Garlic Puree

This garlic recipe from chef Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Striped Bass Plaki.

  • Yield: Makes about 2 cups
Garlic Puree

Source: The Martha Stewart Show, November 2009

Ingredients

  • 1 cup canola oil
  • 1 cup extra-virgin olive oil
  • 3 cups garlic cloves
  • 1 fresh bay leaf or 2 dried bay leaves
  • 8 to 10 sprigs fresh thyme
  • Coarse salt
  • Whole black peppercorns

Directions

  1. Preheat oven to 300 degrees. Mix together canola and olive oil; set aside.

  2. Place garlic cloves in an ovenproof heavy-bottomed saucepan or Dutch-oven with a lid. Add bay leaf, a scant tablespoon salt, and peppercorns. Add enough of the oil mixture to barely cover.

  3. Cover pan and transfer to oven. Cook until garlic is pale golden and very tender, 1 hour to 1 hour and 15 minutes. Remove from oven and let cool to room temperature.

  4. Using a slotted spoon, transfer garlic cloves to a cutting board or the bowl of a small food processor, reserving oil; finely chop or process until pureed. Transfer to a bowl and add just enough reserved oil to cover. Keep refrigerated, up to 3 days.

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