Yassa Poulet

A Senegalese mainstay--Yassa au Poulet Classique is African simplicity at its best: chicken, onions, and spices. The recipe was passed down from a friend of mine who was a frequent traveller in Africa. At her lavishly supplied African banquets, this dish was constant favourite.

I've modified her recipe only slightly (reduced the amount of oil) and also consulted Jessica Harris' The Africa Cookbook.




Ingredients

• 4 Tbs vinegar
• 1/2 c. lemon juice
• 2 Maggi cubes (or equivalent)
• 1 bay leaf
• 3 Tbs Dijon Mustard
• 1/2 c. peanut oil
• 4-6 chopped onions
• salt
• pepper
• cayenne pepper
• 1 habanero chile
• 1 frying chicken (cut into serving pieces) or 3-4 chicken breasts, cubed

1. Combine the ingredients in a large bowl. Prick the chile with the tines of a fork and add it to the marinade. Add the chicken and marinate, covered and refrigerated overnight.
   
2. Remove the chicken from the marinade and broil until lightly brown on both sides.
   
3. Remove the onions from the marinade and sauté in a large cast iron pot.
   
4. Add the marinade and heat until heated through.
5. Add the chicken pieces, lower the heat and simmer for at least 30 minutes.
6. Serve over white rice.
   

Homemade Sourdough

Fondant à la châtaigne (Chestnut Fondant) Nº1

The location: A square off the Cours Napoleon in the late afternoon, Porto Vecchio, Corsica.

The actors: Two weary, famished hikers coming off two weeks on the GR20, sitting in the shade of Église St. Jean-Baptiste.

The discovery: le fondant à la châtaigne

Here's our first attempt at recreating the experience...


Ingredients:

• 1 can (435g) chestnut purée, unsweetened
• 200g caster sugar
• 3 eggs, separated yolks and whites
• 30g butter, melted
• 1 tsp vanilla extract

Procedure

1. Preheat oven to 180ºC (170ºC fan-assisted)
2. In a large mixing bowl, combine the chestnut purée with the caster sugar until well blended. Then add in the butter and vanilla extract, and finally the yolks. Mix until smooth.
3. In a separate bowl, beat the egg whites until they form stiff peaks.
4. Combine egg whites with chestnut mixture until fully incorporated.
5. Pour into baking tins either with baking cups or well-floured.
6. Bake for approximately 25 mins until a skewer comes out almost clean but not entirely.
7. When cooled, remove from tin and place in refrigerator or leave to reach room temperature.

So Michel Roux jr may not like the air bubbles or some of the colours. But he hasn't tasted it. Just as decadent and delicious as the original of Corse. The texture was quite as sticky as the first one, and I don't think that the purée was as smooth. Any suggestions on tweaking the recipe are much appreciated.

Larousse Gastronomique

For those bibliophiles out there, Hamlyn has printed a new handsome UK edition of Larousse Gastronomique. Beautiful copper-coloured hardback with a slipcover. Well done.

(Blackwell)

Cheese Soufflé Revisited

PBS had done the world a great service. Without further ado, Julia and the cheese soufflé.

We maintain that we have always loved Julia before "Julia" was in vogue. In fact, about 10 years ago, we found an original imprint of From Julia Child's Kitchen. The conversational style and tolerance for culinary incompetence make it far more accessible than her monumental Mastering the Art.

Ben's Birthday Brownies

[I did not take this photo... ours is below. But, like stew, all brownies look the same.]

Ingredients
200 g dark chocolate
100 g butter
200 g cream cheese
360 g sugar
4 large eggs
60 g self-rising flour
Mixed spices (cinnamon and nutmeg in particular), about 1 t

Method
Preheat oven to 350˚
1. Melt chocolate, butter, and cream cheese in a bain marie.
2. Beat eggs with sugar.
3. When chocolate mixture is melted, incorporate by spoonful into the eggs. Whisk.
4. Add flour and spices, and mix just to incorporate.
5. Pour into a 10x12 baking pan, and bake for 20-25 minutes. (I made a half recipe, used a pan about half the size of this, and cooked them for 15 minutes. I am guessing at the cooking time here. The final texture should be like that of a fondant.)
6. While still warm, dust with confectioners' sugar.

Cooking Supplies

One of our favourite discoveries in one of the world's most expensive cities is Pages. The supplies are high quality and inexpensive. In the showroom (as with the website) prices are listed excluding VAT. If you don't own a restaurant, you'll have to add on 15% at the till. Still well worth it and cheap.


