Fleisch's Axiom

My friend Fleisch (who had a supporting role in another blog post) is not much of a cook.  Unlike me, she does not enjoy cooking (a character trait which she inherited from her mother), unless one considers making a sandwich to be cooking.  However, she is very enthusiastic about food prepared by others, and does not hesitate to make pronouncements about food.  I have dubbed one of these pronouncements "Fleisch's Axiom," and it states:

All foods can be divided into two categories:  Foods which are improved by adding garlic, and foods which are improved by adding whipped cream.

It is difficult to find exceptions to Fleisch's Axiom.

So today's blog post is a tribute to Fleisch's axiom, with three recipes.  There is one recipe, Garlic Mashed Potatoes (adapted from Mastering the Art of French Cooking, Vol. 1) which uses massive amounts of garlic.  The next, Chocolate Mousse with Rum (adapted from The 1997 Joy of Cooking) uses a lot of whipped cream.  And the third, Raw Vegetable Dip with Horseradish and Garlic, uses both.  (Of course, one thinks of raw vegetables as a healthy snack.  This dip completely negates the health aspect of the veggies, but it is very tasty!)

If you should happen to have any garlic mashed potatoes left over, they are delicious the next morning for breakfast.  Simply drop a serving of them into hot butter in a skillet, and cook over medium heat until they develop a golden crust.  Flip, and do the same thing on the other side.  Serve with scrambled eggs for a delightful breakfast.


Garlic Mashed Potatoes

5 lbs. potatoes (Idaho-type potatoes work best for this recipe)
4 heads of garlic (Yes, you read that correctly.  Do not attempt this recipe with any less than that.)
1/2 cup (1/4 lb.) butter
4 T flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk
A few tablespoons cream (optional)

Peel and dice the potatoes.  Cover with salted water, and boil until tender.

Separate the garlic into cloves (depending on the garlic, there will probably be 50 to 60 cloves).  Bring a small saucepan of water to the boil, and drop the cloves of garlic into the boiling water.  Boil for 2 minutes, and drain.  Rinse the garlic with cold water so they are easier to handle, and peel.

In a medium saucepan, melt 1/4 lb. butter.  Cook the garlic in the melted butter on very low heat for about 20 minutes, or until the garlic is very tender but not browned.

When the garlic is very soft, increase the heat slightly, and add the flour.  Let the flour froth in the butter for 2 minutes, but do not let it brown.

While the butter and flour are frothing, heat the 2 cups of milk to nearly boiling.  Off the heat, pour all the boiling milk into the butter, flour, and garlic at once, add the salt and pepper, and beat vigorously.  Return to the heat, and boil for 1 minute, stirring constantly.

Drain the potatoes, and return to the pot.  Add the garlic sauce, and whip with a hand mixer until the potatoes are smooth.  If necessary for a smooth consistency, you may add a few tablespoons of cream or milk to the potatoes.

Serve piping hot.  This recipe makes a lot of mashed potatoes, at least enough for 10-12 servings.  But people also tend to eat more of these than they do normal mashed potatoes.


Chocolate Mousse with Rum

1/4 cup sugar
4 T rum
1/4 lb. semisweet chocolate
500 ml (1 pint) whipping cream
2 egg whites

Cook the sugar and rum together over very low heat until dissolved, but do not let it brown.

In a double boiler, melt the chocolate.  When the chocolate has melted, beat in 3 T. of the whipping cream.  Add the syrup to the melted chocolate, and stir until smooth.  Set the chocolate mixture aside to cool.

Whip the egg whites until they form stiff peaks.  When the chocolate mixture has cooled (but not chilled), fold the egg whites into it.

Whip the rest of the cream until stiff.  Fold the chocolate and egg white mixture gently into the whipped cream.

Spoon the mousse into champagne flutes or sherbet glasses, and chill.  Makes 8-10 servings.




Raw Vegetable Dip with Horseradish and Garlic

1 cup mayonnaise
1/2 cup ketchup
1 tsp. Worcestershire sauce
1 or 2 cloves garlic
2 T prepared horseradish
500 ml (1 pint) whipping cream

Mince the garlic very finely, or put it through a garlic press.  Combine the mayonnaise, ketchup, Worcestershire sauce, garlic, and horseradish.  Whip the cream (unsweetened, of course), and fold it into the mayonnaise and ketchup mixture.

Let chill until firm.  Serve with plates of raw vegetables.