Blogs > Cooking from Scratch

Chef Stacy believes that cooking from scratch and using the best ingredients are the secrets to preparing delicious and memorable meals. She has created dozens of classes for the home chef and teaches students how to master culinary techniques and recipes in just one session. Read on to see what she's dishing up for The Oakland Press today....

Monday, September 13, 2010

Good Friends & Garlic Dip

Tonight, a dear friend of mine came to our Middle Eastern Fare class to interview our students, staff, and take a few minutes of video. Have you ever heard of the Detroit Regional News Hub? If not, you should definitely check it out (you can “like” it on the ubiquitous Facebook, or you can check them out online at

The Hub features stories relevant to anyone wanting to know more about our region’s growth, quality of life, education, economic development and government.

We will post a link to their site when the Mirepoix story is finished, but in the meantime, I hope you’ll enjoy this recipe for some really fantastic garlic dip that Chef Julie’s group made in our cooking class this evening.

Garlic Dip
10-15 cloves garlic
½ cup extra virgin olive oil
½ cup pure olive oil
1 tsp seasoning ( more or less to taste)
2 tsp. lemon juice
Dash Cayenne pepper

In a food processor, add the garlic, salt, lemon, and cayenne. Chop - but it doesn't have to be fine.

After the garlic mixture is chopped, begin to add the oil VERY SLOWLY, while processing, a little at a time until you use it all. The mixture should be thick like mayonnaise. Adjust the seasonings. If you find the taste of fresh garlic to be too harsh, you can always substitute roasted garlic instead.

Serve with warm, lightly seasoned grilled pitas.


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