View Larger Map

On offer were some Luminarc tumblers that we fell in love with in Corsica and Italy. There's no fancy stemware; just hardy, low volume glasses.

Sauce Espagnole and Beef Stew

Sauce Espagnole. Also known as "brown sauce," it is a strong-flavored, rich, dark sauce that serves as the basis for a true demi-glace, as well as often being used in classic French recipes like Beef Bourguignon. It can be made vegetarian through the simple removal of the lardons or bacon and substituting the beef stock with vegetable.
As always, La Rousse:

Espagnole Sauce: A brown sauce, which is used as a basis for a large number of derivative brown sauces, such as Robert, genevoise, bordelaise, Bercy, Madeira, and Périgueux. It is made with a brown stock to which a brown roux and a mirepoix are added, followed by a tomato purée. Cooking takes several hours and the sauce needs to be skimmed, stirred, and strained.

So, first things first, the Mirepoix:


Mirepoix Ingredients:
1 part celery, diced
2 parts onion, diced
1 part carrot, diced
1/2 part (by volume) streaky bacon or lardons

Method
1. Melt just enough butter in the pan to thinly coat the bottom.
2. Let the onion and carrots sweat briefly, then add celery and lardons.
3. Cover and cook on medium for about 20 minutes.

You will not use much of this mixture for the Espagnole, so set all but about half a cup aside to store in the freezer. Mirepoix, once made, comes in handy in all sorts of stocks and soups!
The next step is to make a brown roux:



Like a blonde roux, the recipe includes using equal parts butter and flour (by weight), melting, and letting the flour toast. However, unlike the blonde, you allow the process to carry on until the mixture has formed a deep, chestnut color. For our Espagnole, we used 25 grams of both butter and flour, which works out to 2 tablespoons butter and 1/4 cup flour.

Mix the roux with 1/2 a cup mirepoix, and then combine with 1 cup chopped mushrooms and a can of chopped tomatoes. Add 1 liter of beef stock, along with thyme, chervil, and parsley, and simmer uncovered for 4 hours.


After cooking, skim the sauce and strain through a cheesecloth to get all the veggies out. Even though they'd had--as my high school bio teacher would say--"the snot and vitamins cooked out of them", I was sad throwing all those good vegetables away. Of course, the sauce was flavorful and completely saturated with the taste of carrots, celery, onion, tomatoes, mushrooms, and bacon (!), we decided to make a stew that could reincorporate them in some way.

First, we browned a pound of cheap beef with simple herbs:

And then stewed it with the sauce, in the oven, covered, for about 4 hours at 250˚ F. Three or so hours in, we added some diced butternut squash and reincorporated the veggies from before, along with about 1/2 a cup of reduced red wine and the juice of half a lemon. This made for the most hearty, deepest-flavored stew I'd ever had, and it tasted delicious on couscous (though I couldn't fault anyone who wanted to cook up some simple dumplings or egg pasta to accompany it instead). I don't have any photos of the stew, though, because all stew is incredibly unphotogenic.

It was wonderful.

Hollandaise --> Eggs Florentine

The poached egg. Slightly less perfect than the oeuf en cocotte, but simpler and healthier. Unless you decide to cover it in Hollandaise sauce, put it on top of some spinach (healthy again, maybe?), and toast. I needed an extra hand in the kitchen.

But first, the Hollandaise Sauce. Once again, Larousse:

Hollandaise. A hot emulsified sauce based on egg yolks and clarified butter. It is the foundation of several other sauces, including chantilly (or mousseline), maltaise, mikado and mustard sauce, depending on the ingredients added. It is served with fish cooked in a court-bouillon, or with boiled or steamed vegetables. The sauce should be made in a well-tinned copper or stainless steel sauté pan; an aluminium pan wil turn it greenish. As it must not get too hot, hollandaise sauce should be kept warm in a bain marie. If it does curdle, it can be re-emulsified by adding a spoonful of water, drop by drop; use hot water if the sauce is cold, cold water if the sauce is hot.

Basically, Hollandaise is an emulsion of butter and lemon using egg as the emulsifier, since lemon (acid) and butter (fat) are mortal enemies in real life. The recipe is finicky enough that it's important to have everything in the mise-en-place ahead of time.

