Recipe Talk

Hi There,

About a month ago I bought a magazine that also came with a goodie bag. Inside the bag was some great stuff that I've used up but for one thing.
A carton of Garlic Liquid Stock ??? I have looked everywhere for a recipe to use it but no such luck. So if anyone could help it would be appriciated.

Thankyou

Recipe: Garlic Stock (Shulman)

Categories: Provence, Mediterrane, Lowfat, new-acq, Mcrecipe

Yield: 7 Servings

2 qt Water
2 Whole heads of garlic;
-- cloves separated, lightly
-- smashed and peeled

---BOUQUET GARNI---

1 Bay leaf
3 Sprigs parsley
1 Sprig thyme; or more
1 ts Salt; may be doubled
6 Black peppercorns
1 tb Olive oil; optional

Combine all the ingredients in a stockpot and bring to a boil. Cover, reduce the heat, and simmer for 1 to 2 hours. Strain and adjust the salt.

ADVANCE PREP: This will keep for 3 or 4 days in the refrigerator and freezes well.

Mar 21, 1998

You can buy liquid garlic or make it yourself.

I've never encountered garlic stock either.. But that wouldn't stop me from using it as a braising liquid for meats or vegitables or perhaps using it in addition to milk when making a cheese sauce for a fondue or as partial substitute for water when cooking rice. Don't be afraid of the stuff.. Show it who's "Boss" in the kitchen!