How to Make Roasted Garlic Soup

Male: So today on Gardenfork, we are going to cook a recipe from our neighbor’s cookbook, our neighbor’s -- Mark Scarbrough and Bruce Weinstein. They’ve written it like cookbooks or something. Super nice guys! Their latest newest greatest cookbook is called the Ultimate Cook Book that has like 900 something recipes in it and it’s big. It’s a big book. And they sent me a couple of recipes from it. And so, I pick this recipe for a roasted garlic soup which is kind of like a French onion soup except they used garlic and shallots. So, we’re going to go upstairs. We’re going to make some soup. I don’t know if Henry will like garlic soup or not but I will and -- Female: Henry what do you think? Male: Okay. So, here we are, we are in the Brooklyn kitchen. I wanted to make this roasted garlic soup which is by my friend’s -- oh, I have forgotten their names. They are my best friends, Mark Scarbrough and Bruce Weinstein’s called the Ultimate Cook Book. It’s kind of like, if you know Mark Bittman’s How to Cook Everything, the giant book, it’s like that. It’s a Brazilian recipe. Female: Are you supposed to say his name in the same seventh as a -- Male: Oh, they might not like that. But there are eminently recipe cookbook authors with rivalries and stuff but you know, I’m just an internet video cook guy. So, we start off by roasting some heads of garlic and by roasting a bunch of shallots as well. So, we’re going to take four heads of garlic and roast them. And roasting garlic is really easy. You can buy one of those fancy little kind of clay terra cotta pots to roast your garlic and/or you can use aluminum foil. But you know having the clay pot in from your -- you know, we’ve been talking about your carbon imprint or recycling and all those. You know, you’re using aluminum foil to roast garlic or using a container that you’re going to reuse or reuse so you know, I don’t know but anyway. Female: What are you saying? Male: I don’t know what I’m saying. Female: What’s that alcohol on the counter? Male: It’s a big hint of Dewar’s to sponsor our show. So, we take our garlic. Female: Did you grow that garlic? Male: No, this is from the food coop actually. Female: Unless you have homegrown label. Male: Yes, I also have homegrown organic -- I found that a serrated knife works best for cutting garlic. So, you just want to cut the top off so that you can get in to the tops there. And I was kind of do like a second cut. I kind of go down in around to open up some more of the outside cloves. Female: I think he likes garlic. What did we miss? Male: Oh yeah, yeah, you miss me screwing up. See, that’s really nice. That’s the way you want to do it. Female: It smells good. Male: It smells great! I love garlic. Oh, I forgot the important thing, preheat the oven. And remove all the junks that you have in the oven. You can put this in individual little pockets. I’m just kind of put them in a row here. I just pour this on, which is olive oil. It’s Gardenfork after all. So, we just bring this up and roll it over on itself and put this in the oven. Female: For how long? Male: About 40 minutes. You want it to be the consistency of mochi butter basically and I will not take long to do that at 400 degrees. Now, we’re going of peel the shallots and essentially do the same thing with the shallots so let me -- Female: Turn around in the butter. Male: We’re going to roast the shallots in the same way, we’re going to put them in a pan instead of wrapping them in foil. So, I have to read the instructions first. It’s kind of neat to have the guys that write this giant book be your neighbors down the streets, it’s a -- Female: Super cool! Male: And they’re nice guys too. They’re really nice guys. With onions and shallots, they usually -- they can make you cry. I mean some of them make me cry. I put them in the refrigerator and there’s been all sorts of different ways to make it so that the onions don’t make you tear but it seems like the refrigerator thing works pretty god for me plus it also, it makes the peels a lot easier to come off, I’m peeling. Female: Okay. Male: So, we peeled the shallots. So, we’re just going to put those in a little pan. Female: You’d boil that out? Male: Yes. I forgot to cut the ends of these. I’m going to take it back out again. Female: They are not going to really believe, they’re going to think that you’d like plan these kinds of errors. Male: No, no. I like to do it right at the first time but I just don’t. We’ll check the shallots like every 10 minutes or so and move them around little bit. Female: And what? Male: Move them around a little bit. Now, we’re going to have some goat cheese and some homemade bread that we’ve bought at the farmers market this morning. Female: Homemade is not made in our home. Male: I didn’t make it. You got to have a good bread knife. Female: Is it good? Male: It’s very nice. It’s a Henckels Eversharp Pro. Maybe they want to sponsor the show along with Dewar’s. Female: That’s her mother Skyla. Male: Skyla. Female: She’s in the tub, she love the tub and she likes a little less down. There’s the pony, there’s Eric. Male: Yeah, there’s the husband. Female: He’s not familiar. Male: The internet celebrity. Okay, it’s been a while and I think the garlic is roasted but I don’t think the shallots are quite roasted enough. I don’t have the greatest oven here in New York and neither do we have it upstate either. But I think the key is to have one of those convection ovens. It’s got the blower motor in and everything because I know that Bruce and Mark have at least 10 of those. Female: Okay. Male: They got everything over there. They’re cookbook chefs. They get stuff for free unlike me. This is roasted garlic. Just be careful, be careful, be careful when you open this. Female: It smells good! Male: I think that that’s done but this one isn’t. So, we need to use some beef stock and I thought that I’ve tried this better than bouillon stuff. It’s organic and it look good so I thought I’d tried that because I think a lot of the stocks you buy in the store, they come on a carton and they seem to be like full of salt and I didn’t know which one was the best. So, this look kind of interesting. So, when you press that it just comes out. They’re kind of squiggly and squirrelly there. Now, I’m going to put the stock into the larger pan and it goes the roasted shallots and the roasted garlic, a quarter cup of brandy, cognac. You can also cognac for this. Cognac is a form of brandy. We’re going to simmer this for 45 minutes so we have some gruyere, and so how do say it? Female: I think everybody else. Male: Gruyere -- Female: Everybody else does this. Male: Yeah except us. Bruce and Mark say an ounce of cheese, and I have no idea how to measure that. So, I’m just going to grate some in until it looks good. Female: It smells good. Male: So, we’ve got the three food groups, onions, garlic and cheese. It smells good and I think it’s going to taste good. Do you like me or just the cheese? Female: Cheese please. Male: Nice piece of bread. The cheese is melted a little bit, not really a whole lot. It’s good. This is quite good. You can definitely taste the garlic, the shallots are really nice. Female: How’s the salt? Male: The salt is fine. I put maybe I put a little bit too much salt in but I like salt. So, you kind of thought that the end of the show was a little dull. So, it’s the next day and we’re having garlic soup as a leftover and so I thought we do like a re-tasting because I just said it was good and it is good. Female: How good? Male: But how good? I just mark away with this whole thing. Female: You can see more garlic in it ever. Male: Yeah, oh yeah. Female: Do you like garlic? Male: I love garlic. Female: It tastes the same. It tastes the same? Male: No, it tastes better. And you taste more of the thyme and it has kind of this meat smoking dish from the garlic. It tastes like French onion soup but better. So again, please email us. Tell us what you think of the show. Visit our site, gardenfork.tv and tell your friends. Tell your friends about the show and buy Mark and Bruce’s book, the Ultimate Cook Book. Female: Super good! Male: I just ordered it from our local bookstore because you’re going to order it from a local bookstore, right? Female: Right. Male: Right. It’s part of your local stores, you have to. All right, thank you, we’ll see you later. Female: Bye.