Episode 52: Garlic

Garlic Marmelade
Garlic, Oyster Mushroom & Oyster Flan
Garlic Viniagrette for Salad
Garlic & Parsley Soup
 Garlic, Rosemary & Lemon Biscuits
Roasted Garlic Compound Butter
Garlic Flavoured Grape Seed Oil
Garlic Creme Fraiche
Garlic Chips

GARLIC MARMELADE
60 milliliters extra virgin olive oil (2 fluid ounces)
200 grams chopped garlic flower (6 ½ ounces)
90 milliliters red wine vinegar (3 fluid ounces)
45 grams sugar (1 ½ ounces)
45 milliliters of Duboeuf Beaujolais red wine (1 ½ fluid ounces)
125 grams pistachio nuts (4 ounces)
20 grams fresh chopped thyme (2 tablespoons)
20 grams chopped chives (2 tablespoons)
black pepper
pinch of kosher salt

Preparation time is 25 minutes
Ease of preparation is easy

Put the olive oil in a small stainless steel pot. Add the garlic flower, the sugar and the chopped herbs. Caramelize the garlic. Add the red wine, the vinegar, the salt and freshly ground black pepper. Add the pistachios and mix well. Serve with grilled meats such as lamb or poultry.

Yield: 8-10 servings.
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GARLIC, OYSTER MUSHROOM AND OYSTER FLAN
2 eggs
200 milliliters 2% milk (6 ½ fluid ounces)
200 milliliters 35% cream (6 ½ fluid ounces)
250 milliliters shucked oysters (8 ounces)
2 large garlic cloves to make 10 grams garlic paste (1 heaped teaspoon)
50 milliliters chopped chives (4 tablespoons)
100 grams chopped oyster mushrooms (3 1/3 ounces)
10 milliliters unsalted butter (1 small tablespoon)
kosher salt
black pepper

Preparation time is 30 minutes
Ease of preparation is difficult
Preheat the oven to 400 degrees Fahrenheit

Butter 6 molds (2 inches across) and set aside. Finely chop the mushrooms and sauté in butter, set aside to cool down. In a small casserole, cook the peeled garlic in cold water three times, each time putting it in the water and bringing it to the boil for 4 minutes, draining and then repeating the process. As the garlic is cooked mash it with a knife, to create a paste. Put the oysters in a food processor and add the garlic paste, the cream, the milk and the eggs. Mix until a homogenous texture. Add salt and pepper. Mix well.

Put the mushrooms in the bottom of the molds. Add the flan mixture on top of the mushrooms. Cover with chopped chives. Cook in a double bain marie in the oven for 15 to 20 minutes.

Garnish the flan with chive beurre blanc and garlic chips.

Yield: 6 servings.
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GARLIC VINIAGRETTE FOR SALAD
125 milliliters extra virgin olive oil (4 fluid ounces)
125 milliliters grape seed oil (4 fluid ounces)
50 milliliters balsamic vinegar (1 ¾ fluid ounces)
50 milliliters garlic flower (1 ¾ ounces)
15 milliliters lemon juice (1 tablespoon)
20 grams fresh chopped fennel (1 tablespoon)
20 grams chopped basil (1 tablespoon)
salt and pepper

Preparation time is 15 minutes
Ease of preparation is easy

In a large stainless steel bowl put the vinegar, the garlic flower and the lemon juice. Put the bowl over a bain marie, and gently reduce the vinegar. Add the oils gradually, mixing constantly to emulsify the oils. Add the chopped herbs. Season the vinaigrette with salt and pepper.

Serve with salads.

Yield: 4 servings.
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GARLIC AND PARSLEY SOUP
2 Vidalia onions, coarsely chopped
500 grams oven roasted garlic (1 pound)
750 grams organic parsley, cleaned and stemmed (1 ½ pounds)
150 grams Yukon potatoes, coarsely chopped (5 ounces)
30 milliliters olive oil for sweating (2 tablespoons)
2 litres of vegetable stock (2 quarts)
1 bay leaf
1 sprig of thyme
salt and freshly ground black pepper

Preparation time is 45 minutes
Ease of preparation is easy

In a large cooking pot, sweat the onions. Add the roasted garlic and the potatoes and continue to cook. Add the vegetable stock, the bay leaf and the thyme. Simmer for about 25 minutes. Reserve.

With a hand-held blender, purée the base, gradually add the parsley. Purée the soup until consistency is achieved. Season the soup with salt and pepper.

