Sunday Eleftherotypia, Gourmet Magazine
by Aglaia Kremezi
The aroma of garlic baking is for me most attractive this time of the year, especially since the day I received an excellent braid with organic garlic from the Tsiadi sisters' farm, Farsala. The smell of garlic, basic dishes, that I hope will stay in your repertoir.
With the garlicky souffle, and the unique chicken from “Juni cafe” I am suggesting, I am giving you recipes, and also a complete technique, which is in its essence a central idea upon which you can make variations, depending on your mood and the season's ingredients…
Souffle with roasted garlic
INGREDIENTS
*3 whole large garlic heads, and 3 more cloves, crushed (see note)
*1 tablespoon olive oil *2 1/2 cups milk *1 onion, middle-sized, in slices *3 large thyme sprigs
*2 bay leaves *1 clove, whole *1/8 teaspoons. whole peppercorns *7 teaspoons. butter *1 1/2 teaspoons. rusks, milled *5 teaspoons. all-purpose flour *4 large eggs, separate the yolks from the egg whites, and 4 additional egg whites *1 1/2 cups grated cheese Parmegiano Reggiano *1/4 teaspoons nutmeg, freshly milled *3/4 cup grated spicy gruyere * salt and pepper *1-2 tablespoons fresh thyme leaves, or fresh onion, thinly cut (optionally)
HOW TO
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Preheat the oven at 200oC with the rack in the oven middle.
Cut about 1/2cm. from the top of each whole garlic head and wet with a few olive oil drops. Place the garlic with the cut part down on a large sheet lined with aluminum foil and dress each garlic head with 1 teaspoons. olive oil. Wrap the garlic heads together in foil and bake for 50-60 minutes, until very soft. Open to cool and press the heads to release the flesh from the skin.
Put the milk in a medium saucepan over medium heat, the garlic skins, the onion, thyme, bay leaves, clove and pepper. Upon boiling, remove from heat. Leave covered 30
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minutes for the taste to develop.
Oil a heat resistant round or oval pan (about 30 cm.) and cover its base with the crumbs. Place in the fridge until needed.
In a medium saucepan over low heat, melt the rest of the butter with the flous with continuous stirring for 5 minutes, to foam.
Sift the milk and add it to the butter-flour mix, stirring vigorously with the whisk.. Increase the heat and boil while stirring for the besamel to thicken. Remove from the heat and, stirring vigorously, add the yolks one by one. while stirring, add the garlic flesh, parmesan, nutmeg, salt, pepper and transfer to a bowl.
With the mixer beat
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the egg whites together with a pinch of salt to obtain a thick meringue. Transfer 1/3 of the beaten egg white to the besamel bowl. Add the gruyere and the rest of the egg white, while lightly stirring with a spatula. Transfer the mix to a buttered/oiled baking pan and flatten the surface. If you wish, sprinkle with thyme leaves or onion.
Bake 20-25 minutes at 200oC to raise and brown at the top. Serve immediately.
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NOTE: Order the excellent organic garlic from Tsiadi Farm.
www.thetrinityfarm.gr
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