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You are here: Home / Food / Recipes / *Easy Entertaining Dishes / James Beard’s 40 Garlic Clove Chicken

James Beard’s 40 Garlic Clove Chicken

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I think it was probably during my short stint at culinary school that I first heard about James Beard. Comments here and there thrown in about this culinary master. At first I just smiled and nodded pretending I had some idea who these people were talking about. It was a while later when I acquired my first Julia Child cookbook, Mastering The Art of French Cooking that I really began to understand who this legend was.

beard-judith-child
James Beard, Judith Jones and Julia Child:
Image Credit to Alice Levitt

Maybe you’re young like me or at least young in the food world and are clueless who he is. To wrap up his life in a microscopic manner would be to say that he, “laid the groundwork for the food revolution that has put America at the forefront of global gastronomy. He was a pioneer foodie, host of the first food program on the fledgling medium of television in 1946, the first to suspect that classic American culinary traditions might cohere into a national cuisine, and an early champion of local products and markets. Beard nurtured a generation of American chefs and cookbook authors who have changed the way we eat.” -Quote from James Beard Foundation

He was  the first true celebrity chef of America and a prime mentor for all those who followed in his footsteps.

While he passed away before I was even born, he inspired one of his student’s to found the James Beard Foundation the year after his death. Which among other things bestows the Beard Awards for many categories of food and beverage professionals…think the Oscar’s of the food world.

So he’s kind of a big deal in the food world. For a more full biography of him see this article.

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When I found out that a new cookbook, The Essential James Beard Cookbook, compiling some of his best recipes was due to come out at the end of this month I couldn’t wait to get my hands on it. With recipes from starters to desserts this little gem packs a major punch with over 450 recipes. It’s like a classic food bible….really check out the categories:

First Courses and Cocktail Food
Soups
Salads
Beef and Veal
Pork
Lamb
Poultry and Game Birds
Fish and Shellfish
Eggs
Pasta and Noodles
Vegetables
Rice, Grains, and Beans
Yeast and Quick Breads
Fruits
Hot, Cold, and Frozen Desserts
Cakes
Pies and Tarts
Cokies and Bars
Basic Stocks and Sauces

You can’t get much more thorough then that! This book is written in the classic style with no photographs but with plenty of stories and tips and suggestions along the way. While I appreciate the old style from the Chef’s perspective, I’m not normally a huge fan of actually cooking from them because I find them to run more like a list of ingredients…with no recommendations on what I should actually cook and no photos to inspire my decision.

I was very pleased to find great descriptions of the recipes as well as large additional information sections with very detailed information. The sections on souffles and homemade pasta for example are packed full of goodies like this:

“Don’t overfold or the egg whites will deflate. There should still be little bits of unincorporated egg white visible.”

It’s those little things that only experience will lend that really make a recipe great, I for one have never had success with a souffle perhaps for the very reason that when it says “fold in the egg whites” that is precisely what I did…..until they were ALL folded in.

This would be a perfect gift for a new cook or to yourself if you are wanting to learn the classics from a true legend.

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I was also thrilled to be asked to team up with the California Olive Ranch who is partnering with us on the launch of this amazing cookbook! Which means one of you lucky winners is going to get some out of this world olive oil PLUS a copy of this cookbook too!

In our house we cook with olive oil almost constantly and I’m sad to say that lately have been buying the big bulk containers from a certain chain store that starts with a W. You know the whole frog in a tea kettle story right?

This apparently has been the story of our olive oil usage lately and I didn’t even realize it. After cooking with this new olive oil this month I have become quite disturbed by the low quality of the stuff we had been using. Yuck. Mr. Beard would have been appalled if he had tasted it.

We received a bottle of their Everyday Olive Oil and their Arbequina oil to try and were very impressed with both of them. We used the Everyday Olive Oil for well….pretty much all of our everyday cooking! It’s clean and fresh tasting without being overpowering in aroma or flavor. I am looking forward to trying it in the Olive Oil bread recipe that they have on their site too. They have all kinds of great recipes over there.

The Arbequina was also nice but definitely a different style, it was fruity and almost a bit floral in flavor and aroma. It would work well in certain marinades very well, I think Kevin’s orange juice marinade would be lovely with it (I’ll get him to try that soon and give us a report). We particularly loved it straight on our fresh salads with a simple Vinaigrette inspired by the basic recipe I found in this book.

