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Garlic Festival Chefs' Demo Recipes |
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Here are some of the recipes used during the Chefs Demos, as compiled by Mary Jane Miller, a Recipe Developer and Food Consultant who serves as the Festival Chef Wrangler. Poached Garlic & Cucumber Soup 1 pound garlic (about 5 heads), peeled & poached in canola oil 1. In a blender jar puree garlic, cucumbers avocado and one can of coconut milk.
Oil Poached Garlic Peeled whole garlic cloves 1. Place garlic in a deep pot. 2. Add just enough oil to cover garlic. 3. Heat over medium heat until just barely simmering. If you hear sizzling or bubbling it is too hot. Cook 15 to 20 minutes or until garlic is very tender. Garlic may take on a pale golden color, but should not brown. Cool in oil. Reserve oil for another use. Garlic Sausage 5 feet medium casings (ask for them at a good butcher shop) 1. Prepare the casings. 2. Grind meat through the fine disk and mix with the remaining ingredients. 3. Stuff and twist into 4" links. Dry, uncovered, in the refrigerator for a day or two, turning them often. 4. Cook by grilling, boiling in water or chicken stock or freeze for up to 6 months. Tip: this is also very good prepared as bulk sausage and shaped into patties. Greens with Miso Dressing and Toasted Almonds 2 lbs. assorted early greens (arugula, mustard, spinach, kale etc), well cleaned Miso Dressing: 1/3 cup rice vinegar 1. Heat oils in a large saucepan over medium heat. Add onions and cook for 2-3 minutes or until soften. 2. Add garlic, ginger and greens. Cook, stirring constantly until greens are wiltedand bright green-about 2 minutes. You may need to do the greens in a few batches. 3. When they are done, remove immediately from heat and place in a bowl. Allow to cool slightly, add almonds and toss with dressing. Grilled Pita and Tomato Salad (fattoush) 2 cups shredded lettuce Dressing: 1/2 cup lemon juice In a small bowl mix all dressing ingredients well. Put all salad ingredients in a large bowl and toss with 1/2 to 1 cup dressing depending on how juicy the tomatoes are. Serve immediately.
A favorite at the Great ‘Scape Café. There it is served with slices of French bread. The unctuous garlic spreads easily and has a mild, sweet, nutty rich flavor. Save the garlic infused milk for a luscious soup, chowder or to lighten fluffy mashed potatoes that have been spiked with some of the golden roasted garlic puree. These little gems will keep for a few days tightly wrapped and chilled. Large firm whole bulbs of garlic Heat oven to 350°F. Use a large sharp knife to trim off the top ¼-inch of each bulb cutting off just the tips of the cloves. Don’t cut off the root end of the bulb, or chances are it will collapse into a handful of cloves. Place bulbs in a single layer, cut side down in a shallow dish just large enough to hold them. Pour whole milk into the dish until it comes half way up the side of the bulbs. Don’t skimp and use lower fat milk. It will curdle in the heat of the oven. Drizzle with a couple of tablespoons of olive oil. Drop thyme into milk. Roast, uncovered, for 55 minutes to an hour or until the papery skins are golden brown. Allow the garlic to cool slightly in the milk. Gently squeeze each head of garlic and the soft caramelized garlic will slide out of its skins. Reserve the milk for another use. Summer Succotash 1. Start with these veggies as your main ingredients, but feel free to substitute or add in your own favorites: corn, fresh shelled Edamame, zucchini, yellow squash, onion, tomato, fresh garlic, parsley and basil. 2. Remove corn from the cob, chop veggies into bite-sized chunks, and mince the garlic, parsley and basil. 3. Combine all ingredients in a large pan, and sauté with olive oil until lightly cooked (veggies should be tender crisp). Roasted Eggplant and Garlic Dip 2 medium sized eggplants 1. Poke holes in the eggplants all over with the tines of a fork. Grill over indirect heat 30 minutes or until the flesh is tender and puts up no resistance to the tines of a fork, turning them over half way through the baking time. (Alternately roast on a baking sheet in a 375°F, oven for half an hour.) 2. Slice the top ¼-inch off the head of garlic, wrap in foil and grill or roast along with the eggplant. 3. When the eggplant is soft, remove it from the oven and let it sit until it is cool enough to handle. When you can work it with, peel the skin away from the flesh and place the eggplant flesh into the bowl of a food processor. Squeeze in the roasted garlic. Add the juice of one lemon, salt and pepper to taste. 4. Pulse the machine to chop eggplant. Set to run continuously while you drizzle in the olive oil to make a creamy dip. Serve warm or cold, with chips, bread, cut veggies or as a side dish. Variations: Chop eggplant by hand and add in tomatoes, roasted peppers, grilled onions, basil and fresh parsley. Aioli 3 garlic cloves
1. Place the garlic cloves in a food processor or blender and mince. 2. Add the egg, lemon juice and mustard; process briefly. With the processor running on low, very slowly pour in half of the olive oil. 3. Gradually pour in the remaining olive oil and process until the mixture thickens and emulsifies. Thin with room temperature water if needed. 4. Transfer to a small bowl; season with salt and pepper. Cover and chill well. We suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean eggs with intact shells, and avoid contact between the yolks or whites and the shell. Or use pasteurized eggs for the very young, very old or those with a compromised immune system.
Cheaters Aioli 1 cup mayonnaise
In a small bowl, combine all ingredients and other seasonings of choice. Cover and chill well. You can serve your aioli after chilling it for about 30 minutes, but it's better if you allow several hours for the flavors to meld and mellow.
Fried Green Tomatoes 3 medium, firm green tomatoes
1. Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, eggs, and cornmeal in separate shallow dishes. 2. Heat 2 Tbsp of oil in a medium skillet on medium heat. Dip tomato slices in flour, then eggs, then corn meal. 3. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add oil as needed. Season to taste with salt and pepper.
Pickled Onions 1 large red onion. sliced very thinly In a sauce pan, combine the water, vinegar, sugar, salt, garlic and spices. Bring to a gentle simmer to dissolve. Taste to adjust seasoning. Add the onion and let simmer for two to three minutes, stirring once. Remove from the heat, allow to cool and refrigerate in the liquid.
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