Chicken sou[ with garlic from Camino Oakland CA

Chicken Soup with garlic

Recipes adapted from Camino in Oakland, Calif.
Ingredients
One 5-to-5 1/2-pound chicken

Sea salt

4 ribs celery

1 medium carrot, peeled

1 medium leek, white and light-green parts only

3 sprigs savory or thyme

3 bay leaves

1 large head garlic

1-2 dried, medium-spicy chilies, like chilhuacle, ancho or New Mexican

1 1/2 tablespoons olive oil

Half of a small savoy cabbage, cored and cut into 3/4-inch cubes

Freshly ground black pepper

1 lime, cut into wedges.
Directions
1. Remove the wing tips, feet and legs from the chicken. Slice along both sides of the backbone, removing it along with the attached head and neck. Leave the first joint of the wings attached to each breast half. Season the breast halves and legs liberally with salt and leave at room temperature.

2. Chop 1 rib of the celery, the carrot and half of the leek into 1⁄2-inch pieces. Put them in a large stockpot with the herbs and 5 smashed unpeeled garlic cloves. Arrange the wing tips, backbone and feet on top as level as you can. Add water to barely cover, 6 to 8 cups. Bring to a boil, then simmer for 30 minutes, skimming off impurities. Add the legs and breasts and weigh them down with a small plate to keep them submerged. Return to a boil, then lower the heat until barely bubbling and simmer for 30 minutes more. Let sit off the heat for 10 minutes.

3. Meanwhile, cut the remaining celery and leek into ¼-inch cubes. Peel and thinly slice the remaining garlic. Grind the chilies, with seeds, to make 2 tablespoons.

4. Remove the legs and breast halves from the pot and let them cool. Strain the stock.

5. Wipe the stockpot dry, set over low heat and add the oil. When hot, add the sliced garlic and gently sauté for 30 seconds. Add the ground chilies and cook for 1 minute. Return the stock to the pot, bring to a boil and lower to a simmer. Add the cabbage, celery and leeks and simmer for 30 minutes. Season to taste.

6. Remove and discard the chicken skin, pick the meat from the bones and cut it across the grain into large chunks. Add to the soup and let sit for 15 minutes off the heat. Just before serving, bring to a simmer and serve with a lime wedge.

Serves 6 to 8.

Garlic Potatoes with Cheese Sauce by Harriet Macht Santa Rosa CA from the Garlic Lovers Cookbook Vol2

Garlic Potatoes with Cheese Sauce by Harriet Macht Santa Rosa CA from the Garlic Lovers Cookbook Vol2
Regional Winner 1981 Recipe Contest
Makes 6 generous servings
Ingredients
Potatoes
3 large potatoes
1 medium onion
6 or more large cloves fresh garlic
2 tablespoons butter
1/2 cup Cheddar Cheese
Cheese Sauce
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon each salt and pepper
Dash of paprika
3/4 cup grated Cheddar cheese
1/2 cup milk
Method of Preparation
Pare and thinly potatoes; peel and mince onion; peel garlic HINT The mazing EZ roll Garlic peeler from The Garlic Shoppe can do it in 3 seconds with no smell on your hands.
Grease a 10 inch baking dish or casserole. Cover bottom with one layer of potatoes. Sprinkle with minced onion. Using a garlic press, press 2 cloves garlic and sprinkle over potatoes. Dot potatoes with a portion of the butter. Reapeat until all potatoes are used, making 3 to 4 layers. Pour Cheese Sauce over potatoes, Sprinkle 1/2 cup Cheddar cheese on top. Cover and bake in a 350 degree F oven for 30 minutes. Uncover and bake for 30 more minutes.
To make the Cheese Sauce
Melt butter in a saucepan. Blend in flour. Stirly slow in milk. Cook over moderate heat, stirring continuously, until sauce is smooth and slightly thickened. Blend in salt and dry mustard, a generous dash of paprika and 3/4 cup grated Cheddar cheese. Heat stirring, until cheese melts

Potato Garlic Puree -Garlic Mashed Potatoes by Joella Prause Enna, Dallas Tx from The Garlic Lovers Cookbook

Roasted Garlic Potatoes by Angela Rainero, Oakland, CA from The GArlic Lovers Cookbook Vol2
Serves 4

Ingredients
4 medium baking potatoes
20 cloves garlic, pureed
3 tablespoons butter
1/2 to 3/4 cup hot milk or cream
1/2 teaspoon salt
1/4 teaspoon white pepper
Method of Preparation
Peel potatoes and cut into 1/2 inch cubes. Place in a 3 quart saucepan and add water to cover. Simmer until tender, about 25 minutes. Drain well. Mash potatoes until smooth. Add garlic puree, butter, and enough milk or cream to form a smooth mixture. Whip until fluffy. Add salt and pepper and serve immediately.

