BAKED CHICKEN WITH ELEPHANT GARLIC SAUCE
1 2 1/2 to 3-pound frying chicken, cut up
1/4 teaspoon salt
1/8 teaspoon pepper
1 small onion
4 cloves Willacrik Farm French Giant Brand Elephant Garlic, minced
2 stalks celery, chopped
1 4-ounce can sliced mushrooms, drained
1 teaspoon fresh minced parsley
1/3 cup grated Parmesan cheese
1 stick (1/2 cup) butter or margarine
Place cut-up fryer in shallow baking pan. Sprinkle with salt
and pepper. Add onion, garlic, celery, mushrooms and
parsley. Sprinkle with cheese; dot with butter. Cover and bake
at 375 degrees F for 1 hour. Stir and turn chicken
after 30 minutes. Uncover last 15 minutes. Serve over pasta or
rice.
Makes 4 to 6 servings.
Oven-baked chicken in a chunky elephant garlic-vegetable
sauce makes a tantalizing and nutritious meal that's so
easy to prepare.
Recipe from: Willacrik
Farm Elephant Garlic Cookbook by Bernadine Ferguson
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ROLLED PORK WITH ELEPHANT GARLIC
1 2 to 2 1/2 pound rolled shoulder or loin of pork roast
2 tablespoons vegetable oil
1/2 teaspoon dried sage or thyme leaves
7 cloves Willacrik Farm French Giant Brand Elephant Garlic, sliced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 onion, quartered
1 cup chicken broth or stock
Open pork roast so it lays flat; rub with oil, sprinkle with
seasonings. Layer with slices of garlic to cover. Reroll and
tie. Place remaining garlic and onion in bottom of roasting pan
with roast fat-side up. Roast at 400 degrees F for 45
minutes, basting once. Pour chicken broth over and baste; cook
45 minutes longer, basting occasionally, until internal temperature
is 170 degrees F. Serve with pan gravy.
Serves 4.
You've never eaten a port roast until you've enjoyed the
permeating flavor of Willacrik Farm Elephant Garlic rolled
inside.
Recipe from: Willacrik
Farm Elephant Garlic Cookbook by Bernadine Ferguson
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SPAGHETTI WITH ELEPHANT GARLIC AND MUSHROOMS
1 pound spaghetti
2 cloves Willacrik Farm French Giant Brand Elephant Garlic, minced
1/2 cup olive oil
1/2 cup sliced fresh mushrooms
1 tablespoon chopped fresh parsley
Grated Parmesan cheese
Cook spaghetti according to package instructions; set aside
in serving bowl or platter. Sauté garlic in oil until
tender
but not brown. Add mushrooms; sauté until tender. Remove
from heat and stir in parsley. Pour over spaghetti and
sprinkle with Parmesan cheese.
Serves 4.
Better make two recipes. This one's a real winner with
Willacrik Farm Elephant Garlic.
Recipe from: Willacrik
Farm Elephant Garlic Cookbook by Bernadine Ferguson
MILD ELEPHANT GARLIC PASTA
2 small cloves Willacrik Farm French Giant Brand Elephant
Garlic, peeled
1 1/2 cups all-purpose flour
2 eggs
1/4 teaspoon salt
1 teaspoon vegetable oil
Boil garlic in water 20 minutes; drain well. Press through
garlic press; set aside. Mound flour on work surface or in
wide bowl. Make well in center. Place garlic and remaining ingredients
in well. Break egg yolks and mix thoroughly.
Slowly start working flour into egg mixture by hand, to form
smooth elastic ball. Cover and let rest 20 minutes.
Knead; divide in two equal parts and roll 1/8-inch thick on floured
surface to form two rectangles. Cut into thin or
wide noodles and allow to dry completely.
Makes about 1 pound dry noodles.
Delicious and light, vegetarian ravioli and even noodles
are easy as can be with this Mild Elephant Garlic Pasta.
Recipe from: Willacrik
Farm Elephant Garlic Cookbook by Bernadine Ferguson
GARLIC FILET MIGNON
4 8-oz. filet mignons
Salt to taste
Freshly ground black pepper to taste
2 tablespoons extra virgin olive oil
4 tablespoons butter
2 tablespoons chopped fresh garlic
1 tablespoon chopped shallots
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme
1 tablespoon fresh tarragon
1 oz. cognac
1. With the palm of your hand or the bottom of a skillet,
flatten the filets to 3/4 inch high.
2. Season both sides well with salt and pepper.
3. Heat a thick skillet over high heat.
4. Add the olive oil and 1 tablespoon butter.
5. When butter is brown, add the filet. Cook about 2 minutes
on each side.
6. Remove the filets and place on plate.
7. Discard excess grease from skillet.
8. Add garlic, shallots and herbs to skillet and sauté.
9. Remove from heat and add cognac after 30 seconds. Return to
low heat and add remaining butter.
