NOTICE: In preparation for the UnDiet Recipes book this site will no longer have new recipes added to it . But don't despair - if you place yourself on the UnDiet Update list you'll recipe new recipes each month, many of which will not even be in the recipe book!
You may substitute nondairy milk for all or up to half the cream. I've found that half nondairy milk is acceptable to most palettes.
Preheat oven to 350 degrees. Trim top 1/4 from 1 head of garlic. Place garlic inside square of aluminum foil, drizzle with extra-virgin olive oil and seal foil around garlic. Bake for 1 hour until garlic is butter tender. Cool and squeeze pulp into medium skillet. Stir 2 cups cream into skillet. Season with 1/4 teaspoon sea salt and 1/8 teaspoon black pepper. Simmer 10 minutes until reduced by 1/3. Remove from heat; stir in 1/4 cup fresh parsley. Puree.
This sauce is great over eggs, fish, and veggies. I've even used it to "save" eggs that I've overcooked.
Mix equal amounts yogurt and sour cream or creme fraiche. Season to taste with fresh or dried dill, chopped fresh garlic, sea salt and ground pepper.
Variation: use rosemary instead of dill. The rosemary sauce is great over all of the above and is also a wonderful dip/dressing for Fruit when you make it sans the garlic.
If you haven't found the recipe you're looking for use this search engine
to find the recipe you're looking for on the Internet.
TIP: type the word "recipe" after your search criteria, i.e. "chicken recipe" instead of just "chicken". I love this search engine so much that I've almost abandoned my cookbooks. It's so much easier to just type in what I want and be given a page full of links to new recipes than to have to search through several cookbooks. |
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last revised February 22, 2004
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