More delicious Google goodies
Who says Geekmail is evil? Iz rather loves reading those adverts to see how clever Big Google has been in snooping on the Iz.
And how could we resist such a tasty little morsel - all free to a good home
Dragon's Breath Dip
There are two heads (yes, entire heads) of garlic in this dip! (That’s why it’s called Dragon’s Breath). But I assure you, when garlic is roasted, it becomes sweet and nutty. This is one of the most popular dips I have ever served.
2 heads garlic
1 Tbsp. olive oil
8 oz. Brie cheese
1/2 tsp. seasoned salt
Preheat oven to 350 degrees. Cut top 1/2" off the top of the garlic heads. Remove some of the loose papery skin, leaving the heads intact. Place each on a square of foil, drizzle each with the olive oil, and wrap well. Bake at 350 degrees 50-60 minutes, until the garlic is very soft and begins to brown. Cool until easy to handle. Squeeze each head to remove the soft roasted cloves.
In a food processer, process Brie cheese with the seasoned salt and garlic cloves. (You can also cream these ingredients together using the back of a spoon and a lot of energy.) Refrigerate several hours to blend flavors. Serve with crackers, crostini, and sliced French bread.
(Izzie still has that sore throat and wonders if she is suffering from a severe case of garlic poisoning)
And how could we resist such a tasty little morsel - all free to a good home
Dragon's Breath Dip
There are two heads (yes, entire heads) of garlic in this dip! (That’s why it’s called Dragon’s Breath). But I assure you, when garlic is roasted, it becomes sweet and nutty. This is one of the most popular dips I have ever served.
2 heads garlic
1 Tbsp. olive oil
8 oz. Brie cheese
1/2 tsp. seasoned salt
Preheat oven to 350 degrees. Cut top 1/2" off the top of the garlic heads. Remove some of the loose papery skin, leaving the heads intact. Place each on a square of foil, drizzle each with the olive oil, and wrap well. Bake at 350 degrees 50-60 minutes, until the garlic is very soft and begins to brown. Cool until easy to handle. Squeeze each head to remove the soft roasted cloves.
In a food processer, process Brie cheese with the seasoned salt and garlic cloves. (You can also cream these ingredients together using the back of a spoon and a lot of energy.) Refrigerate several hours to blend flavors. Serve with crackers, crostini, and sliced French bread.
(Izzie still has that sore throat and wonders if she is suffering from a severe case of garlic poisoning)
Sacre bleu! Zis sounds magnifique!
(Notice how the 'T' was capitalized right there?)
With many thanks, Iz.
Gros bizous
(similar to squishy kisses excepting that they're french in origin.)
~S
Re: Sacre bleu! Zis sounds magnifique!
Sssss. Well - Izzie is a sneak and a thief and actually STOLE it from a geekmail advert. It was about.com 's collection of vegetarian garlic recipes. Bad Iz has not been referencing her posts properly. Bad bad goblin.
Actually - all those geekmail adverts are quite entertaining. Iz wonders if they have some database somewhere of all the ads they ever put in one serpent's owls. If they did - the Iz would surely come across as a most insidious subversive serpent - especially now that she has taken to cavorting with Canadians (of the corporate variety - see latest Izzie post)
Re: *droooools*
Iz is currently working on the big bad green beans assignment which is nearly over now.