Wednesday, November 19, 2014

Insanely Garlicky Sour Cream with Herbs

I work in the produce department at a grocery store. I'm right next to the deli/bakery-- specifically, the hot bar where they bring out all the fried food to keep warm. Lately, with such unexpected cold weather here in the South, I find myself passing up fried chicken wings and rotisserie chickens.

I desire the spuds. Seasoned wedges  of potatoes deep-fried. Crisp on the outside. Fluffy and warm on the inside. Comfort food at its best.

To jazz it up a bit,  I bought a small container of sour cream to dip them in. Mmmmm...

Then I got creative and starting adding stuff. At first, just garlic. Eventually, thyme, chives, and green onions. Black pepper. 

This is POTENT stuff and a little goes a long way. The longer it sits in the fridge, the better it is. A small dollop on a baked potato is bliss. I could see a bit swirled into a nice tomato bisque or potato soup. Feel free to vary the herbs. But don't skimp on that garlic!

It's important to mince the herbs as fine as possible.

  • 1, 8 oz. container sour cream
  • 2 plump garlic cloves (unpeeled, mine weighed 3 oz. total)
  • 2 small green onion
  • 2 sprigs fresh thyme
  • 6-8 stems of fresh chives
  • Salt and pepper

Peel the garlic and roughly chop. Now sprinkle with a bit of coarse salt and using the broad, flat side of your knife, squish the garlic into the salt using back-and-forth long stretches. The garlic will turn all pasty and wet. Mix into sour cream.

Strip leaves from the thyme stems and mince as finely as possble. Mince chives and green onions. Place all three in a pile and mince even more. Mix into sour cream. Sprinkle with black pepper and mix through.

This really needs to sit for at least one day in the refrigerator to allow the flavors to meld.

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