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Roasted Garlic Oil

October 23, 2013 by Brandon Matzek

I’ve got a quick and easy recipe for you today: Roasted Garlic Oil. I started making garlic oil several years ago after watching a number of Nigella Express episodes. That’s the series where she starts every. single. savory recipe with garlic oil and scissor-snipped scallion. Although this seemingly forced simplicity bothered me at first (I don’t mind chopping garlic and onions), I decided to give garlic oil a try, because hey, I love the Nigella. I mean really. I could watch her all day long.

My garlic oil experimentation had simple beginnings. Simmer some garlic in olive oil for a short time, steep, strain, done! Over the years, I’ve tweaked my process, amping up the flavor with toasted black peppercorns and fresh thyme. I also upped the cooking time and temperature to avoid that whole botulism thing. The resulting Roasted Garlic Oil is incredibly fragrant and flavorful.

If a recipe calls for chopped/minced garlic, I still like to use chopped/minced garlic. This infused oil comes in handy when my time is short, and I am looking to add a subtle garlic flavor to my recipe. For example, I’ll often use this Roasted Garlic Oil when I’m cooking eggs in the morning. Even I couldn’t imagine chopping garlic at 6am. I also like to use this oil in a vinaigrette quickly shaken up before work. Add 2 tablespoons Roasted Garlic Oil to a jar with a scant tablespoon of sherry vinegar, a dab of Dijon, 2 pinches of salt and lots of black pepper. Cap, shake, done. But really, you could use this oil in any way you’d like. So simple. So versatile. Continue reading for the recipe (plus an animated gif!).

Blood Orange Marmalade

April 11, 2013 by Brandon Matzek

So I think I might have a new obsession: Orange Cardamom Scones + Blood Orange Marmalade + Mascarpone Cheese. Sweet, tart, creamy, flaky, and buttery. Does it get any better than that? Not just for scones, this sunset-hued spread can liven up any slice of buttered toast or cream-cheesed bagel. Typically thought of as a breakfast food, marmalade can actually be used in many other applications. Try spooning a dollop over vanilla ice cream to brighten up your late night dessert. This marmalade can also be shaken into a seasonal cocktail or be used as the base of a fruit vinaigrette.

I’m already one paragraph in, and I have yet to mention the best part of this recipe. It only requires 3 ingredients. And 1 of them is water!! If you’ve never made marmalade before, don’t be intimidated and give this recipe a try. I’m sure you’ll be surprised at how easy it is. Continue reading for the recipe.

Homemade Crème Fraîche

March 21, 2013 by Brandon Matzek

Crisp and tangy, Crème Fraîche is a decadent treat that can be made with just 2 ingredients and minimal effort. Crème Fraîche tastes similar to sour cream (but better), and it’s often waaaay overpriced in grocery stores. I genuinely get angry when I see a small tub selling for $4, $5, $6, or even $7. Why? Because it is so darn easy to make at home, and I usually have the ingredients sitting in my fridge leftover from other recipes. First, you’ll need heavy cream. I always have a cup or two of heavy cream left over after making ice cream or scones. The second ingredient is buttermilk. I usually have buttermilk on hand to whip of some Sunday morning pancakes. Mix the two, wait several hours, and BAM… Crème Fraîche. The finished product has the most delightfully clean cream flavor, and the perfect amount of tang. Spoon this cream over tacos, nachos or chili. It also works well with Indian curries. You can really utilize Crème Fraîche in any way you would use sour cream. So delicious. So easy. Continue reading for the recipe.

Citrus Pickled Onions

January 24, 2013 by Brandon Matzek

Each winter, when all manner of citrus is in season, I make these Citrus Pickled Onions. Crisp slices of red onion are marinated in a mixture of citrus juice, white wine vinegar, salt, pepper and allspice until tart and tender. Charred jalapeño and bay leaves are added to the mix to bump up the savory spice factor. Two of the things that I love the most about this recipe are its ease and versatility. This quick pickle requires just 10 minutes (if that) of prep time, and 3 to 6 hours of unattended marinating time. Also, you can vary the types of citrus used in the pickling liquid. For this batch, I used grapefruit, lime (from my backyard) and orange. In previous batches, I’ve substituted in lemons, blood oranges and pomelos. You can use these pickled onions as a accompaniment to burgers, braised or grilled meats, and tacos. Continue reading for the recipe.

