[Sca-cooks] Garlic Olive Oil

[Elaine Koogler]

I have looked through the cookbook and don't seem to find a recipe for garlic oil.  I suspect that
putting peeled garlic cloves to soak in olive oil in a sealed container, leaving for a period of
time, would probably produce something like what you are looking for.

However, Bagna Calda (I misspelled it) is a wonderful dish, as another indicated, consisting of
olive oil, butter, garlic and anchovies which, in this case, get baked.  The recipe is:

1 1/2 C. peeled garlic cloves
1 1/2 C. extra virgin olive oil
2 oz. butter
1 can (2 oz) anchovies

1.  Place all ingredients in oven casserole, cover and place in a 275° oven for 1 1/2 hours.
2.  Serve with bread and cut up vegetables.

We usually eat this with very crusty French bread.  You dip the bread in the mixture and or
"schmear" the bread with a garlic clove.  Sheer Heaven!!!

Note:  I HATE anchovies...please observe that I just shouted that word "hate"...but I LOVE this
dish!!! Go figure.  It just goes to show that garlic can make most anything edible.  This cookbook
from the Stinking Rose restaurant has many wonderful recipes (my mouth waters just to contemplate
their garlic porkchops, 40 clove chicken and/or garlic mashed potatoes...and there's even a recipe
for garlic cough syrup!!!), and would be at home in any kitchen.  I suspect you could probably get
one by contacting The Stinking Rose, 325 Columbus Ave., San Francisco, CA. (don't have a zip
code).  It's well worth the trouble!!!

Kiri

Jenne Heise wrote:

> > We have the cookbook of which you speak...it's one of my very favorite restaurants.  I'll
> > have to look up the recipe that you ask about, but I can tell you that their version of bagna
> > cauda is to die for!!!  I'll try to post both when I can...on my way to a demo at the moment.
>
> Thanks!
>
> --
> Jadwiga Zajaczkowa, mka Jennifer Heise        jenne at mail.browser.net
> disclaimer: i speak for no-one and no-one speaks for me.
> "It's no use trying to be clever-- we are all clever here; just try
> to be kind -- a little kind." F.J. Foakes-Jackson
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