![]() I’ll brush it on top of baked dinner rolls and then dust it with parm as it cools off – super yum!!Īs always, you can go straight to Cosette’s blog post (you can find Cossette’s Kitchen Toum recipe here ) but let’s just quickly go through the process:.I add it to my saucepot before I begin making my tomato sauce – game changer because you can add it right to the post with the tomatoes (and then you don’t have to worry about burning your garlic – which is always a bad thing because it will make the whole pot bitter!).I slather a tablespoon or so on the base of pizza before I dress it (next level flavour!!). ![]() Obviously, you would use it on things like roasting chicken and potatoes, but these are the ways I use it: ![]() It’s quintessential and one of the best kept secrets to create the most flavorful food.”Ĭosette’s background is Lebanese and she has mastered this garlic paste and all of its uses! How Do You Use It?Īs you will see on her blog post, traditionally, it was used as a ‘dip’ for cooked chicken but she has a bunch of recipes that you can use it with. Grandmothers all over Lebanon and surrounding countries have made Toum for chicken on Sundays since the dawn of time. “Toum is no stranger to Arab cuisine, it’s been around for centuries from the time of using a mortar and pestle to make the creamy garlic sauce. I’ll just tell you in Cosette’s words, as she describes it best: Well, if you ask me, I think I’m pretty safe.īut that wasn’t always the case…it wasn’t the case at all until I met my pal Cosette and the elixir called toum. Maybe the better question is, do you think you eat enough garlic to ward off vampires (better question, no?)? ![]()
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