Ingredients
4 heads garlic
1 tbsp olive oil
2 cup whipping cream
1 salt
1 white pepper to taste
2 tbsp chives, chopped (optional)
Directions
Rub garlic heads with olive oil. Wrap individually in aluminum foil
and roast in 375 degree oven for about
45 minutes.
Remove roasted garlic from oven and squeeze the cooked garlic from
from each clove. Puree softened cloves in food processor.
Whip cream until soft peaks form. Fold whipped cream into garlic
puree. Season to taste with salt and white pepper. Add chives if
desired.
Recipe from Cindy Black's Restaurant, La Jolla, California
Servings: 6 servings
Cindy Black's Garlic Mousse Recipe brought to you by Recipe Ideas
Categories: Dessert; Vegetable
The History of Recipes
Academics have proved the existance of recipes way back into history, certainly as far back as the early Egyptians, and potentially, even further back. In practice though, generally, these ancient cook books were just very simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to historians are a few clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Later on, in Roman times 25BC a man called Apicius created a number of documents describing recipes enjoyed by his fellow Romans. In his works, he recounts how the meals were split into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Aspicius tells us how the Roman cooks were skilled in the use of a wide range of spices and herbs, including a few you will know for example thyme, fennel and asafoetida. During the succeeding few hundred years, the rich families of Wesstern Europe competed with each other to serve the most extravagent banquests, and because of this the best cooks and their recipes were much in demand. However, it wasn`t until the 19th century that fine cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, testing, and publishing recipes of the day. Like it or not, the introduction of television brings us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Cindy Black's Garlic Mousse recipe.
