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Garlic purée — a new convenience food

 
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Fri Feb 15, 2008 5:59 am    Post subject: Garlic purée — a new convenience food Reply with quote

Hi guys-

I recently got Alice Water's new cookbook, The Art of Simple Food. Haven't cooked from it yet but I did whip up this garlic purée. I did a triple batch and it was quite easy tho peeling 6 heads of garlic took some time! Even so, being able to take a tiny pinch for some veggies or a whopping spoonful for braising meat is great. And there's not the least question of getting bitter flavors from overcooking; you just add it when there's already liquid added or exuded.

It's also nice to have a "convenience" food that you know is only whole, real food ingredients.

As AW suggests, the liquid that's left over from cooking the garlic is a great base for other things. I made the best pork chops we've ever had with it.

The extra ones I made were for gifts. I wouldn't trust this low-acid product to be safely canned so I think a 1/2 cup is enough to last a while and then another batch can be easily made when needed.


Garlic Purée
Recipe By: Alice Waters, The Art of Simple Food

• 2 heads garlic, separated into cloves and peeled
• 3/4 cup chicken broth or water
• 1 1/2 tablespoon butter or olive oil
• 2 - 3 sprigs thyme or savory (I used rosemary, sage and thyme)
• pinch of salt

If the cloves have started to sprout, cut them in half and remove the sprouting green germ. Put the garlic cloves in a small heavy saucepan. Add the remaining ingredients.

Bring the liquid to a boil, reduce to a simmer, cover the pan, and cook until the garlic is very tender, 10 to 15 minutes. Check on the simmering garlic now and then and add more chicken broth or water if needed. When the garlic is tender, drain, reserving the liquid. Mash the garlic or pass through a food mill. Thin the purée with the reserved liquid.

Makes about 1/2 cup


Alice Waters' Notes:

• Garlic purée is delicious stirred into mashed potatoes or a soufflé base. It makes a tasty compound butter with a bit of salt and will make a gravy taste sublime.

• Don't toss out any leftover liquid; it is very tasty.

AW's Variations:

• This can be made without peeling the garlic. The garlic cloves take a bit longer to cook and must be puréed in a food mill to separate the flesh from the skins.

• Use 1 cup sliced green garlic instead of garlic cloves. Use 1/2 cup broth or water and cook until tender, about 5 minutes.

Rainey's Note:

• I used the strained broth to braise some breaded pork chops adding some sliced onion and half an olive oil-packed roasted tomato. They were the best pork chops I can remember having. (We're going to use the broth left over from that to flavor some white beans like canneloni.)

• I also think a minute smear of this spread on the inside of a slice of bread would add dimension to a grilled cheese sandwich.
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georgia



Joined: 16 May 2006
Posts: 456
Location: california

PostPosted: Fri Feb 15, 2008 7:53 am    Post subject: Reply with quote

Thanks, Rainey. A tip for the next batch: separate the cloves of garlic from the head and cut off the hard root end. Drop the garlic cloves into a bowl of cold water; leave for 10 minutes. The papery skins should slip off easily.
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Griffin



Joined: 09 Jun 2006
Posts: 932
Location: England

PostPosted: Fri Feb 15, 2008 8:21 am    Post subject: Reply with quote

I know that here in the UK my dad's bought large jars of garlic puree, but it's better to know how to make it yourself I'd say.

I still quite like chopping them up... tho' I didn't know it was quite that easy to get their skins off!
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Debbie



Joined: 21 Feb 2005
Posts: 861
Location: Paris

PostPosted: Fri Feb 15, 2008 9:26 am    Post subject: Reply with quote

Have to say..... it is delicious!!!!!!!!

Kept in fridge, it should last a while.... unless eaten first of course Wink

I used it to baste a shoulder of lamb which I roasted with rosemary sprinkled over the top of the garlic.

My husband said it was the best garlic puree he had ever tasted!! Must agree with him.

Thank you, thank you, thank you mille fois.
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simona



Joined: 11 Mar 2005
Posts: 696
Location: israel

PostPosted: Fri Feb 15, 2008 9:55 am    Post subject: Reply with quote

I see no reason why it can't be freezed in small batches. So one can make a large quantity and have supplies for a while.

No more war, more garlic, it's healthier !
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Lady Amalthea



Joined: 18 Dec 2004
Posts: 136
Location: New York City

PostPosted: Fri Feb 15, 2008 3:38 pm    Post subject: Reply with quote

simona wrote:
I see no reason why it can't be freezed in small batches. So one can make a large quantity and have supplies for a while.


I fully agree! You can never have too much garlic.

