For several months I have contemplated making a dish that is garlic, garlic, and more garlic. Finally last night I did it. The idea of so much of the pungent little heads of goodness may be appalling to some. In the end, it was exactly what I had hoped for.
Garlic gravy
3 heads garlic
olive oil, as needed
1 tbsp butter
1 cup chicken broth
1 stalk fresh thyme
1 serrano chile, halved but not seeded
1 cup corn kernels, thawed if previously frozen
¼ cup heavy cream
salt, to taste
white pepper, to taste
1 tsp corn starch
2 tbsp parsley, chopped
Preheat oven to 350.
Cut one garlic head in half across the middle drizzle with olive oil, wrap in foil and roast in the oven for 1 hour.
Peel 8 cloves from another head of garlic. Set aside.
Peel 3 more large cloves from another head of garlic. Slice them across to about 1/16”.
In a sauté pan, heat 1 tsp olive oil and 1 tbsp butter over medium heat. Place the garlic slices in the oil and cook until golden but not brown. Remove with a slotted spoon and place on a paper towel. Save the remaining butter and oil in the pan to saute a piece of meat or something else.
Put the chicken broth, thyme, serrano pepper and peeled whole cloves in the sauté pan and bring to a simmer. Cover and simmer until the cloves are very tender, about 30-40 minutes.
Remove the garlic to a small bowl with a slotted spoon. Discard the serrano pepper.
Add the corn to the broth and simmer until very tender, about 10 minutes. Remove to a food processor. Add the cream and puree thoroughtly.. Strain through a fine mesh sieve, pressing with a wooden spoon. Discard solids.
Return this liquid to the processor, add the roasted garlic (squeeze it) and puree. Put this back in the saute pan. Add the whole peeled garlic cloves, corn starch (dissolve it in a little water first), season with salt and pepper, and bring to a simmer for 5 minutes.
Serve over your favorite kind of rice.
Garlic gravy
3 heads garlic
olive oil, as needed
1 tbsp butter
1 cup chicken broth
1 stalk fresh thyme
1 serrano chile, halved but not seeded
1 cup corn kernels, thawed if previously frozen
¼ cup heavy cream
salt, to taste
white pepper, to taste
1 tsp corn starch
2 tbsp parsley, chopped
Preheat oven to 350.
Cut one garlic head in half across the middle drizzle with olive oil, wrap in foil and roast in the oven for 1 hour.
Peel 8 cloves from another head of garlic. Set aside.
Peel 3 more large cloves from another head of garlic. Slice them across to about 1/16”.
In a sauté pan, heat 1 tsp olive oil and 1 tbsp butter over medium heat. Place the garlic slices in the oil and cook until golden but not brown. Remove with a slotted spoon and place on a paper towel. Save the remaining butter and oil in the pan to saute a piece of meat or something else.
Put the chicken broth, thyme, serrano pepper and peeled whole cloves in the sauté pan and bring to a simmer. Cover and simmer until the cloves are very tender, about 30-40 minutes.
Remove the garlic to a small bowl with a slotted spoon. Discard the serrano pepper.
Add the corn to the broth and simmer until very tender, about 10 minutes. Remove to a food processor. Add the cream and puree thoroughtly.. Strain through a fine mesh sieve, pressing with a wooden spoon. Discard solids.
Return this liquid to the processor, add the roasted garlic (squeeze it) and puree. Put this back in the saute pan. Add the whole peeled garlic cloves, corn starch (dissolve it in a little water first), season with salt and pepper, and bring to a simmer for 5 minutes.
Serve over your favorite kind of rice.
Looks wonderful -- and I can almost get the garlic aroma just by reading the post.
ReplyDeleteOh I bet this was wonderful! The roasting of the garlic would give it a great depth of flavor. I'll have to give this recipe a try when I've got a hankering for chicken with 40 cloves, w/o making the whole dish. Thanks Steven!
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