Caramelized garlic Slices
Pass these delicious garlic slices to stir into mashed potatoes, or
serve them as an accompaniment to roast pork, grilled steak or roast
lamb.
Makes about 1 cup
3 tablespoons butter
3 large head garlic, cloves peeled and thickly sliced lengthwise
1 tablespoon sugar
2 tablespoons balsamic vinegar
2 tablespoons dry white wine
1/4 cup well flavored chicken stock
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley
Melt the butter in a medium size heavy
skillet over very low heat.
Add the garlic, cover and cook, shaking
the pan from time to time to keep it from burning, until the garlic is
almost tender, 15 to 20 minutes.
Sprinkle the sugar over the garlic. Pour
in the vinegar, wine and stock. Increase the heat and boil until the
liquid is reduced to a few tablespoons of thick glaze and the garlic is
coated and golden brown, 3 to 4 minutes.
Season with salt and pepper and toss with
the parsley. Serve hot.
Note: Garlic chars and burns easily if cooked at too high a heat.
Burned garlic has an unpleasant bitter flavor that will spoil the final
dish. It is better to add the cut up cloves to a moderately hot pan and
to cook , stirring constantly, for no longer than 1 minute. If you must
add garlic to very hot oil or butter, cook it only for a few seconds
before adding other ingredients. For a milder flavor, cook a whole
peeled clove of garlic in butter or oil over medium heat for 1 minute,
being careful not to let it burn. Then remove the clove from the pan
with a slotted spoon and discard. The whole clove will impart a mild
garlic flavor to the fat and will enhance a delicate dish or sauce.
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