Makes ½ cup
This is an amazing dish: pure garlic but simmered until it isn't pungent. It still has a strong flavour, but is milder than raw or slightly cooked garlic. It is marvellous as an embellishment for fish, chicken or vegetables. It's also a great garnish for soups.
3 quarts water, divided
2 large heads of garlic, cloves
separated and peeled
1 bay leaf
1 teaspoon salt
Additional salt and freshly ground
pepper to taste
2 tablespoons skim milk (optional)
Combine 1 quart of the water and the garlic in a saucepan and bring to a boil. When the water reaches a rolling boil, drain. Return the garlic cloves to the pot, add another quart of water, bring to a boil, and boil for 5 minutes. Drain and return the garlic cloves to the pot. Now add the last quart of water, the bay leaf, and the salt. Bring to a boil, reduce the heat, cover, and simmer for 30 to 40 minutes, until the garlic is thoroughly soft. Drain. Save the stock for use as a soup base. Discard the bay leaf.
Puree the garlic until perfectly smooth and fluffy, using a food processor, a mortar and pestle, or a bowl with a fork. Add salt and pepper and the milk if you wish. Transfer to a ramekin or a serving dish. Serve warm or cold.