Calling Quail Farm

For Garlic Awesome

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Roasted Garlic White Pizza with Garlic Sauce

Recipe by Emeril Lagasse

Yield: 1 large (15-inch) pizza, serving 4 to 6 


1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 teaspoon plus a pinch salt
1/4 teaspoon cayenne pepper
3 to 4 heads Roasted Garlic
2 to 3 tablespoons yellow cornmeal, for sprinkling on baker’s peel
1 recipe Parmesan Pizza Dough, recipe follows
8 ounces fresh mozzarella, sliced
4 ounces grated fontina
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves


Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered.

In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add 10 of the roasted garlic cloves. Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.

Place a pizza stone in the oven and preheat to 500 degrees F.

Sprinkle about 2 tablespoons of the yellow cornmeal on a baker’s peel or baking sheet. Place the rolled out pizza dough circle on the prepared baker’s peel or baking sheet.

Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place sliced mozzarella on top of the sauce. Sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with the grated fontina. Bake the pizza for 8 to 10 minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and sprinkle chopped herbs over the top. Serve immediately.

Parmesan Pizza Dough:

1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
2 3/4 cups unbleached all-purpose flour
1/2 cup finely grated Parmesan
Pinch salt
Yellow cornmeal, for sprinkling the baking sheet

In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.

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Quince Aioli

Recipe from Moro the Cookbook, by Sam and Sam Clark (Ebury Press)

This fruity variation of aioli goes especially well with pork and lamb. It’s best to use a food processor or mixing bowl when you’re dealing with something as dense as membrillo, but if you’re just using a pestle and mortar, melt the membrillo down first with a tiny bit of water over a low heat. This will make it easier to incorporate the oil.

Serves: 4


1 garlic clove
250g membrillo (quince paste)
150ml oil (equal parts extra virgin olive oil and sunflower oil)
Lemon juice to taste
Salt and black pepper


1. Crush the garlic with a little salt in the pestle and mortar.

2. Transfer to a food processor or bowl, and add the membrillo. Blend, and slowly add the oil in a thin stream, resting occasionally, until all the oil is incorporated. Add more salt, pepper and lemon juice to taste.

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Garlic Scape Pesto

Recipe by


  • 1 cup garlic scapes, buds removed and chopped
  • 1 cup extra virgin olive oil
  • 1/2 cup walnuts
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt


  1. Place all ingredients in a food processor or blender and puree until smooth.
  2. Refrigerate covered for up to two weeks. The flavor will mellow some as it sits.

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Mashed Potatoes with Roasted Garlic and Mascarpone Cheese

Recipe by Bobby Flay

Ingredients :

3 pounds Idaho potatoes, peeled and cut into large dice
Kosher salt
1 1/2 cups whole milk
6 cloves roasted garlic cloves, pureed
1/2 stick unsalted butter
8 ounces mascarpone cheese
Freshly ground black pepper


Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a food mill set over a large bowl.

While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper. Keep warm over in a bain marie or double boiler until serving.

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Roasted Garlic Spread

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This rich, mellow spread is excellent with toasted pita breads, flatbreads, or on a sliced fresh baguette. It can also be used as a dip for fresh veggies or added to fresh bruschetta. You can even spread it over grilled steak.This spread is especially nice with smoked garlic, if you can find it!


4 large bulbs garlic

4 tbsp. olive oil

4 tsp. water

3 tbsp. unsalted butter

4-5 drops of hot sauce (optional, but good!)

Salt and pepper, to taste.


Preheat oven to 160°C (325°F). Place a sheet of foil on to a baking sheet. Slice off the tops of the garlic bulbs and place, cut side up, on to the foil.  Drizzle the olive oil over the bulbs. Bring up the sides of the foil, to wrap over the garlic. Before closing, add the water to the base of the bulbs. Close foil securely over the garlic and place in the oven. 

