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Brig McD · 01-08-2008, 12:02 AM

That sounds delicious. Thank you for posting it Ramonna.

Io Zeno · 01-08-2008, 12:05 AM

I make a sauce like this. Roasted garlic is YUM.

Also great in mashed potatoes and I don't need any butter if it has the garlic.

Brig McD · 01-08-2008, 12:07 AM

Quote:

Originally Posted by Io Zeno

I make a sauce like this. Roasted garlic is YUM.

Also great in mashed potatoes and I don't need any butter if it has the garlic.

Garlic mashed potatoes are even better if you cook the potatoes in some chicken broth instead of plain, salted water.

Io Zeno · 01-08-2008, 12:08 AM

Quote:

Originally Posted by Brig McD

Garlic mashed potatoes are even better if you cook the potatoes in some chicken broth instead of plain, salted water.

Oooo, I'll try that.

Briana Dawson · 01-08-2008, 12:11 AM

Great recipe Ramonna, it's almost vegan.

Roasted garlic is yummy. I roast about 1.5lbs a week mainly for sauces and to add extra flavor to my pesto.

Ramonna Villota · 01-08-2008, 12:17 AM

Quote:

Originally Posted by Briana Dawson

Great recipe Ramonna, it's almost vegan.

Roasted garlic is yummy. I roast about 1.5lbs a week mainly for sauces and to add extra flavor to my pesto.

Please post a Pesto recipe

Nitnay · 01-08-2008, 02:48 AM

This sounds very good I'll have to give it a try.

Briana Dawson · 01-08-2008, 08:29 AM

A quick an easy pesto sauce:

- 3-5 cloves garlic
- 2 cups fresh basil leaves
- 3 tablespoons pine nuts (pignolia)
- 1 dash salt and pepper
- 1/2 cup extra virgin olive oil
- 1/2 cup Parmesan cheese grated (I use vegan parmesan)

Add the garlic to a food processor and mince. Next, add the basil leaves, pine nuts, and salt/pepper to taste to the bowl of the processor. While the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed (about 1/2 cup or until you have a consistency you like)

You may need to stop the processor at this point and scrape down the sides with a rubber spatula to get every mixed together. Now add Parmesan/vegan cheese and mix it into the rest of the mixture. If the pesto is too thick, add a tablespoon of water.

-----------------------

Now, I use a Immersion Blender instead of my food processor because the Immersion Blender comes with its own special cup that is perfect for mixing up pesto.

Briana Dawson · 01-08-2008, 08:36 AM

Sun dried tomato Pesto:

- 1 cup oilpacked sundried tomatoes
- 1/2 cup fresh basil
- 10 cloves of garlic or to taste
- 1/4 cup pine nuts
- oil reserved from tomatoes or the equivalent amount of olive oil

Mix it up the same was the previous pest sauce.

You can also mix recipes together to come up with something you like...Or add other herbs to for taste variate.

Beau Perkins · 01-08-2008, 05:57 PM

Quote:

Originally Posted by Briana Dawson

Great recipe Ramonna, it's almost vegan.

Roasted garlic is yummy. I roast about 1.5lbs a week mainly for sauces and to add extra flavor to my pesto.

Briana you just opened my eyes to something I never considered. Vegans still get pasta. Being italian that is very important to me. Except I do need some spicey italian sausage as well. (Oh geez that sounds bad)

Great Recipe. I make mine similiar but always cook the garlic in plain oil. I want to try it this way.

Also Justin Williams Lousiana Hot Sauce is awesome stuff! Can't find it around here too much. I normally have to go for some Texas Pete's.

Candide LeMay · 01-09-2008, 06:45 PM

Guys, how much/big is one cup? I'm not used to count in such units

Ramonna Villota · 01-09-2008, 06:50 PM

Capacity
1/5 teaspoon = 1 ml
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1 fluid oz. = 30 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters
Weight
1 oz. = 28 grams
1 pound = 454 grams

Tyche Shepherd · 01-09-2008, 06:50 PM

A Cup is 16 Tablespoons or 8 fluid ounces or 240ml

Candide LeMay · 01-09-2008, 07:48 PM

Thanks

Pasta Garlic Sauce with some bite
Author: Ramonna Villota
Time: Hour and half Difficulty: med Serving Size: serves 6	Description Rich
Ingredients
1/4 cup extra-virgin olive oil 1 1/2 cups chopped yellow onions 1 tablespoon minced garlic 1 1/2 teaspoons crushed red pepper flakes 1/4 cup tomato paste 6 tablespoons roasted garlic puree, recipe follows, mashed into a paste 2 (28-ounce) cans whole peeled tomatoes, broken up, and their juices, seeds discarded 2 (15-ounce) cans tomato sauce 1 tablespoon hot pepper sauce (recommended: Justin Williams Lousiana Hot sauce) 1 teaspoon granulated sugar 1 pound rigatoni 2 tablespoons fresh lemon juice 1/4 cup chiffonade fresh basil leaves 3/4 cup grated Pecorino Chopped parsley, for garnish Roasted Garlic Puree: 4 large heads garlic 2 tablespoons extra-virgin olive oil 1/4 teaspoon salt Pinch freshly ground black pepper
Preparation
mm
Instructions
In a large heavy pot, heat the oil over medium-high heat. Add the onions and cook, stirring, until soft, 4 to 5 minutes. Add the garlic and red pepper flakes. Stir until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, for 1 minute. Add the garlic puree, and cook, stirring, for 30 seconds. Add the tomatoes and their juices, tomato sauce, hot sauce and sugar. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until thick and fragrant, 30 minutes. Remove from the heat and cover. Bring a large pot of salted water to a boil. Add the pasta and cook until just barely al dente, 8 to 10 minutes. Drain and transfer to the pot with the sauce. Add the lemon juice and bring to a simmer and cook until the pasta is well coated and warmed through, about 3 minutes. Transfer to a large, decorative pasta bowl and toss with the basil and 1/2 cup of the cheese. Garnish with parsley. Serve immediately and pass the additional 1/4 cup of cheese at tableside Roasted Garlic Puree: Preheat the oven to 325 degrees F. Line a baking sheet with parchment or aluminum foil. Cut the top quarter from each head of garlic and place, cut side up, on the prepared baking sheet. Drizzle the oil over the cut garlic tops, and sprinkle with the salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour. Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container.
Print Recipe

