11/25/09

The Stinking Rose



You can just about imagine my reaction when I learned that Kim Alexis’ diet regimen included garlic. It was, "Who?" "What?"

Well, I heard it from a friend of a friend, of a friend's cousin, twice removed...so it must be true. Apparently, the 80s supermodel is a big advocate of the Italian perfume, and routinely consumes copious amounts of garlic.

If I had only known that garlic was the crucial component in Alexis’ perfect face and body, I would’ve grown my own stinking garden 30 years ago.

Of course, I’m only kidding. It's a well-known fact that, I too, could’ve been a thupermodel...if I had longer legs, flawless features, and the appetite of a fruit bat.

But no. Instead, I opted to be a work in progress.
But I will never denounce garlic! And this creamy, garlicky soup with just a gentle kick from the cayenne pepper is one way I procure my intake of the pungent lily.
I urge you to make it, soon.




Roasted-Garlic and Gorgonzola Bisque
Serves 6.

2 tablespoons olive oil
30 whole cloves garlic, about 3 bulbs
¾ cup dry sherry
¼ cup brandy
4 Yukon gold potatoes, peeled and diced
1 quart chicken stock
¼ teaspoon cayenne pepper
1 cup heavy whipping cream
6 ounces Gorgonzola
Salt & Freshly ground black pepper

Heat oil in a large saucepan over medium-low heat. Add the whole garlic cloves to the pan, decrease the heat to low, and cook until cloves are tender, 10 to 15 minutes.

Carefully add the sherry and brandy, increase the heat to high, and reduce the liquid by half, 2 to 3 minutes. Add the diced potatoes and chicken stock. Cook until the potatoes are tender.

Purée with a handheld blender, or in batches in a blender or food processor. Return soup to the pan, and add the cayenne pepper and heavy cream. Cook over low heat until the cream almost comes to a boil. Whisk 4 ounces of the cheese into the soup. Season to taste with salt and pepper.

Serve the soup, topped with the remaining Gorgonzola. The one pictured below was my serving, which I topped with hot sauce. I like heat.
Adapted from Caprial's Bistro-Style Cuisine.



I sometimes serve this soup with plain crostini, or bread sticks, using a basic pizza dough for the latter. I used kitchen scissors to snip Vs at one end of the breadsticks to create the "wheat sheaf."



But hey, this time of year, the Bread Leaves would also be a nice touch.


I'd like to wish you all a very Happy Thanksgiving!
May your turkey be plump and your waistline plumper, if only for one day.
It is Thanksgiving, after all.