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Don't make these recipes on your first date!

It's the ingredient that could kill your chances of a first kiss on a first date. But the pungent taste of garlic can certainly add a little flavor to everything from appetizers to ice cream. Sara Perry, author of "Everything Tastes Better with Garlic," was invited on "Today" to celebrate the glory of garlic. Check out the recipes:Forty Cloves and Who's Counting ChickenSara PerryPreheat oven to 40
/ Source: TODAY

It's the ingredient that could kill your chances of a first kiss on a first date. But the pungent taste of garlic can certainly add a little flavor to everything from appetizers to ice cream. Sara Perry, author of "Everything Tastes Better with Garlic," was invited on "Today" to celebrate the glory of garlic. Check out the recipes:

Forty Cloves and Who's Counting ChickenSara Perry

Preheat oven to 400 degrees. Peel 6 of the garlic cloves, sprinkle with salt, and mince, pressing the garlic into the salt with the flat of the knife to from a rough paste. Transfer to a small bowl and stir in the chopped herbs, pepper and the 1/4 cup olive oil. With clean fingers, generously spread the garlic mixture over the chicken pieces. Set the pieces in a roasting pan with the breast sides up. Add the 40 unpeeled cloves to the bowl that contained the garlic mixture and toss to lightly coat them with the oil remaining on the sides of the bowl.

Tuck the garlic cloves in and around the chicken pieces.

Drizzle the remaining 2-tablespoons of olive oil over the chicken. Roast for 30 minutes and then drizzle the chicken with the pan juices. Continue to roast until fork-tender and just browned, 45 minutes to 1 hour, or until an instant-read thermometer inserted in the middle of a breast reads 165 degrees.

Serve the chicken with the pan juices and garlic cloves. Pass the French bread. Squeeze the softer roasted garlic from the root end onto the bread, spread, and enjoy with the chicken. Squeeze or pop the more caramelized garlic from the root end onto the plate and eat whole, seasoned with salt and pepper.

91230516048129153plump unpeeled garlic46clove46 plump unpeeled garlic cloves, dividedcoarse salt, preferably kosher1.5teaspoon1 1/2 teaspoons or more coarse salt, preferably Koshercoarsely chopped fresh herbs, such as tarragon, thyme, oregano, and sage0.5cupAbout 1/2 cup coarsely chopped fresh herbs, such as tarragon, thyme, oregano, and sageFreshly ground pepperextra-virgin olive oil0.35cup1/4 cup plus 2 tbsp. extra-virgin olive oilorganic free-range fryer11 organic free-range fryer (3 1/2 to 4 pounds), cut-upThickly sliced French bread or toast, heated, for serving

Grilled garlic bruschetta with basil, tomato, and fresh mozzarellaSara Perry,

Light a medium to medium-low fire in a gas or charcoal grill. Cut the baguette in half crosswise. Cut each piece in half lengthwise to form 4 pieces. Sprinkle the garlic with the salt and mince, pressing the garlic into the salt with the flat of the knife to form a rough paste. Transfer to a small bowl, add the butter, oil, parsley, and basil, and stir until blended. Spread the garlic butter mixture on all cut sides of the bread.

Just before grilling the bread, wipe the grill rack from back to front with a clean rag dipped in vegetable oil. (If you go form front to back, you might lose some hair on your arm).

Grill the bread, cut sides down, until lightly toasted, 1 to 2 minutes. Remove from the grill. Quickly arrange the mozzarella on the cut sides of the toast, dividing it evenly. Return the open-face sandwiches to the grill, cut side up.

Cook until the bottom sides are toasted and the cheese warms and softens, about 2 minutes. (You'll have to make sure the coals are at medium-low heat so the bread won't get too brown) Remove from the grill and top with the tomatoes, diving them evenly. Sprinkle with Parmesan cheese, if desired, and garnish every, or every other, tomato round with a tiny basil leaf. Cut each sandwich diagonally in half, and serve at once.

Serve the chicken with the pan juices and garlic cloves. Pass the French bread. Squeeze the softer roasted garlic from the root end onto the bread, spread, and enjoy with the chicken. Squeeze or pop the more caramelized garlic from the root end onto the plate and eat whole, seasoned with salt and pepper.

