|
|
COOKING WITH GALA |
 |
|
|
COOKING WITH GALA |
|
|
Garlic Pan Sauce 1 head garlic 1 tablespoon olive oil Sauce Browned beef pan drippings 1/4 cup minced shallot or onion 1/2 cup lightly oaked red wine 1 cup beef or chicken broth 1 small sprig thyme 1/2 cup veal demiglace Unsalted butter, optional Salt and pepper to taste Cut off the top of the head of garlic, just enough to expose the tops of the cloves remove outer "paper", then place on a double-thick sheet of aluminum foil. Drizzle with the olive oil and fold foil to make a small packet. Roast the garlic at 350° for one hour or until the cloves are soft. Allow to rest until cool enough to handle. Squeeze pulp into a small bowl. For the sauce, remove meat from the roasting pan, tent it lightly with foil and allow it to rest for 15 to 20 minutes. Remove fat from pan, leaving the browned bits and deglaze with red wine, scraping up and incorporating the browned bits. In a sauce pan, sauté shallots until translucent, add the garlic and let cook about 30 seconds, add the deglazing liquid to the pan, bring to a hard simmer and reduce wine by at least half. Add the broth and thyme, continuing to reduce by almost half again. Taste occasionally and remove thyme before it becomes too strong. Add the demiglace. The sauce can be made ahead to this point and to rewarmed prior to serving. If desired, finish with a small knob of unsalted butter. Taste and adjust seasoning. Makes about 1 1/2 cups. Gala's Note: this sauce is tasty with beef or pork, and is easy to make. Never hesitate to make extra roasted garlic anytime you prepare a roast and use it for crostini, sauteed vegetables, mashed potatoes or risotto. |
