There is a magical flavor to roasted garlic, a flavor that makes it good on its own already, especially when you leave the skin on, and cook it slowly, then it gets enough sweetness to balance with the natural intense flavor.
When traveling in Vietnam, the chicken soup flavored with fresh ginger and garlic was always available on the side of the road. And it was light, delicious and full feeling. Lamb roasted with garlic, chicken jus flavored with roasted garlic, or even this creamy mashed potato with a hint of roasted garlic flavor. Chopped finely and roasted with tomato makes the best spaghetti or roasted whole and pureed will make that white bean soup an enjoyable part of the meal. In a very simple manner or incorporated with other flavors garlic just stands up.
I use roasted garlic with bouillon and jus in several preparations at the restaurant: pork jus with roasted garlic as a base for the pork-truffle sauce and beef bouillon with roasted garlic for the Shanghai bouillon. With the right measure it brings lightness, links ingredients and and creates balance.
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