Brandon’s 2012 Top Picks

January 4, 2013 by Brandon Matzek

Here’s a brief roundup of my top recipes from 2012. I’ve really grown to enjoy writing this type of article each year. Skimming through my archives, I get flooded with all sorts of fond memories. During the month of February, I posted a number of Mexican recipes that I had prepared for Valentine’s Day. I had led my boyfriend to believe that he was getting steak and salad for dinner, then surprised him with an entirely Mexican feast (he’s Mexican by the way). In June, I moved from a beautiful house to a new apartment. I find it interesting to see how my photography has changed since transitioning into the new space. In September, I started experimenting with fermentation after enjoying an afternoon with a group of lovely San Diego Food Bloggers.

I’ve found that many of my good memories throughout the year have food associated with them. I still remember the pickled quince served to a gathering of close friends for Thanksgiving. The corned beef my mother prepared my first evening back in New Jersey (after 4 years!). The citrusy walktails consumed during the Coachella Music Festival (a walktail is a cocktail you drink while walking from your car to the venue). My first bite of caramelized onion and jalapeno-topped, cream cheese-slathered, sriracha-drizzled hot dog enjoyed with an old friend on his porch in Poughkeepsie. A glorious sip of intensely flavored shrimp broth at a taco spot in Tijuana with my boyfriend. Like I said above… flooded. Continue reading for my top picks of 2012. Also, please share some of your favorite 2012 food memories.

Chicken Stock Recipe

August 25, 2012 by Brandon Matzek

Today I’m going to share illustrated step-by-step instructions on how to make the most amazing chicken stock you’ll ever have. I decided to go into great detail with this recipe because it really is a game-changer. I made the transition from canned stock to homemade last year and I’ll never turn back. Use stock as a flavorful base to soups, sauces, risottos and grains (just to name a few). If you start with a super tasty stock, your end result is almost guaranteed to be delicious.

A few notes about this recipe: The amount of steps may seem a bit daunting, but really, the process breaks down into four easy techniques – prep, caramelize, simmer, strain. Simply spend a few hours (mainly unattended) on a Sunday afternoon making this recipe and you’ll have flavorful stock at your fingertips for a month. I should also mention that I don’t add salt to my stock. I prefer to salt whatever the stock is going into. Continue reading for a comprehensive guide to my homemade chicken stock.

Ginger Syrup

August 9, 2012 by Brandon Matzek

Ginger Syrup is another one of my secret flavor weapons I love to keep around the kitchen. Drizzle this syrup over your morning waffles as a sweet-spicy substitution to maple syrup. Stream into a cool pitcher of freshly brewed iced tea to add sweetness and complexity. Pour into a glass with ice then top with sparkling soda for an impromptu ginger soda. Ginger Syrup can also be used in a number of cocktails and desserts. Simply made, Ginger Syrup can be prepared by simmering sliced ginger with sugar and water. I’ve added galangal and toasted black peppercorns to the mix to add some depth of flavor. With citrus, pepper and floral notes, galangal is a fibrous root similar to ginger that’s popular in Southeast Asia. Try to find galangal at a local Asian market or specialty produce store. Continue reading for the recipe.

Vanilla Sugar

July 26, 2012 by Brandon Matzek

Vanilla Sugar is one of my simple pleasures in life. Made with just two ingredients, this Vanilla Sugar is a staple in my pantry. Sometimes I like to use it instead of regular sugar when baking scones, muffins, cakes or other desserts. Recently, I made a simple syrup with Vanilla Sugar then mixed it into ice cold margaritas. Really, you can use Vanilla Sugar in most recipes that call for white sugar. The substitution will impart a subtle vanilla flavor into anything you are making. I will have to say though, that my favorite part of this Vanilla Sugar is the aroma. Once or twice a week, I find myself popping back the lid to take in a noseful of the sweet, heady fragrance. So simple, yet so wonderful. Continue reading for the recipe plus a list of some of my favorite simple pleasures.

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