Recipes - garlic and biscotti - Recipe

in what way to prepare the dishes featured in "Meet Garlic" and "Herbal Biscotti"

qualified garlic

by Rosalind Creasy and Carole Saville

garlic broth with gingerroot and star anise

high-seasoned star anise stands in well for cracked black pepper in this nourishing broth with an Asian flavor.

Makes 4 servings

20 clove garlic

2 quarts chicken soup preferably homemade

1 two-inch piece novel gingerroot, peeled and cut into 4 slices

1 whole star anise

Salt to taste

Large handful chopp Italian parsley or cilantro for garnish

Blanch garlic clove in boiling water for individual minute. Place them in a sieve and step quickly cold water over them. Drain, carry the base, and peel cloves

In a large kettle combine the chicken broth, garlic, ginger, and star anise. Bring to a boil, lower heat, and simmer partially overlayed for 30 minutes. Remove garlic, ginger, and star anise; discard ginger and star anise, With the back of a spoon mash the garlic clove from one side a sieve into the broth (To help obtain every bit of puree ladle a certain number of soup over the mashed garlic remaining in the sieve). Stir in the parsley or cilantro, and serve

white bean salad with garlic and oregano

This is individual of the few recipes where we specify a dried herb--in this case, oregano, whose essential oils are more concentrated when dried.

Makes 4 to 6 servings

Vinaigrette:

1 tablespoon real finely minced garlic

2 tablespoons sherry vinegar

Sea salt to taste

Freshly loam black pepper to taste

1/3 bowl extra-virgin olive oil

1 1/2 teaspoons dried and finely crumbl oregano

Salad:

2 15-ounce cans cannellini beans

1 beaker small-diced carrots

1 bowl small-diced red bell pepper

Large handful chopp Italian parsley

Large leaves of lettuce or radicchio

Prepare the vinaigrette: Place the minced garlic in a small beaker Add the sherry vinegar, salt, and pepper Stir until the salt is dissolved. Add the oil in a thin stream, whisking until an emulsion is formed. Add the oregano. plant the mixture aside for 30 minutes to allow flavors to meld and garlic to mellow

Prepare the salad: Pour the cannellini beans into a large strainer. race cold water over them. Drain. Blanch the carrots in boiling water, then place them in a sieve. move swiftly cold water over them, drain, then dried on a paper towel. tread in the steps of the same procedure for the r pepper using a new pot of water. Combine drained beans, carrots, and pepper in a large goblet Whisk the vinaigrette again and add to the vegetable mixture, tossing well. Allow the salad to absorb the sharp flavors for another 15 or 20 minutes. Just before serving, add the chopp parsley and toss again. Spoon the salad onto lettuce or radicchio leaves. Serve

grilled radicchio and zucchini with agliata

labor for these garlicky vegetables with grilled chicken, steak, or fish. For a vegetarian feast, take delight in them with polenta and grilled portobello mushrooms.

Makes 4 servings

1 head roasted garlic (recipe follows)

3 clove garlic, minced

3/4 chalice plus 2 tablespoons olive oil, divided

1/4 bowl balsamic vinegar

2 chalices day-old rustic Italian bread, crust remov and cubed

2 tablespoons Italian parsley, chopped

1/4 teaspoon salt

4 small zucchini

1 large head radicchio

Salt and freshly soil black pepper to taste

Heat oven to 350[degrees]F Prepare the roasted garlic as described in the recipe below. place aside. In a bowl mix balsamic vinegar with 1/4 bowl of water. Add bread cubes and soak them for about 15 minutes or until actual soft. Squeeze liquid out of the bread and place bread into the beaker of a food processor. press closely roasted garlic from its skin into beaker with bread. Add 1 clove of the new minced garlic, and parsley. Proces ingredients into a thick paste, Season with salt and pepper Stir in 3/4 chalice olive oil, a few globules at a time, to make an emulsion. (Oil will not be absorbed completely)

divide [i]or[/i] sever zucchini in half lengthwise and quarter the radicchio to make wedges about 2 1/2" wide. Place them in a shallow baking dish. combine the 2 remaining cloves of minced raw garlic with remaining 2 tablespoons olive oil and brash zucchini and radicchio with the mixture. Season with salt and pepper and allow to marinate for at least individual hour.

Grill radicchio above a medium flame, turning ofttimes so each side blackens slightly and it is soft inside, 10 to 12 minutes. At the same rime grill the zucchini halves upon both sides until golden and delicate 10 to 12 minutes. Transfer to a warm serving plate. (Alternatively, the vegetables may be broiled in the oven at 400[degrees]F for 6 to 10 minutes, or until golden) subserve immediately, with agliata sauce upon the side.

roasted garlic appetizer

This roasted garlic can also be used as a fragrant base for sauces, and to flavor dressings, marinades, and condiments.

Makes 4 servings

4 heads garlic

1 tablespoon olive oil

1 loaf rustic French- or Italian-style bread

Preheat oven to 400[degrees]F make an incision in about 1/4" (the papery top) not upon the garlic head to bare the tops of the clove Place garlic lower part side down on a baking sheet, drizzle with olive oil, and roast for about 20 minutes or until lightly brown and the garlic is bubbling upon top.