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28 - Wednesday, July 15, 1998 — North Shore News

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GARLIC the star.

Yes, the controversial pun-
gent bulb has been receiving
top star billing for the past 20
years at the Garlic Festival in
Gilroy California.

The primary reason for
ae-.—

Ettting together each year on
the last full weekend of July is
to enjoy and celebrate garhie.
Thousands of people converge
on Christmas Hill Park in
Gilroy to exchange recipes,
participate in a cooking com-
petition and to eat lots of
great food with garlic.

m Garlic-was originally grown
~ in India or Central Asia. It was
brought to Europe by the
early Romans and quickly
spread to all the corners of the

Empire.

e Anglo-Saxon name
garleac was supposed to origi-
nate from two words: gar
. ‘meaning spear and leak or leek
‘— according to folklore mean-
ing a leek with cloves like
spearheads,

.We may be uncertain of
the origin of the name garlic,

s==~ iva we can be sure.that it is an

-essential culinary ingredient.

‘Recent findings dispute some

of thé extravagant medicinal
aims attached to its reputa-
ion, Yet we have known for
* centuries that important medi-
--cinal properties are present in
*_the pungent cloves,
"They contain essential oils,
.-a sulfuric substance and: ;
“jodine.:As a folk or alternative
remedy, it has been used as an
“antiseptic, a natural laxative
ind is said to relieve hyperten-

"For tis in the Kitchen, garlic
~ has a wonderful role to play in
-many recipes. In B.C, 60 acres
were harvested in 1996 yield-
ing about .108, 000 Ibs. The

‘total value of the domestic

_AS mentioned in past
‘columns Spanish wines are

‘excellent iaeompaniment ‘

“Times past, en you had to ©
‘know.about Spanish red v wine
cwas the word “Rioja.” Now it
.sometimes scems that all you

need to know is the name

‘Torres. The firm has succeed-

by making the full line; tra-
ditional and ‘experimental, bar-
on and blow-out priced.

gre de Toro 1995

. ($9: 95), was once a barbecue

standby, but though the litde -

- black plastic bull no longer
roams in herds across our
kitchen counters, the wine is
still often swilled too soon.

” Made from Garnacha,
(Grenache), an ingredient of
the monster Rhones, it ages -
briliantly, as I discovered
when I shared a bottle that

achf

in your kitchen

crop to the provincial econo-
my total sales $185, @90. We
also imported garlic fom

China and California, two of
the largest garlic growers in
the world.

The four recipes this week
ore weighed heavily in favour
of the leek with cloves like
spearheads.

Pickled Garlic

5 farge garlic bulbs

2 c. red wine vinegar

2c. distilled or spring water

1c. granulated sugar

6 whole cloves (the spice)

2 percoras
Method Select a large

stainless steel saucepan.

Separate the garlic cloves but

_do not peel. Place ali ingredi-
* ents into the saucepan. Bring

to boil, gently cook for 10
minutes. Reduce the heat and
simmer for a few minutes
more.

This latter time require-
ment will depend on the size
of the garlic bulbs used.

. » Remove and cool. Pour into a

glass jar with a good lid.
Refrigerate br a month or
so. Serve the cloves as a gar-

nish on salad or work into any

- unique sauce.

Veal or Pork Chops
with Garlic
4 ch 6-8 h
10 eine chopped ions
2 Tbsp. olive o

north shore news

( ROOD

| Adding flavor with the pungent root

1 Thsp. golden yellow brow:
sugar

2 Tbsp. Tamari sauce
ground black pepper to taste
4 garlic cloves crushed

Method: Mix together all
the ingredients except the
chops. Place chops into a glass

h, peur over the marinade.
> the meat once or twice
and marinate for 4 howrs.

Grill the chops on a barbe
cue or in heavy skillet. Brown
on both sides. Place them into
a heatproof pan. Pour over the
leftover marinade. Put into a
preheated oven foosely cov-
ered with aluminum fod.

