Hubby Tony and Son Donald decided to clean out the produce drawer and make a Tuscan grilled vegetable salad for dinner. I suggested they add some white beans and turn it into a main dish. They agreed. Mid-afternoon they were busy preparing the eggplant, zucchini, peppers, tomatoes, and onions to go on the grill. I offered to make the vinaigrette that they would toss everything in.
All the dressing ingredients went into the blender and got pureed. That sounded easy enough. However, when I took a closer look at the recipe I saw that it called for six roasted garlic cloves. I was NOT going to preheat the oven for that small amount!
I figured there had to be a way to replicate the texture of roasted garlic without heating the whole kitchen up. A Google search proved me correct. I put the unpeeled cloves in a microwave-safe bowl, added a splash of water, then covered the bowl with a lid and cooked it in the microwave. Ninety seconds later my garlic was perfectly soft, squishy, and ready to squeeze into the blender.
Thanks for the tip Kathy. I would have found my way around it too. What in the world did we do before microwaves?!
ReplyDeleteWhen I tell young people how I used to do things in the kitchen without a microwave the look at me like I have two heads. I would NOT want to go back to those days.
DeleteI adore roasted garlic. I must talk to Google and see if the microwave can infuse the taste of olive oil and baking into the cloves. I'll bet there's a way.
ReplyDeleteI'll bet there is, too.
Deletevery creative solution! Google is invaluable.
ReplyDeleteI don't know which is more invaluable, Google or the microwave :-)
DeleteThank God for Google and the microwave! I use both on an almost daily basis.
ReplyDeleteI think we ALL do!
DeleteThat's a great thing to know!
ReplyDeleteGlad to be of use :-)
DeleteA perfect summertime solution! Prof. Google knows everything!
ReplyDeleteHA! Yes, Google is all-knowing.
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