Arbequina Pomegranate Red Wine Vinaigrette
 
Print
Prep time
5 mins
Cook time
5 mins
Total time
10 mins
 
A light, classic Vinaigrette with a fruity twist. Modified from James Beard's Basic Vinaigrette.
Serves: ½ cup
Ingredients
  • 6 tb Arbequina Olive Oil
  • 1½-2 tb Pomegranate Red Wine Vinegar
  • 1 tsp Salt
  • ½ tsp Fresh Ground Black Pepper
  • Optional:
  • Honey
  • Minced shallots (preferable) or sweet onion
Instructions
  1. Combine Arbequina Olive Oil and Pomegranate Red Wine Vinegar. Add more vinegar to taste if desired.
  2. Season with salt and pepper to taste.
  3. Mr. Beard maintains that no sugar should be added to a vinaigrette, but I tend to favor a smidge of honey and shallots in mine. If desired quickly saute the minced shallots in oil til just tender. Add minced shallots and honey to taste.
  4. If desired blend mixture to further incorporate shallots.
  5. Use immediately. Can be stored in refrigerator if absolutely necessary but is best made fresh.
Notes
Image Attribution: danmachold
3.4.3177

I have been terribly upset that over these last two weeks as I have gone to look at these recipes and think about cooking them that I have been being so plagued with this morning sickness. Quite frankly almost everything that is meat based I am really struggling with right now and the smells of onion and garlic have been overwhelming for my stomach. I try to get down some protein each day because I know the baby and I need it but it’s difficult. Combining that with absolute exhaustion and I have quite honestly struggled with this review.

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A few days ago I made a modified version of James Beard’s Famous Chicken with 40 cloves of Garlic for Kevin. It turned out pretty good according to Kevin (it was all I could do to cook it and style it), but I have attached the original recipe as I couldn’t taste it. I hope you will make it for your family soon!

Chicken with 40 Cloves of Garlic
 
Print
Prep time
20 mins
Cook time
1 hour 30 mins
Total time
1 hour 50 mins
 
You will find that the garlic has been tamed in the cooking and acquired a delicious buttery quality. Serve with hot toast or thin slices of pumpernickel—to be spread with the garlic sauce.
Serves: 4 Servings
Ingredients
  • 8 chicken leg quarters
  • ⅔ cup extra-virgin olive oil
  • 4 celery ribs, thinly sliced
  • 6 sprigs fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh tarragon or
  • 11/2 teaspoon dried tarragon
  • ½ cup dry vermouth
  • 21/2 teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch of freshly grated nutmeg
  • 40 garlic cloves, crushed under a knife and peeled
Instructions
  1. Wash the chicken legs and thighs and thoroughly dry with paper towels. Put the oil in a shallow dish or a plate and turn the chicken in the oil to coat on all sides. Reserve the unused oil.
  2. Lay the sliced celery in the bottom of a heavy casserole or Dutch oven (not uncoated cast iron) with a tightfitting lid.
  3. Add the parsley and tarragon, then lay the chicken pieces on top. Pour the vermouth over the chicken, and add 1 teaspoon salt, the pepper, and the nutmeg.
  4. Pour the reserved oil into the casserole, then toss in all the garlic and sprinkle with the remaining salt. Put a piece of aluminum foil over the casserole and then cover to make a tight seal; or make a thick, heavy flour and water paste to seal the lid, and cover the lid and paste with another layer of foil.
  5. Bake in a preheated 375°F oven for 11/2 hours without removing the lid.
  6. Modification:
  7. The drippings were so lovely Kevin whipped up a quick pan gravy with a butter and flour roux. In a sauce pan add 2 tb butter and 2 tb flour for every 2 cups of liquid available. Cook down roux until light brown and then quickly add liquid while whisking. Reduce heat to simmer and allow to thicken as desired. Season and serve immediately with chicken, rice or mashed potatoes and a lovely side salad. Serve homemade bread to spread the garlic on.
Notes
Reprinted with permission from St. Martin's Press
3.4.3177

Thanks again to St. Martin’s Press and California Olive Ranch for sponsoring this giveaway!


62 Comments



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About Dani Meyer

Dani is a mama to 2 wild little boys. She lives for new adventures & loves to experience new places through her stomach. She is passionate about helping families fall in love with real food, geeking out on food photography and reading obsessively.

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Comments

  1. Bryan E. says

    November 2, 2012 at 11:41 PM

    Thanks for the giveaway… a homemade marinara sauce.

    Reply
  2. Jake says

    November 2, 2012 at 11:26 PM

    I would fry up some trout

    Reply
  3. Jessica says

    November 2, 2012 at 9:27 PM

    I’d make guacamole. 🙂

    Reply
  4. susan smoaks says

    November 2, 2012 at 2:54 PM

    I would make shrimp scampi!

    Reply
  5. Chrissy Nestor says

    November 2, 2012 at 6:08 PM

    I'd make a salad for me and my daughter.

    Reply
  6. Adam Dodson says

    November 2, 2012 at 3:32 PM

    I love these oils. Not much you can't make with it. In fact, I just used some to make roasted brussels sprouts last night. Delicious!

