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GET A WHIFF OF THE PRESS |
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The regular and not so regular newsletter of the Garlic
Seed Foundation. |
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GARLIC SENATE SOUP
Cover beans with water and soak overnight. In the meantime, cook ham hocks until meat falls away from bones (3-4 hours). Strain. When ham hocks are cooled, trim away fat, skin and bones. Cube ham and save to add to soup later. Next day, drain beans; pick over. Add about 4 quarts ham hock liquid, garlic cloves, celery, carrots, onions & bay leaf. Simmer gently for about 3-4 hours or until beans are almost soft. Now add cubed potatoes; continue cooking until potatoes are cooked. Add ham from ham hocks. Enjoy this hearty soup with garlic bread. POTATO SALAD WITH SMOKY GARLIC CREAM DRESSING
Simmer the garlic just covered by water for about 10 minutes. Drain well then spear onto a skewer and place over a gas flame, or under a pre-heated grill, until the outside is lightly burnt in patches. Purée the garlic with the cream, oil and vinegar. Season to taste. Boil the potatoes until tender, drain well and dice. While still hot, toss with the garlic dressing. Leave until cold. About 10 minutes before service, toss with the red onion and serve garnished with parsley. Serves 4. JUNE'S GARLIC LOVER RIBS With country (or farmer style) spare ribs, roll and coat well with garlic powder (we make our own don't we?). Sprinkle with black pepper. Brown well on all sides in oil. Place on a rack (cross staking is fine) in a roasting pan with a lid (mine is cast iron, top & bottom). Add 40-60 unpeeled garlic cloves that have been stirred in the browning pan oil for a slight oil coating. Bake 1-2 hours depending on rib size (my local ribs are 2-2½). During last hour, add baking potatoes that are pierced and coated with garlic oil (your own, of course) in the roaster if there is room (softer skin) or in a separate pan (for less oven mess and crisp skin). Serve with salad or green veggie and crispy rolls. Enjoy! with other garlic nuts! [Try this with ½/½ garlic powder and raw sesame seeds.} GARLIC CONFIT Cooked slowly in oil until soft inside and with a tasty brown outside, garlic confit are a delicious accompani-ment to grilled and roast meats, especially lamb, poultry, and firm textured fish such as monkfish. They can also be added, left whole or sliced, to salads or pasta. The oil can be strained and used for cooking.
Put the garlic in a single layer in a heavy-based pan; add the herbs, cover with oil and cook very slowly for 20-30 minutes, until the garlic is completely tender, and without allowing it to become too brown. Using a slotted spoon, life the garlic from the oil. Drain on absorbent paper. Serves 4. GARLIC BON BONS
Simmer garlic cloves in wine-sugar-vanilla mixture until tender. Remove, drain and cool, cloves not touching each other, on waxed paper or plastic wrap. Melt the dipping chocolate. It melts easily in microwave, on defrost (use glass dish). Either spear individual cloves with a toothpick or thread multiple cloves on thin bamboo skewers. Spoon melted chocolate over the garlic cloves. Let cool for chocolate to harden. Eat same day if possible, as moisture in garlic will affect the chocolate coating. This is a great party dish. Guests will be baffled when asked to identify the secret ingredient. |
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