10. Stir mixture to form sauce and pour over filets.
Serves 4
Recipe from The
Stinking Cookbook
BRAISED RABBIT
1/2 cup extra virgin olive oil
2 fresh rabbits, cleaned and cut into pieces
1/2 cup flour
salt and pepper to taste
2 chopped onions
3/4 cut fresh mushrooms, quartered
3/4 cup chopped pancetta or thick bacon
1/2 cup chopped green olives
2 cups chopped tomatoes, canned or freshly peeled
1 cup whole garlic cloves, peeled
1/4 cup red wine vinegar
2 cups dry red wine
2 cups chicken stock
3 sprigs fresh thyme
Heat a large skillet with olive oil. Dredge the rabbit with
flour and season with salt and pepper. Brown the rabbit in the
skillet. Add all other ingredients. Bring to a simmer and place
in 350 Deg. F oven for 1 1/2 hours uncovered in the
skillet.
Serves 4
Recipe from The
Stinking Cookbook
POLENTA
1 qt. water
1 cup cornmeal
4 oz. grated mozzarella cheese
1 tsp. salt
1 pinch nutmeg
1 tsp. white pepper
1 tsp. butter
In a 3-quart saucepan, bring the water to a boil. Slowly stir
in the cornmeal and lower heat to a simmer. Continue to
stir until cornmeal thickens and comes to a very smooth consistency,
about 20 minutes. Add cheese, salt, nutmeg, and
white pepper. Stir until cheese is combined. Pour into a shallow
cake pan and refrigerate. When cool, cut into
1 x 4-inch pinches and fry in butter.
Serves 4 to 5
Childhood memories of the Italian family are bound to include
the sights and sounds of a large pot of polenta
bubbling and popping on the stove under Mamma's careful supervision.
Today, many Americans enjoy variations
of this traditional, comforting, staple food. Our version includes
mozzarella cheese and a pinch of nutmeg to make
it truly unique.
Recipe from The
Stinking Cookbook
CREAMY GARLIC SPINACH SOUP WITH GARLIC CROUTONS
1 large bunch spinach, stalks removed
4 cups chicken broth (preferably homemade)
2 large carrots, grated
1 large onion, chopped
8 cloves fresh garlic, finely chopped
1/2 cup butter (1 stick)
1/4 cup flour
1/2 cup light cream
1/2 cup whipping cream
Salt and ground pepper to taste
Sour cream (optional)
Garlic croutons
Chop spinach coarsely. Combine with chicken broth and carrots
in 2- to 3-quart pot. Cook 5 to 10 minutes until
carrots are tender and spinach wilted. Remove from heat. Meanwhile,
sauté onion and garlic very gently over low to
medium heat in butter, about 20 to 30 minutes. Onions should
be very tender and translucent, but garlic should NOT
be browned! Add flour and cook, stirring constantly 5 to 10 minutes.
Combine spinach/broth and onion/garlic
mixtures in food processor or blender in small batches. Puree
until smooth. Clean pot and return soup to pot. Add
cream, whipping cream and salt and fresh ground pepper to taste.
Heat until hot, but not boiling. Garnish with a
dollop of sour cream and garlic croutons.
Makes 4 servings
This soup has fabulous flavor, but be sure to serve it
with homemade garlic croutons.
Recipe from The
Garlic Lovers' Cookbook Volume II
GARLIC CROUTONS
Use day old sourdough French bread if you have it. Combine
1/4 cup olive oil, 1 teaspoon each garlic powder and
crushed dry parsley, 3/4 teaspoon Hungarian paprika and salt
and pepper to taste. Cut bread into 1/2 inch cubes and
work garlic-oil mixture into bread. Spread cubes in shallow baking
pan and bake at 325 degrees for about 25 minutes.
Store in tightly covered container.
Recipe from The
Garlic Lovers' Cookbook Volume II
GARLIC-CHEESE MOSTACCIOLI
1 pkg. (12 oz.) mostaccioli
20 cloves fresh garlic, minced
1 large yellow onion, minced
4 tablespoons butter
Freshly ground black pepper
1 1/2 lb. Colby cheese, grated
1/2 cup dry white wine
1/4 lb. Mozzarella cheese, grated
1/4 cup chopped fresh parsley
Prepare mostaccioli according to package directions, using
a little olive oil in water. Drain. Keep warm in shallow
ovenproof baking dish. Sauté garlic and onion in 2 tablespoons
butter. Add pepper and set aside. Melt remaining 2 tablespoons
butter in top of double boiler, add grated Colby cheese and stir
in wine. When cheese has melted, combine
with garlic-onion mixture and pour evenly over mostaccioli. Sprinkle
grated Mozzarella and parsley over; place on
middle shelf of oven and broil for 1 to 2 minutes.
Makes 10 servings
Great dish for a potluck.
SPARERIBS A LA GILROY
2/3 cup soy sauce
1/3 cup maple syrup
8 cloves fresh garlic, minced
3 tablespoons peach brandy
2 teaspoons each Five Spice Powder* and ground ginger
2 lb. spareribs
In a bowl, combine all ingredients except ribs and mix well.
Place ribs in shallow dish, pour mixture over and turn ribs
to coat. Marinate for 2 hours, covered, turning them about every
15 minutes. Place ribs in one layer on rack over
shallow baking pan in 450 degree oven. Pour boiling water to
1 inch in bottom of pan. Brush ribs with marinade and
bake for 30 minutes. Turn ribs, brush with more marinade. Reduce
heat to 350 degrees and continue baking for 45
minutes, turning ribs once more. Transfer ribs to board and chop
into 3-inch lengths.
