Blanched Garlic Paste Recipes

Steps:

• Blanching: Bring a small saucepan of water to a low boil. Separate the cloves from 1 head of garlic, leaving the skins on, and drop into water for 5 minutes. Remove and drain. Store, skin on, in an airtight container in the refrigerator for up to 1 week.
• Poaching: In a small cast-iron pot, bring 1 cup olive oil to a very low simmer on a grill or in a wood-fired oven and drop peeled cloves from 1 head of garlic in to cook for 10 minutes. Remove, drain, let cool, and store in an airtight container in the refrigerator for up to 1 week. Reserve the poaching oil and use as a flavoring or finishing oil.
• Roasting: Garlic is easy to roast and develops much more flavor in a wood-fired environment. Simply cut the top off a whole head of garlic to expose the cloves and drizzle with a bit of olive oil. Place in a small clay cooker or cast-iron pot or an aluminum-foil packet and place in the wood-fired oven or on a covered grill to roast until soft to the touch, about 20 minutes. Store in an airtight container in the refrigerator for up to 2 weeks.
• Toasting: Toast the skin-on cloves from 1 head of garlic in a dry skillet over high heat until the skins are slightly browned. You are toasting but not cooking the garlic. Slice or mince the garlic as called for in the recipe. Store in an airtight container and refrigerate for up to 2 weeks.

Steps:

• Halve and bone the chickens completely, leaving the first wing joint intact.
• In a small saute pan, blanch the garlic cloves in boiling water for 1 minute. Drain. Cut the garlic into paper-thin slices. Toss them in a small bowl with the parsley and a little salt and pepper.
• Stuff a little of the garlic mixture into the pockets under the skin of the chicken breasts and thighs (about 2 teaspoons per chicken). Transfer the chicken to a large plate, cover with plastic wrap and chill until ready to use.
• Heat a charcoal or gas grill until moderately hot. Grill the chickens 7 to 10 minutes per side, or just until the pinkness disappears. Do not overcook.
• Heat the butter in a saute pan and in it, gently saute the remaining garlic mixture. Add the lemon juice and season, to taste, with salt and pepper.
• Divide the chicken halves among 4 large heated dinner plates. Top with the Sauteed garlic and parsley. Serve with fresh vegetables cooked al dente.

Steps:

• Bring a pot of water to a boil
• Add unpeeled garlic and boil for 5 minutes.
• Remove from the heat and plunge garlic clove in an ice water bath or scoop it out with a small sieve before rinsing under cold water. Proceed with your recipe