01-08-2008, 08:29 AM	#9 (permalink)
Briana Dawson Senior Member Loved by printesa Join Date: Jul 2007 Location: Springfield, Illinois Posts: 3,500 SL Join Date: September 23, 2003 Business: N&B Exports My Mood: Awards: 1	A quick an easy pesto sauce: - 3-5 cloves garlic - 2 cups fresh basil leaves - 3 tablespoons pine nuts (pignolia) - 1 dash salt and pepper - 1/2 cup extra virgin olive oil - 1/2 cup Parmesan cheese grated (I use vegan parmesan) Add the garlic to a food processor and mince. Next, add the basil leaves, pine nuts, and salt/pepper to taste to the bowl of the processor. While the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed (about 1/2 cup or until you have a consistency you like) You may need to stop the processor at this point and scrape down the sides with a rubber spatula to get every mixed together. Now add Parmesan/vegan cheese and mix it into the rest of the mixture. If the pesto is too thick, add a tablespoon of water. ----------------------- Now, I use a Immersion Blender instead of my food processor because the Immersion Blender comes with its own special cup that is perfect for mixing up pesto. Last edited by Briana Dawson; 01-08-2008 at 08:36 AM..

01-09-2008, 06:50 PM	#14 (permalink)
Tyche Shepherd Fortuna vitrea est Goats ?.. fuck'em .. Let them milk themselves Join Date: Aug 2007 Location: UK Posts: 4,039 SL Join Date: 26th April 2007 My Mood:	A Cup is 16 Tablespoons or 8 fluid ounces or 240ml __________________ Vanguard of the LolCatz Revolution This Post was financed by The National LolCatz Archives Clancy Sullivan :Yeah. YEAH! The sultry seamstress of mirth is definitely in charge now. Certified 7.8 on the Official Non-Arbitrary Trout Algorithmic Slut scale

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01-08-2008, 12:02 AM	#2 (permalink)
Brig McD The SLU Mom Briefly Experienced Heaven Join Date: Oct 2007 Location: In my house Posts: 10,725 SL Join Date: July 29, 2006 Blog Entries: 1 My Mood:	That sounds delicious. Thank you for posting it Ramonna.

01-08-2008, 12:05 AM	#3 (permalink)
Io Zeno Senior Member Join Date: Jul 2007 Location: New York City Posts: 12,359 Awards: 1	I make a sauce like this. Roasted garlic is YUM. Also great in mashed potatoes and I don't need any butter if it has the garlic.

01-08-2008, 12:11 AM	#6 (permalink)
Briana Dawson Senior Member Loved by printesa Join Date: Jul 2007 Location: Springfield, Illinois Posts: 3,500 SL Join Date: September 23, 2003 Business: N&B Exports My Mood: Awards: 1	Great recipe Ramonna, it's almost vegan. Roasted garlic is yummy. I roast about 1.5lbs a week mainly for sauces and to add extra flavor to my pesto.

01-08-2008, 02:48 AM	#8 (permalink)
Nitnay Perv at Large Join Date: Nov 2007 Location: Penn. Posts: 1,125 My Mood:	This sounds very good I'll have to give it a try.

01-08-2008, 08:36 AM	#10 (permalink)
Briana Dawson Senior Member Loved by printesa Join Date: Jul 2007 Location: Springfield, Illinois Posts: 3,500 SL Join Date: September 23, 2003 Business: N&B Exports My Mood: Awards: 1	Sun dried tomato Pesto: - 1 cup oilpacked sundried tomatoes - 1/2 cup fresh basil - 10 cloves of garlic or to taste - 1/4 cup pine nuts - oil reserved from tomatoes or the equivalent amount of olive oil Mix it up the same was the previous pest sauce. You can also mix recipes together to come up with something you like...Or add other herbs to for taste variate.

01-09-2008, 06:45 PM	#12 (permalink)
Candide LeMay is not a french girl Join Date: Sep 2007 Posts: 219	Guys, how much/big is one cup? I'm not used to count in such units

01-09-2008, 06:50 PM	#13 (permalink)
Ramonna Villota Senior Member Helvetti Join Date: Sep 2007 Location: Iceland - Kansas Posts: 2,858 SL Join Date: 3/6/06 My Mood:	Capacity 1/5 teaspoon = 1 ml 1 teaspoon = 5 ml 1 tablespoon = 15 ml 1 fluid oz. = 30 ml 1/5 cup = 50 ml 1 cup = 240 ml 2 cups (1 pint) = 470 ml 4 cups (1 quart) = .95 liter 4 quarts (1 gal.) = 3.8 liters Weight 1 oz. = 28 grams 1 pound = 454 grams

01-09-2008, 07:48 PM	#15 (permalink)
Candide LeMay is not a french girl Join Date: Sep 2007 Posts: 219	Thanks