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Old 03-17-2007, 01:23 PM   #1
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ISO Garlic Pasta Sauce

If anyone is familiar with Maggiano's Restaurant, I'd like to make a garlic sauce similar to theirs. We're having company over tomorrow (Sunday) and we'd like to stay away from a tomato based sauce. Any help would be appreciated!

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Old 03-17-2007, 02:12 PM   #2
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Can you describe the sauce a bit?
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Old 03-17-2007, 03:23 PM   #3
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Quote:
Originally Posted by sydfan
If anyone is familiar with Maggiano's Restaurant, I'd like to make a garlic sauce similar to theirs. We're having company over tomorrow (Sunday) and we'd like to stay away from a tomato based sauce. Any help would be appreciated!


Have you tried the Food Network's website yet? Giada DeLaurentis does it all the time on her show Everyday Italian.
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Old 03-17-2007, 04:28 PM   #4
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Never heard of Maggiano's here. For a good garlic sauce, you can do a few things. Poach whole garlic cloves in heavy cream until reduced, then peal, mash them into the cream. Or, roast the whole heads, then cook them in the cream sauce until reduced to your liking. Good luck!
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Old 03-17-2007, 06:49 PM   #5
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Or make a light bechamel sauce, chop up the garlic real fine and just add it to the sauce. Like I do for shrimp scampi

I also throw a little bit of white wine in there as well.
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Old 03-18-2007, 07:52 AM   #6
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Adding roasted garlic to a bechamel sauce would be just wonderful!!
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Old 03-18-2007, 11:01 AM   #7
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Quote:
Originally Posted by Loprraine
Poach whole garlic cloves in heavy cream until reduced, then peal, mash them into the cream.
Wow Loppraine, this sounds so good! How long would it take to poach the garlic in the cream for pasta sauce? (I normally poach whole garlic in canola oil for 40 min for general use.) TIA!
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Old 03-18-2007, 11:52 AM   #8
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Quote:
Originally Posted by Chopstix
Wow Loppraine, this sounds so good! How long would it take to poach the garlic in the cream for pasta sauce? (I normally poach whole garlic in canola oil for 40 min for general use.) TIA!
Chopsitx,
When I make garlic mashed potatoes, I add about20 cloves of good sized garlic to about 1-1/2 cups heavy cream, bring to a boil, reduce heat and let simmer several hours..I just stir now and them. The cream reduces a bit and it picks up the flavor of the garlic..I then just mash the garlic right in the liquid and put in the potatoes with butter..I would think this would be wonderful over pasta..
Sorry I jumped into your conversation with Loppraine
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Old 03-18-2007, 12:37 PM   #9
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That sounds delicious, Kadesma!
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Old 03-18-2007, 01:16 PM   #10
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Thanks Kadesma! Mmmmmm mmmmm, sounds wonderful on mashed potatoes too!!! Several hours... yikes! Must be really good!
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