How To make Aioli (Garlic Olive Oil)
Ingredients
6
cloves
garlic, peeled
1/2
cup
pine nuts
3
medium
potatoes, boiled, peeled and diced
1
each
lemon, juice of
1/4
cup
olive oil
1
large
egg, lightly beaten
Directions:
Combine the garlic and nuts in a blender or food processor and puree.
Add the potatoes, and puree. Pour potato mixture into a bowl and, using a whisk, beat in the lemon juice, a bit at a time. Gradually add the olive oil in a thin stream while continuing to beat so oil combines with potato mixture.
When oil has been absorbed, add the egg and beat well.
Note: If you omit the raw egg, you still get a nice sauce. According to an ancient proverb, "Garlic is as good as 10 mothers." If the latest flu bug has hit your house
and whose has escaped:
you may be ready to test claims for garlic's medicinal powers.
Since 1983, the National Library of Medicine has gathered 125 scientific papers on the therapeutic potential of garlic. They've found some interesting material. It's clear that allicin, the smelly compound in garlic, is an antibioticbut only if taken raw. Heat destroys the elements that have antibiotic properties.
Raw or cooked, garlic can also work as a decongestant and expectorant for common colds and bronchitis. Regularly eating raw garlic seems to act as a deterrent for these ailments, according to Dr Irwin Ziment. A Dr Abdullah, who eats a couple of raw garlic cloves a day, claims he has not had a cold since 1973. Admittedly, eating raw garlic won't help your social life but Kyolic, a deodorized garlic compound from Japan, may allow you to have good health and good friends. I've also heard of fresh garlic imported from Japan that supposedly is deodorized. If any of you have found it in local stores, let us know. It would be interesting
to hear if it lives up to the claims made for it.
Since having the flu is no fun, this may be a good time to take your chances and share some pungent garlic dishes with friends and family:
for health's sake. It's easy to add minced fresh garlic to hummus or tabbouleh, Mid-Eastern dishes you can buy in many deli's and natural food stores. If you're brave, you can try my grandmother's cold cure. Spread a slice of
black bread with butter, then layer thin slivers of raw garlic all over the
bread. Eat this and it'll cure what ails you...or keep everyone so far away
that no germs will reach you!
Aioli is a milder way to enjoy raw garlic.
This French condiment, a sort of mayonnaise, is a puree of garlic, boiled potatoes, olive oil and egg. Serve it with chicken, grilled fish, dolloped into soup and on vegetables.
How To make Aioli (Garlic Olive Oil)'s Videos
Classic Olive Oil Aioli
Step up your mayo game and you step up your sandwich, tuna salad, dip and dressing game. Forget about nasty mystery oils in store bought mayo and let's get to whisking ????
Extra Virgin Olive Oil Mayonnaise | Everyday Gourmet S8 E69
As seen on Everyday Gourmet.
HOW TO MAKE AIOLI VS GARLIC MAYO
aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley
how to make SPAGHETTI AGLIO E OLIO like an ITALIAN
Spaghetti Aglio E Olio is simply translated to spaghetti with garlic and oil. It's the simplest pasta you can make. And though it is super simple pasta, its can be very hard to perfect. But the technique used to make this is the bases for many classic Italian pasta recipes and its teaches you how to make a pasta sauce with pasta water. Spaghetti aglio e olio is great with peperoncino or red pepper flake. And there is no cheese in these dish.
#Pasta #AglioEOlio #NotAnotherCookingShow
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Garlic confit and garlic oil Everything about this is so right #garlic #garlicbread #confit