ONTARIO'S GARLIC GROWER

 
RECIPES



Black Garlic Brownies

1 Black Garlic Bulb,
3 Large Eggs, 1 cup Flour,
2 tsp Vanilla,
6 tbsp Butter, ½ cup Semi-Sweet Chocolate,
½ cup Milk Chocolate, ¾ cup Brown Sugar

Preparation:
In a saucepan over low heat, melt butter. Add semi-sweet and milk chocolate, stirring until melted and smooth. Remove from heat. Add sugar and vanilla, stirring until combined. Beat in eggs, one at a time. Stir in black garlic. Add flour, stir vigorously for one minute, until batter is smooth and glossy, pulling away from the sides of the saucepan. Line an 9-inch brownie pan with parchment paper and pour in batter. Bake in 350 F/180 C oven for 30 minutes or until centre is set. Cool completely on a rack before cutting into squares. Makes 12 servings.


Garlic Scape Pesto

3-5 Garlic Scape stalks (tips/ends removed)
5 tbsp Olive Oil
1 cups Basil
½ cup Pumpkin Seeds
½ cup Parmesan
Salt & Pepper to your taste

Preparation:
Place the basil, green garlic, nuts and salt in the bowl of a food processor and pulse several times to combine. With motor running, add the olive oil and grated Parmesan. Season with salt and pepper to taste. Perfect served over fresh pizza, pasta, or with meats.


Black Garlic Glazed Salmon

Salmon Fillets
4 tbsp Teriyaki Marinade
2 tbsp Olive Oil
½ Black Garlic Bulb
3 tbsp Brown Sugar
1 tsp Ginger (grated)
2 tbsp Lemon Juice
Salt and Black Pepper to your taste

Preparation:
Season salmon with salt and pepper. Smash black garlic with a fork until it turns into a paste. Add black garlic, olive oil, teriyaki, brown sugar, ginger, lemon to saucepan and reduce this mixture to slow heat so it starts to bubble. Place your salmon in the pan with the garlic sauce and fry for 10-12 minutes, coating it with the sauce during cooking.


Braised Potatoes w/ Shallots Garlic & Herbs

1.5 lbs fingerling potatoes
2 Shallots (sliced)
1 cup Spinach (chopped)
5 Garlic Cloves
2-3 Fresh Rosemary Sprigs
2-3 Fresh Thyme Sprigs
2 Bay Leaves
3 tbsp Olive Oil
1 cup Vegetable/Chicken Stock
Salt + Black Pepper to taste.

Preparation:
Wash potatoes and chop equally. Place potatoes sauté pan.
Add the sliced shallot, garlic cloves, fresh rosemary, thyme, and dried bay leaves to the pan. Add the olive oil and toss to coat evenly. Pour in the chicken stock and season lightly with sea salt and pepper.
Cover the pan and bring to a simmer over medium heat. Reduce the heat to very low simmer and cook the potatoes, covered, for 10 minutes. Use a spoon to flip the potatoes, cover, and simmer for an additional 10 to 12 minutes, or until they are can be easily pierced with a sharp paring knife or skewer.
There should still be a relatively substantial amount of braising liquid in the pan. Remove the lid and bring the braising liquid to a boil. Cook over high heat, shaking the pan back and forth gently, until all of the braising liquid has evaporated and the potatoes begin to sizzle in any remaining oil in the pan (at this point, the shallots and garlic will have reduced to a buttery glaze, which should coat the potatoes evenly).
Remove from the heat; discard the bay leaves and any tough remaining sprigs of rosemary and thyme. Taste and season with salt and pepper, if necessary. Place the potatoes in a serving platter and garnish with chopped fresh thyme leaves. Serve immediately.


Garlicky Green Garlic Tart

Pastry
2 batches of flaky Shortcrust Pastry (chilled)
Toppings
1 cup chopped Green Garlic
½ cup fresh Goat Cheese, processed briefly with ¼ cup heavy Cream until whipped
¼ cup chopped Chives
Custard Mix
4 large Eggs
½ cup heavy Cream
2 Garlic cloves (minced)
½ teaspoon Salt to taste
Cheese Mix
1 cup grated Mozzarella
1 cup grated Gouda

Preparation:
Heat to 400ºF; set six, bottomless tart rings on an edged baking sheet. Reserve.
TOPPINGS: place each topping in a small mixing bowl, and set next to the baking rings on the baking sheet. Reserve. CUSTARD: in a 2 cup measuring cup with spout, whisk together eggs, cream, garlic, and salt. Reserve.
CHEESES: in a medium mixing bowl, combine mozzarella and Gouda. Reserve.
PASTRY: taking only one round of pastry dough from the fridge at a time, roll it to a large square, about 1/8-inch thick. You must be able to cut three, 6¾-inch rounds from the pastry, so roll accordingly. Cut three, 6¾-inch rounds from the pastry. Repeat rolling and cutting for the second round of pastry. Quickly arrange the six pastry rounds in the six rings, making sure you press the bottoms to the edges of the rings. Make six large, inward “pleats for each pastry, creating a six-petal flower effect. Sprinkle ½ cup combined cheeses on the bottoms of each pastry, pushing the cheese into the petals (which helps the pastry hold its shape). Pour ¼ cup custard mixture over the cheese in each tart. Divide green garlic, goat cheese, and chives evenly between tarts. Bake for about 25 minutes, until custard puffs and pastry is golden brown on the edges and bottoms. Remove from the oven, let cool for 10 minutes, and serve hot, warm, or at room temperature.

 
 
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