We asked some of our garlic loving Valley chefs to submit their FAVORITE garlic recipe to us to be featured in our Garlic Recipe Book. All proceeds from the Garlic Recipe Book were donated to the Clown Town Healing Fest - an organization that promotes health in community and "getting well before you get sick".
We had a very impressive response from our Phoenix Ph-oodie Friends and would like to thank all who participated. We are overwhelmed with gratitude by the support of our local community! We're so happy in fact that we've decided to share 5 great garlic recipes of the 20 shared with us...Enjoy!
by Jan D’Atri
Cookbook Author, Host of Arizona Midday ,Radio Personality
Yield: serves 8-10
- 8 large ripe Roma tomatoes, sliced in ¼ inch rounds
- ½ sweet yellow onion, chopped fine
- 4 gloves of garlic, chopped fine
- ¼ cup fresh grated Parmesan cheese
- 3-4 tablespoons extra virgin olive oil
- 8-10 fresh basil leaves, chiffonade (stacked, rolled and sliced in thin strips)
- Kosher salt and fresh ground pepper to taste
- 1-2 baguettes, sliced
- ¼ cup extra virgin olive oil plus 2 cloves of garlic, minced
- 3 tablespoons Parmesan cheese for sprinkling on bread
Cut baguette into approximately ¼ in slices. Lay slices on a baking sheet. Mix ¼ cup extra virgin olive oil plus 2 minced garlic cloves in a small cup. Brush the slices with oil and garlic mixture. Top with a very light sprinkle of grated Parmesan. Broil at 350 degrees until the slices turn golden brown, about 8-10 minutes. Remove from oven and set aside.
In a bowl, mix together onion, garlic, cheese, extra virgin olive oil, basil, and salt and pepper to taste. Add tomato slices, and gently toss until coated. Place one tomato slice on top of toasted bread slice. Sprinkle with a hint of grated cheese. Garnish with fresh basil and serve immediately.
2) Roasted Garlic & Escargot Pot Pie
by Chef Beau MacMillan
Sanctuary Camelback Mountain Resort & Spa
Paradise Valley, Arizona
- 5 each wild burgundy snails, very large pieces (drained & cooked)
- 1 cup beech mushrooms, fresh (roughly one bushel) roasted
- 1 cup savoy spinach, sautéed & cooled
- 1 whole fennel bulb, rough chopped & roasted
- 1 cup heavy whipping cream
- 1⁄4 cup butter
- 1 sheet puff pastry (sheet pan size)
- 1⁄4 cup whole garlic cloves, roasted
- 1 cup Garlic Caramel Sauce (see recipe below)
- 1 Egg
- 1⁄4 cup light soy sauce
- 1⁄4 cup mirin
- 1⁄4 cup water
- 1⁄8 cup rice wine vinegar
- 3 tablespoon brown sugar
- 3 cloves garlic, peeled & chopped
- 1 teaspoon ginger, peeled & chopped
- 1 cup heavy cream
- 2 tablespoon cornstarch
- Preheat oven to 375.
- Place snails, mushrooms, spinach, fennel and garlic in an individual onion soup-like crock.
- Submerge the vegetables with the garlic caramel sauce.
- Cut the puff pastry into a circle shape that overlaps the width of the crock.
- Beat the egg lightly and brush over the puff pastry.
- Bake the escargot pot pie in oven until the pastry is golden brown approximately 6-8 minutes and serve immediately.
Garlic Caramel Sauce:
- Combine all ingredients except the heavy cream and cornstarch in a saucepan and bring to a boil. Simmer lightly for 10 minutes and strain.
- Place sauce back into saucepan and bring back up to a boil. In a small dish place 2 tbsp. of corn starch, add equal parts water to make slurry. Slowly whisk the slurry into the soy based sauce. Cook for 1 minute until sauce thickens.
- In a separate sauce pan reduce 1 cup heavy cream by 1 half. Cream will reduce and start to thicken nicely. Add soy mixture slowly to heavy cream while whisking, until sauce reaches a golden caramel color. Season with salt and pepper, reserve.
3) Spicy Broccoli with Citrus Aioli & Pistachios
by Chef Charleen Badman
Yield: serves 4
- 2 garlic cloves, peeled and finely chopped
- pinch of sea salt
- 2 egg yolks
- 1 teaspoon water
- ¾ cup blended oil (combination of canola and extra virgin olive)
- ¼ cup extra virgin olive oil
- 1 tangerine (or Meyer lemon), zest and juice only
- ¼ teaspoon freshly ground pepper
Place garlic, salt and egg yolks in a stand-up mixer with the whisk attachment (low setting). Mix well until incorporated. Slowly dribble the blended oil into the yolk mixture. As the yolks absorb the oil, the sauce will begin to thicken. Add the extra virgin olive oil once the blending is finished. Add the zest, citrus juice, and pepper. Taste and add more salt, citrus zest or garlic, if desired.
