Thread: Making a garlic puree

Here is a "Team Mom" article that I found interesting!


How to Making a garlic puree

Garlic can be difficult to work with, but Feniger has a way to make it simpler. She says to start by cutting off the ends of the cloves. Then she smashes the clove with the side of the French knife "and the peel comes right off." Feniger recommends curling your fingertips under and then using your third knuckle as a guide and letting your thumb push the knife forward as you chop.

Next, sprinkle some kosher salt on the garlic. "The salt is going to act like an abrasive, like sand paper." Use the side of the knife to blend together the salt and the garlic. This combination helps to create a delicious garlic puree.

Very good!

Ahhhh, I'd never heard this trick... Nice to hear its a known tip!

This recipe comes to us courtesy of Jimmy Bannos and John DeMers from their book, "The Heaven on Seven cookbook. Where it's Mardi Gras All the Time!" This recipe is a companion to their Texas Roadhouse Chili.
Ingredients

• 1 cup peeled garlic cloves
• 1 cup extra virgin olive oil

Serves / Yields

Makes 1 cup
Preparation Instructions

Preheat the oven to 300 degrees.
Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if neccessary. Pour into a container and cover the top of the puree with a thin layer of the oil.
Cover and store in the refrigerator. Reserve the remaining garlic-infused oil in another container and refrigerate.