Charlie Trotters Roasted Garlic Food

ROASTED GARLIC

Steps:

• Preheat oven to 350 degrees. Slice off 3/4-inch from the pointy end of the garlic to expose a bit of each clove. Place garlic heads in center of a square of aluminum foil, cut side up. Sprinkle on a few drops of water, drizzle on the olive oil, and sprinkle on the salt and pepper. Pull corners of foil up to enclose and fold over to seal. Place package in oven and roast 50 to 60 minutes, until garlic cloves are soft and golden brown. Remove from oven and allow to cool. Squeeze out garlic pulp by squeezing head in half over a bowl. Spread on bread, use as base for dip or dressing.

FLANK STEAK WITH CRISPY POLENTA AND ROASTED SHALLOT VINAIGRETTE

Steps:

• Method
• To prepare the vinaigrette: Place the shallots and 3/4 cup of the olive oil in a small ovenproof pan and cover tightly. Bake at 350 degrees for 50 to 60 minutes, or until the shallots are soft. Let the shallots cool in the olive oil, and then remove, reserving the oil. Julienne the shallots and put them in a bowl. Add the balsamic vinegar and slowly whisk in the reserved olive oil. Add the chopped chives and season to taste with salt and pepper.
• To prepare the polenta: Cook the garlic in 3 tablespoons of butter for 1 minute. Fold into the polenta and season to taste with salt and pepper. Spread the polenta into a 1/2-inch thick layer on a small sheet pan. Cover with plastic wrap and refrigerate for 2 hours. Cut the polenta into four 3-inch discs and sauté in the remaining 1 tablespoon butter in a hot, nonstick pan for 2 to 3 minutes on each side, or until golden brown and crispy. Blot on paper towels.
• To prepare the steak: Season the steak with salt and pepper and rub with 1/4 cup olive oil. Remove the thyme leaves from the stems and rub them onto the beef. Grill for 5 to 7 minutes on each side, or until medium-rare.
• Assembly
• Place a piece of the polenta in the center of each plate and top with a piece of the steak. Spoon the Roasted Shallot Vinaigrette over the steak and around the plates and top with freshly ground black pepper.
• Wine Notes
• The warm garlic flavors in the polenta mesh beautifully with Italian varietals. The rich fruit of Barbera d'Alba from a producer like Giacomo Conterno beautifully balances the garlic, and has the full acidity needed for the shallot vinaigrette.

PEPPERCORN- AND THYME-ROASTED GOOSE

Steps:

• To prepare the glaze: Stir together the cracked peppercorns, thyme leaves, olive oil, and garlic in a small bowl and season with salt.
• To prepare the goose: Preheat the oven to 375°F. Season the outside and inner cavity of the goose with salt and pepper. Brush the glaze all over the outside of the goose, reserving any extra to use while roasting. Place the onions, carrots, and celery in a roasting pan and place the goose on top of the vegetables. Roast for 2 to 2 1/2 hours, basting occasionally with the remaining peppercorn mixture and any drippings, until golden brown and crispy and the juice from the cavity runs clear. Remove the goose from the oven and let rest for 15 minutes before carving.
• To prepare the sauce: Strain the pan drippings through a fine-mesh sieve. Skim off the grease, leaving the meat juices, and place in a small saucepan. Whisk the butter into the meat juices, add the chopped thyme, and season with salt and pepper.
• Carve the goose and serve with the pan sauce.