Sheesh.
[ This Message was edited by: Raymond on 2002-10-23 19:44 ]
I love to peel the cloves from 4-5 heads of garlic then place them in an ovenproof crock with a stick of butter, about 1/2 cup olive oil and a good squeeze of anchovy paste (do not skip this ingredient). Bake this at about 350°F for about 45 minutes or until the cloves smash easily with a fork.
To serve:
take a slice of good hot sourdough, drizzle with some balsamic vinegar. Smash on a few cloves of garlic followed by a glob of melted brie cheese and a sprinkle of chopped chives.
Yummy…but make sure you’re not scheduled for any close contact with others the following day…you will stink, in more ways than one.
GARLIC? Fine -
Chicken with 40 Cloves of Garlic
Serves 4
4 fresh thyme sprigs
2 bay leaves
4 fresh rosemary sprigs
6 fresh sage leaves
1 chicken, 3-4 lb (1.5-2 kg)
1/2 lemon
salt and freshly ground pepper
1/2 cup (4 fl oz/125 ml) olive oil
16-32 cloves garlic, or as much as you like, unpeeled
chicken stock, if needed
Preheat an oven to 350F (180C). Gather together 2 thyme sprigs, 1 bay leaf, 2 rosemary sprigs and 3 sage leaves and tie securely with kitchen string to form a bouquet. Form a bouquet in the same way with the remaining herbs. Rub the chicken inside and out with the cut side of the lemon half. Sprinkle inside and out with salt and pepper. Place1 herb bouquet inside the chicken along with the lemon half. In a heavy ovenproof pot with a tight-fitting lid, warm the olive oil over medium heat. Add the garlic cloves and sauté until they release their fragrance, about 3 minutes. Add the chicken, turn it in the scented oil and position breast side up. Add the second herb bouquet to the pot and cover tightly. Place in the oven and roast until an instant-read thermometer inserted into the thickest part of the thigh away from the bone registers 170F (77C), 1-1/4 to1-1/2 hours. (Alternatively, test by piercing a thigh joint with the tip of a knife; the juices should run clear.) Remove the chicken from the oven and transfer to a cutting board. Using a slotted spoon, transfer the garlic cloves to a small bowl and keep warm. Discard the herb bouquets in the pot and from the chicken cavity. Let the chicken rest for about 5 minutes. Carve into serving pieces and arrange on a warmed platter. Add a little chicken stock to the pan juices if they seem scant, reheat and season to taste with salt and pepper. Drizzle the pan juices over the chicken pieces. Serve the garlic cloves on the side.
Doesn’t sound right without avocados, though.