Boyajian Garlic Oil Quotes

What you need on hand: Olive Oil Garlic Chamomile Lavender Directions: Begin with 1 teaspoon of olive oil. Add 1 drop of garlic oil from a freshly crushed garlic clove. (You can do this by crushing the clove and allowing a drop to roll off into the oil.) Add 2 drops of chamomile and 2 drops of lavender to the oil. Stir oils to mix. Fill an eyedropper with mixture. Add 2 drops of oil mixture into the ear. Try to keep the aching ear upright for a couple of minutes. I like to add this oil at night before bed so that I fall asleep with my ear upright for a while. This is great for kids as it usually gives immediate relief. Note: If you have a child like I do that refuses to let me put anything in his ear, I warm the oil in my hand and add it to his ear at night after he falls asleep. He wakes up happy forgetting he ever had an ear ache. ~ Laurel Brushett

Preheat oven to 425 degrees F. Combine ¼ cup of the olive oil, the rosemary, garlic, and parsley in a large bowl. Let this marinade steep while the potatoes roast. Spread the potatoes on a rimmed baking sheet, then season with the salt and toss with the remaining 3 tablespoons olive oil. Place on the lower rack of the oven, and roast until golden on one side, about 10 minutes. Flip the potatoes, and roast until golden on the other side, cooked through, and very crispy, about 10 minutes more. Immediately dump the hot potatoes into the bowl with the garlic-rosemary mixture, and toss to coat. Season with black pepper, and use tongs to crush the potatoes lightly, so they absorb the flavored oil better. Toss again to let the ~ Lidia Matticchio Bastianich

Marinara Sauce Tomato Sauce Makes about 3 cups 2 large garlic cloves, lightly smashed 1/4 cup olive oil 2 pounds very ripe plum tomatoes, peeled, seeded, and chopped, or one 28-ounce can Italian peeled tomatoes, drained and chopped Salt 8 to 10 fresh basil leaves, torn into pieces In a large skillet, cook the garlic in the olive oil over medium heat, pressing it occasionally with the back of a spoon, until golden, about 4 minutes. Add the tomatoes and salt to taste. Bring to a simmer and cook, stirring often, until the sauce is thick, 15 to 20 minutes, depending on the tomatoes. Stir in the basil leaves. Serve over hot cooked spaghetti or other pasta. ~ Allen Rucker

Soon, things were heating up in the kitchen. The first course was a variation on a French recipe that had been around since Escoffier, Baccala Brandade. Angelina created a silky forcemeat with milk, codfish, olive oil, pepper, and slow-roasted garlic, a drizzle of lemon juice, and a shower of fresh parsley, then served it as a dip with sliced sourdough and warmed pita-bread wedges, paired with glasses of bubbly Prosecco.
The second course had been a favorite of her mother's called Angels on Horseback- freshly shucked oysters, wrapped in thin slices of prosciutto, then broiled on slices of herb-buttered bread. When the oysters cooked, they curled up to resemble tiny angels' wings. Angelina accented the freshness of the oyster with a dab of anchovy paste and wasabi on each hors d'oeuvre. She'd loved the Angels since she was a little girl; they were a heavenly mouthful.
This was followed by a Caesar salad topped with hot, batter-dipped, deep-fried smelts. Angelina's father used to crunch his way through the small, silvery fish like French fries. Tonight, Angelina arranged them artfully around mounds of Caesar salad on each plate and ushered them out the door.
For the fifth course, Angelina had prepared a big pot of her Mediterranean Clam Soup the night before, a lighter version of Manhattan clam chowder. The last two courses were Parmesan-Stuffed Poached Calamari over Linguine in Red Sauce, and the piece de resistance, Broiled Flounder with a Coriander Reduction. ~ Brian O'Reilly

Take bean sprouts and put them in boiling water and boil for FIVE TO SIX min then drain properly well and bring it back to pan. Blend in salt, then blend in sesame seeds, then blend in sesame oil, then blend in garlic, then blend in cayenne and then blend in green onions and allow to simmer for 120 seconds. ~ Charlene W. Howard

It was a meal that we shall never forget; more accurately, it was several meals that we shall never forget, because it went beyond the gastronomic frontiers of anything we had ever experienced, both in quantity and length. It started with homemade pizza - not one, but three: anchovy, mushroom, and cheese, and it was obligatory to have a slice of each. Plates were then wiped with pieces torn from the two-foot loaves in the middle of the table, and the next course came out. There were pates of rabbit, boar, and thrush. There was a chunky, pork-based terrine laced with marc. There were saucissons spotted with peppercorns. There were tiny sweet onions marinated in a fresh tomato sauce. Plates were wiped once more and duck was brought in... We had entire breasts, entire legs, covered in a dark, savory gravy and surrounded by wild mushrooms.

