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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