Ann wrote:
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From: Ann Schemmer <ann@acsnet.com>
Subject: Garlic Bread!??
Date: Sun, 7 Mar 1999 00:52:43 -0600
Dear Martha,
in your recipe, TRUE Garlic Bread, you put down
1 garlic,puree, roasted
........my question is ............
1 what??????????
my garlic heads vary in size from very small to
gargantuan......
Ann Schemmer
lover of garlic
Bob, another garlic lover, replied:
Below is a copy of a posting that I saved a long time ago.
I LOVE roasted garlic, you get the flavor but not the "bite"
so you can use MUCH more and get much more flavor. I like
it as a spread for bread, but now may try this recipe and
use it in the bread. Thanks.
>> A friend of mine has just been given 25 POUNDS of garlic...
>> We all use it, but how is someone to store all this stuff?
>An effective substitute for roast garlic: Peel vast quantities of garlic,
>put in a pan with tasty oil (we use mid-grade Spanish olive oil, mostly)
>to cover, bring to gentle boil, simmer until garlic can be pierced with a
>skewer and is lightly browned.
>Drain. The oil can be re-used for several batches, becoming richly garlic
>flavored oil suitable for salads and light sauteeing. The garlic can be
>frozen, and will keep several weeks in the fridge.
>If you're feeling particularly industrious, nip off the roots and tips
>with a sharp knife before cooking, and puree after. Roast garlic puree
>acts both adds flavor, and acts as a thickener in sauces. We put it in or
>on practically everything, and have served it, seasoned with salt and
>either a bit of dried wild mushroom powder or French olive paste, as a
>dip.
>Don't eat it before important business events,
>Martin
>fogobum@aol.com Vancouver, Washington
>Real Men make hollandaise
>over medium heat.
--
Bob Leonard, Jr.
bleonard@bobleonard.com
http://www.bobleonard.com/