Recipe: Recipes Using Garlic (8) - 12-22-97 Recipe Swap (updated)

8 RECIPES USING GARLIC
Recipe Swap - December 22, 1997

RECIPES IN THIS FILE:
Caramelized Garlic Mashed Potatoes
Roasted Garlic Mashed Sweet Potatoes
Garlic Rosemary Marinated Roast Rack of Lamb
Garlic Encrusted Roast Fillet of Salmon
Garlic Vinaigrette
Garlic Scented Green Beans
Creamy Garlic Dressing
Baby Red Potatoes with Lemon Garlic Vinaigrette

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CARAMELIZED GARLIC MASHED POTATOES
From: Bill,DC
Makes 8 servings

2 pounds potatoes, peeled and cooked
4 ounces caramelized garlic, pureed
1/3 cup heavy cream
1 ounce butter
1 1/4 teaspoons salt
2/3 dash white pepper

Caramelize garlic in a little olive oil over a medium flame on the stove, until golden brown.

Cook potatoes until tender and drain.

Pass the garlic puree through a strainer and discard any skins or debris that may remain.

Put potatoes and garlic puree into an electric mixer and mix with the wire whip. Add cream, butter, salt and pepper.

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ROASTED GARLIC MASHED SWEET POTATOES
From: Bill,DC
Makes 8 servings

2 2/3 tablespoons garlic cloves
3 1/3 tablespoons butter
2 pounds sweet potatoes
as needed olive oil
3 1/2 tablespoons half and half (or heavy cream), warmed
Salt and pepper, to taste

Toss the garlic cloves in enough olive oil to coat and roast slowly in the oven at 400 degrees F until the are a light golden brown color. When the garlic is done, puree it and pass it through a china cap (strainer).

Bake the sweet potatoes in a preheated 425 degree F oven for about 1 hour or until tender. Halve and scoop out the flesh into a mixing bowl.

Add the other ingredients and mix. It is ok to have some lumps. Season to taste with salt and pepper.

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GARLIC ROSEMARY MARINATED ROAST RACK OF LAMB
From: Bill,DC
Makes 8 servings

This works well with a leg of lamb too.

2 teaspoons lemon zest
2 teaspoons garlic, minced
1 tablespoon rosemary, fresh chopped
2 tablespoons olive oil
Salt and pepper, to taste
2 1/2 pounds lamb racks, Frenched

In a bowl, mix together the lemon zest, garlic, rosemary, olive oil, salt and pepper. Rub lamb chops and allow to marinate overnight.

Place the racks into roasting pans and place into a 375 degree F preheated oven. Roast racks to an internal temperature of 125 degrees. Allow to rest for about 5-10 minutes before carving.

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GARLIC ENCRUSTED ROAST FILLET OF SALMON
From: Bill,DC
Makes 4 servings

1 1/4 ounces garlic cloves
1/4 cup olive oil
1 1/2 tablespoons butter
1 1/2 pounds salmon fillet
2 teaspoons fresh rosemary, chopped
2 teaspoons lemon juice

Preheat oven to 400 degrees F. Place in a baking pan. Pour enough oil over to cover. Wrap the pan in double thickness of foil. Bake until garlic is very tender, about 35 minutes.

Using slotted spoon, transfer garlic with a little bit of the cooking oil into a food processor. Add butter to processor to processor; puree. Season with salt and pepper.

Preheat oven to 450 degree F.

Place salmon on baking sheet. Season with salt and pepper. Drizzle each fillet with 1/2 teaspoon lemon juice, then spread 1 tablespoon garlic puree over each. Salmon can be prepared up to this point, up to one day in advance.

Bake salmon uncovered until just cooked through, about 15 minutes. Sprinkle rosemary over and serve.

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GARLIC VINAIGRETTE
Source: The California Culinary Academy
From: Bill,DC
Makes 1 cup

1/4 cup red wine vinegar
Salt and fresh ground pepper, to taste
1/2 tablespoon minced garlic
3/4 cup olive oil

Combine all ingredients except for olive oil in a bowl. Whisk in olive oil and let stand for 5 minutes. Whisk again, then taste and adjust seasoning.

Leftover vinaigrette may be store at room temperature for up to a day or refrigerated in an airtight jar for up to three days. Whisk, taste, and adjust seasoning before using.

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GARLIC SCENTED GREEN BEANS
From: Bill,DC
Makes 4 servings

2 pounds green beans, trimmed
1 tablespoon garlic, minced
1/4 cup olive oil
salt and pepper, to taste

Steam green beans for about 2 minutes or until crisp tender. Shock immediately in ice water to stop the cooking process.

In a skillet, heat the oil and saute the garlic quickly. Add the green beans and saute until they are hot. Season to taste with salt and pepper.

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CREAMY GARLIC DRESSING
From: Cow/AR
Makes 1 1/4 cups

1 cup mayonnaise
1/3 cup milk
2 tablespoons cider vinegar
2 tablespoons chopped green onions
2 cloves garlic, minced

Mix all and cover. Chill for 20 minutes. Store in refrigerator.

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BABY RED POTATOES WITH LEMON GARLIC VINAIGRETTE
From: Bill,DC
Makes 8 servings

2 pounds red potatoes, small
1/4 cup white wine vinegar
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced, garlic
1 tablespoon grated lemon zest
1 1/3 tablespoons minced fresh oregano
1 teaspoon salt
1 1/3 tablespoons brown sugar
1/2 cup olive oil
1/2 cup canola oil
Ground black pepper, to taste

To prepare the vinaigrette, combine the vinegar, lemon juice, mustard, garlic, lemon zest, minced oregano, salt and sugar in a bowl. After the sugar and salt has dissolved, whisk in the oils and pepper to taste.

To prepare the potatoes, wash them thoroughly. Using a paring knife, cut a 1-inch band the entire way around the potato. Steam the potatoes until just tender. Remove from the steamer. Place into a bowl and drizzle the vinaigrette over the potatoes. Season to taste with salt and pepper.