Subj : BH&G 1865
To   : ALL
From : DAVE DRUM
Date : Fri Feb 19 2021 15:36:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oil-Poached-Garlic Puree & Roasted-Garlic Oil
 Categories: Five, Vegetables
      Yield: 40 Servings
 
      4 c  Water
      4    Heads garlic; cloves
           - separated
  1 1/2 c  Oil
    1/2 c  Extra-virgin olive oil
 
  Bring water to a boil in a medium saucepan. Remove from
  the heat, add garlic, stir to submerge and let sit until
  the garlic skins are softened and cool enough to handle,
  about 50 minutes. Strain the garlic, remove the skins and
  cut off the hard nub where the clove was attached to the
  head.
  
  Place the garlic, canola oil and extra-virgin olive oil in
  a medium saucepan; bring to a gentle simmer over
  medium-low heat. Reduce the heat to low and maintain a
  very gentle simmer (it may be necessary to slide the pan
  to the edge of the burner). Simmer until the cloves are
  golden and very soft when pressed with a fork, 40 to 50
  minutes. Let cool for 30 minutes.
  
  Transfer the cooled garlic to a sieve to drain, reserving
  the oil. Transfer the garlic to a food processor and puree
  until smooth, scraping down the sides occasionally. Store
  the puree and the oil separately in the refrigerator.
  
  Make Ahead Tip: Cover and refrigerate puree for up to 1
  week; cover and refrigerate oil for no more than 1 week.
  
  Yield: 1/2-2/3 cup puree and about 2 cups oil
  
  EatingWell.com | November 2013
  
  MM Format by Dave Drum - 07 November 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I've always thought of tourists as a food source for the wildlife.
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