Makes 4 servings
*Chinese Five Spice Powder, an essential ingredient in
his easy-to-make recipe for spareribs, is available in Oriental
markets or in the Oriental food section of most supermarkets.
Recipe from The
Garlic Lovers' Cookbook Volume II
101 GARLIC CHICKEN
10 whole chicken breasts, split, boned and skinned
Salt and pepper to taste
2 cups champagne
101 unpeeled cloves fresh garlic
Place chicken in ungreased baking pan, 12 x 16 or 18 inches.
Sprinkle with salt and pepper and pour champagne over.
Place garlic cloves around and between chicken pieces. Cover
pan with foil. Bake at 350 degrees for 1 1/2 hours.
Remove chicken to large serving platter and place garlic around
chicken. Tell guests to such the garlic out of its skin,
that it is deliciously sweet.
Makes 10 servings
When serving this recipe to guests, invite them into the
kitchen to let them count as you place the garlic cloves
around the chicken. They won't believe how sweet and delicious
the cooked garlic will be until they eat it!
Recipe from The
Garlic Lovers' Cookbook Volume II
FORTY-CLOVE CHICKEN FILICE
1 frying chicken, cut in pieces
40 cloves fresh garlic
1/2 cup dry white wine
1/4 cut dry vermouth
1/4 cup olive oil
4 stalks celery, cut in 1-inch pieces
1 tsp. oregano
2 tsp. dry basil
6 sprigs minced parsley
Pinch of crushed red pepper
1 lemon
Salt and pepper to taste
Place chicken pieces into shallow baking pan, skin side up.
Sprinkle all ingredients evenly over top of chicken.
Squeeze juice from lemon and pour on top. Cut remaining lemon
rind into pieces and arrange throughout chicken.
Cover with foil and bake at 375 deg F for 40 minutes. Remove
foil and bake an additional 15 minutes.
Recipe from The
Garlic Lovers' Cookbook
CALAMARI, FESTIVAL-STYLE
3 lbs. calamari (squid), cleaned and cut
1/3 cup olive oil
1/4 cup white wine
1/4 cup dry sherry
1 tablespoon crushed fresh garlic
1/2 lemon
1 teaspoon dry basil or 1 tablespoon fresh
1 teaspoon dry oregano or 1 tablespoon fresh
1/4 teaspoon dry crushed red pepper
Red sauce (below)
In large skillet heat olive oil at high heat. Add wine and
sherry and sauté crushed garlic. Squeeze the juice of
1/2 lemon
into pan and place lemon rind in pan. Sprinkle herbs over and
add calamari. Sauté calamari for approximately 4 minutes
on high heat. Do not over cook.
Red Sauce
1 lb. whole, peeled tomatoes, canned or fresh
1 tablespoon olive oil
1/2 green pepper, chopped
1 stalk celery, chopped
1 medium-sized yellow onion, chopped
3 cloves fresh garlic, minced
Mash tomatoes with potato masher and set aside. In medium-size
pan heat oil, add chopped ingredients and sauté
until onion is transparent. Add mashed tomatoes and simmer for
1/2 hour. Pour red sauce over calamari and heat for 1 minute.
Recipe from The
Garlic Lovers' Cookbook
SCAMPI IN BUTTER SAUCE
Butter Sauce
1/2 to 1 cup butter
1 tablespoon finely minced fresh garlic
8 oz. clam juice
1/4 cup flour
1 tablespoon minced parsley
1/3 cup white wine
Juice of 1/2 lemon
1 teaspoon dry basil
1/4 teaspoon nutmeg
Salt and pepper to taste
1/2 cup half-and-half
Melt butter with garlic in small saucepan over medium heat;
do not let butter brown. In a separate bowl, mix clam juice,
flour and parsley, blending until mixture is smooth. Pour flour
mixture into garlic butter and stir until smooth and well blended.
Stir in wine, lemon juice, herbs and spices, stirring constantly.
Gradually add half-and-half and stir until
thickened. Simmer for 1/2 hour to 45 minutes.
Scampi
2 tablespoons butter
1/3 cut olive oil
1 tablespoon minced fresh garlic
Juice of 1 lemon (retain rind)
1 tablespoon fresh chopped parsley or 1 teaspoon dry
1/2 teaspoon crushed red pepper
1 tablespoon fresh basil or 1 teaspoon dry
1/4 cut white wine
Dash of dry vermouth
Salt and pepper to taste
3 lbs. deveined and cleaned scampi (prawns)
Melt butter in large saucepan on high heat and add oil. Combine
remaining ingredients keeping scampi aside until last
minute. Add scampi and sauté until firm and slightly pink.
Do not over cook. Pour 1 cup of butter sauce (recipe above)
over scampi. (Refrigerate the rest for later use.)
Recipe from The
Garlic Lovers' Cookbook
"A nickel will get you
on the train but garlic will get you a seat"
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Rights Reserved. Site Revised: 15 June , 2000
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