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View Diary: The Garlic Wars (201 comments)

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  •  Okay, not sure if this is it, but.... (12+ / 0-)

    I looked online and found a recipe that sounds relatively close, and it's from a cookbook that was published right around the time he started making it, so...

    (BTW, there's another garlic tart from the same guy here - it's a richer thing, with goats cheese and cream fraiche.)

    Feeds 6 – 8

    Caramelised Garlic (from Yotam Ottolenghi’s Plenty)

    3 medium heads of garlic
    1 tbsp olive oil
    1 tsp balsamic vinegar
    220 ml (about 1 1/4 cup) water
    3/4 tbsp caster sugar
    1 tsp chopped rosemary
    1 tsp chopped thyme (I did not have any fresh thyme, so I used about 1/2 tsp dried herbes de Provence)
    1/4 tsp salt
    Break the heads of garlic up, and peel the cloves. I realised I had many different sizes of garlic cloves, so I chopped the larger pieces in half to make them all approximately the same size.

    Place the garlic cloves in a small saucepan and cover with water. Place over medium-high heat and bring to the boil. Lower heat so the water is simmering, and blanch the garlic for 3 minutes. Drain well.

    Wipe out the saucepan (make sure you do this well – oil and water sputter badly), and place the olive oil in the saucepan. Over high heat, saute the garlic for 2 – 3 minutes. You want the garlic just to begin to brown around the edges.

    Add the balsamic and the water (be careful, it will spit and spew at you as the water hits the hot oil), and bring to the boil. Simmer, stirring occasionally, for 10 minutes. Then add the sugar, rosemary, thyme and salt, and mix well. Simmer on medium heat for a further 10 – 20 minutes, or until most of the liquid has evaporated, and you have a thick  dark caramel sauce and deep dark soft garlic.

    Take off heat and set aside. If you are only cooking the tart in the next day or so, transfer to a bowl or container, cover and refrigerate. Bring to room temperature before assembly.

    They only call it Class War when we fight back.

    by lineatus on Fri Mar 11, 2011 at 03:30:47 PM PST

    [ Parent ]

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