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November 29th,
2011
written by Loren

Hello food fans,

It’s been about 5-6 weeks since my last post. I would apologize for the delay but at this point it seems to be becoming a pattern that I post in bunches and then dissapear for a while, so maybe you should just expect that at this point. Anyways, I’ve got some great ideas and recipes which are coming your way over the next month or two, including: Oreo cake balls, the best stuffing recipe EVAR, White Chicken Chili, grilled pheasant breasts, and some homemade eggnog when we get close to Christmas!

Today’s recipe comes from… nowheres in particular. I stopped at the grocery store on my way home from work one night and got a hankering for some kind of garlicky-creamy goodness which I could spread on crackers. Since this particular grocery store happened to sell roasted garlic cloves in their olive bar, I went for those. A week later I re-made the recipe with a few tweaks which really brought everything together.

  • 1 brick of cream cheese, room temp
  • 1 cup roasted garlic cloves
  • 1 raw garlic clove, roughly chopped
  • 1 package basil leaves (15  big leaves or so?)
  • 4 scallions, roughly chopped
  • 1/4 cup shredded/grated Parmesan
  • 1 pinch of red pepper flakes
  • Salt & pepper
  • Sprinkle of red wine vinegar
  • a big dollop of  sour cream (optional)

Combine everything but the cream cheese in a food processor and pulse until its a roughly homogeneous mixture, then add the cream cheese and process until everything is mixed together.  You can do a few different things with this; I imagine it would be great as a sandwich spread, you could make pinwheels, you could probably thin this out with some milk and white wine to make a bitchin’ pan sauce for something like roasted chicken, or you could just spread it on same fancy crackers and top it with some thinly sliced capocollo.  I chose the latter route, and it was well received by the Thanksgiving crowd.

On a side note, please do yourself a favor and go buy a half pound of capocollo. This delicious salumi is dry cured from the meat on the neck and shoulder cuts of the pig. It’s like a cross between canadian bacon, real bacon (take that Canada!), and prosciutto. It’s not usually smoked to the best of my knowledge, but there is sometimes a spicy or savory coating on the outside of the meat. The marbling, which is amply demonstrated below, is incredible and gives it a deep, rich flavor. Get your butcher to slice it thin, and eat a few slices while you walk around the grocery store and decide what you want to do with this manna from heaven.

om nom nom

1 Comment

  1. Arthur
    12/02/2011

    This sounds great. If I get out of work earlier enough today this will be on the menu for tonight’s poker game.’
    .
    Question though, how many bulbs of roasted garlic make a cup? Three-ish?

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