all causing widespread power outages. All I heard was wind and sirens. We are very lucky to be okay and not have any severe damage, but it was all very unsettling. 

I don't know about you, but I am tired of living in unprecedented times. I'm not interested in making any history books and I'd just like things to return to the regularly scheduled program..

The kind of program where I can return to living my best life, eating spaghetti and this OUTRAGEOUS GARLIC BREAD and just enjoy myself. 

I mean who doesn't love to sink their teeth into some hot crusty bread oozing with garlic buttery Parmesan cheese-laden herby goodness? It's like total comfort food and we all need comfort food right now.

Outrageous Garlic Bread

Adapted from Modern Comfort Food

by Ina Garten

Makes 8 servings

12 tablespoons (1-1/2 sticks) butter

1 head garlic, cloves separate and peeled*

1 cup freshly grated Italian Parmesan cheese

2 tablespoons minced fresh parsley

2 teaspoons grated lemon zest*

1/4 teaspoon crushed red pepper flakes

salt and black pepper

1 (20 to 24-inch long) crusty French baguette

Fleur de sel or sea salt

Preheat the oven to 450F. 

Melt the butter in a small saucepan over low heat. Add the garlic, stir to coat with the butter, and cook, covered, for 20 minutes, stirring occasionally, until the garlic is very tender. (*Note: I prefer my garlic roasted in lieu of being cooked down on the stovetop so I roasted my head of garlic by removing the loose garlic skin around the head, cutting the top 1/4" off the garlic, coating in a drizzle of olive oil, salt and pepper and wrapping in foil. I placed it in the oven at 400F for about 40 minutes - then I followed the following steps). Transfer to a small bowl and set aside until cool enough to handle. Mash the garlic in the butter with a fork. Stir in the Parmesan, parsley, lemon zest, red pepper flakes, 1-1/2 teaspoons (I would seriously cut back on the salt here) salt, and 1/2 teaspoon black pepper.

Slice the baguette in half lengthwise and place both halves, cut sides up, on a cutting board. Score each half diagonally (don't cut all the way through) in large serving-size pieces. Spoon all of the garlic mixture generously on the cut sides of the bread. Cut each half of the baguette in half crosswise along a score and place the 4 pieces on a sheet pan lined with parchment paper.

Bake for 5 to 7 minutes, until the topping is bubbly and starting to brown and the bread is crisp. Transfer to a board, cut in serving pieces along the scores, sprinkle with fleur de sel, and serve warm. 

Ruth Reichl's Confit Garlic Cloves

 

Last weekend I went to Costco with a friend and felt compelled to buy 2 pounds of fresh garlic, which is exactly 22 heads of garlic in my case. Sometimes I just like to give myself a challenge and I guess my current challenge is to use up 2 pounds of garlic.  

In my mind garlic equals love, so for Valentine's Day, I roasted six heads of garlic and made a roasted garlic butter that I used in every part of my dinner. I mixed the roasted garlic butter into my broccoli and mashed potatoes and used it as a topping to finish off my strip steaks. It sounds like it would be overwhelmingly garlicky, but it wasn't. Instead it gave everything a rather mellow yet succulent garlic flavor. 

Garlic Countdown: Down 6 with 16 to go

Today I'm using three heads of garlic to make Ruth Reichl's Confit Garlic Cloves, which is something I've always wanted to make. I won't lie to you, it really is a pain to peel all those garlic cloves, keeping them intact, but the results are worth it because you get the the softest, smoothest, creamiest garlic that spreads like butter. It's heavenly.

Garlic Countdown: Down 3 with 13 to go

In short, garlic is a very delicious and economical way to give your food a flavor boost! Whether you roast garlic or confit it, you are adding layers of flavor that will really elevate your dish. Ruth says to serve the garlic confit smeared onto pizza crust, country bread, mashed potatoes, or blended with mayonnaise for roast beef or pork sandwiches. I think it would be amazing served with hummus! The sky's the limit!

Garlic Countdown: 13 heads to go...wonder what you'll see next week!

Confit Garlic Cloves

Adapted from The Gourmet Cookbook

by Ruth Reichl

Makes about 1/2 cup

1/2 cup peeled garlic cloves (about 24)

about 1/2 cup olive oil

Put the garlic in a small heavy saucepan and add enough oil to cover garlic. Bring just to a simmer, reduce heat, and cook at a bare simmer until garlic is tender, about 25 minutes. Let garlic cool in oil. 

*The confit garlic keeps, in the oil, for up to 2 weeks, covered and refrigerated. 

Love Is In The Air @ I Heart Cooking Clubs

My Top Five Game Day Favorites!

 

Ina Garten's Hot Dogs in Puff Pastry 

I will never shut up about these hot dogs. Literally never. The puff pastry is flaky and delicious and the hot dogs are hot and juicy and I don't care what anyone says about this recipe, it's a total winner. A major crowd pleaser!

    Ina Garten's Parmesan Chipotle Popcorn 

I made this popcorn before Christmas and little did I know that it would be THE ONLY WAY I eat popcorn now. This is so much better than is sounds or looks. The cheesy buttery popcorn with the hint of spice...it's like the perfect combination and just so addicting. Plus, it is easy as can be to make!