Hollandaise Ingredients
3 egg yolks
1/2 T lemon juice
200 g butter (50 g cold, 150 melted)
salt
white pepper

Method
1. Whisk the egg yolks in a pan (not on the stove!) until they are a lighter yellow. Depending on the color of the yolk to start with (organic eggs may never get to the 'lemon yellow' color our recipe hinted at).
2. Place the pan in a bain-marie and add the lemon juice, whisking continuously. The water should be warm, but not hot. Whisk the eggs until they are the consistency of cream, not thoroughly cooked, but warm.
3. Add the cold butter, take the eggs off the heat, and whisk until incorporated. The mixture should be thickening and pulling away from the pan.
4. Add salt and pepper and more lemon juice if desired, but only by tiny bits at a time.
5. Incorporate the rest of the melted butter bit by bit, whisking, letting the sauce thicken. Keep warm and use immediately.

Eggs Florentine Ingredients
1 piece of toast
1/2 cup of spinach, cooked, with salt and pepper (and garlic powder if desired)
1 poached egg
4 T Hollandaise sauce

Method
If you've gotten this far, you don't need instructions. Just pile it all on and enjoy. :)

Oeufs en cocotte

Since working on the canonical mother sauces has meant we have, at any time, 15-20 eggs in the kitchen, we've been essentially pigging out on eggs for the last two weeks. A quick search will reveal plenty of prettier oeufs en cocotte out there, but ours were delicious anyway.



Ingredients
1 egg, preferably at room temperature
1/2 T heavy cream
five drops of truffle oil
black pepper and salt

Method
1. Boil some water and preheat the oven to 375˚.
2. Crack the egg into a ramekin.
3. Add the cream, truffle oil, salt and pepper, being careful not to break the yolk.
4. Place the ramekin into a larger, ovenproof pot, and pour the boiled water about halfway up the side of the ramekin.
5. Place egg in the oven for 11-12 minutes, until white is done but yolk is still runny (we still haven't succeeded in getting it cooked just right...)


Eaten with toast or by itself, this is one of the most delicious forms of egg I've ever had!

Poached Eggs over Spinach with Sauce Velouté (Ravigote)

This might not look the most appetizing in photos, but trust me, this tasted delicious.

Ravigote sauce has this sort of cryptic and scary entry in Larousse:

Ravigote. A spicy sauce served hot or cold but always highly seasoned. Cold ravigote is a vinaigrette mixed with capers, chopped herbs, and chopped onion. The hot sauce is made by adding velouté sauce to equal quantities of white wine and wine vinegar, reducing with chopped shallots; it is finished with chopped herbs and served particularly with calf's head and brains and boiled fowl.

Essentially, the cold version is a herbed vinaigrette that lends itself to mussels, veggies,, and salad in general.

We couldn't find a more exact recipe for warm ravigote anywhere, so we used this opportunity to practice a velouté and then go crazy with some leftover spinach and eggs and a package of smoked salmon I accidentally carried with me in my bag all the way to London and back while British-Librarying the whole day.

Velouté Ingredients
75 g butter
75 g flour
1.5 litres chicken stock

Cooking procedure
1. Melt butter with flour in a pan to make a blond roux.
2. Add chicken stock and bring to a boil, cooking for up to 30 minutes.



If I could do it again, I'd halve the white wine vinegar and put in a bit more white wine to compensate for the lost flavor. The sauce ended up very tart, and although I liked it a lot (sauerkraut, pickled beets, and mustard being some of my favorite foods), I don't that many people would.

Ravigote Ingredients
75 ml white wine vinegar
75 ml white wine
5 shallots
2 cloves garlic
1 T Herbs de Provence
pepper

Ravigote Procedure
1. Chop the shallots and garlic and let sweat in some butter for about 5 minutes.
2. Add white wine and vinegar to a stockpot, and simmer to reduce a bit.
3. Combine shallots and garlic to liquid, and add herbs.
4. Reduce to ~50% the original volume, and add to the velouté.
5. Reduce slightly more if desired, and add pepper to taste.

The Best Pasta Salad... EVER

This is a variation on a theme, really, so I think it would be cheating to put this recipe up were it not for the most important ingredient and the thing that makes this salad the best thing in the world:



They come from The Tomato Stall, based in the Isle of Wight, and the oak-roasted tomatoes in particular are... amazing. Sweet and tangy and marinated, you can use the tomatoes in one dish and the olive oil in another. Just thinking about it makes my mouth water. Of course, you can use regular marinated, sun-dried tomatoes and make a darn good salad, but don't even try to call it TBPSE. I won't let you.



