Vampires beware
In the 1980s, I went to the Gilroy Garlic Festival near San Francisco. It sounded so offbeat back then, but now there’s a garlic festival within walking distance of my house. The Toronto Garlic Festival was founded in 2011 by Peter McClusky, author of Ontario Garlic: The Story from Farm to Festival. This year it will be held September 17 at Artscape Wychwood Barns.
When I’ve attended in the past, I’ve bought enough to last through the winter. Local garlic may seem expensive but my friend Jenny Burke, who grows her own garlic at her home outside Coburg, says it’s costly and time consuming to produce. She has about 100 heads that she digs up, cleans and dries for three weeks.
The cost and the labour of love are worth it — assuming you use your garlic for recipes as delicious as these. Don’t be nervous about making this recipe. Although 40 cloves of garlic sound like a lot, when garlic cooks for a long time, it becomes soft and sweet. ( If your garlic cloves are large, use half the amount.) ❚ 12 chicken thighs, bone- in, skin- on), about 4 to 5 lbs total ❚ kosher salt and freshly ground black pepper ❚ 2 tbsp extra virgin olive oil ❚ 40 small to medium cloves garlic, peeled but left whole (or 20 large cloves, halved) ❚ 1 onion, chopped ❚ 1/2 cup dry white chicken stock or water ❚ 1 28- oz tin plum tomatoes, with juices ❚ 1 tbsp honey, optional wine, ❚ 2 oz mild goat cheese ❚ 1/3 cup cream ❚ 1 tsp chopped fresh rosemary ❚ 1 tsp chopped fresh thyme ❚ sprigs of parsley or 2- inch pieces chives
Season chicken generously with salt and pepper. Heat oil in a large deep skillet. Add chicken, in batches, and brown on both sides about 5 to 8 minutes. Remove chicken. Add garlic and onions to pan. Cook gently until lightly browned.
Add wine and bring to a boil. Cook on medium heat, approximately 5 minutes, uncovered, until almost all liquid has evaporated. Add tomatoes, breaking them up with a wooden spoon and cook sauce gently 20 to 30 minutes until garlic is very tender and tomatoes are thick. Add honey and season with salt and pepper to taste. Leave sauce chunky or purée with an immersion blender.
Return chicken to sauce in pan and finish cooking chicken gently in sauce, covered, 20 to 25 minutes or until cooked through and tender.
Meanwhile, make goat cheese drizzle by combining goat cheese with cream until smooth. Add rosemary and thyme and season with pepper, and salt if necessary. ( To serve sauce warm heat gently, but do not boil.)
Arrange chicken on a platter, spoon tomato sauce on top, drizzle with goat cheese and sprinkle with parsley or chives. Garlic potato soup is un- believably sweet and creamy. Serve topped with croutons and chives. ❚ 2 heads garlic ❚ 2 tbsp extra virgin olive oil ❚ 2 leeks, trimmed, rinsed and sliced ( white and light green part) ❚ 11/4 lbs baking potatoes, peeled and cut into chunks ❚ 3 cups chicken or vegetable stock or water ❚ 1 tsp kosher salt or more to taste ❚ freshly ground black pepper ❚ 1/2 cup milk or cream or more as necessary ❚ chives, croutons for garnish Cut top 1/4 off heads of garlic, drizzle cut surfaces with a bit of olive oil and wrap in aluminum foil. Roast in a preheated 350F oven for 50 to 60 minutes, depending on size and variety of garlic, or until very tender.
Cook leeks gently in olive oil in a large saucepan until tender, about 6 to 8 minutes. Add potatoes and squeeze in roasted garlic. Add stock or water and bring to a boil. Add salt and pepper. Reduce heat and cook gently 20 minutes, until potatoes are tender.
Purée soup with an immersion blender or leave chunky. Add enough milk or cream to thin soup. If making it ahead and reheating, it may need more liquid. Roasted garlic makes a Caesar dressing very creamy, sweet tasting and mild in garlic flavour. Use this as a spread for sandwiches and burgers, as a dip with raw, grilled or roasted vegetables or as a dressing for Caesar or potato salad. It is also fantastic on grilled steak or in fish soups instead of aioli or rouille. ❚ 1 head garlic ❚ 1 tsp Dijon mustard ❚ 2 tsp Worcestershire sauce ❚ 1 tbsp sherry vinegar ❚ 1 tbsp lemon juice ❚ 1/2 tsp kosher salt or more to taste ❚ 1/4 cup mayonnaise ❚ 1/ 3 cup finely grated Parmesan cheese ( Parmigiano Reggiano) ❚ 1/4 tsp freshly ground black pepper ❚ 2 tbsp extra virgin olive oil Cut top 1/4 off the head of garlic and drizzle cut surface with a bit of olive oil. Wrap in foil and roast in a preheated 350F oven for 50 to 60 minutes or until very tender when squeezed. Remove from oven. Cool.
Squeeze garlic into a bowl or food processor. Mash and mix in mustard, Worcestershire sauce, vinegar, lemon juice, salt and mayonnaise until smooth. Add cheese and pepper. Stir in olive oil. Season to taste.