As for the peeling of the cloves, I know I'm weird, but I rather enjoy peeling garlic cloves. I find it very relaxing and I often do it while watching a movie so I don't even notice what I'm doing. But...that's just me.
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Fri Feb 15, 2008 3:43 pm    Post subject: Reply with quote

When I have to peel a large quantity of garlic I just smash the cloves with the broad side of a knife and pop the peel off---or would starting with smashed up garlic somehow make a difference to the final product?
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georgia



Joined: 16 May 2006
Posts: 456
Location: california

PostPosted: Fri Feb 15, 2008 5:05 pm    Post subject: Reply with quote

David, my preferred method of chopping garlic begins with a good thwacking with the side of a knife, too. However, if a recipe calls for whole, peeled cloves, the water bath makes easy work of a chore most folks find tedious.

As for difference in taste, garlic is a real chameleon. Depending on how it is chopped, minced, sliced, or left whole, its intensity and even its flavor can affect a dish differently. (You probably know that already...) I've got a wonderful sun-dried tomato, garlic, olive oil, feta cheese spread, for example, that really depends on having whole cloves of garlic, slowly cooked until they are unctuous and spreadable.

Otherwise, a good thwack is in order Smile
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gingerpale



Joined: 23 Jan 2006
Posts: 1324

PostPosted: Fri Feb 15, 2008 6:58 pm    Post subject: Reply with quote

2 of my favorite Alton Brown recipes use garlic--this puree would make either one a little easier. Here's the savory polenta, http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29049,00.html

the other is skirt steak--(easy to find at the same site). Garlic is part of the good marinade.
Thank you, Rainey!
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Fri Feb 15, 2008 7:08 pm    Post subject: Reply with quote

(Oops! Posted this one twice by mistake. Shocked )
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Last edited by Rainey on Fri Feb 15, 2008 7:11 pm; edited 1 time in total
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Fri Feb 15, 2008 7:10 pm    Post subject: Reply with quote

I used to thwack with the side of a knife. Now I just take each clove and pinch it until the paper breaks. Then it comes off it one or two pieces so there's no searching for the errant shards. As you say, Lady Amalthea, it's easy enough to provide a certain zen to the job. Six heads just got a little old. Got to try that cold water rest tho! Thanks, georgia!

We're headed into warmer weather but when it's cold again I think a thick soup like white beans or potato generously flavored with the purée would be good too.

Debbie, delighted if you enjoyed it. How wonderful of Donna to transport it because it isn't something I could provide any other way. Wink
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Nicki



Joined: 26 Jul 2006
Posts: 106
Location: England

PostPosted: Sat Feb 16, 2008 12:53 am    Post subject: Reply with quote

Looks good, and I've never heard of putting cloves in water before, so thats a handy tip too!

I think Simona is right - I'd probably freeze it so I could have it there for spontaneous garlic-fests! I'm a big fan of putting garlic/herbs/pastes etc in ice cube trays, and just schucking a cube in the pan when I need one
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Debbie



Joined: 21 Feb 2005
Posts: 861
Location: Paris

PostPosted: Sat Feb 16, 2008 10:41 am    Post subject: Reply with quote

Yes, Donna was an angel to bring it with her. Huge thank you to both of you!!

Between you both I think I shall put back on a bit of the weight that I have lost recently. The roast with garlic puree, wonderful chocolates, and a stollen from Donna.

Must say that the chocs are gone now..... Crying or Very sad I ate one each day and savoured them. Did share with Wayne. The box is on its way back in the post filled with goodies for you.

Today I am going to make a garlic pizza using some of the puree (if I have time as I have the owners of our appt coming over to empty the cellar today - which means that our wine can go down there and we can build up our collection again!!). Will let you know how the pizza goes when I get to make it.

The puree is lovely swirled through hot pasta with fresh torn up herbs added. Just a small amount of fresh grated parmesan on top and it was a meal made in heaven.
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Sat Feb 16, 2008 8:01 pm    Post subject: Reply with quote

Delighted you're enjoying it. Hope you'll enjoy making some more when the time comes.
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Debbie



Joined: 21 Feb 2005
Posts: 861
Location: Paris

PostPosted: Sat Feb 16, 2008 10:17 pm    Post subject: Reply with quote

I will definately be making this puree when I run out!!

It is too good to not have ajar in the fridge (and some in the freezer - good thinking).

Didn't get up to the pizza making today, but had a wonderful time emptying the cellar and chatting with my friends. (OK, they did the work and I served tea and cakes and Guy gave affection).

Will make the pizza next weekend when the boy gets home from his travels.
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