From Gastroposter Renelen Del Monte, via Instagram:
Buttered garlic shrimp
From Gastroposter Joshua Wonnacott, via Instagram:
The theme is garlic so: Chicken & Mushroom Cheesy Garlic Alfredo over Black Bean Spaghetti Been loving this pasta as its versatile and low in carbs, plus its organic
From Gastroposter Pam Depeel, via Instagram:
Yum! These garlic smashed potatoes were a huge hit.
From Gastroposter Shelley Beaubien, via Instagram:
Sautéed garlic Brussels sprouts with maple syrup and black Hawaiian salt.
From Gastroposter Tracy Szram, via Instagram:
Roasting garlic got so much easier thanks to this jar of peeled garlic from Save-On Foods! Sure wish these were around when I was little because my Ukrainian mother made ME peel the garlic for her all the time! My fingers always smelled when I was a kid.
From Gastroposter Sara Chow:
Chopped garlic (and a garlic scape (!), still hanging around from the early days of the summer’s Sunhill Gardens CSA) is about the only thing I could smell while prepping chili for the first time in months. Thank you, garlic, for reminding me what it’s like to have a sense of smell while I fight off this stuffy-nose-cold-virus-thingy. What’s in it? 2 lbs ground beef (I used lean so I didn’t have to add more fat) 2 GIANT cloves of garlic, or 3-4 regular ones—adjust to taste 2 medium onions, chopped 1 small can of sliced or chopped jalapenos (that you accidentally bought instead of the green chilies you meant to buy for something else) 2 tbsp chili powder 1 heaping tbsp ground cumin 2 tsp dried oregano 1 tsp paprika A pinch of cinnamon, if you feel brave 2 tbsp tomato paste (if you didn’t forget to buy it because you forgot your shopping list at home) 1 can fire-roasted diced tomatoes (these are THE BEST for chili!) About a litre of beef broth (enough to make your chili the right consistency for you) How it’s made: 1. Brown the beef. If you’re like me, you mis-judge the size of your pan and you’ll have to brown it in batches. Remove the beef to a bowl, but don’t drain the fat—you need it for the next step. 2. Saute the onions and jalapenos in the rendered fat. When they’re just starting to soften (2-ish minutes), add the garlic and saute that as well. 3. After about a minute, add your spices (and the tomato paste, if you have it… unlike me…) and stir it up! Heat everything through to make sure the flavours from the spices are released into the fat in the pan. 4. Add the beef back in. Stir to make sure everything is coated with the spices. 5. Dump in the canned tomatoes and stir. Pour in enough beef broth to cover everything, or a little more if you like “soupy” chili. 6. Bring the pot to a boil, stir, and turn down the heat. Let the chili simmer for a couple hours. 7. Taste the final product and add any seasonings you think are necessary. Bonus points for adding toppings. Stuff you could put on top: Diced green sweet pepper (if you’re like me, you think these are gross and try to just hide them in really flavourful dishes) Finely diced raw onion Corn kernels Spinach (throw it in the bowl, and spoon the hot chili on top) Chopped tomato Shredded cheese A lime wedge Garlic-infused sour cream (or just plain sour cream, I guess) A fried egg This took about 3 hours all together, although I may have been a little distracted by the TV in the living room. I’d say this makes about 8 servings.
From Gastroposter Teresa Lin, via Instagram:
Late night snack: Pork dogs ~ house made pork sausage, roasted garlic aioli, salsa verde, manchego at the Black Pig Bistro in Calgary.
From Gastroposter Andrea Chan, via Instagram:
Big bowl of happy - Shiki Menya tonkotsu black - Tokyo negi, soft tamago, menma, char siu, wakame, black garlic oil & squid ink garlic. Vampires beware!
From Gastroposter Brittney Le Blanc, via Instagram:
This cauliflower from Rostizado was pretty delicious from the snip I got. It’s covered in garlic, so I thought I wouldn’t chance it. Garlic lovers, people rave about this!