| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Appetizer |
4 |
Servings |
INGREDIENTS
| 4 |
|
Plump heads of garlic |
| 3/4 |
c |
Defatted reduced-sodium chicken stock (up to) |
| 10 |
|
Sprigs fresh thyme |
|
|
Salt & freshly ground black pepper to taste |
| 4 |
oz |
Log creamy goat cheese; cut into 4 portions |
| 4 |
sl |
Lightly toasted sourdough or peasant bread |
INSTRUCTIONS
From: "Wendy Lockman" <wlockman@ra1.randomc.com>
Date: Fri, 10 May 1996 08:42:27 +0000
Preheat oven to 400 degrees. With a sharp knife, cut off and discard the
upper third of each garlic head, exposing the cloves. (Leave the skin
intact below the cut.) Set the garlic heads, cut-side up, in a small baking
dish or grating dish just large enough to hold them. Pour chicken stock
over the garlic, add thyme sprigs and season lightly with salt and pepper.
Cover the dish tightly with heavy-duty aluminum foil and bake for 1 hour,
or until each clove is soft to the touch and the skin resembles lightly
browned parchment. Serve the garlic with the cooking juices spooned over
and pass goat cheese and bread separately. To eat, break off a piece of
bread and spread with a small amount of cheese, then scoop out the garlic
puree from one of the cloves with the tip of a knife and spread on top.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #79
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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