Paladini Potpie

Adventures within The Crust!

Thoughts on Garlic, Sun Dried Tomatoes and Olive Oil

4 Comments

There’s nothing like fresh garlic.  But sometimes – especially for soups and stews – it’s convenient and inexpensive to use the peeled cloves you can buy in a bulk package at places like Costco. I usually split the three-pound bag with my friend Emily, and I keep it stored in olive oil.

About 25 years ago I was part of the craze of making decorative bottles of flavored oils by putting garlic cloves and sprigs of rosemary and peppercorns in olive oil.  They looked lovely setting on the countertop, and the oil was yummy. As far as I know nobody died from eating it; but I gave a lot of them to people as gifts before I found out that garlic in olive oil at room temperature creates a perfect breeding ground for botulism.  (Ooops.)

**So make sure you keep this garlic olive oil in the refrigerator.

Garlic cloves can be safely stored in olive oil if you keep it cold and don’t make more than you can use in about a month.  And there are hundreds of tasty things to do with it! (You can also freeze it for several months if you make more than one jar.)

Place the garlic cloves into a small dry jar, and cover them with olive oil.  Be sure to cover the cloves completely. When the olive oil gets cold it will congeal or solidify, but it will melt almost immediately when you spoon it out to use. (Use a dry spoon to scoop out cloves)

Garlic oil is wonderful to brush on shrimp or asparagus or peppers for grilling, and the oil-soaked cloves of garlic go easily through a garlic press.  Or you can use them whole.

I also buy sun dried tomatoes that have been preserved in olive oil.  When I use some of the oil, I pour more fresh oil on top of the tomatoes in the jar.

Here is a delicious recipe John and I made last night on the spur of the moment. It took about 20 minutes from start to finish, and it was delicious!

Pasta with sun dried tomatoes and fresh veggies

½ lb pasta

8-10 mushrooms, sliced

6 fat green onions, chopped

About a cup of chopped fresh broccoli

1-2 tablespoon garlic oil

2 tablespoons sun dried tomatoes with olive oil

Freshly grated parmesan cheese

Salt and black pepper to taste

While the water is boiling and the pasta is cooking you have 15-20 minutes to slice the mushrooms, onion and broccoli and sauté them in the garlic oil.

Just before you remove it from the heat, stir in the sun dried tomatoes.

Drain the pasta when it’s aldente.

Stir in the sautéed veggies.

Top with freshly grated parmesan cheese.

Advertisements

Author: paladinipotpie

Welcome! My name is Andrena Paladini and this is a blog about family and love and faith and fun. I call it Paladini Potpie because a potpie is like an adventure in a crust. You never know what might come up, but it’s always going to be good! Think of the best potpie you’ve ever eaten…hot flaky crust holding a rich savory sauce and all kinds of pieces of meat and vegetables…and who knows what? As a family, we’ve chosen to live within the parameters of God’s love and protection. This is the crust of our Paladini Potpie. The crust never changes. Within this crust, the savory sauce of family love binds it all together. That is also fairly constant. But beyond the crust and the sauce we can add just about anything! Good ideas come our way and we’ve adopted and adapted them to add to what John calls our treasure box of memories. These stories and ideas from John’s treasure box of memories are the ingredients I’m putting into our Paladini Potpie. (Okay, so this ridiculous mixing of metaphors about treasure boxes and potpies is exactly what I’m talking about. Silly and ungrammatically correct. But both illustrations work… so we’ll mix them together and it’ll be just fine!) John and I have been married for 30 years. Our children have wonderfully doubled in number since David married Amanda, Monica married Dan, and Matthew married Sarah. And the newest little treats that have been added to our potpie are six adorable grandchildren - Ethan, Angelina, Nathan, Audrey, Maleia and Caleb! I hope you’ll subscribe to my Paladini Potpie blog, and keep up with all the fun new ingredients I add. Hopefully you’ll enjoy our stories and ideas, and find something you’ll want to put into your own potpie! Bon appétit!

4 thoughts on “Thoughts on Garlic, Sun Dried Tomatoes and Olive Oil

  1. I think the only thing I might do differantly is blanch the broccoli in the pasta water before sauteing. Sounds YUMMY!!

    • Leslie, I thought about doing exactly that. But it seemed healthier to not put the broccoli in hot water at all. I don’t know… Anyway I cut the florets pretty small (1″ or so in diameter) so they did cook all the way through. If you try it and decide to blanch the broccoli first let me know how it turns out.

  2. Another good recipie to mark for trying; all good ingredients!

  3. Pingback: Green Chicken Soup | Paladini Potpie

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s