Bake the garlic for 1 hour, then open the foil and baste garlic with the juices. Keep the foil open, and bake garlic for a further 5-15 minutes, until it is golden brown. Remove garlic from oven and set aside to cool.

Peel the garlic (one of the easiest ways to do this is to simply squeeze it out!) in to a small bowl, and mash up with a fork. Add any remaining juices from the foil, the butter, and hot sauce and mix thoroughly. Season to taste with salt and pepper. 

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Scape Ricotta Gnocchi

These simple ricotta gnocchi are flecked with bits of garlic scape, giving them a delicately garlicky scent and flavor. The taste and texture of these dumplings are best highlighted with a simple drizzle of melted butter.

These rustic gnocchi are simply dropped into their cooking liquid instead of being shaped ahead of time, which vastly reduces preparation time.

Serves: 4


  • 5 Tbsp. butter, divided
  • 4-6 garlic scapes, finely chopped (about 1 cup)
  • 1/2 tsp. salt, plus more for cooking water
  • 15 oz. whole milk ricotta
  • 3 eggs
  • 1/2 cup flour


  1. In a medium frying pan over medium heat, melt 1 Tbsp. butter. Add garlic scapes and 1/2 tsp. salt. Cook, stirring frequently, until garlic is soft, about 3 minutes. Transfer to a bowl and let cool.
  2. In a large bowl, stir ricotta and break up any lumps by mashing them against the side of the bowl. Add scapes and stir to combine. In a medium bowl, beat eggs until light and foamy. Add eggs to ricotta mixture and stir to combine. Mix in flour. You should have a loose but thick dough. Cover and chill while you prepare the cooking water.
  3. Bring a large, wide pan of water to a boil. Add enough salt to make the water taste salty (about 1 Tbsp.) and reduce heat to maintain a steady simmer. Meanwhile, turn oven to 200° and melt remaining 4 Tbsp. butter is a wide baking dish in the oven.
  4. Drop small spoonfuls of chilled ricotta mixture into the water, being careful not to crowd the pan. As they cook, the gnocchi will rise to the surface of the water and they must all be able to fit in a single layer. Poach until cooked through, about 3 minutes.
  5. Using a slotted spoon, transfer gnocchi to dish with melted butter. Cover dish and return to oven to keep gnocchi warm. Repeat with remaining batches until all batter is used. Serve gnocchi as soon as possible.

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Green Garlic and Pea Soup with Whipped Cream

From The Bon Appetit Test Kitchen!

Photograph by Gentl & Hyers

The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.

Servings: 4


  • 2 bunches green garlic (about 1 lb.)
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 cups shelled fresh peas (from about 2 lb. pods) or frozen peas, thawed
  • ⅓ cup heavy cream


  • Cut dark-green tops from green garlic and slice crosswise ½” thick; slice bulbs and pale-green stalks crosswise ¼” thick.
  • Heat 2 Tbsp. oil in a large saucepan over medium heat. Add bulbs and stalks, season with salt and pepper, and cook, stirring often, until beginning to soften, 8–10 minutes. Add tops and cook, stirring often, until soft, about 3 minutes.
  • Add 4 cups water to saucepan and bring to a boil. Add peas, reduce heat, and simmer gently until peas are bright green and tender, about 5 minutes.
  • Let cool slightly, then purée soup in a blender with remaining 2 Tbsp. oil, adding water to thin if needed, until smooth. Strain soup through a fine-mesh sieve into a clean saucepan, pressing on solids; season with salt and pepper. Reheat briefly (to preserve color) before serving.
  • Beat cream with a whisk in a medium bowl to soft peaks; season with salt and pepper. Serve soup with a swirl of whipped cream.
  • DO AHEAD: Soup can be made 1 day ahead. Cover and chill.