We sat back, thankful that we had been able to finish, and watched with something close to panic as plates were wiped yet again and a huge, steaming casserole was placed on the table. This was the specialty of Madame our hostess - a rabbit civet of the richest, deepest brown - and our feeble requests for small portions were smilingly ignored. We ate it. We ate the green salad with knuckles of bread fried in garlic and olive oil, we ate the plump round crottins of goat's cheese, we ate the almond and cream gateau that the daughter of the house had prepared. That night, we ate for England. ~ Peter Mayle

Every footfall, every voice was Don Achille creeping up behind us or coming down toward us with a long knife, the kind used for slicing open a chicken breast. There was an odor of sautéing garlic. Maria, Don Achille's wife, would put me in the pan of boiling oil, the children would eat me, he would suck my head the way my father did with mullets. ~ Elena Ferrante

But for now, the aioli. Garlic, egg yolks, a wee bit of Dijon mustard. In her Cuisinart she whipped these up to a brilliant, pungent yellow; then she added olive oil in a steady stream. Here was the magic of cooking- an emulsion formed, a rich, garlicky mayonnaise. Salt, pepper, the juice of half a lemon. Marguerite scooped the aioli into a bowl and covered it with plastic.
She barely made it through the marinade for the beef. Her forehead was burning; she felt hot and achy, dried up. She whisked together olive oil, red wine vinegar, sugar, horseradish, Dijon, salt, and pepper and poured it over the tenderloin in a shallow dish. ~ Elin Hilderbrand

As a rule they will refuse even to sample a foreign dish, they regard such things as garlic and olive oil with disgust, life is unliveable to them unless they have tea and puddings. ~ George Orwell

The key to this risotto is Japanese peppers of all things?!"
"It's sharp, refreshing aroma highlights the mellow body of the cheese... while making the eel's umami flavor flash like an explosion!"
"And that one key ingredient that quietly ties it all together...
... is garlic!"
"Garlic?! In traditional Japanese cuisine?! That's almost unheard of!"
"Those are special smoked garlic chips a junior of mine made. They were smoked using wood from a walnut tree, which is known to emphasize seafood flavors well. By lightly crushing those chips and sprinkling them on as a topping, I added a pleasantly crunchy texture to the dish.
But the most critical feature of my dish... is that I broiled the eel using the Kansai region Kabayaki style. Unlike the Kanto region style, there's no steaming step. Leaving all that oil in gives the eel a more fragrant aroma with a heavier texture and stronger flavor...
... meaning it pairs much more naturally with a flavor as powerful as garlic. *Steaming the eel makes much of its natural oil seep out, leaving the flesh light and fluffy.*
But what makes these chips so extraordinary... is that they're infused with Ibusaki's earnest passion and the pure sweat of his helpers, Aoki and Sato. There's no way they could not be delicious!"
"Ew! Don't say they're infused with sweat! That's gross!"
"This much alone is already an impressively polished gourmet course. What's in store for us in that teapot?"
"That ~ Yuto Tsukuda

Faith Springer-Brown's Christmas Roast Chicken 1 whole chicken, with skin Vegetables: Potatoes, carrots, parsnips, celery, mushrooms A few cloves of garlic 2 onions Olive oil and butter One lemon Stuffing or herbs: Bay, sage, rosemary, fennel Defrost your chicken and bring it to room temperature before cooking. Turn the oven on to 240 C so it becomes nice and hot for the chicken. Prepare your chicken and the vegetables. Wash and chop the vegetables, and remove the skin from the garlic and smash it to let it release flavours. Mix them up, splash some olive oil over them and sprinkle some salt over the mixture as well. Remove the giblets and anything else from inside the cavity of the chicken. Roll the lemon on the ~ Mishana Khot

Her smile was somehow a little too bright, but I watched as she showed me how she had scored the puff pastry and brushed it with oil. She got me to smell the thyme pressed between her fingers and thumb, and told me how good garlic was for keeping away colds. She preached about food and sang and laughed and baked until the light started to come in the windows. Then we sat and ate hot tart without knives and forks. She kissed my cheeks and smelled like garlic. I remember the hot cheese dropping onto Mama's sweater and drying to a rubbery streak against the wool. ~ Hannah Tunnicliffe

I think garlic is absolutely critical. Lemon is absolutely critical to boost the immune system. Olive oil is absolutely critical ... just one teaspoon, it will last the whole month. ~ Manto Tshabalala-Msimang

