TOUM (GARLIC WHIP)
This toum recipe comes from Marjayoun, Lebanon, where Sameer Eid grew up eating it with shawarma. Samy, Sameer's son, learned how to make it after he started working at Phoenicia, the family's restaurant in Birmingham, Mich. "It took me more attempts than any recipe in my life to get it right," he said. The key is to be patient during Step 1, to be sure the garlic breaks down enough to later become a creamy, fluffy condiment. Toum is called "garlic whip" on Phoenicia's menu. It's served with roasted chicken and kebabs; some customers even request it with babyback ribs. It's versatile, and also great drizzled over roasted vegetables and avocado toast.
Provided by Brett Anderson
Categories dinner, snack, condiments, side dish
Time 15m
Yield 4 1/2 cups
Number Of Ingredients 5
Steps:
- Place peeled garlic and salt in the bowl of a food processor. Pulse the garlic for 30 seconds, scrape down the sides of the bowl, then repeat three more times until garlic is finely chopped.
- Add 2 tablespoons lemon juice and continue processing until a smooth paste forms, about 3 minutes, scraping down the sides of the bowl every 45 seconds or so. You want the wet, finely chopped garlic mixture to end up with a texture similar to mashed potatoes. Pinch it between your fingertips, and it should no longer feel gritty. (If you don't blend the garlic enough at this stage, it won't become fluffy and emulsified later.)
- With the food processor running, start incorporating 1 cup oil, drizzling it in at a slow, steady stream. Once the oil is incorporated, slowly add another 2 tablespoons lemon juice. Repeat this step with another 1 cup oil, then another 2 tablespoons lemon juice. By the end, the mixture should have a fluffy consistency.
- With the food processor running, alternate adding 1/2 cup oil in a slow, steady stream, then 1 tablespoon lemon juice. This should happen twice. Next, with the food processor running, add the remaining 1/2 cup oil in a slow stream until totally incorporated, then do the same for the ice water.
- Once finished, transfer to a lidded container and refrigerate for at least 1 hour. Toum will keep, refrigerated, for up to 3 weeks.
GARLIC-CHIVE WHIPPED BUTTER
Looking for a way to dress up ordinary bread or dinner rolls? Set out a bowl of this creamy garlic butter!-Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Time 10m
Yield 1/2 cup.
Number Of Ingredients 4
Steps:
- Beat all ingredients until blended. Store, tightly covered, in the refrigerator.
Nutrition Facts : Calories 113 calories, Fat 12g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 136mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
WHIPPED PARSNIPS WITH ROASTED GARLIC
Categories Mixer Garlic Vegetable Side Roast Parsnip Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Cut 1/4 inch off top of garlic. Discard top. Wrap head tightly in foil. Place on rack in oven; roast until garlic is tender, about 1 hour. Cool. Press garlic to release from skin. Transfer garlic to small bowl; mash.
- Cook parsnips in pot of boiling salted water until very tender, about 25 minutes. Drain well, reserving 1/2 cup cooking liquid. Return parsnips to pot. Add cream, butter, nutmeg, and mashed garlic. Beat with handheld electric mixer until smooth, thinning with some of reserved cooking liquid if mixture is too thick. Season to taste with salt and pepper.
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- Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)
- While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you've used about 1/4 cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.
- Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every 1/4 cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.
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25 GARLIC RECIPES NO ONE CAN RESIST - INSANELY GOOD
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- Wingstop Garlic Parmesan Wings. First up on the list of all things garlic are these lip-smacking wings. Wingstop is famous for its killer garlic wings, and now you can make them at home.
- Garlic Confit (and Homemade Garlic Oil) You’ll want to slather this garlic confit on everything! Confit is just a fancy term for preserving food by slow cooking.
- Garlic Soup. If garlic is what you want, garlic is what you get with this creamy soup. This one is for diehard garlic fans all the way! It calls for a whopping four heads of roasted garlic.
- Best Garlic Bread. I don’t think anyone out there can resist this garlic bread. It’s buttery and slightly cheesy, thanks to the sprinkle of parmesan. Do yourself a favor and stick with a classic loaf of French bread for this one.
- Garlic Sauteed Spinach. Trying to get the family to eat more greens? Add a side of garlic spinach to the table. This 10-minute dish requires very few ingredients, and the fresh garlic cloves add a pungent kick.
- Papa John’s Garlic Sauce. The one thing that has me hooked on Papa John’s is their garlic sauce. This dipping sauce is so good, I can’t resist it. But I realize it’s probably unrealistic to keep swinging by just for the sauce.
- Garlic Butter. Don’t forget that you can also infuse butter with garlic. This is another three-ingredient recipe that’s beginner-friendly with big results.
- Garlic Rice. Here’s a great side to go with all your meals. It’s a quick and easy dish, especially with a rice cooker. I recommend using white rice if you want the garlic to stand out even more.
- Garlic Lovers Roast Beef. Garlic is great for side dishes, but it’s also incredible when you add it to the main event. This robust roast beef is rubbed down with rosemary and has garlic slices inserted in the meat.
- Garlic and Chive Mashed Potatoes. You know what, I think this mashed potatoes recipe will go exquisitely with that roast beef. These creamy spuds are super buttery, garlicky, and fresh.
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