    Reply
  7. Sherry Conrad says

    November 2, 2012 at 10:12 AM

    I would use it for various pasta dishes and salad dressings.

    Reply
  8. Melissa JNorton says

    November 2, 2012 at 1:04 PM

    I would make a salad dressing with aged balsamic in it too. Not terribly original, but delicious!

    Reply
  9. Karen Gonyea says

    November 2, 2012 at 6:54 AM

    I would make a pesto 🙂

    Reply
  10. chadro says

    November 2, 2012 at 2:32 AM

    salads or potato pan fries

    Reply
  11. Jennifer M says

    November 1, 2012 at 11:42 PM

    I’d make a wrapped salmon.

    Reply
  12. Rekaya Gibson says

    November 2, 2012 at 12:26 AM

    garlic chicken sounds awesome.

    Reply
  13. Brandy says

    November 1, 2012 at 5:40 PM

    Just found ” the Adventure bite” website thru California Olive Ranch. So glad I did. Gonna need to add this site to my bookmarks and cookbook to my collection. My Husband and I love to be in the kitchen trying lots of new recipes. Its our “happy place”.

    Reply
    • Dani Meyer says

      November 1, 2012 at 5:56 PM

      Welcome brandy! So glad you are here with us! Maybe someday we can test out some recipes together 🙂

      Reply
  14. Samantha Remington says

    November 1, 2012 at 9:14 PM

    Roasted garlic to spread on fresh bread.

    Reply
  15. Anita says

    November 1, 2012 at 4:26 PM

    I’ve been trying different olive oils — sounds like this is next on my list.

    Reply
  16. dyanne says

    November 1, 2012 at 3:31 PM

    i just want the amazing recipes! is the book signed?

    Reply
    • Dani Meyer says

      November 1, 2012 at 4:06 PM

      Mr. Beard is no longer with us sadly. As this is a brand new compilation he didn’t live to see it released 🙁

      Reply
  17. Jeffrey Lammers says

    November 1, 2012 at 5:33 PM

    I would make a crust for an apple pie.

    Reply
    • Dani Meyer says

      November 1, 2012 at 4:11 PM

      With olive oil? I would love to try your recipe for that Jeffrey!

      Reply
  18. Cathy Weber says

    November 1, 2012 at 5:26 PM

    Great interview. Recipes looked like ones that we would try

    Reply
  19. Larry Knobloch says

    November 1, 2012 at 5:08 PM

    Olive oil makes everything so much better. I use it wherever oil is called for. Sometimes it does add a little flavor not particularly associated with that recipe, but it has always been a welcome flavor.

    Reply
    • Dani Meyer says

      November 1, 2012 at 4:12 PM

      Agreed!

      Reply
  20. Jason says

    November 1, 2012 at 12:58 PM

    I would make a fresh seafood salad

    Reply
  21. Joann Schirmacher Johnson-Grubbs says

    November 1, 2012 at 4:22 PM

    I would make an olive oil cake.

    Reply
  22. anne hill says

    November 1, 2012 at 12:03 PM

    i would make a homemade vanilla bean ice cream & drizzle w/ the olive oil

    Reply
    • Dani Meyer says

      November 1, 2012 at 4:07 PM

      Fascinating!

      Reply
  23. Mark Gramaglia says

    November 1, 2012 at 4:00 PM

    At's ah nice!

    Reply
  24. Kim Forni says

    November 1, 2012 at 11:58 AM

    I have tried their Arbequina, and it is a staple in our home, always, as is the EVOO. I swear I get a little nervous if we are starting to run out. I have changed my garlic bread recipe from using butter to olive oil. I WANT that James Beard book , I have a friend from San Diego who talks about it constantly.

    Reply
    • Dani Meyer says

      November 1, 2012 at 4:13 PM

      Isn’t it fabulous? I really love the fruitiness to it. They say it’s artichoke-y too and I totally agree!

      Reply
  25. Sarah Gilman says

    November 1, 2012 at 11:58 AM

    What a fabulous giveaway! Thank you! I’d use the oil in just about everything, especially bread dipping!

    Reply
  26. Bonnie says

    November 1, 2012 at 1:58 AM

    Now I need to get this new book of Mr Beards recipes. Sounds like a great Christmas gift also! Thanks for the preview.

    Reply
    • Dani Meyer says

      November 1, 2012 at 4:14 PM

      You probably remember him pretty well don’t you grandma? I wish I had been alive to meet him!

      Reply
  27. Bonnie says

    November 1, 2012 at 1:51 AM

    All this talk about FOOD makes me hungry!! I’ve also been looking for a Very Good Olive Oil. This could be the ONE! Can’t think of many things I cook that don’t use Olive oil. It pretty much goes into or with most good foods. Thanks so much for the input.

