As you know, or may not, I am considered a gourmet chef by many. Last night, after nearly 40 years of cooking, I tried something I haven’t tried before.
Who doesn’t love garlic bread to accompany a broiled steak, whiskey cream mushrooms, baked potatoes, and a fresh green Mediterranean salad?
Previously, garlic bread had been buttered and rubbed with a clove of garlic or slathered with a “manufactured” spread (convenience, right?)
Yesterday, however, I decided to make a roasted garlic puree to spread on thick slices of sourdough bread…about two generous tablespoons on each slice. Then the bread was broiled to a toasty crusty brown topping.
Well, my guests and I had NEVER tasted anything quite so delicious…warm, crispy, non-oily, pungent with a mild buttery garlic flavour…it was amazing. You have to try it to believe it yourself. The recipe is shared with you at the end of this blog.
The next morning, I checked the label on the bottle of the manufactured “concentrated” garlic spread. Here are the ingredients in the order of ingredients: partially hydrogenated
soybean and cottonseed oils, water, high fructose corn syrup, garlic powder, salt, soy lecithin, mono and diglycerides, carrot oil (for color), citric acid, potassium sorbate (a preservative)and last and least of all, GARLIC OIL. Unbelievable! Is this even unhealthy or what ? You can probably hear how I hooted and how fast I booted that concoction into the waste bin.
Umm…so, as usual, I started to think about my home based business based on the network marketing model. On one hand, my marketing plan is as simple to deliver as possible..three steps and no other materials are primarily necessary. No expertise ingredients.
Everybody can do it...it’s naturally sharing information and caring about results.
In a similar way, you don’t have to be an excellent cook to make extraordinary real garlic spread brimming with goodness. Everyone can take a few garlic heads, roast and puree them into a most delicious and healthy garlic toast spread. There are no excuses for failure (unless you don’t follow the three steps and burn the garlic by too much cooking time.)
On the other hand, there are other marketing plans that are very difficult to follow.
They can be time consuming, include complex, multiple-step strategies online, and unfamiliar actions that need training modules. Examples include writing articles, blogging, magnetic lead attraction, social media interactions, leadership quotient. The focus seems to be on becoming a master manufacturer and then creating other master manufacturers. Some will but the majority will not. It is too complicated for the average “cook” to make much less show others the recipe.
Network marketing is a unique home business model based on simple marketing plans that do not depend on who is using them but still have all the critical elements in place.
On the other hand, there are other marketing plans that are very difficult to follow.
They can be time consuming, include complex, multiple-step strategies online, and unfamiliar actions that need training modules. Examples include writing articles, blogging, magnetic lead attraction, social media interactions, leadership quotient. The focus seems to be on becoming a master manufacturer and then creating other master manufacturers. Some will but the majority will not. It is too complicated for the average “cook” to make much less show others the recipe.
Network marketing is a unique home business model based on simple marketing plans that do not depend on who is using them but still have all the critical elements in place.
What is more simple than a 3 steps marketing plan?
What is more delicious than garlic heads, olive oil, salt and lemon?
PS.that every guest can do as well
Roasted Garlic Puree.
Roasted Garlic Puree.
4 large heads garlic
1/4 cup olive oil
1/8 to 1/4 teaspoon sea salt
1/8 to 1/4 teaspoon pepper
1 tablespoon fresh lemon juice
Chop off top of garlic head, and separate whole cloves, leaving tight outer covering intact.
Place cloves in a shallow 8-inch square baking dish, and drizzle with olive oil.
Bake at 350 degrees F for 30 to 40 minutes.
Cool and drain; remove skins.
Separate the head into individual cloves.
Squeeze out the cloves and add to food processor bowl (smoother texture)..or just mash with a fork. Add salt, pepper and lemon juice. Process 30 seconds or until almost smooth, scraping sides occasionally.
Now liberally spread on slices of favourite bread.
Broil till toasty brown.
Enjoy each mouth-watering bite.
If you have leftovers, squeeze out the pulp into a small dish, cover with olive oil, and store, tightly covered, in the refrigerator for up to 1 month.
Now liberally spread on slices of favourite bread.
Broil till toasty brown.
Enjoy each mouth-watering bite.
If you have leftovers, squeeze out the pulp into a small dish, cover with olive oil, and store, tightly covered, in the refrigerator for up to 1 month.
No comments:
Post a Comment