912305160492French bread baguette 11 French bread baguette (about 15 ounces)garlic4clove4 large garlic cloves, cut in halfcoarse salt, preferably kosher0.5teaspoon1/2 teaspoon coarse salt, preferably Kosherunsalted butter2tablespoon2 tablespoons unsalted butter, at room temperatureolive oil1tablespoon1 tablespoon olive oilminced fresh flat-leaf parsley2tablespoon2 tablespoons minced fresh flat-leaf parsleyminced fresh basil leaves2tablespoon2 tablespoons minced fresh basil leavesfresh mozzarella cheese22 balls (4 to 5 ounces each) fresh mozzarella cheese, slicesmall vine-ripened tomato44 small vine-ripened tomatoes, at room temperature, sliced in 4 rounds eachgrated parmesan cheese (optional)4tablespoon2 to 4 tablespoons grated parmesan cheese (optional)basil leave128 to 16 tiny basil leaves for garnishing

Romaine ribbons with roasted garlic dressing blue cheese and toasted walnutsSara Perry,

To make the dressing. Roast the garlic reserving the oil. Squeeze the soft, golden cloves out of their skins and transfer to a mini-processor. (Leave out any dark, caramelized cloves. They make great nibbles when sprinkled with salt). Add the rice vinegar, apple cider vinegar, honey, mustard, salt and pepper and blend until smooth. Add the olive oil and the reserved garlic oil and blend until combined.

To make the salad. Stack 6 to 8 romaine leaves at a time and cut crosswise into 1/2 inch wide ribbons. Place the ribbons into a large salad bowl, drizzle with half the dressing, and toss. Taste, adding additional dressing as desired. Divide the salad among 4 salad plates. Garnish each with 1 tablespoon blue cheese and 2 tablespoons walnuts.

NOTE: To toast walnuts or pecans, preheat the oven to 350 degrees. Spread the nuts on a rimmed baking sheet and bake until lightly browned, about 10 minutes.

91230516048460492large head garlic11 large head garlic (2 1/2 to 3 ounces)rice vinegar2tablespoon2 tablespoons rice vinegarapple cider vinegar2tablespoon2 tablespoons apple cider vinegarhoney3teaspoon2 to 3 teaspoons honey, lukewarm or at room temperaturedijon mustard1teaspoon1 teaspoon Dijon mustardfreshly ground pepper0.25teaspoon1/4 teaspoon freshly ground pepperolive oil5tablespoon5 tablespoons olive oillarge head romaine lettuce11 large head romaine lettuce, coarse leaves removed, rinsed and patted drycoarsely chopped toasted walnuts or pecans, divided4tablespoon4 tbsp. (*1/4 cup) coarsely chopped toasted walnuts or pecans, divided

Nervy, heavenly garlic ice cream Sara Perry,

In the top of a double boiler over simmering water, combine the half and half and garlic, Scrape the seeds from the vanilla bean into the half and half. Cook until small bubbles appear around the edges of the pan. Remove from the heat.

Meanwhile, in a medium bowl, whisk the egg yolks and sugar together until thick and smooth, 3 to 4 minutes. Slowly whisk 1/2 cup of the hot half and half into the yolk mixture, whisking constantly so that the eggs do not "cook" in the warm liquid. Then gradually whisk the yolk mixture into the hot half and half. Return the mixture to the double boiler and cook, stirring constantly, until the custard thickens, about 10 minutes. To check for doneness, dip a spoon into the mixture and draw your finger through the coat of custard on the back of the spoon. It should leave a trail. Remove from the heat and let cool to room temperature.

Strain the custard trough a fine-mesh sieve, cover and refrigerate for at least 2 hours or up to 3 days. Stir the mixture, and then pour it into a small ice-cream maker. Freeze according to the manufacturer's instructions.

912305160491half and half1.5cup1 Error processing field:IngredientsAn error occurred while parsing EntityName. Line 1, position 117.

Excerpted from “Everything Tastes Better With Garlic,” by Sara Perry. Copyright © 2004 by Sara Perry. Published by Chronicle Books. All rights reserved. No part of this excerpt can be used without permission of the publisher.

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