Garlic stock (shulman)
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Water |
| 2 | Whole heads of garlic; cloves separated, lightly smashed and peeled | |
| 1 | Bay leaf | |
| 3 | Sprigs parsley | |
| 1 | Sprig thyme; or more | |
| 1 | teaspoon | Salt; may be doubled |
| 6 | Black peppercorns | |
| 1 | tablespoon | Olive oil; optional |
Directions
BOUQUET GARNI
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.
>From PROVENCAL LIGHT, by Martha Rose Shulman (Bantam, 1994). >Edited by Pat Hanneman 3/98
Recipe by: PROVENCAL LIGHT, by Martha Rose Shulman Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 21, 1998