Monday, November 19, 2007

Recipe post

I am such a copycat. If you like garlic and cheese, though, I am your kind of copycat.

The Garlic Thing

1lb mozzarella or similar cheese
9 hardboiled eggs
[ Note: if you are comfortable with the metric system, it's 2 eggs per 100g of cheese. Just in case you ever wanted to make less than is needed to feed an army, I mean.]
garlic to taste (might need up to a bulb)
mayo to taste

Grate mozzarella and eggs on the smaller, but no the smallest side of a grater. You can also use a food processor set to a setting that would allow you to get similar results. Although to tell the truth, I sometimes go for the ease and convenience, and grate into bigger bits.

Use garlic press to crush garlic and add it to the cheese and eggs. (I use about a bulb of garlic for a pound of cheese, but I like my garlic to come through. And through, and through.) Mix.

Add mayo to taste. I like the whole thing to become smooth and just short of creamy.

Let sit in a fridge, covered, for a couple of hours or overnight to allow the flavor to permeate.



Amelie said...

now that's a lot of garlic! You don't need to fear vampires, that's for sure.

niobe said...


s.j.simon said...

:) did you know how cheese was invented? It wasnt necessity, it was an accident, read this

Aurelia said...

This sounds yummy!

If this keeps up, we could start our own dead baby momma cookbook.

I mean heck, why not?

caro said...

Is this a dip or spread or something, or do you just eat it with a spoon?

Julia said...

Caro, it's definitely not a dip-- too solid. But you can use it as a spread or as a salad-type thing which is amenable to being eaten with a spoon. Enjoy!

Magpie said...

That sounds interesting. And different.

meg said...

garlic is the best!