Julia Child Braised Garlic Cloves Simmered In Cream Recipes

BRAISED CELERY

Steps:

• Clean and chop celery into 1 inch pieces.
• Blanch the celery for 1 minute in boiling salted water.
• Drain and place in a buttered casserole with the butter and good grinding of pepper.
• Mix the chicken stock in the cup of boiling water until dissolved, then pour over the celery.
• Cover and bake at 325F for 1 hour.

JULIA CHILD'S ASPARAGUS SIMMERED IN ONIONS, GARLIC, AND LEMON

Steps:

• Before peeling asparagus, start on the marinade. In a heavy saucepan, cook onions slowly in the olive oil with garlic, zest, herbs, and bay leaf. When tender (about 10 minutes), add peppercorns, wine, lemon juice, water, and salt. Cover and simmer slowly for about 20 minutes.
• Peel asparagus. Lay in a flameproof casserole dish and pour marinade over so asparagus is just covered with liquid (more water may be added if needed). Bring to a boil, cover, and simmer slowly for 20 minutes, or until asparagus is tender. Take out asparagus and arrange on serving platter. Boil down the cooking liquid until lightly syrupy and spoon over the asparagus. Sprinkle with parsley.

JULIA CHILD'S EASY PEEL GARLIC

Steps:

• Remove all the cloves of garlic from the head.
• Take a smallish saucepan and heat to boiling about a cup or two of water; add the cloves of garlic and simmer for 1 minute.
• Drain the water and peel the garlic (which should be softish and should peel easily) - peeling an entire head can take about 5+ minutes, depending on how accustomed you are to doing it.
• Use in whatever recipe(s) you'd like!
• You can store the peeled garlic in an airtight container in the refrigerator for up to two days.
• Note: you can, of course, even do a single clove in this manner - I just like to do a bunch at a time.