Rule 1 of the Big Fat Food Manifesto

Garlic is King !!!!!!!!!!!!!!
The Irish tend to disagree with my sentiments. Although, they really love their garlic chip and cheese (who wouldn't?) My partner is not a fan of garlic, nor is he a fan or the ubiquitous garlic chip and cheese. The thing about garlic is it adds so much depth to food. Just because it isn't slapping you in face doesn't mean it isn't there. Too many times I have made soups, stews, sauces etc. and forgotten to throw in a clove or seven into the mix. The results are mediocre not great. Something is missing and the answer torments me all night until finally, I awaken at four a.m. GARLIC, damn!!!!
Garlic and I were always friends. We fell in love when I was a teen, my friends and I used to go to the Westmark Hotel for appetizers. The height of sophistication. We always got baked Brie and roasted garlic. We probably imagined ourselves as the horsey type, just back from polo or something. At least Gore Vidal could sneer at our longing for this rich waspy lifestyle. I love retro food, I've never managed to try aspic, maybe it could be my Everest. I digress, the salty creamy cheese and the sweet smoky garlic were so amazing together. I really loved the stuff, I still do. It's so easy to make and my staunchly anti-garlic partner loves the stuff too. If the staunchest of the anti-garlic movement can be swayed...

2 large heads of garlic 2 t olive oil 1/2 t salt 8 oz whole wheel of brie crusty bread Remove all but one layer of husks from the garlic (don’t separate into cloves). Place in small baking dish, drizzle with olive oil and sprinkle with salt. Bake covered in 350 degree oven until very tender, 75 to 90 minutes. Score the brie and place in a shallow baking dish. Grill until brown and bubbly, 5 to 7 minutes. Meanwhile, slice the bread. Serve cheese while hot with the garlic and bread. Squeeze a clove or two of soft roasted garlic on a slice of bread, spread with a little melted cheese. Yummy.

Courgettes and Garlic

Last night I was watching a cooking show. It was Trish's fancy French stuff or something. This recipe seemed kind of unappealing but I felt like I need a new cold dish for my repertoire. I was pleasantly surprised by the results.
Recipe for Courgettes and Garlic

2 courgettes

1 head of garlic

1 tablespoon fresh thyme or to taste

juice of 1 lemon

extra virgin olive oil to taste

salt and freshly cracked pepper

Trish added Parmesan, I omitted that ingredient.
This recipe is pretty straight forward. Wash, top and tail courgettes. Pull apart garlic, but keep them in their skins. Boil courgettes and garlic in hot water for ten or so minutes. When the veg and garlic are tender, take them out of the pot and set on a towel to dry. Squeeze the cloves of garlic from their skins and mash them together with a little olive oil, salt and pepper. When the courgettes are cool enough cut into thirds or halves or if you're feeling pretty out there, quarter them length ways. If you have a large enough plate you can lie all the courgettes (I would only halve the courgettes length ways then) out and top evenly with the mashed garlic mixture. Then drizzle with lemon juice and olive oil. Sprinkle with salt, pepper and fresh thyme. If you're like me, you may have to stack the courgettes lasagna style on to a smaller plate.