Tools: Garlic Press

I've used a garlic press or two in the past, and have been woefully disappointed with them. They didn't seem to expel the garlic well at all, were difficult to clean, and just weren't worth the pocket change to me. However, that has all changed thanks to this Calphalon garlic press I picked up a few weeks back.

Simply put your garlic clove, with paper and all, in the cup of the garlic press. (This might be where I was going wrong before, since I always peeled garlic before trying to press it.)

And squeeze. There's some good leverage action here, so squeezing is easy.

The garlic is extruded from the perforated end.

Scrape off the extruded garlic, then open the press and remove the paper. If you don't press too hard when you're squeezing, its easy to peel off.

And you easily have a pile of minced garlic, ready for whatever you're cooking.

You can do this directly over your pot or pan, where the juices that are pressed out can fall right into what you are adding the garlic to. I think my fingers are especially thankful - I'm clumsy and have to be very careful not to nick myself when chopping, especially something fine like minced garlic. Love it!

Ooh, gourmet!

That's exactly what Chris said as I set a plate of this risotto and some baked chicken in front of him for dinner tonight. And it was quite good, too. Risotto can seem intimidating, what with all the stirring, but its definitely worth making. And there's something peaceful and zen about adding the stock, stirring, and watching it bubble away. The end result is creamy and warm and comforting.

Risotto with Roasted Butternut Squash and Garlic

1 small butternut squash
6 garlic cloves (less if you prefer)
Olive oil
Salt & pepper

4-6 cups vegetable stock
4 tbsp. butter
1-1/2 c. Arborio rice
1/2 c. dry white wine (or water)
Parmesan cheese

Roast the squash:
Peel the squash, cut the neck off, and cut each half in halves. Scoop the seeds out of the bottom halves. Chop into 1" cubes. Roughly chop garlic. Put squash and garlic on a foil-lined baking sheet (trust me, it really aids in clean-up later) and drizzle with a tablespoon or two of olive oil. Sprinkle with salt and pepper, and toss to combine. Roast in a 375° oven, tossing occasionally, for about 30 minutes, until golden and roast-y.

Make the risotto:
Heat the veggie stock in a sauce pan over low. In a deep skillet melt 2 tbsp. butter over medium heat. When melted, add the Arborio rice and stir. Let the rice toast in the butter until glossy, stirring occasionally, 2-3 minutes. Add the white wine/water and sprinkle with salt and pepper. Let the liquid bubble away.

Once the liquid is mostly gone start adding the warm veggie stock. Using a ladle, add about a half cup at a time and stir. Continue to stir every minute or so, and once the liquid is mostly gone, add another ladle-full. Continue in the manner. Start tasting after 20 minutes - like pasta, the rice should be soft on the outside with a slight bite in the center.

Once the rice is done add in the roasted squash and garlic, as well as the other 2 tbsp. butter. Top with grated Parmesan and serve immediately.

* * * * *

I played a gig last night with the Hornet band, for a rather large crowd at a dinner event. Many people danced, which delights me to no end. One old woman wearing a forest green velour pants set had also penciled her eyebrows on in a matching green. Another old woman with a walker did slow, yet charming, spins around the floor, with a flourish at the end and obvious enjoyment. The youth group facilitating the dinner loudly danced to our big band music and drew in attendees to dance with them. It was wonderful fun.

After, a few band mates and I went for coffee and apple pie at a fast food place. The only other patron by that time of night was a truck driver, who chatted in line with us a bit. As we were fixing our coffee side by side the following conversation ensued:

Him: I've been working 29 years, 6 months, and 29 days.
Me: Not that you're counting or anything.
Him: I recently saw my hiring sheet. My date of hire was April 22, 19xx.
Me: Really? That happens to be the same day I was born.
Him: Well then, you are now 29 years, 6 months, and 29 days old.
Me: So I am.

We shared a laugh, and then went out separate ways. What an amusing and coincidental interaction with a complete stranger.

* * * * *

Here are the faces of today's successful trip to the dog park...

Sandy

Making Stuff

I'll start off with an almost-fail recipe I made late last week. I had seen a recipe somewhere for Spinach Ricotta Dumplings with a Roasted Garlic Cream Sauce, and could not get it out of my head. I could not find the original recipe, so I cobbled it together with a couple of other recipes I found online. However, I substituted mozzarella for Parmesan in my dumplings and they turned out soggy. That was all overshadowed by the sauce. ZOMG, it was good! The sauce is from Chocolate & Zucchini, and it would be delicious over pasta or gnocchi.

Why yes, that is a lot of sauce

I also made a pizza that was one of my best yet. I made my usual dough, with 1/3 whole wheat flour, garlic, and red pepper flakes. I topped it with a mushroom basil cream sauce (I've been on a sauce kick lately), similar to the garlic sauce above; chopped marinated artichoke hearts, chopped spinach, grated cheddar, and vegetarian pepperoni slices. I had it for lunch today, and Chris had it for breakfast.

Acres of pizza

I've also finished the other front piece of my Soap Bubble Wrap. I'm already about four inches into the back too. This sweater is going very quickly! The lace pattern is simple and fun, and I've gotten through it with a minimum of problems, which makes me happy. A few more weeks and I suspect I'll have a finished product.

Soap Bubble Left Front