GARLIC STARS IN DISHES THAT ARE GOOD FOR YOU By Bill Rice Chicago Tribune Here are recipes that show garlic's beneficial effect on taste and flavor when used in cooking. ~~~~~~~~~~~~~~~~~~~~ GARLIC SOUP 2 heads fresh garlic, separated into cloves 4 cups chicken broth 1 medium onion, chopped 2 carrots, peeled, chopped 3 small red potatoes, 8 ounces total, peeled, chopped 2 ribs celery, chopped teaspoon dried basil 1/2 tablespoon chopped fresh parsley Salt, pepper to taste Procedure: Place garlic cloves in a saucepan. Cover with 2 cups water and heat to a boil. Simmer for 5 minutes. Drain, let cloves cool and remove skins. Return peeled garlic to the pan. Add chicken broth, onion, carrots, potatoes, celery, basil and 2 teaspoons of the parsley. Heat to a boil, reduce heat to a simmer, covered, until vegetables are very soft, 30-35 minutes. Let cool slightly. Puree soup in a blender or food processor fitted with the metal blade until smooth; season with salt and pepper. (Soup may be done ahead to this point.) Return soup to a clean pan. If it seems too thick, add broth or water. Presentation: Reheat, adjust seasoning if desired and serve garnished with chopped parsley. Yield: Makes 4 servings. ~~~~~~~~~~~~~~~~~~~~ ASIAN MARINATED SHRIMP WITH GARLIC AND MINT This recipe is adapted from one by Gary Danko, a San Francisco chef. 1 pound large shrimp 2 tablespoons Oriental fish sauce (nam pla) (see cook's notes) 2 tablespoons fresh lime juice 1 tablespoon minced fresh garlic 1/4 teaspoon red curry paste (see cook's notes) 1/4 cup chopped red onion 1/4 cup mint leaves, coarsely chopped 1/4 cup cilantro leaves, coarsely chopped Lettuce leaves, cilantro sprigs Cook's notes: Nam pla and red curry paste are available at Asian markets. Procedure: Peel and devein shrimp. Put some cold water and ice cubes in a bowl. Heat 1 quart water to a boil in a medium saucepan. Salt the boiling water lightly, then add shrimp; cook until pink and just firm, 1 1/2 to 2 minutes. Drain shrimp in a colander, then put them into the ice water to stop the cooking. Drain well and reserve. Mix fish sauce, lime juice, garlic, curry paste, onion, mint and cilantro in a glass bowl. Stir well. Add the shrimp and toss to coat with marinade. Refrigerate at least 30 minutes before serving. Presentation: Serve on a bed of lettuce leaves garnished with cilantro sprigs. Yield: Makes 4 servings. ~~~~~~~~~~~~~~~~~~~~ GLAZED GARLIC CLOVES This recipe is adapted from the "Farmhouse Cookbook" by Susan Herrmann Loomis. 48 large cloves garlic, peeled 1 1/2 cups milk 3 tablespoons unsalted butter 1 tablespoon sugar 1/4 teaspoon salt Freshly ground black pepper Procedure: Place the garlic cloves and the milk in a small saucepan over medium heat and heat to a boil. Reduce the heat to low and simmer for 5 minutes. Drain the garlic, discarding the milk. Do not rinse the garlic. Melt the butter in a medium saucepan over medium heat. Stir in the sugar and salt, then add the garlic cloves. Stir so they are coated with the butter mixture. Reduce heat to low and cook until the garlic cloves are caramelized on the outside and very soft on the inside, shaking the pan often so they caramelize evenly, 20-25 minutes. Season to taste with pepper, remove from the heat and set aside until ready to use. Reheat in a small saucepan, covered, over low heat. Presentation: Serve with roast meat, poultry, grilled seafood. Yield: Makes 4 to 6 servings. ~~~~~~~~~~~~~~~~~~~~ ROASTED GARLIC by Lon Hall Slowly baked, garlic takes on a sweet, nutty taste. 2 heads garlic, unpeeled 1 branch fresh thyme 1 tablespoon olive oil Preliminaries: Preheat oven to 300 degrees. Procedure: Place garlic and thyme on a large sheet of aluminum foil; drizzle with oil. Fold up foil and crimp to make an airtight packet. Bake about 1 hour. Yield: Makes 2 heads. PROVENCAL GARLIC SAUCES AND SPREADS L'AIOLI (as made by hand) (Garlic Mayonnaise) Aioli has been called the "butter of Provence." Using garlic unsparingly, it was inevitable for the people of Provence to add it to mayonnaise. The word itself is a combination of ail (garlic) and oli (oil). This traditional pungent and delightfully creamy sauce is served on Friday all over the South, with boiled vegetables such as potatoes, carrots, artichokes, cauliflower, green beans; or cold chicken and fish, especially cod; or escargots. Sometimes a cooled mashed potato or a slice of bread soaked in milk and squeezed dry is added to the egg yolks in the first part of the process. This makes the aioli thicker and more delicious (see electric mixer mayonnaise). As for mayonnaise, all the elements of this sauce must be at room temperature. 