Bake ar 350 F for 45 to 60
min. Present with rice or orzo,
and light butter lettuce salad.
Serves 4

There are several versions
of the following recipe in
French and Spanish cookin
Try this one, the result will be
more than the sum of its parts.

The Mother of all
Garlic Chickens

3 to 3% Ibs chicken cut into
four pieces (or use four -five
if

"
1 Tbsp. fresh chopped thyme
a little salt and ground black
pepper to taste

2 to 3 tsp. olive oil

Method: Separate the
bulbs into cloves. Peel them.
There should be about 45 to
50 equal size cloves. If the
cloves are too big, cut in half.

Rub the chicken Pcp
with the thyme sait, and
per. Place in a heat proo! dish.
Gendy push the cloves under
the skin, brush with oif. Place
in a hot oven 350 F - 375 F
skin side up. Bake about 1
hour or until fully cooked and
golden brown. Present with a
potato salad and cole slaw.

Q belters

John Moore

WINE SPOTS

had been properly cellared for
10 years. Torres’ huge success-
es have been with its visionary
blends of Tempranillo and
Cabernet Sauvignon — the
budget Coronas 1995

($10, 45) and the mid-range
Don Miguel Torres 1993
($16.45) with a higher per-
centage of Cabernet — both
excellent value for moncy.
Their haxury model isa pure
Cabernet, Spanish-style, Mas
La Plana Black Label 1988
($39.95), it’s as silky and pol-

‘Fresh Blueberry Pies

reg. 5" each

_* $3 each

ished as a bass solo by Ray
Brown. Killer wine.

eclipse. The oaky tannic mon-
sters of the past are still out
there, for those with the
money and patience to wait a
decade for them to mature.
Marques De Caceres Reserva
1990 ($29.95) will prebably
be ready just in ime for your
Millenium Dinner Party. The
Marques de Murrietta was
among the first prephets to
look north to France and start
making Rioja in the Bordeaux
style and Marques de
Murietta Reserva 1993
($22.95) continues the tradi-
tion of the best Kioja has to:
offer: powerful,complex, full
of richly toasted fruit and
above all, truc to it’s regional
character, unlike many bland
“international style” wines.

legs) .
1 garlic bulb per piece of
icker

Serves 4 to 5,
Potato and Garlic
Soup

1% Ib peeled diced Yukon
gold potatoes

4 large garlic cloves chopped
very fine

6 o« red (purple) onion smal}
dice

6 07 double smoked bacon
small dice

2-3 Tbsp. ail purpose flour
2-3 Tbsp. butter

J c. milk

2c. chicken stock

salt and ground white pepper
to taste

chopped parsley, parmesan
cheese and paprika for gar-

nish

Method: Cook the potato
dices until just done. Drain
and set aside. You may save
the potato stock and isse it in
place half of the chicken stock.
Sclect a soup pot, saute the
bacon until crisp, add onions
and saute until glossy, then
add the garlic, saute a little
more.

When ready, drain off the fat,
add the butter the flour to
make a roux. Geady add the
vnilk and the chicken stock.
Whisk, and simmer for 10
minutes. Check for flavor.
Add the potatues, the parsley
and the cheese for garnish.
Hear to just below the boiling
point. Serve with paprika and
more fresn parsley on top.
Serves four, but the recipe can
be doubled. For a richer prod-
uct use 10% cream. Present
with open face sandwiches. A
great summer luncheon item.

50%

SEX, wine, honey and garlic were @ thougt
necessities: to ancient..Romans’ ‘happiness
longevity. They y probably stitl are. .

expires July 31/98
rile quanvities last

4 Pyromidols
Cedars

evergton ai shrubs; Sale —

Begon econia
Reg Begon

Sale
T gallon -

“Sy

4 New Guinea
impatiens

Rag $2.99

Sale.

12" mixed Patio

Pianters

Reg ~

The Plant Centre 985-5192:

at Home Hardware Norv Centre behind d Cap Mall

H Westlynn Bakery

ue LYNN VALLEY RD., LY! LYNN VALLEY CENTRE 985-1 “Home Herc’

wn Valid July 16.22/98 4