Ingredients
1 package oak-roasted tomatoes, cut into thirds
1 bunch green onions (just the white bits, chopped)
3 cloves garlic, minced
1/2 cup chopped fresh basil
1 ball mozarella, chopped
balsamic vinegar (to taste, about 6 T?)
salt and pepper (to taste)
olive oil (to taste. I used the oil from the tomatoes, about 3 T)
2 cups uncooked pasta (fusilli, penne, etc)
Sprinkling of Parmesan cheese

Procedure
Simple and almost ridiculous to point out, but here it is:
1. Cook the pasta and drain.
2. Add everything else.
3. Chill in fridge.
4. Sprinkle with parmesan.

Hughenden Manor Apple Cheesecake

This weekend, some friends of ours took us to Hughenden Manor, the country home of Benjamin Disraeli. The house was gorgeous, with portraits of family and friends (including a large one of Lord Byron) and a lot of the original decoration. The best part, though, was the walled garden. Full of just-ripening apples, pumpkins, chard, kale, pears, and even figs (!), it was the perfect place to take a break in the middle of the afternoon.

On the way out, I stopped to buy some apples. Fifteen for £1 meant that I went home with enough to make dessert--and more! I picked up some cream cheese, sour cream, lemon, and digestive biscuits at Sainsbury's, and that was that:



The base recipe for the cheesecake is an old one my mom gave me a couple years ago.

Crust Ingredients
1.5 cup digestive biscuit crumbs
about half a cup of sugar, more or less
4 T melted butter
Nutmeg

Crust Directions
Preheat the oven to 350˚
1. Mix the crumbs, butter, and sugar together and pat onto the bottom of a springform pan.
2. Bake at 350˚ for 10 minutes.
3. Sprinkle with nutmeg and chill.

Cake Ingredients
1 lb cream cheese
2 large eggs
1 cup sugar
Zest of 1 lemon
1-2 T lemon juice
1 T vanilla
1/2 cup self-rising flour
1 T mixed spice (nutmeg, cinnamon, cloves, etc)
1 cup sour cream

Cake directions
Preheat oven to 325˚
1. Cream together cream cheese, sugar, and eggs.
2. In a separate bowl, mix lemon, lemon juice, vanilla, and flour.
3. Mix dry ingredients with wet.
4. Add the spice.
5. Fold in the sour cream.
6. Pour into springform pan and bake for about 45 minutes at 350 degrees.
7. After baking for 45 minutes, turn off oven and let sit in closed oven for another 20 minutes to half an hour.
8. After this, take the cake out of the oven and let cool on counter.

Topping Ingredients
Apples
Juice of half a lemon
A bit of sugar
Allspice

Topping Directions
I wasn't measuring anything at this point--just playing around--so the proportions are going to be vague.
1. Make applesauce with the above ingredients, keeping the skins on if you want the color, but taking them off before topping the cheesecake. Basically, boil the apples for about 25 minutes on medium with a bit of water, stirring frequently. Reduce to a thick sauce.
2. With two apples, cut into very thin slices, and place on a tin-foil covered baking sheet. Grill in the oven until slightly shriveled and browning.
3. Spread applesauce on top of the cheesecake, then some caramel sauce (see below).
4. Sprinkle apple pieces on top of the sauce, and drizzle more sauce on top.

Caramel/ization

Today I was in a cheesecake kind of mood. More on that later. I was also in a mood to eat inexpensively, though.
Trying to cut down on costs and still cooking a delicious dessert are not mutually exclusive activities, though, especially when the topping drizzled over the cake is a creamy, homemade caramel sauce!
Ever since reading On Food and Cooking--during my brief, brief life as a scientist--I've been fascinated by the chemical reactions that take place during candy making, and caramelization are so complex that they aren't completely understood. But, really, there's no need to understand the science behind candy-making to create a good caramel, even though it's the reason I find baking and candy-making so interesting!

The only thing you really need to know is this: when the sugar melts and gets that deep brown color, it's well over 300˚F. Keep your head well away from the pot and your hands covered with oven mitts while you pour in the cream, or you will end up with nasty burns. And the burning sugar will stick to you. It will be bad.

Ingredients
1 cup white sugar
1/2 cup double cream (whipping cream)
4-6 T butter
dash of vanilla or other flavoring (if desired)

Method
1. Pour the sugar into a heavy-bottomed sauce pan and turn the stove on to med-med/high
2. Stir occasionally until the sugar begins to melt. It will look like this:

3. The sugar will quickly get darker as it cooks. Make sure the butter and cream are nearby, and, stirring constantly, pour the cream into the sugar when it reaches a deep, amber brown color.
4. Take the cream/sugar off the heat, stirring constantly, and when the mixture has stopped bubbling furiously, add the butter.
5. Incorporate the butter, and then add any flavorings you'd like.
6. Pour into a mason jar for storage. Reheat to serve if desired.