8 whole cloves garlic, peeled 3 egg yolks 2 to 2 1/2 cups olive oil (pure) Pinch of salt 1 teaspoon water at room temperature In mortar or glass mixing bowl, mash the garlic; add the egg yolks and salt. Gradually and drop by drop, add oil, stirring constantly with pestle or wooden spoon until the aioli is thick and shiny. Add the teaspoon of water, stir once more to blend (this gives a smoother appearance to the sauce). If it is not to be used immediately, refrigerate; but let it come back to room temperature before serving. (Serves 4-6; makes 2 1/2-3 cups) ~~~~~~~~~~~~~~~~~~~ L'AIOLI (by electric mixer) (Garlic Mayonnaise) 1 slice white bread 1/3 cup milk 4 garlic cloves, peeled and crushed 2 egg yolks 2 cups olive oil Pinch of salt 1 teaspoon water at room temperature Soak bread in milk; squeeze thoroughly and discard milk. Place bread in bowl of electric mixer; beat until smooth; add egg yolks and garlic. Start mixing at medium speed; add oil drop by drop and continue beating until mixture is thick. Add salt; taste; rectify seasoning. Add water; stir by hand to blend. (Serves 4-6; makes about 2 1/2 cups) ~~~~~~~~~~~~~~~~~~~ SAUCE ONDINE (Undine Sauce) Ondine, or undine in English, is a female water spirit, popularized in 1939 by the French writer Jean Giraudoux. What a charming name for this sauce, which is to be served with fish! The piquancy obtained from the blending of lemon, capers, and mustard goes beautifully with any cold fish such as sole, flounder, or cod. 1/2 cup sour cream 1/4 cup whipped cream 1/4 cup real mayonnaise (not salad dressing) 1 heaping tablespoon Dijon mustard 1 shallot, finely minced 1 garlic clove, finely minced 1 tablespoon lemon juice 2 tablespoons finely chopped capers Salt and pepper Combine all the ingredients in a bowl until thoroughly blended. Cover and refrigerate at least 4 hours before using. (Makes a little less than 2 cups) SAUCE REMOULADE Remoulade Sauce 1 cup mayonnaise 2 shallots, chopped fine 1 clove garlic, minced fine 5 cornichons or baby dill pickles, chopped fine 1 tablespoon parsley, minced fine 1 tablespoon capers, chopped fine 1 tablespoon fresh dill, chopped fine, or 1/2 teaspoon dried dill, crushed Blend all ingredients. Refrigerate 1 hour before using. Serve with fish. (Makes about 1 cup) ~~~~~~~~~~~~~~~~~~~ ANCHOIADE POUR LEGUMES ET CRUDITES (Anchovy Dip for Vegetables) 1 2-ounce can anchovies with or without capers 1 clove garlic, mashed 2 tablespoons lemon juice or vinegar 1 cup mayonnaise (preferably homemade) 1/4 cup capers, chopped fine Pepper Combine all the ingredients in glass or porcelain bowl. Chill and serve with crudites. ~~~~~~~~~~~~~~~~~~~ L'ANCHOIADE Anchovy Hors d'Oeuvre L'anchoiade is also called la bagnaroto in Provence. It is served either spread on slices of French country bread or as a dip with crudites. 8 slices French bread lightly toasted in oven, on one side only 2 garlic cloves, unpeeled Water 2 2-ounce cans anchovy fillets 1/4 cup olive oil 1 teaspoon red wine vinegar or lemon juice Freshly ground pepper Place garlic cloves in small saucepan with cold water to barely cover; bring to boil. Remove immediately; peel and mash the pulp in mortar or bowl with pestle or wooden spoon. Drain the anchovies of their oil and rinse under cold water; pat them dry with paper towel; add them to garlic and mash to a puree. Add vinegar or lemon juice, then, slowly, the oil, mashing and turning with pestle until the mixture is homogeneous. Spread the untoasted side of bread with puree, making sure to press it into the bread. Broil for 3-5 minutes. Serve immediately. (Serves 4) ~~~~~~~~~~~~~~~~~~~ LA TAPENADE (Caper