Re: Browned Butter & Garlic Sauce ?

In article <43C01C06.4020106@xxxxxxxxxxx>,
Joseph Littleshoes <jpstifel@xxxxxxxxxxx> wrote:

> OmManiPadmeOmelet wrote:
> > In article <Xns97446134537BBwaynesgang@xxxxxxxxxxxxx>,
> > Wayne Boatwright <waynesgang@xxxxxxxxxxx> wrote:
> >
> >
> >>>Baby canned clams... Trust me!
> >>>
> >>>Just once.
> >>
> >>Okay, well, maybe just once.
> >>
> >
> >
> > Be sure to report! :-)
> >
> > Dad is not generally the best cook in the world, but this one dish he
> > makes is one that I, and pretty much anyone else, have really enjoyed!
> >
> > LOTS of garlic. <G>
>
>
> I have mentioned it here before but if you stuff a chicken full of
> peeled garlic cloves and roast it they come out very nice, lightly
> seasoned by the chicken juices and ready to use in any other dish.
>
> Even blanching the garlic cloves till soft in chicken stock is a nice
> way to start a garlic sauce.
> ---
> JL

That's actually not a bad idea. :-)

When I roast garlic, I wrap the entire HEAD in foil and roast. It's been
ages so I'd have to look up the time and temp. again.

You can then remove the cloves, snip the tip off with a pair of
scissors, and sqeeze the roasted garlic out like toothpaste.

It TOTALLY changes the flavor and texture! It loses the "heat" and
mellows the flavor.

So, you peel them? I'm betting it'd be unecessary.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
.

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