GREEN GARLIC PANISSE
A simple snack that takes advantage of the season's first garlic, which is harvested before the bulbs form. Delicious hot or cold.
Provided by David Kinch
Yield Makes about one hundred 1 1/4 by 2-inch pieces
Number Of Ingredients 8
Steps:
- Line a half sheet pan (13 by 18 by 1-inch pan) with oiled parchment paper.
- Split the garlic lengthwise and rinse carefully to remove any dirt. Dry the garlic on a towel, then slice it as thinly as possible. Melt the butter with the olive oil, add the garlic, cover with a cartouche, and cook over low heat until translucent. Transfer to a large pot and add the milk and salt. Increase the heat to medium-high and slowly add the chickpea flour while whisking constantly to avoid lumps. Cook over high heat until the mixture begins pulling away from the sides of the pan and the starchy flavor has cooked out. Pour the dough onto the prepared pan and spread evenly. Zest the lemon over the entire surface. Place plastic wrap directly on top of the panisse to prevent a skin from forming. Refrigerate for about 1 hour, until completely set. Cut into desired shapes.
- Heat the grapeseed oil to 350°F (175°C) and fry the panisse pieces in small batches for about 30 seconds, until golden brown and crispy. Drain on paper towels, arrange on a platter, and serve immediately.
TRADITIONAL FRENCH GREEN GARLIC BUTTER WITH PASTIS
In France, green garlic butter is traditionally served with snails-escargots. This version with Pastis is also particularly delicious and fragrant drizzled over scallops or mussels (see my Moules Farcies Gratinees - French Mussels recipe #299761 #299761). Serve with plenty of fresh lemon wedges, slices of French bread for mopping the fragrant juices, and a crisp, chilled white wine such as Muscadet or Sancerre. Bon appetit! Williams-Sonoma.
Provided by BecR2400
Categories Sauces
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor, process the garlic until pureed, then add the parsley and process until finely minced mixture forms.
- Cut the butter into 3 or 4 pieces and add to the parsley mixture along with the green onions, tarragon, and pastis. Process until combined.
- Add the olive oil, lemon juice, and enough cream to create a soft, fluffy mixture. Season to taste with salt and pepper.
- Spoon an equal amount of the green garlic butter on to each precooked and open mussel (see mussels recipe #299761), sprinkle breadcrumbs generously on top. Bake at 400 degrees F for 8-10 minutes, until butter is melted and fragrant, and the crumbs are crisp. Makes enough for 3 lbs. mussels. (Alternatively, you can transfer butter mixture to a small saucepan and heat through on medium to medium-high heat for 5-8 minutes, stirring frequently and being careful not to burn, until butter is melted and fragrant. Drizzle over seafood of your choice).
- Serve with fresh lemon wedges, slices of French bread for mopping the juices, and a crisp, chilled white wine such as Muscadet, Sancerre or Sauvignon Blanc! Bon appetit!
Nutrition Facts : Calories 347.9, Fat 23.4, SaturatedFat 11.4, Cholesterol 44.1, Sodium 264.8, Carbohydrate 29.4, Fiber 8.6, Sugar 3.4, Protein 10.7
GREEN GODDESS DRESSING- CHEZ PANISSE
Saw this in an issue of Bon Apetit - adding it here so I can have it electronically in one of my cookbooks.
Provided by TheBeave
Categories Salad Dressings
Time 20m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 14
Steps:
- Blend first 7 ingredients in processor until coarse puree forms.
- With machine running, gradually add oil through feed tube; blend well. Transfer mixture to bowl; whisk in cream.
- Add parsley, tarragon, cilantro, basil, and shallot; whisk to combine.
- Season dressing to taste with salt and pepper.
- Cover and chill at least 3 hours (dressing will separate if not chilled). Let stand at room temperature 20 minutes and rewhisk before serving.
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