So Warren posted this on his email blog, Bad Signal. I wanted to put it here for safe-keeping.
You take a whole head of garlic, also known as a whole bulb
You draw off a big length of tinfoil, twice as much as you think
you'd need to make a large pocket or bag to contain the bulb.
And you fold it in half. And then you fold it in half again to make
your double-walled tinfoil sack, wrapping the edges together to
seal it. Leaving the top open, of course.
Saw the top off your bulb, to just expose the tops of the cloves
inside. Chuck it in the bag.
Throw a glass of white wine or sparkling wine (I often use
champagne) on top. NOTE: do not cook with any alcohol
that you wouldn't be happy to drink on its own. NOTE: some
of you would drink paintstripper out of a dead soldier's arse.
Imagine what an actual human would consider drinkable
and act accordingly.
You may also throw in herbs to taste -- I often throw a
twig of rosemary in there.
(This, by the way, is why you want to be growing
herbs on a windowsill.)
Wrap up the top of the bag tightly, because now it's full
of booze and you don't want it to leak out.
Throw it in a hot oven for 90 minutes -- less if you want
it less creamy and with more of its garlic bite.
What's a hot oven? No less than 190 degrees C, 375
degrees F, gas mark 5.
This goes well with lamb: you can throw lamb in the
oven at the same temperature by the following sum:
30 mins per pound/450g + an extra 30 mins at the end.
So if you've got two pounds of lamb in there, that's
90 minutes. Instead of burying it under a sauce, try
pulling the cooked meat apart with forks until it's
shredded, and then shower it with pomegranate seeds.
Serve with an inexpensive Merlot from Chile, which have
been terrific for the last three years or so, and then
leave me alone.
So there we have it. Roasted Garlic, Ellis Style.
|Chicken with Forty Cloves of Garlic |
| 3 whole heads garlic, about 40 cloves |
2 (3 1/2-pound) chickens, cut into eighths
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy creamSeparate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.
|Beef with Garlic-Sherry Sauce || |
| Ingredients :|
|2||lb||boneless top round steak cut 3/4" cubes|
|2||x||garlic cloves finely minced|
|1/4||tsp||freshly-ground black pepper|
| || ||Hot cooked wild rice (optional)|
| || ||Finely-chopped parsley|| Method : |
- Heat the oil in a wok or large skillet until hot. Add the beef and cook, turning constantly, until brown on all sides, about 2 to 3 minutes. Remove with a slotted spoon and keep warm.
- In the remaining juices, saute the onion and garlic until wilted, about 1 to 2 minutes. Remove the pan from the heat and carefully blend in the flour. When smooth, add the broth, sherry, salt, and pepper. Return the beef to the pan, and return the pan to medium-high heat.
- Heat to boiling, stirring constantly, then reduce the heat to produce a gentle simmer. Simmer only as long as it takes to bring the beef to the desired level of doneness (rare, medium, etc.). Sauce should be thickened by that time.
- Serve over wild rice, if desired, and sprinkle with the parsley before serving.
- This recipe yields 6 servings.
- Comments: It's hard to beat the flavor of a good piece of beef, though the mix of garlic and sherry in this sauce is a commendable enhancement. It's a fast cook, in either a wok or large skillet.
4 chicken boneless breasts (with skin or without)
Salt and pepper to taste
6 whole cloves garlic, peeled
2 Tbsp butter
1/4 pound of small cremini mushrooms
3 Tbsp finely chopped shallots
1/4 cup Port wine
3/4 pound plum tomatoes, cored and quartered, or 3/4 pound cherry tomatoes, cut in half (about 2 cups)
1 Sprinkle chicken with salt and pepper.
2 Chop garlic and shallots.
3 Heat butter in a heavy skillet and add garlic and shallots, then chicken pieces.. Cook over medium high heat until lightly browned on one side, about 2-3 minutes. Turn and cook about 2 minutes on the second side. Add mushrooms and cook, turning chicken occasionally, about 5 minutes.
4 Add Port wine and salt and pepper to taste. Cover and cook 10 minutes, or until chicken is cooked through. Transfer chicken to a warm platter. Add tomatoes and cook sauce down a minute or two. Pour onto chicken.
1 lb russet potatoes, scrubbed clean, sliced into 1/4-inch slices
1/4 cup butter (1/2 a stick), melted
1/4 cup dry sherry
Freshly ground black pepper
1 Tbsp chopped fresh parsley
1 Preheat oven to 375°F.
2 Arrange potato slices in layers in a gratin pan or baking pan, sprinkling salt and pepper over each layer. Pour sherry over the potatoes. Pour the melted butter over the potatoes. Make sure the potatoes are well coated.
3 Bake uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped fresh parsley.
|Broiled Zucchini and Potatoes with Parmesan Crust |
| 4 small new potatoes (red or white, about 1 1/2 inches in diameter) |
2 tablespoons butter
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
Pinch kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.
Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.
Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.
|Italian Baked Chicken and Pastina |
| 1 cup pastina pasta (or any small pasta) |
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dishPreheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
1/4 cup soy sauce
1 teaspoon wasabi powder
1/4 teaspoon garlic powder
4 6-ounce tuna steaks (each about 3/4 inch thick)
1 pound green beans, trimmed
1 tablespoon oriental sesame oil
1/4 cup (packed) golden brown sugar
Mix soy sauce, wasabi powder and garlic powder in 8x8x2-inch glass dish. Add tuna; turn several times to coat with marinade. Let stand 15 minutes.
Meanwhile, cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain well.
Heat sesame oil in heavy large skillet over medium-high heat. Remove tuna from marinade; reserve marinade. Sprinkle tuna on all sides with pepper. Add tuna to skillet and cook until just opaque in center, about 3 minutes per side. Transfer tuna to plates. Add green beans, sugar and reserved marinade to skillet. Cook until sauce is reduced enough to coat beans, stirring occasionally, about 4 minutes. Using tongs, place beans alongside tuna and serve.
Makes 4 servings.
2 loaves Corn Bread (or approx. 4 Jiffy box mixes)
6 large celery ribs
1 pound onions (about 2 large)
1 pound sliced bacon
1/2 cup chopped mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram or 2 tablespoons mixed dried herbs, crumbled
1 cup Turkey Giblet Stock or chicken broth
1/4 cup reserved fat from roast turkey or melted butter
Preheat oven to 325° F. and butter a 4-quart baking dish.
Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes. Remove corn bread from oven and leave oven at 325° F. Coarsely chop separately celery, onions, and bacon.
In a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes. Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.
In a large bowl toss together corn bread and bacon mixture and transfer to baking dish. Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
Drizzle stock or broth over stuffing and bake, covered, 1 hour. Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.
Makes 16 cups.