Gruyère Cheese Soufflé

Anyone with the American imprint of Larousse Gastronomique will certainly have been tempted by the delectable soufflé on the front cover. The power of suggestion was too strong to resist as one of our French sauces (Béchamel) formed one of the basic ingredients in a savoury soufflé. Larousse, while still a treasure trove of culinary information, is often vague on details as it assumes a good bit of background knowledge about food preparation. To fill in some of the details, we kept open a copy of The Professional Chef on the counter. (And as a target, we kept in mind an exquisite soufflé from La Chaumière in Washington DC.)

Ingredients

40g butter
40g all-purpose flour
200 mL milk
80g Gruyère, finely grated
4–5 egg yolks
4–5 egg whites
salt
pepper
nutmeg

Procedure

1. Combine the butter, flour, milk, salt, pepper, and nutmeg to make a Béchamel. (See previous post.)
2. Preheat the oven to 220ºC. d
   
3. Mix the eggs yolks in a bowl and temper them with a few spoonfuls of the sauce one at a time. Then, over medium-low heat combine the tempered yolks with the base mixture. Stir constantly for 3–4 minutes. Do NOT allow this to boil.
4. Add the grated Gruyère to the mixture while stirring. (We added these about the same time that we were combining the egg yolks to keep the mixture just a touch cooler.)
5. Beat the egg whites to stiff peaks.
   
6. Fold the egg whites into the mixture by thirds.
   
7. Spoon the soufflé batter into ramekins that have been buttered and dusted with flour. Leave about 1cm of space between the level of the batter and the rim.
   
8. Turn the oven down to 200ºC (425ºF). Place the soufflés on a baking pan and into the warm oven. Bake without opening the door or moving until the top is a dark, golden brown. Baking time depends on the size of the ramekins. (Small individual servings: 10–12 minutes; larger soufflés may take 16–24 minutes.)
9. Serve immediately.

After spooning out our mixture into our four small ramekins, we still had plenty of batter leftover, so we put the extra into a small Pyrex bowl; in most respects it was even better. The slightly larger diameter allows the soufflé to remain fluffier. This being our first attempt at a soufflé, it was also easier to judge how well cooked it was because we could see through the glass to the base.

Summer of Sauces - Béchamel

More than halfway through the summer, we're finally tackling the first on our list of the canonical French Sauces, and one of the most straightforward ones, too. Named after the Marquis de Béchameil (1630-1703), the chief steward of Louis XIV, it was originally a velouté with heavy cream, and, in addition to nutmeg, also included bay leaf and onion as flavoring. Now, however, it commonly refers to a white sauce with simple seasoning. We were looking for a challenge, though, and our bechamel became the base of a Gruyere cheese soufflé...

Ingredients
40g (6T) butter
40g (3T) flour
200 mL (2/3 cu) milk
salt
pepper
nutmeg


Procedure
1. Melt the butter in the pan on medium heat.
2. Add flour, salt, pepper, and nutmeg. Stir frequently on low to medium heat to create a blond roux.
3. Add the milk, and heat to a simmer but not to a boil while stirring constantly. The sauce should thicken in 6-8 minutes.

Asparagus and Avocado Salad

Ham Hock and Lima Beans

This dish has no pretensions to beauty. It doesn't go out to parties. It won't be seen in restaurants. It wouldn't even invite friends over. But what it lacks in appearance and social skills it makes up for in warmth and down-home goodness. For me, fewer sensations epitomize the feeling of home like the smell of a slowly cooking pot of ham hock and lima beans. If one did have to dress this up for presentation, I'd like to think of it as the poor Southerner's cassoulet:

Ingredients:

1 smoked ham hock (smoked gammon knuckle if you are in the UK)
1 lb of butter beans*
1 small onion, diced and lightly sautéed
2 bay leaves

1. Soak the dried lima beans overnight.
2. Simmer the gammon knuckle on low heat for about 2 hours.
3. Remove the ham bone from the broth and separate the meat from the fat and bone. Discard the latter.
4. Add the limas, onions and bay leave to the pot and cook gently for 30-45 minutes.
5. Return the meat to the pot and cook with the beans for an additional 15 minutes--this allows the flavours 'to marry.'
6. Pepper to taste and serve hot. Reheats well.

