S2 • E11 Mar 18, 2009 30m
Anna and Kristina are making recipes all using one ingredient, "Garlic, Garlic, Garlic", which is also the name of the cookbook from which the recipes come. Every recipe in the cookbook does contain garlic, even the desserts. The six dishes they will be attempting, which contain in total ninety-one cloves of garlic, are: bagna cauda, gazpacho, artichokes with a mint vinaigrette, spiral bread loaf with onions & garlic, garlic chicken (which in itself contains forty cloves of garlic), and a honey garlic sauce for ice cream. They are a bit nervous about especially the dessert, but also their guest chef taster, Andrea Froncillo, the owner/executive chef at The Stinking Rose Restaurant in San Francisco, he who eats, lives and breathes garlic. The restaurant goes through approximately forty tons of garlic per year. As Chef Andrea is flying in directly from San Francisco, Anna and Kristina and their meal are at the whim of the chef's flights and their possible changes. In addition, they product test garlic mincers and compare them to mincing garlic using a chef's knife. And they taste test different varieties of garlic.
