[Sca-cooks] Period recipe for garlic

[Kirsten Houseknecht]

i had invented a garlic and onion dish when i suddenly had vegetarians
coming to Thanksgiving dinner. and needed more veggies....... it has always
been a popular dish since. unfortunately with my garlic allergies i dont
cook it much anymore.

then this last Pennsic i found a period version that was its near twin.

the period version..........
Forme of Cury
Aquapatys XX.III.XV.  Pill garlec and cast it in a pot with wat and oile.
and seep it, do pto safron, salt, and powdo fort and dresse it forth hool

(translation)
peel garlic and put it in a pot with water <or wine, or viniger> and oil ..
steep it with safron, salt and strong spices <including pepper> and serve
very hot.


a very nice version is available from the booklet "Fall Inn to the
Staggering Hedgehog" from the Madrone Culinary Guild... which is where i
found it. and was shocked at how much like  MY old recipe it was.

my version....
Garlick and Onions by Kirsten Dystel
    one pound garlic, peeled
    one pound boiling onions
    half a quart of olive oil
    nearly that much balsamic viniger
    spice to taste, but should include: pepper, or grains of paradise, and
rosemary, and safron (to keep to the origonal recipe) and *may* include
salt.

INSTRUCTIONS:
take one pound of peeled garlic cloves
and an equal measure of small boiling onions
(you may use any kind of small onion, or even chopped onions, but i use red
onions for pleasing color... the recipe may be made with the garlic doubled
instead of with onion.)

place them in an oven safe pot or deep dish.  for best results put a pinch
of rosemary in the bottom of the pot first
(i use a 9x9 pyrex baking dish.....)

meanwhile make a mixture of balsamic vinigar (or wine, or in a pinch red
viniger. but it isnt as good) and olive oil (use ONLY top quality olive oil.
trust me) and strong spices.
(i have used Mrs. Dash  brand salt substitute with great success..... but
any strong spice mixture with pepper in it works well) and add a touch of
saffron, and a goodly pinch or three of kosher salt
(the salt can easily be left off for a salt free dish)

the mixture *I* use is made in a canning jar (one quart size).. fill halfway
with olive oil...... and then to the shoulder (not full) of balsamic
viniger. and add seasoning until when you look down into the jar you cant
see the oil...... about two tablespoons i think.....

shake well. and pour onto the garlic mixture.
(the liquid should come at least halfway up the top layer of garlic cloves,
if it doesnt add more liquid! it must be kept moist)

let it steep for a bit for the flavors to blend.
cover it if needed, and place in a slow oven (about 250 F...  you want it
cooler than the tempature to cook chicken in...) for at least an
hour.......in some areas it may take an hour and a half.

it is done when the garlic can be easily spread with the back of a spoon..
DO NOT let it burn, it will not be a good thing!

make the guests sit on their hands, put it down and jump back.
serves a few...... leaves no leftovers in a house full of garlic lovers. but
tasted darn good as a cold side dish for tomorrows lunch.
********************

i expect it could be made in a crock pot....havent tried it.
if you want to prepare well in advance, then place the garlic and onions and
oil mixture in a sealable jar, so it doesnt dry out.... and keep in the
fridge.


Kirsten
kirsten at fabricdragon.com
http://www.fabricdragon.com

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