Christopher Ranch

  (Gilroy, California)
Gilroy's finest. Family owned since 1956
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Garlic and the Flavorful Foursome

Oh, yes, without a doubt my favorite headline of the week was: “Martha Stewart Liquors Up Turkey Before The Slaughter!” Have to admire Martha’s somewhat humane way of making the Thanksgiving experience less painful for the birds, but if she really wants them to feel (and taste) better, she’ll massage them with lots of fresh, chopped Christopher Ranch California garlic before they head for their place at the table.

While Martha’s at it, I hope she nestles some peeled Christopher Ranch garlic cloves, shallots and pearl onions around them to make them comfy and savoricious – that’s savory and delicious – I know it’s not a real word but it so aptly describes the flavor of this trio of alliums when tossed in a bit of olive oil and baked around poultry or pot roast. Make it a foursome with Christopher Ranch cipolline onions, too. Any turkey would be proud to go out in style with this much flavor and richness.

If you opt for a little more variety than just olive oil, try this blend of alliums, herbs and root vegetables with your Thanksgiving turkey or as a robust side dish.

ALLIUM, HERB AND VEGETABLE ROAST

1            lb. carrots – peeled and sliced in 1” slices

1            lb. potatoes – scrubbed and cut into chunks

10         or more cloves Christopher Ranch Peeled California Garlic

8           Christopher Ranch Peeled Shallots

8           Christopher Ranch Peeled Pearl Onions

8           Christopher Ranch Peeled Cipolline Onions

2            tbls. extra virgin olive oil

1            tbls. butter – melted

1            tbls. fresh rosemary – finely minced

2            tsp. fresh sage – finely minced

2            tsp. dried oregano – crushed

1            tbls. fresh basil – finely minced

Preheat oven to 450º.  Blend oil, butter and herbs. Place all vegetables and alliums in a large baking pan, drizzle with oil mixture and toss until all are well covered. Cover pan tightly with aluminum foil and bake for 30 minutes. Remove foil and continue baking for another 15 to 20 minutes or until vegetables are tender and carmelized. Use a spatula to remove mixture so you can get all the crispy, carmelized parts out of the pan. Great vegetarian meal or side dish. Vegetables and alliums can also be baked around meat or poultry in the same pan.

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