2 broccoli heads
2 tablespoons of sambal (garlic chili paste found in Asian markets)
¼ cup extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
½ cup pistachio pieces, toasted and salted
Prepare a large stock pot of salted water to boil. Trim off any leaves from the broccoli. Trim the base and peel the stalk with a vegetable peeler. If the stalks are thick, cut them lengthways into two or four, so you are left with long, thinner stalks. Place the broccoli in the pot of boiling water and blanch for about three minutes or until tender but still firm. Remove the broccoli, drain in a colander, rinse well with cold water and let dry stalk-end up to remove as much water from the floret.
Prepare a hot fire for grilling. Oil the grill well to avoid sticking. Set aside your serving platter or four individual plates. Place sambal, oil, salt, and pepper in a medium bowl. Whisk until combined. Toss broccoli in the mixture until evenly coated. Grill broccoli on both sides for three minutes. Place Citrus Aioli on your plate(s). Place broccoli on top of Citrus Aioli. Sprinkle with pistachios and serve.
4) Creamy Garlic Soup with Chipotle Prawns
by Chef Mel Mecinas
Four Seasons Resort Scottsdale at Troon North
Yield: 2 quarts
- 2 1/2 cups garlic cloves
- 3 cups milk
- 2 cups heavy cream
- 8 cups vegetable broth
- 1 cup chopped celery
- 1 cup leek (white part only)
- 1 cup white or yellow onions chopped
- 16-20 shrimp
- Pinch of fresh thyme
- 1 ea. bay leaf
- Pinch chipotle powder
- 2 tablespoon of chopped chives
- ½ cup extra virgin olive oil
- Freshly ground white pepper
- Kosher salt
- Place the garlic in a medium sauce pan with 3 cups of the milk. Simmer for 5 to 6 minutes over medium heat, then strain, discarding the milk.
- In a medium sauce pot, pre-heat the oil to a medium heat then add celery, leeks, garlic, onions, thyme and bay leaf, constantly stir it and avoid any color for about 6 to 7 minutes. Allowing the vegetables to cook through, then add the vegetable stock simmer it for about 15 minutes add the heavy cream and continue to simmer for about 5 more minutes, seasoned with salt & pepper to taste.
- Transfer the soup into a blender and pulverize. Remove the little circle part of your blender top and put a towel over the entire lid of the blender, covering the hole. This will allow the steam to escape so the top won’t pop off.
- Seasoned the shrimp with chipotle powder, salt & pepper and sauté in a medium heat pan with blend olive oil till cooked through.
SERVING: Pour the creamy soup in bowl or your choice of cup, garnish with cooked shrimp and sprinkle of chopped chive.
5) Pasta Carbonara Iron Chef Style
by Chef Lee Hillson
Yield: 4 servings
Fresh Pasta Dough
- 1# 1oz Strong (Bread) Flour
- 4 Whole Eggs
- 2 Yolks
- 1 1/2 Tablespoons extra virgin olive oil
This is basic pasta dough. If mixing by hand pour the flour onto the work surface. Make a well (Volcano). In a bowl mix the eggs, yolks and olive oil. Pour into the center of the well. Pull the flour in over the egg slowly and mix intermittently. After it is all mixed, knead to a tight ball. Wrap in plastic and rest for about an hour in the fridge. If you are using a food processor just throw everything into the bowl. Turn on and blitz. You will end up with a product that resembles bread crumbs. Take the mix out of the bowl and knead together. Rest the dough. If you want to flavor the pasta with dried mushroom powder for example replace the 1oz of flour with the powder. If you want to make a tomato pasta add one tablespoon of puree and add a little flour to tighten the dough. You can really make many types of dough. Even dessert.
- 4 egg yolks
- 10 slices Prosciutto
- Fresh parsley
- 3 cups Cream
- 6 Cloves garlic
- 1 Sprig thyme
- 6oz pancetta
- 6oz Parmesan cheese
- Fresh Pasta Dough (from above)
Cut the pancetta into 1 centimetre cubes put in a large pan and sauté it to render out the fat. In a separate pan add the cream, thyme and garlic and reduce by ¾.Once it has reduced strain the cream and adjust the seasoning with a little salt. Take 2 slices of the prosciutto and cut in half. Place it on a flat sheet tray. Slice the rest of the prosciutto into strips. Place the egg yolks onto the four large pieces of prosciutto. Place in a hot oven (400dgs).As you do this put your pasta in boiling water to cook. This will take about 4-5 minutes. Meanwhile add the prosciutto strips to the pancetta. Add the pasta and ¾ of the cream reduction. Season to taste. Pool a little of the remaining sauce onto 4 plates. Place the pasta in the middle of the plates. Next place the egg on top. Rip over some parsley leaves and grate some parmesan cheese. Tuck in and enjoy.