Beyond the table, there is an altar, with candles lit for Billie Holiday and Willa Carter and Hypatia and Patsy Cline. Next to it, an old podium that once held a Bible, on which we have repurposed an old chemistry handbook as the Book of Lilith. In its pages is our own liturgical calendar: Saint Clementine and All Wayfarers; Saints Lorena Hickok and Eleanor Roosevelt, observed in the summer with blueberries to symbolize the sapphire ring; the Vigil of Saint Juliette, complete with mints and dark chocolate; Feast of the Poets, during which Mary Oliver is recited over beds of lettuce, Kay Ryan over a dish of vinegar and oil, Audre Lorde over cucumbers, Elizabeth Bishop over some carrots; The Exaltation of Patricia Highsmith, celebrated with escargots boiling in butter and garlic and cliffhangers recited by an autumn fire; the Ascension of Frida Khalo with self-portraits and costumes; the Presentation of Shirley Jackson, a winter holiday started at dawn and ended at dusk with a gambling game played with lost milk teeth and stones. Some of them with their own books; the major and minor arcana of our little religion. ~ Carmen Maria Machado

Tree nuts and peanuts = 3 servings per week Fresh fruits including natural fruit juices = 3 servings per day Vegetables = 2 servings per day Seafood (primarily fatty fish) = 3 servings per week Legumes = 3 servings per week Sofrito = 2 servings per week White meat In place of red meat Wine with meals (optional) = 7 glasses per week Discouraged Soda drinks < 1 drink per day Commercial baked goods, sweets, pastries < 3 servings per week Spread fats < 1 serving per day Red and processed meats < 1 serving per day *Adapted from Estruch, et al. (2013) Sofrito is a sauce made with tomato and onion, and often includes garlic, herbs, and olive oil. Commercial bakery goods, sweets, and pastries included cakes, cookies, biscuits, and custard, and did not include those that are homemade. December 2014 Page 100 of 112 ~ Anonymous

pasta carbonara. You fry fresh rosemary in olive oil, with a pinch of salt and insane amounts of finely chopped garlic. Add a little chopped pancetta, then make the sauce by adding a pint of whole milk and curdling it with a tablespoon of vinegar. Boil it down for ten minutes, and mix in a couple of beaten eggs right at the end. Sprinkle on some finely shaved fresh parmesan - never the pre-grated stuff - and coarsely ground black pepper. ~ Richard Farr

I can see Mr. Yukihira is sautéing cubed chicken, diced onion, prawns and uncooked rice in his.
He filled the frying pan with the gentle flavor of butter, and he's now softly wrapping it around each and every one of his ingredients!
On the other hand, Mr. Saito heated some garlic slices in oil until fragrant...
... and then added his butter together with soy sauce, cuttlefish and cuttlefish liver.
The unique and luxuriantly salty smell of the bounty of the sea is being taken to even greater heights with the rich scent of butter! ~ Yuto Tsukuda

The rich, juicy savoriness of seafood explodes in the mouth like a breaking wave, so powerful it leaves me writhing! The keystones of this filling are the cheese, tomatoes...
squid liver and anchovies!"
"Correct! I finely diced each and then sautéed them in olive oil with red peppers and garlic until they were nicely fragrant. I added a splash of white wine, simmered it all until tender and mixed it into the filling."
"I see. However, the most critical factor contributing to the depth of the dish's flavor... is actually on the outside."
"Huh? The outside?!"
"Again correct! Once the squid liver and anchovies were simmered, I removed the solids. To the remaining sauce, I added heavy cream... and heated it until it became thick before I then seasoned it with a pinch of salt and pepper to make a squid liver and anchovy cream sauce!
I drizzled the sauce over the baked squid. Its creaminess makes for a stark contrast with the tangy, salty flavors of the filling... giving the tongue endlessly shifting flavors to enjoy!
Concentrating solely on making the filling delicious would not lead to the flavor I ultimately wanted for my dish. It had to be the casing and the filling together! Only when those two resonated in perfect harmony...
... would the flavor of the spear squid reach its peak deliciousness!
That is my Calamari Ripieni! ~ Yuto Tsukuda

Here is a basic recipe for salad dressing which you can vary according to the flavorings or herbs you decide to use. Salad Dressing 1 cup apple cider vinegar 1/3 cup lemon juice 1 cup olive oil ½ teaspoon salt ¼ teaspoon pepper Mix everything together in a shaker jar. Variations: Add 1 tablespoon of Dijon mustard Add 1 teaspoon or more of red pepper flakes, or a dash of hot sauce Add 4 cloves of garlic, minced Add a handful of chopped herbs, either fresh or dried Add ½ cup of thick yoghurt to make a creamy dressing which can double as a sandwich spread. This salad dressing can also be used as a marinade for meats and poultry. The vinegar will tenderize tough cuts as well as add flavor. Marinate the meat for at least 3 hours or preferably overnight. Afterwards, you can reduce the marinade to make a flavorsome sauce. ~ Sam Huckins