*A note on butter beans versus lima beans: 'In the Southern United States the Sieva type are traditionally called butter beans, also otherwise known as the Dixie or Henderson type. In that area, lima beans and butter beans are seen as two distinct types of beans.' [Wiki]

The Rustic Table proudly presents...

Join us this summer as we entrust ourselves to the guidance of Larousse Gastronomique and the French Masters and embark upon our journey to master the canonical French sauces.

... to be continued.

Lavender-Lemon Fairy Cakes

After watching about ten episodes of Masterchef in the last week, I got the urge to be"Experimental Chef Macaroni", the contestant/cook who never quite appeals to the pub-hungry judges but manages to make it to the quarterfinal anyway. While narrating my trip to the grocery store in a deep and serious British accent, I decided to make these:

Ingredients for the Cakes:
3/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1 T lemon zest
juice of 1/4 of a lemon
1/2 cup butter, softened
7 T sugar
2 eggs
2 T pine nuts, crushed
2 T lavender milk (see below)
2 t vanilla

Ingredients for the Frosting:

8 oz cream cheese (softened)
3 1/2 cu powdered sugar
1-2 T lavender milk
2 t vanilla
36 raspberries

Ingredients for the Lavender Milk:
1/2 cup whole milk
1 T lavender


Making the Cakes
First, you need to make the lavender milk, which you should do about half an hour before you start baking:

1. Put the milk and lavender in a small saucepan, and bring just to a boil, remove from heat, and cover with tin foil. Let sit for another ten minutes, then strain the milk to remove the lavender, and put aside.

The rest is quite easy once you've gotten everything prepared.
Preheat the oven to 400˚ and place cupcake linings inside 12 cupcake tins.

2. Put all of the ingredients except the milk in a bowl or food-processor and pulse until mixed.
3. Add the milk while stirring, bit by bit, until incorporated.
4. Divide the dough evenly between the cupcakes. There will not be much dough in each, but these are not American MonsterCakes!!! They are dainty. :)

While the cupcakes are baking (which should take between 15 and 20 minutes), make the frosting:

5. Soften the cream cheese in the microwave, and mix with the confectioner's sugar.
6. Add the vanilla and the milk, and incorporate.

When you take the cupcakes out of the oven, let them cool and remove the paper lining.

7. Cut the tops off of the cakes to make them flat.
8. Glaze them with the cream cheese frosting.
9. Top with raspberries, and if you'd like, dust lightly with confectioner's sugar to finish.

Tart and sweet and herb-y, these are delicious and taste like the beginning of Spring, and, in that spirit, I've left my bedroom window open...

Gambas al Ajillo

An excursion to Di Bruno Bros. awakened a latent passion for this Spanish classic. For many years gambas al ajillo had been a personal favourite of mine at Dali Restaurant and Tapas Bar in Somerville, Massachusetts. The dish was such a delight that I never forwent ordering it--despite the effects of consuming large quantities of garlic--simply for social niceties. But now, left to our own devices many miles from Boston, we were guided in our 'at-home' version by the fine folks at Cooks Illustrated. Here's how we did it:

Ingredients:
14 cloves of garlic (2 minced, 4 sliced, and 8 sliced)
1 lb large shrimp, peeled and vein removed
6 Tbsp and 2 Tbsp olive oil
1 tsp kosher salt
1 bay leaf
3-5 crushed red chillies (and 1-3 whole for garnish)
1 tsp sherry vinegar or 2 tsp lemon juice
1 Tbsp fresh parsley

1. Place the 1 lb of shrimp, kosher salt, 2 Tbsp. olive oil, and 2 cloves of minced garlic in a bowl. Toss and let marinate for at least 30 minutes.
   
   
2. Gently cook 4 cloves of sliced garlic in 6 Tbsp of olive oil in a 12" skillet on medium low. When the slices are a light golden colour, remove them from the oil with a slotted spoon. This will infuse the oil with a sweet garlic flavour. Place the pan aside until the shrimp have finished marinating.
   
   
3. Slice the remaining 8 cloves of garlic and put them into the skillet on low heat with a bay leaf and the red chillies until the slices are tender, not brown. Increase the heat to medium low and add the shrimp. Cook until the oil bubbles gently (about 2 minutes) and then flip the shrimp over and cook for another 2 minutes. Then turn the heat up to high. Add the vinegar or lemon juice and the fresh parsley. Cook until boiling vigorously (15–20 seconds). Serve immediately.

*Do note that long after the shrimp are gone, the remaining oil and golden pieces of garlic are simply divine on a fresh piece of bread--have some on hand.