Poor the soup into a bowl. Sprinkle with garlic chips.

Yield: 4 servings.
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GARLIC, ROSEMARY AND LEMON BISCUITS
375 milliliters flour (12 ounces)
50 milliliters finely chopped rosemary (1 ½ ounces)
75 milliliters roasted garlic puree (2 ½ ounces)
10 milliliters crushed black pepper (1 tablespoon)
2 milliliters kosher salt (a pinch)
2 milliliters of baking powder (a pinch)
250 milliliters unsalted butter (8 ounces)
100 grams confectionery sugar (3 ¼ ounces)
zest of half a lemon finely chopped
1 egg

Preparation time is 20 minutes
Refrigeration time 2 to 3 hours
Cooking time is 7 to 9 minutes
Ease of preparation is medium
Preheat the oven to 350 degrees Fahrenheit

In a large mixing bowl mix the flour, rosemary, pepper, baking powder and salt. Set aside. With a hand-held mixer beat the butter with the sugar and the lemon zest. Separately beat the egg with the garlic puree with a wooden spatula. Incorporate the egg and garlic mix and the butter mix. Add to the flour mix. Form into rolls (cigar size) Refrigerate to firm up the rolls.

Slice the rolls in pieces approximately ¼-inch thick. Set on parchment paper, leaving 1-inch space between each biscuit. Cook until golden, set aside and let rest.
Use as a garnish on soups or salads.

Yield: 24 or more biscuits.
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ROASTED GARLIC COMPOUND BUTTER
125 grams of oven roasted garlic (4 ounces)
250 grams unsalted butter (8 ounces)
50 grams organic parsley, cleaned and stemmed, chopped (1 ¾ ounces)
freshly ground black pepper and salt

Preparation time is 15 minutes
Ease of preparation is easy
Preheat the oven to 350 degrees Fahrenheit

Cut the garlic cloves in half and place them on a baking tray and put it in the oven and cook until golden and sweet perfumes are distinct. In a mixing bowl, work the butter with your hands until it is soft. Take the peeled roasted garlic and add to the butter. Mix with a wooden spatula. Add the chopped parsley the pepper and salt. Roll in form of cigar then wrap in plastic. Keeps in the refrigerator or freezer.

Use for cooking, garnish on vegetables or even on toast.

Yield: 375 grams of butter.
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GARLIC FLAVOURED GRAPE SEED OIL
 1 litre of grape seed oil (1 quart)
125 grams of oven roasted garlic (4 ounces)
white pepper, salt

Preparation time is 15 minutes
Ease of preparation is easy

Cut the garlic cloves in half and put them on a baking tray. Put in the oven and cook until nice golden and sweet perfumes are distinct. Put the garlic in a small blender and gradually add the grape seed oil so it emulsifies. Add the pepper and the salt then pass it through a fine sieve. Put in a bottle in the refrigerator.

Use for cooking, garnish on vegetables or even in salad dressing.

Yield: 1 litre of roasted garlic grape seed oil.
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GARLIC CRÈME FRAICHE
125 grams of oven roasted garlic, purée (4 ounces)
250 millilitres of 35% cream (1 cup)
250 millilitres of sour cream (1 cup)
pepper and salt

Preparation time is 15 minutes
Ease of preparation is easy

In a stainless steel bowl mix the 35% cream and the sour cream vigorously add the garlic purée. Add pepper and salt. Mix well. Cover with a clean dry cloth. Let sit at room temperature for 12 hours. Transfer into a non-reactive container such as glass jar then refrigerate. Keeps well for 7 to 14 days.

Use for dip, garnish on vegetables or even as a salad dressing.

Yield: 500 millilitres of crème fraiche
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GARLIC CHIPS
3 cloves of garlic
parchment paper
mandolin

Preparation time is 15 minutes
Drying time is 2 to 3 hours
Ease of preparation is easy
Preheat oven to 200 degrees Fahrenheit

Peel the garlic. With a mandolin or a very sharp knife slice the garlic very thinly.

Place onto the parchment paper on a baking sheet and place in the oven at the set temperature. Let the garlic sit until completely dry and the pieces are crisp. Place in a sealed container. Keeps for 2 to 3 days. Keep away from humidity.
Use for seasoning sauce, dip, soups, garnish on vegetable or render in powder for flavouring.

Yield: 4 servings
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Recipe courtesy of Chef Georges Laurier, Executive Chef & owner of Laurier Sur Montcalm in Hull, Quebec.