In Season: Garlic
Commercially available garlic is grown year-round, however the wild varieties are at their peak in March. For thousands
of years garlic has been used as food and medicine. It’s been known to help fight heart disease, lower blood pressure, and improve your immune system functions; in addition treating a host of other conditions. It’s super rich in antioxidants and can be eaten raw (for best potency and benefit) or prepared in every meal of the day.
Brown 4 pounds of chicken in a large skillet and drain the fat. Add 12 peeled and sliced garlic cloves to the skillet along with ½ cup of soy sauce, ½ cup of water, and ½ cup of vinegar. Add coarsely ground pepper to taste, then cover and simmer for 35 to 40 minutes until the chicken is tender, turning once.
Remove the outer peel from 4 heads of garlic. Using two tablespoons of butter, total, dab each head with butter and place in a baking dish. Sprinkle them with ¼ teaspoon thyme, ¼ teaspoon pepper, and ¼ teaspoon salt. Add 3 tablespoons of olive oil to the baking dish and bake at 400 degrees for 40 minutes to 1 hour, basting the garlic frequently. Once the garlic is soft, remove from the oven and cool for 5 minutes.
Crush 6 cloves of garlic (or more to taste) with a mortar and pestle, or a small bowl and the back of a spoon. Add ¼ teaspoon salt and ¼ teaspoon pepper and grind together. Transfer the mixture to a large bowl and stir in 2 egg yolks and 1 tablespoon white vinegar. While whisking, drizzle 1 ¼ cups extra virgin olive oil into the mixture gradually until thick and creamy.