Food
A garlic lover’s dream 🧄💫
Get Young Sun Huh’s recipe for Toum — a thick and fluffy Lebanese sauce that’s popular throughout the Middle East 👇
Toum
Recipe courtesy of Young Sun Huh for Food Network Kitchen
Level: Intermediate
Total: 35 min
Active: 20 min
Yield: about 3 cups
A garlic lover’s dream, toum is a thick and fluffy Lebanese sauce that’s popular throughout the Middle East. It’s often paired with roasted and grilled meats such as shawarma and kebabs, but it’s also delicious spread in sandwiches and served as a dip for vegetables and even French fries. Made with just a few simple ingredients – garlic, oil, lemon juice and salt – this vegan sauce doesn’t need eggs to become emulsified and creamy, thanks to the natural emulsifiers found in garlic. Traditionally toum is made with a mortar and pestle, but this recipe uses the convenience of a food processor to whip up a big batch of toum. You could also use a blender or immersion blender with some caveats: the sauce will come out thinner in a regular blender and not all immersion blenders are strong enough to emulsify the sauce. While we love the garlicky punch of toum (toum means garlic in Arabic after all), we found in testing that it was sometimes overwhelmed by harsh spicy, bitter notes, depending on the age of the garlic. Removing the small, green sprout from the cloves helps but isn’t always enough. We tried different methods to mellow the spiciness (soaking the garlic in ice water, blanching the garlic, etc.) but found that they either had no effect, diluted the garlic flavor or eliminated the garlic’s emulsifying properties. We finally settled on letting the garlic sit in lemon juice for a short while before adding the oil, which is a technique we often use for salad dressings or other raw sauces. This tones down some of the bitterness and spiciness without taking away any of the garlicky flavor.
Ingredients
3/4 cup garlic cloves, peeled (from 2 to 3 heads; see Cook’s Note)
Kosher salt
3 tablespoons fresh lemon juice, plus more as needed
2 1/4 cups neutral-flavored oil, such as canola, avocado or sunflower
3 to 4 tablespoons ice water, plus more as needed
Directions
Cut each clove of garlic in half lengthwise, remove and discard the small sprout inside the clove (if it comes out easily) and transfer the garlic halves to a food processor. Add 1 1/2 teaspoons salt and pulse until finely chopped. Add the lemon juice and puree until mostly smooth. Scrape down the sides to clump all the garlic together on the bottom. Let the garlic sit with the lemon juice for 15 minutes to mellow some of the garlic heat.
With the food processor running, slowly drizzle in about 2 tablespoons of the oil through the chute (see Cook’s Note). Stop and scrape the bottom of the processor bowl to mix the oil into the garlic. Turn the processor back on and start adding the oil in a thin drizzle, about 1/4 cup at a time, stopping and scraping the bowl after each addition and making sure the mixture stays creamy and emulsified.
After the addition of each cup of oil, add about a tablespoon of ice water (this will help the emulsification and give the sauce a fluffy texture). If at any point the toum looks like it will separate, mix in a little ice water to bring it back together. After all the oil has been added, add 1 to 2 tablespoons more ice water. You should have a thick, fluffy white sauce, similar in appearance to mayonnaise. Taste and add more salt and lemon juice if desired. The toum can be refrigerated in an airtight container for up to 7 days.
Cook’s Note
Using fresh garlic that you peel by hand will give you the best tasting results, of course, but we found that pre-peeled garlic also works if you don’t have the time or dedication to peel so many cloves. If your food processor pusher (cylindrical piece that goes into the chute) has a small hole in the bottom, you can pour the oil directly into the pusher and it will slowly add the oil in a thin, controlled stream for you. This makes the process of making toum much easier! If the sauce breaks, you can bring it together with some aquafaba (liquid from cooked homemade or canned chickpeas). Transfer the broken sauce from the food processor to a large liquid measuring cup or something with a spout. Add about 1/3 cup of aquafaba to the food processor and with the processor running, slowly drizzle in the broken sauce.
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Food
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Pumpkin Mousse
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 30 min
Prep: 20 min
Inactive: 2 hr
Cook: 10 min
Yield: 10 servings
Ingredients
1 cup half-and-half
1 (29-ounce) can pumpkin puree
2 cups light brown sugar, lightly packed
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 extra-large egg yolks
2 packages (4 teaspoons) unflavored gelatin
2 ripe banana, finely mashed
1 teaspoon grated orange zest, plus more for garnish, optional
2 cups cold heavy cream
1/2 cup granulated sugar
1/4 teaspoon pure vanilla extract
Directions
Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to scramble. Remove from the heat.
Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
For the decoration: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.
Pour the mousse into a 7 by 4-inch souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.
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