Spread) The word tapenade comes from tapeno in Provencal, or capre in French. The caper is the flower bud of a bush growing all along the Mediterranean coast, including the South of France. The best capers are usually grown in the area between Marseille and St. Tropez; the caper plants produced there bear a large bud, far superior to the small ones of other parts of the Mediterranean coast. The predecessor of the flavorful spread below was brought to France by the ancient Greeks, the Phocaeans, when they came to establish their bases around Massilia (now Marseille). Very versatile, this mixture can be used as a spread on slices of rye bread, as canapes, or as a filling for tomatoes, eggs, or sliced cucumbers. 1/2 cup oil-cured black olives, pitted and washed, or canned black olives, chopped fine 1/2 cup well-freshened anchovies, mashed to a paste 1/4 cup well-freshened capers, chopped fine 1/2 cup regular canned tuna, or tuna packed in water, thoroughly drained and mashed 1 clove garlic, mashed 1 teaspoon Dijon mustard 1-2 teaspoons olive oil (enough to moisten) Mix all ingredients except oil in bowl; pound until mixture is homogeneous (food processor may be used if given only 2 or 3 off-and-on turns). Add enough oil to moisten. There is no need to salt this mixture; black pepper may be used. ~~~~~~~~~~~~~~~~~~~ A Prize Winning Killer Garlic Recipe PASTA WITH ROAST GARLIC SAUCE The Garlic: 3 lg garlic heads, unpeeled 3 Tbs olive oil 2 Tbs salt 2 Tbs butter 2 Tbs fresh chopped thyme 2 Tbs ground black pepper The Croutons 4 slices, stale French bread 2 cloves garlic, peeled 2 Tbs olive oil 1/2 tsp salt 1 TBS fresh minced thyme The Pasta 3/4 lb Pasta, thin, dry, (Fettuccini) 1/4 Cup olive oil 2 Tbs butter 1 1/2 tsp salt (or to taste) 2 Tbs grond black pepper 4 Tbs fresh minced thyme 1/3 Cup Parmesan cheese, grated This is a peppery, pungent assertive pasta that will not work as an entree but will stun as a pasta "course." Original recipe from San Francisco Chronicle, Sept., 1992. However, essentially this is roasted garlic, pasta and croutons and we ALL have recipes for these. Watch ingredients carefully and make individual piles of pepper, thyme, salt and oil because each section requires their own amounts. THE GARLIC Preheat oven to 275. Using a sharp knife cut off the tops of whole garlic heads. Rub heads with the oil and put in a shallow baking dish just large enough to hold them. Sprinkle with 1 1/2 tsp of the salt and 1 1/2 tsp of the pepper. Dot with the butter. Roast uncovered for 20 minutes. Cover loosely with foil and roast 20 to 30 minutes longer, until the cloves are soft and are easly pierced with a tip of a sharp knife. (I went well over an hour for increased roast flavor, with periodic basting with juices.) Remove and let cook until they can be handled easily -- about 20 minutes. Peel away the outer layer of skin from each head. Then, carefully squeeze the heads from the bottom, "popping" each clove from its skin. Be careful not to SQUISH the cloves. This is a messy step. Make a mixture of the remaining salt and pepper and the thyme (amounts in ingredient section). Gently toss roasted coves in the seasoning mix. Set aside. (Careful that the first few cloves don't take maximum mix -- use caution to avoid salty bombletts.) THE CROUTONS Preheat oven to 350. Rub the bread with garlic then cut into 1/2 inch cubes. Spread in a single layer on a baking sheet; sprinkle with the olive oil, salt and thyme. (WATCH the amount.) Bake for 10 to 15 min., or until the bread is golden brown. Turn and bake another 5 minutes. Remove and set aside. THE PASTA Cook pasta until al dente. Drain. Put in a serving bowl and toss with the olive oil, melted butter, salt, and half the pepper, half the thyme and half the cheese. Add the croutons, folding them into the pasta until they are thoroughly incorporated, then add the garlic cloves, gently folding them in. Top with remaining pepper, cheese and thyme. Because of the oil and butter and stuff, this can be filling so serve small portions. Number of Servings: 4 Calories per serving: 570 Fat grams per serving: 9 Cholesterol per serving: 24