You could've knocked me over with a feather...
... when I saw the Garlic Filling that Tanna, of My Kitchen in Half Cups, had made to put into a garlic bread that she and her friend Sue were making during one veeerrrry long and hilarious bread making process and thank heavens they had wine!
Me, I stopped at the garlic filling. My god. The ingredients. The cooking process. My head was spinning with the possibilities of what to pair with it.
Tanna says she adapted this recipe from one in the bread book, Exceptional Breads by Dan Lepard, which seems to be available through Amazon in Canada and the UK, but not yet in the US. Weird.
As I was drooling all over my keyboard at that garlic filling, we lost power. Thunk. When that happens, we turn everything off, hunker down and try not to use water (community well and all that). At first, PG&E said power would be restored within 2 to 3 hours. That was at 1:00 p.m. yesterday. We got our power back this morning around 10. (Update: The power went off again at 1 p.m. and didn't come back on until 9 that night. Grrr.)
Not being able to be online or anything else that uses electricity, I started peeling garlic and, using our old Wedgewood stove that keeps me cooking through hail, snow, sleet, rain and power outages, made this exceptionally delicious garlic stuff of Tanna's. Then I made Rancho Gordo's Good Mother Stallard beans (sorry folks, our temp highs are in the 60s these days). Then I put the two of them together. What can I say? It was exceptional.
Go here for the garlic recipe. I didn't fully reduce the liquid as I knew I wouldn't be using it in bread and wanted to retain some of that flavorful olive oil.
Go here for how to cook the beans.
Put 'em together. Mash 'em a little if you want and use as a spread on your favorite cracker. Or just grab a spoon and dig in. Or take them sailing, which is what we're about to do. I'll be making this again soon. Like tomorrow. Thank you Tanna!
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