Garlic Broth Recipes

Steps:

• Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center. In a medium saucepan, heat the oil over low heat. Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes. Don't let the garlic brown. Pour in water. Bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes. The garlic will be very tender. To eat the broth on its own, season with salt and pepper, to taste, and add vegetables as desired. If using as a soup stock in other recipes, omit the salt and pepper.

Steps:

• Prepare the garlic broth, then reserve.
• Heat the 1 1/2 tablespoons of oil in a medium skillet over medium heat. Add the shallots and the diced asparagus. Season with salt and pepper and cook, stirring occasionally, until the asparagus is tender, about 10 minutes. Set aside to cool.
• Lay a butterflied rouget skin side-down on a clean surface. Spread a thin layer of the asparagus and shallot mixture over the exposed fish flesh. Fold the fish around the filling so it resumes its natural shape. Using butchers twine, tie the stuffed rouget at 1-inch intervals running from head to tail. Stuff and tie the remaining rouget.
• Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Season the rouget with salt and pepper. Add the fish to the pan and saute until the fish is opaque and flaky, about 3 minutes per side.
• Meanwhile, combine the Garlic Broth and wild asparagus in a small skillet (add a little water if the broth does not almost cover the asparagus). Bring the broth to a simmer over medium heat, gently poaching the asparagus until just tender, about 2 to 3 minutes.
• To serve, ladle Garlic Broth into 6 shallow bowls. Place a rouget in each bowl then garnish with poached asparagus.
• Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the fish heads and bones and cook, stirring occasionally until the flesh is opaque and the bones softened, about 15 minutes. Transfer the head and bones to a bowl and reserve. Add the remaining 2 tablespoons olive oil to the pan. Add the onion, celery, carrot, leek, shallot, and garlic whites. Cook, still over medium heat, stirring occasionally, until the vegetables soften, 10 to 15 minutes. Add the tomatoes, saffron, thyme, and bay leaves. Cook, continuing to stir from time to time, until the tomato juices are released and begin to concentrate, about 10 to 15 minutes more. Add the wine and bring to a simmer. Give the stock base another stir and add the reserved fish bones and heads, the Fish Fumet, and the chicken stock. Bring the broth to a simmer. Simmer the broth over medium heat, skimming occasionally until the broth is flavorful about 20 minutes.
• Line a fine sieve with cheesecloth. Set the strainer over a pot. Ladle the broth through the strainer. Return the broth to the stove. Add the garlic greens and simmer gently until reduced by about one quarter, 15 minutes or so. Once again strain the broth through a fine sieve lined with cheesecloth. Chill the broth then keep refrigerated until ready to use.
• Put the bones, onions, fennel, leek, celery, garlic, thyme, bay leaves, peppercorns, star anise, and wine in a large pot. Add water to cover and slowly bring to a simmer over medium heat. Reduce the heat to medium-low and continue to cook at the gentlest simmer, skimming occasionally but not stirring, until fragrant, about 20 minutes.
• Line a fine sieve with cheesecloth. Set the sieve over a pan or bowl and ladle the fumet through the sieve, taking care not to disturb the bones and vegetables at the bottom of the pot. Refrigerate or freeze until ready to use. Cook's Note: Use bones from lean white fish like snapper or bass. Bones from dark fleshed and oily fish (mackerel, tuna, salmon) are too strong tasting for fumet.

Steps:

• Heat the broth, garlic and vegetables in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Drain the vegetables well in a colander.

Steps:

• Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center.
• In a medium saucepan, heat the oil over low heat. Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes. Don't let the garlic brown.
• Pour in 9 cups (2.25 liters) water. Bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes. The garlic will be very tender. To eat the broth on its own, season with salt and pepper to taste; or use as a stock.

Steps:

• Slice 1 head of garlic in half crosswise; set aside. Separate cloves from remaining head, peel, and crush lightly. Heat 2 Tbsp. oil in a large saucepan over medium. Add crushed garlic cloves and cook, tossing occasionally, until golden brown and softened, 8-10 minutes. Add 2 quarts water, increase heat to high, and bring mixture to a boil. Add herbs and reserved halved head of garlic. Reduce heat so broth is at an active simmer and cook until garlic is very tender and broth is reduced by nearly half, 30-40 minutes. Season generously with salt and pepper.
• Strain broth through a mesh sieve into a large bowl (or, pass a wide slotted spoon through it a few times to fish out garlic and herbs).
• Divide broth among bowls. Sip it as is, or you can add cooked noodles, drizzle in some whisked eggs to make stracciatella, or rub toast with raw garlic and drizzle with oil and float on top.
• Do Ahead
• Broth can be made 3 days ahead. Let cool; cover and chill.

Steps:

• Bring a medium saucepan full of water to a boil. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They'll be loose and easy to remove. Lightly crush the cloves by pressing on them with the flat side of a chef's knife.
• Place the garlic cloves in a large saucepan with the remaining ingredients and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain. Taste and adjust salt.

Steps:

• Smash the garlic heads, separating the cloves. Smash and peel the cloves, and cut in half lengthwise. If necessary, remove the green germ that grows through the center.
• In a medium saucepan, warm the oil over low heat. Stir in the garlic, and cook, stirring often, for about 20 minutes or until the outside is translucent and the garlic is soft. Do not let the garlic brown.
• Add 9 cups of water, and bring to a boil. Lower the heat, and simmer, uncovered, for 40 minutes. The garlic will be very tender. If using the broth on its own, season to taste.

Steps:

• Preheat oven to 400°F. Mix first 6 ingredients in large bowl. Spread vegetables and garlic on baking sheet. Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes.
• Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes.
• Combine roasted vegetables, garlic-broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly soup-like. Season with salt and pepper.

Steps:

• In a large saucepan, bring chicken broth to a boil, then reduce to a simmer. Add salt and pepper to taste.
• Add green garlic shoots and leeks. Simmer 5 minutes. Check seasoning and adjust. (Soup may be made in advance up to this point, then reheated.) Just before serving, stir in scallions.
• Ladle into soup bowls, add baguette slice if using, and sprinkle generously with chives.