THREE GARLIC RECIPES
WHOLE BAKED GARLIC HEAD
1 large garlic head
Melted butter or olive oil
Sliced French bread (or, fresh home-made whole wheat bread)
Trim about ¼ to ½ inch from top of garlic head with a sharp knife.
Place garlic, cut side up, in a small shallow baking pan (or, if you are lucky like I am, a garlic roaster)
Dribble 2-3 tablespoons of melted butter or olive oil over the top
Bake at 3500 F. about 45 minutes or until garlic head is soft and lightly browned (I tend to stick a couple of filled garlic roasters in the oven when my husband Monte is baking his bread…or if the oven is on for some other reason). If not using a garlic roaster, baste the garlic heads a couple of times while they are cooking.
Toast bread and brush with melted butter.
To serve, carefully detach cloves of garlic, squeeze pulp onto bread and spread.
Makes 2-3 servings per garlic head.
ROASTED GARLIC SOUP WITH PARMESAN CHEESE
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
6 fresh mushrooms, diced (1 small can mushroom pieces) (optional)
½ cup grated carrots (optional)
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
PREPARATION of GARLIC CLOVES
Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool.
Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Put carrots, mushrooms if you are using fresh ones, and chicken stock in small pan and cook on medium until carrots are tender. Drain and set aside, saving the chicken stock.
PREPARATION OF SOUP
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes.
Add roasted garlic and 18 raw garlic cloves. Cook 3 minutes.
Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes.
Working in batches, purée soup in blender until smooth.
Return soup to saucepan; add cream and bring to simmer. Add cooked carrots and mushrooms. Season with salt and pepper.
Serve in soup cu[s or bowls. Squeeze juice of 1 lemon wedge into each bowl . Sprinkle parmesan cheese on top before serving.
This soup can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.
ROASTED GARLIC PUREE
1½ large heads garlic, unpeeled, separated into cloves
1 tblsp. Olive oil
1 bay leaf
1/8 tsp thyme
¼ cup water
In a small baking dish combine unpeeled garlic, olive oil, bay leaf, thyme, and water. Bake at 2500 F for 1 ½ hours, stirring occasionally and basting garlic as liquid is reduced.
Remove from oven and pure in good mill or press through sieve (or use garlic press) to remove skins.