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Garlic Ricotta Stuffed Mushrooms

By riffraff  (

Photo by * Pamela *

Servings: 2-3


7 large white mushrooms, stems removed
5 garlic cloves, crushed
3 -4 tablespoons part-skim ricotta cheese
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
1 tablespoon olive oil
4 tablespoons grated Parmesan cheese


1. Preheat oven to 350°F.
2. Clean mushrooms, remove stems.
3. Chop stems, and the one extra mushroom.
4. Heat olive oil in sauté pan.
5. Add chopped stems and the one extra mushroom.
6. Halfway through cooking add crushed garlic, salt and pepper.
7. Remove from heat and allow to cool slightly in a small mixing bowl.
8. Add ricotta and 2 tablespoons grated Parmesan.
9. Fill caps with the cheese mixture and place on a cookie sheet that has been sprayed with cooking spray.
10. Sprinkle remaining Parmesan on top.
11. Bake for approx 20-25 minutes.

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Garlic-Cilantro Naan Recipe

By Vikas Khanna

Photo Credit: Vikas Khanna, Andrew Blackmore-Dobbyn, Ronnie Bhardwaj

Garlic-cilantro naan is the ideal side for homemade Indian curry.

This is a great recipe for an authentic Indian make-at-home naan, a soft Indian flatbread. Try serving it with a light brushing of ghee or butter. If you don’t have a baking stone, a cast-iron skillet can do the job. Preheat the skillet on the stove top then put it in the oven, bottom side up for the naan to cook upon. Keep in mind that naan baked in a conventional oven puffs up more than naan baked in the traditional tandoor.

Servings: 6


1 teaspoon active dry yeast

1/2 teaspoon sugar

1/3 cup warm water, about 110 degrees Fahrenheit

1 cup all-purpose flour

1/2 teaspoon salt

2 medium eggs, lightly beaten

2 tablespoons plain yogurt

1/4 cup ghee or vegetable oil

1/4 cup fresh cilantro, finely chopped

4 cloves garlic, finely minced


  1. In a glass measuring cup, combine the yeast and sugar. Add the water and stir well. Let rest until foamy, about 5 minutes.
  2. Sift the flour and salt together into a large bowl. Make a well in the center of the flour and pour in the yeast mixture, eggs, yogurt, and 1/4 cup ghee or oil. Mix together with your fingers until a smooth dough forms, working in a small amount of additional flour if needed. Knead for 3 minutes.
  3. Oil a small bowl with the remaining 1 teaspoon ghee or oil. Place the dough in the bowl, turning to coat; cover with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
  4. Place a baking stone in the bottom of the oven and preheat oven to 400ºF. Divide the dough into 6 pieces and gently roll into balls. Gently roll each ball into a 6-inch circle on a lightly floured surface.
  5. Brush each circle with ghee or vegetable oil (about 2 teaspoons total) and top evenly with 1/4 cup finely chopped fresh cilantro and 4 cloves of garlic, finely chopped. Gently press the cilantro and garlic into the dough so they adhere.
  6. Bake dough on the baking stone in batches until just golden brown and puffed, 8 to 10 minutes. You should be able to bake two naan at a time on an average size baking stone. Serve immediately.

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Garlic Roasted Asparagus With Parmesan

By Sue Lau

Sue Lau’s Note:

Such a wonderful and simple presentation of one of spring’s best vegetables with the irresistible flavor of garlic. So easy to make (but no one has to know how easy it is!).

Servings: 2-3 


1 lb fresh asparagus
10 garlic cloves, minced
3 tablespoons olive oil
salt (to taste)
pepper (to taste)
1/4 cup freshly grated Parmesan cheese (may use Asiago)


1. Heat oil and garlic in a small saucepan over low heat until garlic becomes golden- several minutes (do not burn garlic); allow oil to cool.

2. Bend asparagus gently at a natural point and when it snaps, discard end pieces.

3. Place asparagus on a lipped roasting pan and toss with infused olive oil and garlic, coating all pieces.

4. Line up asparagus and push together, season with salt and pepper, then sprinkle with grated Parmesan.

5. Roast in a preheated oven at 400°F for 12 minutes or until cooked to your liking.

6. Serve at once.

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