SHARON SPRINGS GARLIC FESTIVAL

Gildameister Organic Garlic Recipes

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SPREADS, DIPS, SAUCES & SOUPS

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GARLIC SOUP

  As served at The Westin Hotel, Toronto

 

2 tablespoons rendered duck or goose fat

2 large onions, peeled and thinly sliced

1 large head garlic, peeled and chopped

2 tablespoons flour

6 cups chicken stock

2 egg yolks

1 tablespoon vinegar

salt and pepper to taste

 

  Garnish:

Several thin slices dried bread

Fresh chives, chopped

Gruyere cheese, grated

 

Heat the goose or duck fat in a large saucepan. Add the onions and cook over low heat until golden brown. Add the chopped garlic and cook for 2-3 minutes. Sprinkle the flour over the garlic, stirring with a wooden spoon. Add the chicken stock and season with salt and pepper to taste. Bring to a simmer and cook for 15-20 minutes at low heat.

Remove the soup from the heat. Beat the egg yolks with the vinegar.  Temper this liaison with some of the hot soup and pour the mixture back into the pot, stirring until well mixed. Place the dried bread slices in the bottom of the serving bowls. Adjust the seasoning on the soup and ladle the soup over the dried bread.

Serve with grated cheese and garnish with chives; serve immediately.

 

 

   

Daniel Bonnot’s Cream of Garlic Soup

  

4  tbsp  Butter  

2  med  Onions, sliced  

4  Garlic  heads, mashed  

1  qt  Chicken stock   (homemade)

½  lb  Bread, French, day old  

1   Bay leaf  

2   Thyme, sprigs OR  

½  tsp  Thyme, dried  

6  oz  Cream, heavy  

Salt (to taste)  

Pepper (to taste)  

 

Melt the butter in a soup kettle and add onion and garlic. Cook for 5 minutes over moderate heat.  Strain a quart of chicken stock into the pan and simmer for 10 minutes.  Stir in the bread slices and add bay leaf and thyme. Simmer for 10 minutes longer. Put the mixture into a food processor and process to a puree. Force through a sieve and add cream. Heat through and correct seasoning.

  Source: Chef Daniel Bonnot, Louis XVI Restaurant,

  Marie Antoinette Hotel, New Orleans

   

   

Garlicky Clam Dip

 

8 oz cream cheese

½ teaspoon Salt

1 large clove Garlic

1 dash fresh ground pepper

7 oz clams; drained and minced

¼ cup clam broth

1 ½ teaspoon Worcestershire

2 teaspoons lemon juice

 

Using garlic press, squeeze pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies.

Serves 8.

 

   

Salsa Cruda                                                                     

(uncooked sauce)

 

This salsa cruda is a mild, subtle sauce best served chilled.  We like it as a hot weather condiment with meat.

3 mild long green chilies, chopped

2 large tomatoes, peeled and chopped

2 small green onions or ½ small white onion, minced

1 tablespoon vinegar

1 clove garlic, minced

Salt and pepper to taste

 

Mix and serve.  Leftover sauce should be simmered for a few minutes and refrigerated.  Makes about 2 ½ cups. 

For a hotter sauce, substitute serrano or jalapeno chilies, canned or fresh, seeded or chopped.  Add either minced fresh cilantro or crumbled dry oregano.

   

 

 

Salsa Frita

(cooked sauce)

 

½ small onion, minced

1 clove garlic, minced

1 tablespoon lard or shortening

2 or 3 jalapenos, seeds and veins removed, chopped

2 large tomatoes, peeled and chopped

salt and pepper

chopped cilantro or crumbled

oregano to taste

 

Sauté onion & garlic in lard until soft.

Add chilies, tomatoes, salt and pepper to taste.  Simmer for about 15 minutes.  Add cilantro or oregano before serving.  Makes about 2 cups.

   

 

Salsa Azteca

(Mexican hot sauce)

 

5 canned serrano chilies, seeded and minced or ground

5 large firm tomatoes, peeled and  finely chopped

1 or 2 cloves garlic, minced or mashed

1 onion minced

1 tablespoon fresh cilantro, chopped

1 tablespoon vinegar

1 tablespoon oil

Salt and pepper

 

Mix all ingredients with the vinegar and oil.

Season to taste.

This is a very hot sauce for use with meat or other dishes.  It is enough for a large group.  Leftover sauce will keep for at least a week to 10 days, if simmered for a few minutes.  Allow to cool and refrigerate.  Makes about 1 quart.

Salsa Verde

(Cooked green sauce)

 

A sauce which is different in taste, appearance and texture can be made by substituting tomatillos (Mexican green tomatoes) and using the blender.

 

10 fresh tomatillos or

1 can (12 oz.) tomatillos, drained

1 or 2 chilies, serrano or jalapeno - fresh, canned, seeded

1 small onion, chopped

1 clove garlic, chopped

6 sprigs fresh cilantro or parsley, chopped

2 tablespoons oil

Salt and pepper to taste

 

If  fresh tomatillos are used, remove dry outer husk, wash and boil in a little water until just tender.  Blend all the ingredients (except the oil) in a blender for about 5 seconds.  Heat the oil in a skillet and cook the mixture, stirring constantly for 2 or 3 minutes.  Serve hot or cold.  This is an excellent sauce for tacos, burritos or as a dip.  Makes about 1 ½ cups.

   

 

Salsa

 

1 lb. onions

2 lbs. fresh hot chilies

6 cloves garlic, chopped

5 lbs. tomatoes

2 teaspoons salt

½ teaspoon pepper

1/3 cup lemon juice or vinegar

 

Chop the onions and chilies into small pieces.

Peel and chop fresh tomatoes, or chop canned, whole peeled tomatoes into small pieces.  Add onions, chilies and other ingredients to chopped tomatoes.

Pack into hot jars, seal and process in boiling water bath for 5 minutes.  Alternate canning method.  Bring salsa to a boil and pack hot into hot sterilized jars.  Seal at once.

To increase or decrease hotness of the salsa, increase or decrease the amount of chilies in the recipe.  Fresh or canned chiles may be used but fresh chilies give better flavor.  Makes 6 pints.

   

 

Salsa de Jalapenos Rojos

(fresh red jalapeno sauce)

 

3 large tomatoes (1 ½ lbs.)

½ onion, chopped

½ teaspoon salt

2 tablespoons lard or oil

4 cloves garlic

4 fresh red jalapeno chilies, roasted, peeled, cleaned and cut into rajas (strips) 
1 sprig epazote or 2 tablespoons cilantro leaves, slightly chopped (optional)

Broil the tomatoes until fork-tender and peel.

Place the tomatoes, chopped onion and salt into a blender and blend briefly to an even consistency.

Melt the lard in a skillet and add the garlic cloves.  Allow the garlic to toast to a golden brown.  remove the garlic and discard.

Add the child rejas and sauté them briefly over high heat.

Add the tomato puree and epazote and cook over high heat, stirring, until a thick textured sauce has developed, approximately 8 to 10 minutes.  Serve warm over meat, vegetables, or eggs.  Makes about 3 cups.

 

 

 

Garlic and Herb Tofu Spread

 

½ lb. firm tofu, patted dry

1 garlic clove, pressed

2 tsp. tamari soy sauce

¼ tsp. dried basil

¼ tsp. dried oregano

¼ tsp. minced fresh dill

3. Variations: Spread between 2 slices of bread and top with sliced cucumber and sprouts or lettuce. Or fill pita bread halves with raw vegetables and top with the spread. 
Makes 3 servings.