1 turkey
4 oz butter
2 oz olive oil
1 cup sage, fresh, chopped
2 tbsp garlic cloves, crushed
1 salt
1 pepper
2 lb garlic cloves, peeled
2 cup wine, white
2 cup stock, chicken
1/2 cup flour
Directions
Turkey stock may be substituted for chicken stock, if available.
Clean and wash the turkey and pat dry with a paper towel. Loosen the
skin of the breast and rub the turkey under the skin with the sage
and chopped garlic. Season the turkey inside and out with salt and
pepper and remaining sage. Place turkey in a large roasting pan,
preferably on a rack. Roast the turkey at 350 degrees, basting every
twenty minutes with the melted butter and olive oil combined.
An hour and half before the turkey will be finished, add the 400
garlic cloves to the bottom of the roasting pan. Continue to baste
the turkey and at the same time stir the cloves at the bottom of the
pan. Then the turkey is done, remove it from the pan. Drain the
drippings into a small sauce pan, reserving the garlic in the
roasting pan. Place the roasting pan on a burner over medium-high
heat. Add white wine and stock. Bring to a boil, stirring with a wisk
to mash the roasted garlic cloves.
Place the saucepan with the drippings over medium heat and with a
whip add the flour to form a roux. Add the roux to the garlic gravy a
little at a time until it reaches the desired thickness. Carve the
turkey and serve with the 400-clove garlic gravy, accompnied by
garlic mashed potatoes.
This popular North Beach restaurant claims that it "seasons its
garlic with food." You'll see what they mean when you look at the
list of ingredients.
From: The Stinking Rose Garlic Restaurant, 325 Columbus Avenue, San
Francisco, California
Posted by Linda Shogren on GEnie, 11/92
MM by THE.LARK [Choc. King]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com
Servings: 12 servings
400-Clove Garlic Turkey From The Stinking Ros Recipe brought to you by Recipe Ideas
Categories: Poultry; Turkey; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be observed far back into history, in truth as far into history as the early Egyptians, and possibly even further than that. In practice though, mostly, these ancient cook books were just basic pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe found, according to academics is a collection of clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Much later, in Roman times a roman called Apicius wrote a number of documents which described recipes enjoyed by his fellow Romans. He describes how the meals were divided into starters, entrees and afters, something we still use today. Aspicius tells us how the early Romans made use of a wide range of spices, including many that are still in use today like thyme, mint and parsley. Continuing our culinary historical journey, we find two interesting recipe books from the 14th Century : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they have no connection with the curry that is familiar to us all today, but instead recipes for the types of food on the menus of the rich and wealthy people of the time. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the East, such as basil and rosemary. The introduction of these new tastes was responsible for an outbreak in manuscripts on cooking, many of which are kept safe in private collections. Over the succeeding few hundred years, the powerful and rich houses tried to serve up the best banquets, and as a result cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the 1800s that cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. When we get to the twentieth century, cook books were increasing in popularity due to increased literacy, people having more spare time and having more disposable income. The TV revolution gave us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on this web site. |
We hope you enjoy this 400 Clove Garlic Turkey From The Stinking Ros recipe.
