Roast the garlic at about 350 until it all turns toasty brown and nicely caramelized. I think it took 2 hours or so... don't really remember, as I was drinking. Just keep an eye on them and wait until they're done... it'll vary depending on size and type of garlic. While that is going on, I cut up some onions (challots work better), and then sweated them in butter. While the onions were sweating I cut up about 10 cloves of raw garlic (non roasted) and threw it in with the onions. Added a few cups of white wine and a whack of herbs (some sage, thyme, oregano), and then let it reduce down to a pretty gloopy consistency, then removed from heat and waited for garlic to finish roasting. Once the garlic was done, I let it air cool for about 20 minutes so I could handle it with my bare hands, then started popping the cloves out of the skin like giant botflies. Once they were all in the pot, I then added a few cups of chicken stock and a cup or two of heavy cream and put the heat back on. Once it came back up to temp I then hit it with the immersion blender so that it pureed the shit out of it, salt and pepper to taste. Let it cool and put it in the fridge overnight so the flavours would imbibe. Once that's done it's ready to reheat for service. Take a bowl and shred some parmesan in the bottom of it, pour in the soup, then drizzle a few drops of olive oil on top. You can also apply a squeeze from a lemon wedge to it as well, or even a few drops of a nice, thick balsamic vinegar. Tastes pretty fucking good, and you'll fart up a storm for hours.
I actually reduced a bit of it to use as a garlic "gravy" for mashed potatoes as well... pretty fucking awesome, if I do say so myself. Truffle oil also tastes great with it. A lot of things go great with intense roasted garlic like that... except for people who aren't having any. If you don't have any, your senses are going to be hammered by those that did.
Any thought to add some chicken stock in there to maybe thin it out a bit and allow it to simmer a bit longer? That and to make it so I conveniently can't serve it to my vegetarian friends... Or maybe I'll just garnish it with some homemade pancetta.
If I had more time I'd also caramelize some onions (to the point of being crunchy) and put them on top as a garnish.
I think it would be cool if there was a new section of the Board called the TiB Cookbook, where each thread is a different recipe and you can reply with different variations. I know we have the cooking thread, but guys like me who don’t cook too well can look into things without being too overwhelmed.
I'd be down with that too. For example, one of my most well known recipes is a take on Italian wedding soup, but with one big variation that I've been told nobody else ever has ever seen, yet at the same time is what makes my take so much better than everyone else.
I got kind of tired after 3-4 episodes. Could have been a lot tighter, no need for a whole damn season on a somewhat silly concept. I also think that Philip K Dick inspired show looks like it is going to be fucking awesome.
The first 4 episodes are already out... I haven't watched them yet, but expect to have some free time coming up to binge them.
Went to Napa Saturday. Great weather, great wine. Good thing I did as it's an inferno now. Sad. http://www.msn.com/en-us/news/us/1-...uations-close-hospitals/ar-AAt93dp?li=BBnb7Kz
"It's rutting season! Let's go take selfies with the elk!" How has evolution not removed these idiots from the gene pool?
According to the article they already have signs all over the place, and it's not doing anything. If you're too stupid to know that you shouldn't get snugly with a half ton wild animal I think you're beyond the point where a sign warning you not to be an idiot is going to help.