Mrs. O’s father was able to make a last-minute, twenty-four-hour trip to see us this weekend, and we celebrated with cake, champagne, and chicken with forty cloves of garlic (Ina Garten’s recipe), to which we added one extra clove. With four cloves of garlic in the sauteed broccoli and cauliflower (also with red pepper flakes, olive oil, and parmesan), our garlic total came to forty-five cloves.
Interestingly enough (to us, at least), the garlic in the vegetables had a much stronger flavor than the garlic in the chicken dish. Long simmering in wine made the garlic mellow and soft, so that, even with careful stirring, the cloves broke up almost entirely. The sauce was creamy with garlic, and perfectly delicious.
We did miss out on the garlic trifecta — we served plain rustic bread, instead of garlic bread. Drat. Maybe next time.