Baked “New” Garlic with Creamed Goat’s Cheese
You’ve seen it at the farmer’s market, you’ve read about it on Ruhlman’s blog. It’s the tall, stalky plant that look like Beaker the muppet when held upside down.
[Image assembled haphazardly in Photoshop with picture from Ruhlman’s blog and a stretched-out picture of Beaker.]
It’s new garlic, or Spring garlic, or green garlic (depending on who you talk to) and it’s prized in the food community for its subtlety, its nuance, and its unique, Springy flavor. I’d cooked with green garlic before (see green garlic soup) and yet I hadn’t been entirely won over.
But now I’m whistling a different tune, thanks to my new favorite cookbook: Roast Chicken And Other Stories by Simon Hopkinson. The recipe he offers is truly simple, and yet in its simplicity lies the key to unlocking the mystery and the beauty of new/green/Spring garlic.