I do a chimichurri sauce with garlic, parsley, olive oil, and red and black pepper. You just mince the garlic and the parsley and mix it all together. Brush a little of that on a steak and it kicks it up, like, 10 notches. ~ Julie Gonzalo

Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic. ~ Anthony Bourdain

My plat de resistance is potato salad with garlic and olive oil which we press from the olives from my trees in the grounds of my home near St Remy de Provence. I have four hectares and take the olives down to the local community press at Maussane les Alpilles. I don't produce big quantities; it is just for the family and friends. ~ Jean Reno

Just drop some onion and garlic in olive oil, and your day improves exponentially. ~ Jen Hatmaker

He could smell the readiness of onion in every one of its stages of cooking and knew exactly what stage worked best for each dish. He could identify the exact rapidity with which milk had to boil before adding the lemon to make the cheese curd separate into paneer. He could sense exactly when to add the tomatoes to tie together the onion, garlic, and ginger so that the curry came together perfectly with the oil separating from it in syrupy rivulets. ~ Sonali Dev

Saute onions in hot oil. When tender, mix in chicken, garlic and celery. Stir well. Add ~ N.T. Alcuaz

If I've gone to the market on Saturday, and I go another time on Tuesday, then I'm really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It's effortless. ~ Alice Waters

Ingredients Serves 6 1.4kg (3lb) cubed chicken 2 large onions finely sliced 2 large onions chopped into thick pieces 8 cloves garlic, finely chopped 150ml (¼ pint) corn oil 150ml (¼ pint) natural yogurt (Greek style is good) 150ml (¼ pint) water 4 fresh tomatoes, halved 2 tbsp fresh coriander 2 green chillies, chopped ½ to 1 tsp rock salt to taste Juice of ½ lemon Spices 6 cloves 1 black/brown cardamom 1 5cm (2") stick cinnamon ~ Madeline Robinson

I decided to make spaghetti for lunch again. Not that I was the least bit hungry. But I couldn't just go on sitting on the sofa, waiting for the phone to ring. I had to move my body, to begin working toward some goal. I put water in a pot, turned on the gas, and until it boiled I would make tomato sauce while listening to an FM broadcast. The radio was playing an unaccompanied violin sonata by Bach. The performance itself was excellent, but there was something annoying about it. I didn't know whether this was the fault of the violinist or of my own present state of mind, but I turned off the music and went on cooking in silence. I heated the olive oil, put garlic in the pan, and added minced onions. When these began to brown, I added the tomatoes that I had chopped and strained. It was good to be cutting things and frying things like this. It gave me a sense of accomplishment that I could feel in my hands. I liked the sounds and the smells. ~ Haruki Murakami

Beetroot, garlic, lemon ... and buy a bottle of olive oil. All these things are very critical. ~ Manto Tshabalala-Msimang

For as the same fire causes gold to glow brightly, and chaff to smoke; and under the same flail the straw is beaten small, while the grain is cleansed; and as the lees are not mixed with the oil, though squeezed out of the vat by the same pressure, so the same violence of affliction proves, purges, clarifies the good, but damns, ruins, exterminates the wicked.
and thus it is that in the same affliction the wicked detest God and blaspheme, while the good pray and praise. So material a difference does it make, not what ills are suffered, but what kind of man suffers them. For stirred up with the same movement, mud exhales a horrible stench, and ointment emits a fragrant odor. (pg. 32, Book 1 argument #8) ~ Augustine Of Hippo

It was the same type of men all over the world. They tried to grab on another's coal and steel and oil and gold; yet, the moment they were threatened by their wage slaves anywhere, they got together to fight against the common peril. Do it with the army, do it with gangsters, do it with the workers' own leaders, buying them or seducing them with titles, honors, and applause! ~ Upton Sinclair

More customers for Canadian oil means that Canadian producers can charge more for their oil, which then means that American businesses and consumers will pay more for oil. ~ Ron Wyden

India must achieve the real goal?that is energy independence or an economy which will function well within total freedom from oil, gas or coal imports. ~ Abdul Kalam

For many years now, my source for salvific chicken soup has been the Sanamluang Cafe on the corner of Hollywood Boulevard and Kingsley Drive: crystalline broth, flecks of fried garlic, and a moist, steamed bird nesting on thick rice noodles and bean sprouts has stanched many a misery. ~ Michelle Huneven