Saturday, May 30, 2009

Garlic Dressing

Tis' the season for fresh salad, and fresh ingredients, which after a long winter are now available from the local Growers Markets.
I headed down around noon today to get the ingredients to restock the GD we have been out of for well over a week. No small thing in this food oriented household...
Picked up some organic flat leaf parsley from Fry Family Farms produce stand and some fresh garlic so freshly picked, the skins were pure white and cloves still wet and packed with some serious heat. Along with some beautiful red onions, clearly the best purchase made on the way out, was a bunch of gorgeous Peonies for a mere three dollars.
Back to the garlic dressing, to provide a historical angle, it started with The Backroads' fresh salads and their incredibly delicious sweet garlic dressing.
We were hooked. They sell it there at the restaurant, but its ridiculously expensive for a small container, and they close down for three months in the winter.
Dave grows a crop of around 200 fantastic garlic each year, organic, huge and so tasty. Since I had the garlic to experiment with, I started working the waiters for clues to the ingredients. Coupled with some research online, I was off and running and eventually came up with this recipe.
My dressing varies depending on the amount of garlic I put in, and the heat the variety packs. Dave grows a mild sweet crop, but occasionally I will purchase some (like today) that is hot and adds a whole nuter' element.
We use it on and in everything, from salads to stir fry, grilled salmon, dipping sauce for home baked pizza, pasta, eventually, everything tastes boring without it poured on top, or worked into the recipe (must be the italian in me..) so I'm posting my recipe, I never measure specific, just general amounts, you can't ruin it.
Everything with garlic rules!

Roses' Garlic sauce/dressing

6 heads of garlic
one generous cup of EVO (Extra Virgin Olive Oil)
one cup of water (or more depending on the consistency you like)
about... 1/4 cup Cider Vinegar
about...1/4 cup or less of Brown Sugar
about ...!/3 cup chopped fresh flat leaf parsley
a very generous splash of soy sauce
a generous amount of Kosher Salt and lots of Fresh Ground Pepper
....about two tablespoons each.
Get started by cutting the tops off three of the garlic heads and drizzle some olive oil on them, wrap in aluminum foil and bake in the oven until the kitchen has that fantastic smell of roasted garlic, about 30 minutes at 350. and let sit in the oven while it cools down. This can be done the night before or even a day or two before.
Start peeling the rest of the raw heads of garlic. I smash them with the knife-its supposed to make them more potent...
Squeeze the roasted garlic out through the cut tops, or strip them and put the raw and the roasted garlic together in the food processor along with the olive oil and process for a few minutes until combined, add the rest of the ingredients in any order or all at once, except for the water and process till thick and creamy. Then through the feeding tube in the top of the processor with the unit slowly running start adding the cup of water until it becomes a thinner consistency, if its too garlicky, add more oil or water to taste, I like mine totally heavy on the garlic....

1 comment:

Leah Fry said...

OMG, Mr. Fry and I would be drinking the stuff!