Pip's Plate

Dear Garlic-

If you were a person, I would ask you to marry me. I love you so much that my friends tell me I sometimes smell like you after a night of wild cooking. I can never get enough of you.

I remember the first time I met you. It was when my mom introduced us to each other over dinner. The way you dressed that Caesar salad is illegal in most countries.

Because of you, dear Garlic, I am not afraid of vampires. You give me courage to face the world.

In honor of you, I dedicate this post. My dear Garlic, let me count the ways I love you:

Garlicky Roast Chicken with Garlic Jus on Garlic Toast

40 Cloves and a Chicken

Roasted Garlic

French Garlic Soup

44 Clove Garlic Soup

Spaghetti with Swiss Chard and Garlic Chips

Chile-Garlic Egg Noodles

Garlicky Greens

Heidi’s Dad’s Garlic Bread

Castilian Garlic Soup

Roasted Sardines with Green Garlic and Mint

Skirt Steak with Cilantro Garlic Sauce

Orange, Sage, and Garlic Pork Tenderloin

Pineapple-Braised Ribs with Honey-Garlic Tomato Glaze

Lots of love,

Pip

xoxoxo

Pip + Garlic = True Love

After discovering the merriment of reading tk’s exploration of the Twin Cities’ gyros offerings, I’ve decided to create a new category called “Food Quest.” I also discovered that I’ve been meaning to do this since last summer with the quest to find the best mussels in the Twin Cities (that would be Barbette).

My intention for it is to create a quest to find something you love. For example, I have several Food Quests of my own that I will be and have been on in the next few months.

• Friends Food Quest: to have people over for dinner at least once a week (so far so good for 2 weeks) – it’s been a blast so far. Daniel and I love cooking so why not cook for those we enjoy ALL the time!
• Quest for the best Fries: I’ve been thinking about this one for a while now. I have a couple places in mind that are dueling it out for 1st place as of now but there are a few more places I need to try first.
• Quest for the best Mussels: Since we did this last year, I have to post about it. Look for it soon.

Anyway, you get the idea. Please start using this category as your own!  And please come back to share your quest.

Ales are beer and lagers are beer, but they are quite different from each other. Ales tend to be darker, richer and hoppier; lagers tend to be lighter in color, taste and body.

The difference between ales and lagers tends to be defined by the fermentation process.

Ales are brewed with top-fermentation yeasts and are fermented at higher temperatures (60 and 75F) which makes the beer ferment much faster.

Fermenting at this high temperature allows the beer to develop flavors and aromas that are more fruity and rich than lagers, which tend to be drier and lighter.

Lagers are made with bottom-fermented yeasts and tend to go through 2 fermentation phases. The first phase ferments between 45 and 55F, while the second phase ferments between 30 and 40F.  It’s the second phase that gives the lager a lighter, clearer color.

I tend to be a fan of ales over lagers. I prefer the richer, more intense flavor an ale has to offer. IPA’s (India Pale Ales) are a favorite of mine due to the very bitter, and hoppiness of the beer. However, if I’m not interested in such a strong beer (IPAs can get up to 9% alcohol, so watch out), I’ll always settle for a good weiss.

Food. Isn’t food great? I love food! I’m dedicating this blog to the delicious meals that come from my kitchen, my friends’ kitchens, and strangers’ kitchens.

It’s time I start collecting recipes for those who love hearing about what I’m cooking at home.

It’s hard thinking about recipes when all you do is throw some ingredients together and call it a meal. Sure, I’ll get inspiration from recipes, but rarely do I follow them to the letter.

I mostly cook vegetarian and fish, but I still know how to create a fabulous meal with meat. I love experimenting with new ingredients and especially fresh, seasonal products.

Bon appetit.