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Old 11-25-2009, 01:28 AM   #11
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Join Date: Oct 2009
Location: Phoenix, AZ
Posts: 33
at epicurious dot com (sorry, I can't post links yet) there is a recipe for Cream of Garlic Soup from Susan Spicer's incredible restaurant, Bayonna, in New Orleans. It's glorious. Enjoy.

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Old 11-25-2009, 09:02 AM   #12
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Location: Edmonton, Alberta
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I take the outer paper off the head of garlic, cut a little bit of the top off it, drizzle it with EVOO and sprinkle some coarse salt on it. Wrap it in foil and bake it in the oven for 40 minutes - 1 hour. When it comes out, you squeeze the cloves and you have basically garlic butter. Smoosh it on a cracker with a bit of brie or cream cheese...heaven.

If I have a lot of heads that I won't use up I will peel the cloves, toss with EVOO and salt and roast them in foil then buzz them in the food processor and add it to EVERYTHING but especially my caesar salad dressing. Its not quite as pungent if you are going to be going out somewhere after dinner!

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