Garlic Goodness

Sometimes the food universe propels you in a new direction. While on a runaway weekend to San Francisco we ate at one of our favorite North Beach spots, Macaroni Sciue Sciue. When the bread arrived it was accompanied by a garlic dipping sauce that was crazy good. I knew at that time I must recreate this sauce at home! I researched the internet for recipes and by coincidence watched a Rick Bayless show called "Liquid Gold" , where he made a Mexican garlic sauce called mojo de ajo that included lime juice. I tried many variations and all were extremely good. My final recipe was reached when my wife declared it her favorite. Rather than write a complicated recipe I urge you to experiment for yourself with ingredients on hand. The core of the sauce is fresh garlic that is "poached" in olive oil. I started with eighteen large cloves of already peeled Christopher Ranch Garlic. I cut off the bulb tips and and smashed them with the side of my large French knife.

I placed the cloves in a ceramic baking dish with two cups olive oil , a teaspoon of dried pepper flakes and baked it a 250 degree oven for 4o minutes. Effectively the oil slowly boils and "poaches" the garlic. Taste the product during the process to reach the level of flavor you want; if you cook it less there will be more of a raw garlic taste. Be careful the oil is screaming hot! When done to your liking remove from the oven and let cool. I added, fresh from the garden, chopped parsley for an herbal note. This sauce makes killer garlic bread, is a great base for salad dressing and wonderful when mixed with hot pasta. I have kept it in the refrigerator for up to a week. Another warning! Make sure that those close to you eat this as well, because you will smell of garlic.