I have a question about the recipe "Allium Bisque with Frizzled Leeks & Rosemary" from Nourished Kitchen.
Where does the head of garlic come in?
HalfPint is a trusted home cook.
The head of garlic is actually the root of the garlic plant.
My bad, I didn't read your question correctly. No more coffee for me ;)
I'm just guessing that the author left it out of the recipe by accident.
I would say that you throw the garlic in during the last minute of sweating the vegetables. It doesn't take long to make minced garlic fragrant and you dont want to burn it, so its typically added near the end of the sweating step for a recipe like this. If I had to re-write step one, it would look like this:
1) Melt ghee in a heavy-bottomed skillet over a moderate flame, then toss in rosemary, sliced leek, shallots and onion. Sweat the onion, leek and shallots in ghee until fragrant and tender about four minutes. Add the garlic and continue to sweat an additional one minute, then remove rosemary and discard.
I am NOT the author however, this is just my guess.
How to make one haute dog
Out of the park toppings.
Life's a beach.
It's time to travel.
Food blog links we love.
Put cake on a pedestal.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.