    Reply
  28. Barbara P. says

    October 31, 2012 at 6:55 AM

    A nice bruschetta!

    Reply
    • Dani Meyer says

      November 1, 2012 at 4:08 PM

      Yummy!

      Reply
  29. Kelsey Vengley-Rodriguez says

    October 30, 2012 at 7:22 PM

    LOVE LOVE LOVE!

    Reply
  30. Rosanne says

    October 30, 2012 at 1:51 AM

    I like to pour it in a bowl add parmesan cheese and a little seasoned salt and dip French bread in it.

    Reply
  31. KElsey says

    October 29, 2012 at 11:16 PM

    Love this!!

    Reply
  32. Terri P says

    October 29, 2012 at 7:14 PM

    I’d make a light baby spinach and strawberry salad!

    Terri P
    pr4gatheringroses AT gmail DOT com

    Reply
  33. Judith says

    October 29, 2012 at 6:34 PM

    I would make caprese salad

    Reply
    • Dani Meyer says

      November 1, 2012 at 4:11 PM

      I already miss those big juicy tomatoes from summer….winter tomatoes just aren’t the same!

      Reply
  34. Jazz Bayer says

    October 29, 2012 at 10:34 PM

    caprese salad

    Reply
  35. Lori Hart says

    October 29, 2012 at 4:48 PM

    I’d use it to cook salmon

    Reply
  36. Tamar says

    October 29, 2012 at 1:04 AM

    I’d make it for a nice sauteed veggie dish.

    Reply
  37. jessie levin says

    October 28, 2012 at 11:32 PM

    Salad dressing

    Reply
  38. Mary Calabrese says

    October 28, 2012 at 8:32 PM

    I’d make some fresh pesto sauce.

    Reply
  39. Christine says

    October 27, 2012 at 8:58 PM

    would make pesto

    Reply
  40. Susan Chester says

    October 27, 2012 at 5:17 PM

    I would make bruschetta. yum!

    Reply
  41. Andrea Yocum says

    October 27, 2012 at 6:33 PM

    come and enter for a chance to win a free cook book!
    http://ow.ly/eNt0m

    Reply
  42. Andrea Yocum says

    October 27, 2012 at 6:31 PM

    I would be interested to see what different types of past recipes there are, I always end up doing spaghetti for our pasta for the week. and I am always looking for more beef recipes!

    Reply
  43. Mary Casper says

    October 27, 2012 at 11:46 AM

    I would make salad dressing

    Reply
  44. debbie says

    October 27, 2012 at 7:59 AM

    I would use it in rosemary, parmesan and black olive bread.

    Reply
    • Dani Meyer says

      November 1, 2012 at 4:09 PM

      I would love to try that recipe debbie! Sounds delicious!

      Reply
  45. Deana C says

    October 27, 2012 at 7:11 AM

    I would make pesto!

    Reply
    • Dani Meyer says

      November 1, 2012 at 4:09 PM

      Great idea!

      Reply
  46. Renee G says

    October 27, 2012 at 12:43 AM

    I would use this as a dipping sauce.
    [email protected](dot)com

    Reply
  47. Cindi-Lee says

    October 26, 2012 at 9:17 PM

    Oooooo I must have this Cookbook AND this Olive oil!!!I love to dip our french bread in roasted crushed garlic, herbs and olive oil. Have been looking for a top quality olive oil for this. The Chicken with 40 cloves of Garlic recipe will definitely be at one of our family festivities nights, sounds delicious.
    Great review!

    Reply
  48. Christine Treece says

    October 26, 2012 at 5:27 PM

    I’d love to turn it into a quick vinaigrette and use it over salad nicoise . . . yummy! 🙂

    Thanks!

    Reply
    • Dani Meyer says

      October 26, 2012 at 5:43 PM

      What is salad nicoise? Sounds yummy!

      Reply
  49. Andrea says

    October 26, 2012 at 12:54 PM

    What would I do with the olive oil? I’d make a simple pasta dish to show it off, a little fresh pasta, a little oil, some freshly grated Parmigiano-Reggiano and some minced parsley!

    Reply
    • Dani Meyer says

      October 26, 2012 at 1:05 PM

      Yum!

      Reply

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family photo Hi I'm Dani!
We help time crunched foodies create flavor packed simple recipes (and cocktails!) made with real ingredients! Our food travels keep our recipes fresh and inspired, while introducing you to unique "must visit" foodie destinations.

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Hi I'm Dani!
We help time crunched foodies create flavor packed simple recipes (and cocktails!) made with real ingredients! Our food travels keep our recipes fresh and inspired, while introducing you to unique "must visit" foodie destinations.

READ MORE

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