Enjoy Garlic, And Lots Of It, In These Recipes

Perhaps it was Julia Child’s recipe Chicken with Forty Cloves of Garlic that inspired us to incorporate copious amounts of garlic with great tasting results. However, garlic has been used for a myriad of medicinal cures and gastronomical endeavors for several thousand years. Garlic contains allicin, which is antibiotic, antifungal and possibly antiviral and an antioxidant that lowers blood cholesterol and prevents clotting. One clove of raw garlic has zero fat and three calories, but it will transform an ordinary cup of soup into a sparkling healthy “potion.”

Try one these garlic centric recipes this week to ward off the Ides of March! Bon appétit!

Garlic Soup(Serves 6)12 large cloves garlic, peeled

1 small baking potato, peeled and cubed

10 cups chicken stock, divided into 5 cup amounts

2 teaspoons basil

1 teaspoon thyme

Sea salt and freshly ground black pepper to taste

1 small bunch chives, snipped for garnish

Optional: Garlic croutons for garnishTo prepare:In a large stockpot over high heat, add 5 cups chicken stock plus garlic and potato. Bring to a boil. Reduce the heat and simmer uncovered until vegetables tender, about 20 minutes.

Transfer the garlic to a food processor fitted with the stainless steel blade and purée.

Meanwhile, pour the stock with potato chunks into a mesh strainer set over a large bowl.

Return the stock to the pot and simmer.

Press the potato chucks through the strainer and reserve the “strained potato” in a bowl.

Add the remaining stock to the simmering stock and boil over high heat until the liquid is reduced to about 7 cups in total.

Reduce the heat, whisk garlic purée and strained potatoes into the stock, stirring constantly until the liquid is slightly thickened.

Add basil, thyme, salt and pepper, taste and adjust the seasonings.

Ladle into warm soup bowls, top with snipped chives and croutons (optional).Mussels Broiled In Garlic Butter(Serves 4 as main course or 6 as first course)2 sticks (16 tablespoons) unsalted butter at room temperature

2 tablespoons dry white wine or dry vermouth

2 teaspoons freshly squeezed lemon juice

3 tablespoons finely minced shallots or white parts of scallions

2 cloves garlic, finely minced

Flat leaf parsley, finely minced, (about 1/3 cup)

Sea salt and freshly ground black pepper to taste

40 mussels, scrubbed and soaked

About 1 cup fine fresh breadcrumbs (day old bread)To prepare:In a mixing bowl add the butter. With the back of a wooden spoon, “cream” the butter until it is very soft and fluffy. Or use a hand held mixer.

Add the wine and lemon juice drop by drop, beating well after each addition until smooth.

Finally, incorporate the shallots, garlic and parsley.

Season with salt and pepper, taste and adjusts the seasonings and set aside.

Prepare a large rimmed baking sheet (17-inch-by-11-inch) with slightly crumpled sheet of aluminum foil.

Using a clam knife, pry open the mussels, remove the wiry beards, and discard the empty shell halves.

Arrange the mussels in a single layer, pushing the shells into the foil on the prepared baking sheet.

Spread each mussel with garlic butter. Can be assembled several hours in advance. Cover with plastic wrap and refrigerate until serving time.To serve: Preheat the broiler at its highest setting. Adjust the rack about 3 to 4 inches away from the broiler.

Uncover the mussels, sprinkle evenly with breadcrumbs.

Broil until the breadcrumbs are browned and the mussels are cooked through, about 3 to 5 minutes.

Divide the mussels between warm shallow bowls. Drizzle any juices in the pan over them and pass crusty bread to sop up the ambrosial sauce.Garlic ChickenAdapted from 
Jean Claude Szurdak(Serves 6-8)2 whole (about 4 to 5 pounds each) chickens, cut into serving-size pieces—legs, thighs, breasts split—washed and patted dry

8 heads garlic (10 ounces), separated into cloves, unpeeled

About 1 cup olive oil

Sea salt and freshly ground black pepper to taste

2 teaspoons thyme

2 teaspoons oregano

2 teaspoons summer savory

2 large stalks celery with the leaves, cut in half

5 branches flat leaf parsley, left whole

1 bay leaf

2 leeks, green parts only, washed, cut in half

1 cup dry vermouthFor the sealing dough:2 1/2 cups all-purpose flour

Few drops of oil

Enough cold water to make dough.To prepare:Preheat oven to 350 degrees F.

In a large heavy casserole with a lid, add oil and chicken, roll the pieces until they are coated.

Scatter salt, pepper, thyme, oregano, and savory over the chicken and roll again to distribute the seasonings.

Place celery, parsley, bay leaf, and leek greens in the center; scatter garlic cloves around and inside the pieces of meat. Pour vermouth around the edges of the casserole.

Meanwhile, in a mixing bowl, add flour and make a “well” in the center.

Add 2 tablespoons of water and a few drops of oil in the “well” and mix.

Add water a little at a time until it reaches the consistency of dough.

Transfer the dough onto a floured board and roll it into a long tube. It needs to be long enough to fit around the rim of the casserole dish.

Wet the rim of the casserole with cold water.

Press the tube of dough onto the rim and place the lid on top, pressing down on the dough to tightly “seal” it. It will look messy.

Set the casserole on the stovetop and cook until the casserole is too hot to touch, about 10 minutes. Do not open the lid. Immediately set the casserole in the preheated oven and bake for two hours.To serve:To be dramatic, bring casserole to the table, break the seal and remove the lid to allow the aroma to escape.

Transfer the chicken and garlic cloves to warm dinner plates, garnish with fresh parsley and squeeze the sweet garlic over toasted crusty bread.

Add a mixed green salad and hearty red wine to complete the meal.