This comes from his book French Odyssey, which I cannot rate highly enough!
Everything we have tried has been delicious.
The potatoes are GREAT sauteed the next day, That is, IF, you have any leftovers! ;)
1 1/3 heads garlic, each clove peeled
25g butter
1 tablespoon Olive Oil (I just did mine in olive oil only)
100 ml Chicken or vegetable Stock
750g New Potatoes (works OK with old ones cut up)
15g Parsley chopped
Put the garlic cloves into a small pan with the butter and oil.
Saute gently until they start to colour, then add stock an press a sheet of crumpled greaseproof paper down onto the top of them, and leave to cook very gently. (this can be done ahead of time and left to cool)
Put potatoes into a pan of well salted water, bring to the boil and simmer for 15-20 mins until tender.
Lift the soft caramelized garlic out onto a board and chop coarsely.
Drain tatties well and return to the pan, gently crush each one against the pan with the back of a fork until it bursts open. Add the garlic, the parsley a little seasoning and mix lightly together,
serve and enjoy!!
Just got some Jersey Royals, which are too big for the usual treatment (although they were quite nice with chilli & lime) so crushing them will be great!!
Mmmmmmmmm Chilli & Lime sounds good too Tim!
Having done the caramelized garlic this way, it is so easy and worth perhaps doing a big batch and using it in other things?
DP
Off to practice!
;D ;D ;D ;D
LISHKA!!
Just curious - why greaseproof paper?
Cook gently how long??
Quote from: tim on May 18, 2006, 17:52:28
LISHKA!!
Just curious - why greaseproof paper?
Cook gently how long??
Not Guilty, M'lord :D......you wanting DottyP, I think?
Dear, oh dear - what's to become of us?? Sorry, Lishka.
So - DP - help please before I lose it completely??
judging from the nagging you gave me on the other thread, you've lost it already ;D ;D ;D
deary me, what we gonna do with you,?
Yoo Hoo Tim! ;D ;D
The greaseproof acts like a cartouche (sp?) and keeps the garlic submerged in the liquid methinks, and sorry forgot to put the cooking time in for it, think it was 20 mins untill tender. (will check in a mo and edit if totally wrong!)
And Tim, if it is any consolation, I lost the plot years ago! :D
Well, we got there in the end - with a little help from my friends!!
Cartouche? V grand? "An oblong enclosure with a line at one end"?
Could use a tightly fitting lid?? Cheaper? Foil? Not much liquid!!
Got the 1/2 price Royals this am. When do they ever sell them at full price? Is it always the farmer that bears these price 'cuts'?
All ready now for elder (I'm now told that that should be eldest - even of 2??) son + for the w/e.
1 1/3 heads? A bit 'cheffish'?? This is two = 31 cloves - most cut in half.
Yum! Yes sorry about the cartouche, me chef training coming out, and still not sure if that was the right word!
Rick says simmer garlic 15 mins or until tender
The recipe actually used 2 heads, but Rick used a third of that to make some sauce for something else!
I actually didn't bother with the greaseproof bit last time, and just simmered them gently on the stove, keeping an eye to make sure they didn't run dry!
Do try them sauteed the next day if you have any leftover.
Hope you all enjoy them!
So he had 1 2/3 left? Sorry!!
Thanks for that - can't wait.
Can't wait for my garlic to be ready to try this. Thanks DP.
Me too, I am so looking forward to having my potatoes and garlic ready for this recipe ;D
Still no idea what a cartouche is, but I am sure it doesn't matter ;)
mat
Updated - just seen my local library has this book in one of their branches - I have reserved it :D
I did explain it, mat??
Quote from: tim on May 19, 2006, 13:49:43
I did explain it, mat??
"An oblong enclosure with a line at one end"?
??? sorry, but in cooking terms this means nothing to me...
Join the club. But that's what 'the book' says!!
Weren't cartouches the things Kings had in Ancient Egypt with their names on, like tablets of stone? ;)
Sorry, I'm putting my coat on now......
Exactly - very useful in cooking!
That's not a mock, DP!
Italian....something cooked "in cartuccio" (car-too-cho) is the same.....cooked in an envelope of greaseproof paper with a pleat in the centre - as the steam from the liquid rises, it will swell out the paper. Sea bass is particularly nice cooked this way - delivered to your table, slit open and mmmmmmm the aroma!
Always worth waiting for the linguists!
Mmmmmmmmmmmm ... that sounds gorgeous ;D
It does make me laugh how food writers describe dishes though! Always needing to come up with alternative words for appealing to the general public in new and interesting ways ;D Jamie Oliver's one of the worst offenders!
'CRUSHED POTATOES'??!!?? WHATEVER NEXT?
TRIXIEBELLE'S ALTERNATIVE RECIPE BOOK:
1. 'WALLOPED ON THE HEAD MARIS PIPERS WITH GENTLY AGITATED GARLIC'
2. 'BELITTLED BACON WITH POKED AND PRODDED POD PEAS'
3. 'SIEVED STURGEON WITH A DOLLOP OF PAN-FRIED PUMPKIN PICKLE'
4. 'ADDLED APRICOT SURPRISE WITH CONSTANTINOPLE-SYLE CUSTARD'
SORRY ;D COULDN'T RESIST
DISCLAIMER: Please do not PM me for these recipes as they do not exist ... YET!
;D ;D ;D ;D ;D Trixie! I do sooo agree with you! ;D
;D ;D ;D Trixie
One term that's always puzzled me is "pan-fried".
Can anyone tell me a different way of frying something other than in a pan? ??? :D
DenBee, the only other alternative I can think of would be deep fried, not to be done in a shallow or frying pan, but that still doesn't help! :-\
Ah well, the most oft-used cooking term in this house is "bung it in" anyway. ;D
I think 'pan fried' has got to be my pet hate. Very 'in' isn't it? Pretty sure it only relates to shallow-fried stuff.....so why, oh why??? Guess it was thought up by the ad-peeps to shove on the packaging?
Oh Guys... it's so nice to be able to come on here and have a laugh with you over things you all write - Trixie, I so agree with you and love your suggestions! ;D ;D ;D
mat
....and caramelized = burnt. I'm heavily into caramelizing stuff, been trendy for years :D
Oh, & oven-baked??
Good one, Tim ;D
ON THE MENU TONIGHT:
1. GOUJONS OF GRIDDLED PIGS GIRDLE WITH A PIQUANT PEPPER PARFAIT
2. COUNTRY STYLE BOILED BULLS BALLS IN ASPIC
3. CRISPY CAT SADDLE IN FILO
4. PAN-BAKED PARSNIPS WITH OVEN-FRIED FETTUCINI SALSA
5. GAROTTED GOOSEBERRY FOOL
;)
Not exactly on that line, but close enough?? I know, I've shown some before!
But they are genuine!
http://img.photobucket.com/albums/v164/photo04/menus.jpg
These are genuine too Tim ;D
http://www.lileks.com/institute/gallery/index.html
;D
Lovely...have copied that to lots of friends, thanks Tim!
I rather fancy the "Sirloin of pig at the toaster", a dinner that can cook you breakfast too! ;D
Thanks for those you 2! ;D
A few minutes chuckle there, Trixie.
At least I don't have the corn problem any more.
Sorry!!