Wednesday, June 14, 2017

An Ode to Toum (Lebanese Garlic Sauce)

There are few things I eat by the spoonful. Frosting, Nutella, Speculos Cookie Butter, Bacon Jam (the last two, both from Trader Joe's)... and Toum, aka, Lebanese Garlic Sauce.

I'm certifiably in love with it. I put it on almost everything, and when I go to Zankou Chicken, I request EXTRA garlic sauce. Ditto at Halal Guys... can't get enough of its pungent, smooth, yummy deliciousness. It goes well on almost everything... except the usual (chocolate-- garlic and chocolate DO NOT go together well).

Anywho, finding a good and easy recipe is about like finding peace in this world.

But finally, after a search of damn near every cookbook in both Glendale and Pasadena, I found two (Lebanese) cookbooks with "good recipes" for toum-- Comptoir Libanais and Lebanese Cuisine: More than 200 simple, delicious, authentic recipes -- both of which I can't wait to make to see which I prefer.

And now I need to buy a garlic mincer/garlic press-- the IKEA 365 Garlic Press looks promising, but then again, the Garlic Press and Garlic Peeler and Slicer from Pampered Chef also do.

Naturally, I also now want a few more attachments for my new-to-me Kitchenaid mixer (soon to be rehabbed into the "Pink Princess" or "Tanzanite Delight"). And the Kitchenaid food processor.

The drooling begins. 

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