 Ellie Krieger's Healthy Five Layer Dip 

This is a healthy, vegetarian, five layer dip perfect for any snacking or gaming event. The first layer is a creamy layer of black beans seasoned with chipotle pepper, followed by a layer of corn mixed with a little onion, garlic, and cilantro. On top of the corn sits a layer of mashed avocado with lime juice, followed by a fresh salsa made from tomatoes, jalapeno, and scallions. The fifth, and final layer, is all about the cheese. You can use cheddar cheese or whatever cheese you like. I like to change it up using sharp white cheddar because it delivers so much flavor or Monterey Jack. Either way this dip is beyond delicious and you can feel good about eating it!

Ruth Reichl's Baked Cheddar Olives 

 

Okay, I've included these baked olives in several favorites roundups and I will keep doing it because they are utterly delicious! I love the cheesy crackery coating on the outside of the olives. It almost tastes like a goldfish cracker or a cheese it and it pairs perfectly with the salty olive hiding inside. These are just so dang good!

Mark Bittman's Minamalist's Buffalo Chicken Wings 

 

I thought I had my favorite chicken wing recipes, until I tried Mark Bittman's broiled version. I believe I said his recipe had a trifecta going on: broiled crispy chicken, incredibly balanced sauce with loads of buttery garlic flavor, and really juicy chicken. My family descends on these like a pack of wolves.

A Duo of Winter White Vegetables: Ina Garten's Roasted Cauliflower Snowflakes and Parsnip Puree

This week it's a WHITE OUT in the Stirring the Pot kitchen. I am absolutely tired of the warm weather  and in desperate need of a SNOW DAY! Bring on the snow, I say! 

First up, Ina's Roasted Cauliflower Snowflakes. Cauliflower simply doesn't get enough love, and I can't think of a better way to celebrate an under-appreciated vegetable like cauliflower, than by making Roasted Cauliflower Snowflakes. It's like throwing cauliflower a party...all of it's own. 

Simply slice the cauliflower into 1/2" thick slices and watch it fall into cauliflower snowflakes that get roasted in the oven and topped with panko and Parmesan. 

The panko goes crisp and golden, providing a crunch, and the Parmesan adds a salty, nutty flavor. I really loved it and found that I was eating it straight off the pan. If you're a cauliflower fan, this is a good recipe!

Roasted Cauliflower Snowflakes

Adapted from Make It Ahead

by Ina Garten

Serves 4-6

1 head cauliflower (about 2-1/2 pounds)

olive oil

salt and black pepper

1/2 cup panko 

1/2 cup freshly grated Parmesan cheese

Preheat the oven to 425F. Remove the leaves and trim the stem of the cauliflower but leave the core intact. With a sharp slicing knife, cut the whole cauliflower in large (1/2" thick) slices. Don't worry if the slices fall apart; they'll look like snowflakes. Place the cauliflower on a sheet pan, drizzle with 3 tablespoons of olive oil, and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast the cauliflower for 15 minutes.

Toss the panko with 1 tablespoon of olive oil, sprinkle on the cauliflower, and roast for another 10 to 15 minutes, until tender and browned. Sprinkle with the Parmesan and roast for another minute or two. Immediately, scrape the pan with a metal spatula and toss the cauliflower and Parmesan. Serve hot or at room temperature.

Now for the parsnips. I've had pieces of them mixed with other veggies, but I've never really had them on their own, as the star of the dish, until now. This recipe has a handful of really simple ingredients: parsnips, butter, salt and pepper. That's it, yet somehow they combine to make the most complex and uniquely delicious puree. 

The texture is lighter than that of mashed potatoes, but the flavor is sweet, earthy, almost floral. I found this recipe to be wonderfully delightful and I can tell you that I've found a new favorite. I am going to be making this Parsnip Puree with fervor! 

I also have to mention that Parsnip Puree is much less finicky than making mashed potatoes and is leagues healthier so this recipe is a total win all around!

Parsnip Puree

Adapted from Go-To Dinners

by Ina Garten

Serves 4

1-1/2 pounds parsnips, scrubbed and sliced 3/4" thick

salt and black pepper

2 tablespoons butter, diced

Place the parsnips in a medium pot, add 1 tablespoon salt, and add enough water to cover the parsnips. Cover the pot, bring to a boil, then uncover, lower the heat, and simmer for 15 to 20 minutes, until the parsnips are very soft and when tested with a small knife. Don't drain the pot!

With a slotted spoon or small strainer, transfer the parsnips to the bowl of a food processor fitted with the steel blade and pulse to chop the parsnips. Pour the cooking liquid into a glass measuring cup and pour 1/2 cup down the feeding tube. Puree the parsnips, adding more cooking liquid (about 1 cup total) through the feed tube until the parsnips are creamy and almost smooth but still have some texture. Add the butter and 1/2 teaspoon pepper and puree until combined. Taste for seasonings and serve hot.