Garlic Scented Summer Artichoke with Roasted Garlic Custard and Dungeness Crab by Devon Boisen, Spengers Restaurant, Berkeley, CA

Garlic Scented Summer Artichoke with Roasted Garlic Custard and Dungeness Crab by Devon Boisen, Spengers Restaurant, Berkeley, CA
Serves 4 as an appetizer
Ingredients
1 large summer artichoke (cleaned and blanched)
Roasted garlic infused olive oil HINT Mama Raps Garlic Olive oil at The Garlic Shoppe
Custard
1 cup heavy cream
4 cloves of roasted garlic (mashed)
3 egg yolks
1/2 Meyer lemon, zest and juice
1 pinch fresh thyme leaves
Salt and pepper to taste
Garnish
Dungeness crabmeat
Meyer lemon juice
Grated Parmigiano- Reggiano
Chopped parsley
Method of Preparation

Paint in between the leaves of the artichoke with the infused oil and set aside.
Combine all of the ingredients for the custard and mix together well.
Pour the custard into a ceramic ramekin. Add a small amount of water to the bottom of the double boiler, place the ramekin in water, cover and bake in the oven for 30 minutes at 350 degrees.
Check to see that the custard has set. If not, bake for an additional 10 minutes. If it is ready, set aside to cool for about 15 minutes before serving.
Roast the artichoke at the same time as the custard.
Run a knife around the sides of the ramekin and then invert it into the center of the artichoke.
Garnish with the crabmeat placed in the center of the custard, the other lemon half squeezed over the top, freshly grated Parmigiano Reggiano and some chopped parsley.

Garlic Gnocchi by Bob Filice Gilroy CA

Garlic Gnocchi by Bob Filice Gilroy CA
Serves 6 to 8
Ingredients
2 cups flour
2 cups freshly mashed potatoes
1 egg
1 teaspoon salt
2 large heads of garlic

Method of Preparation
Cut top off garlic heads and drizzle with olive oil and your favorite seasonings. HINT Mama Raps Special Blend, Not N Spicy or Garlic Dude Dust are tasty. Wrap in aluminum foil and bake for one hour at 350 degrees.

Add salt to flour in bowl. Add mashed potatoes and work together until well blended. Beat egg slightly and mix in well. Squeeze baked garlic out of skins into mixture. Blend mixture together by HAND not machine. Turn out on floured board and roll into pencil round rolls 1/2 inch in diameter. Cut into 3/4 to 1 inch pieces and roll off a fork. Cook in raidly boiling water 15 minutes or when the gnocchi are floating at the top of the water. Top off with either your favorite red sauce or pesto sauce. Sprinkle with fresh grated parmesan cheese MANGIA!

Spaghetti all Romana by Chef Luca Rutigliano, Executive Chef Corde Valle, San MArtin, CA

Spaghetti all Romana by Chef Luca Rutigliano, Executive Chef Corde Valle, San Martin, CA
Serves 4
Ingredients
1 pound spaghetti
Salt
1 cup extra virgin olive oil
1 cup dry white wine HINT Rapazzini Winery
1 head of fresh Gilroy CA garlic
2 pieces of pepperoncini or chili flakes
2 pieces of salted anchovies
1/2 cup Parmigiano-Reggiano, freshly grated
1 cup bread crumbs
1 bundle of Fresh Italian parsley

Method of Preparation
Boil water and add salt. Cook pasta in rapidly boiling water until al dente.
In a saucepan add extra virgin olive oil with chopped or sliced garlic and chili flakes.
Add salted anchovies. Cook until brown and add white wine
Drain the pasta and add to the sauce. Cook all together and add water fron the pasta.
Place pasta on serving dish. Top with freshly graqted Parmigiano Reggiano cheese, breadcrumbs and freshly chopped Italian Parsley.