2013 Great Garlic Recipes - Toronto Garlic Festival

07 Apr 2013 Great Garlic Recipes

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From The Big Carrot Vegetarian Cookbook, published by Second Story Press (<a href=”http://www.thebigcarrot.ca/”>www.thebigcarrot.ca</a>) Makes 4 Servings

6 cups (1.4 L) spring water

1 cup (250 ml) udon noodles

2 tbsp (30 ml) sesame oil

2 whole dried hot chili pods 6 large cloves Ontario garlic, minced fine 6 large cloves Ontario garlic, sliced in thin rounds ¾ cup (177 ml) diced green onion, cut on diagonal 1 cup (250 ml) snow peas, halved on diagonal 1 14oz (414 ml) can baby corn, drained & left whole ¼ cup (60 ml) toasted sesame seeds Salt to taste ½ tbsp (7 ml) black pepper ¼ cup (60 ml) finely diced red bell pepper 3 tbsp (45 ml) toasted sesame oil 2 tbsp (30 ml) tamari Bring water to rapid boil in a 3-quart (3 L) pot. Break noodles in half, drop into water and stir. Every time the water returns to a boil, add a small amount of cold water. Repeat and continue cooking until the noodles are al dente. Drain, then rinse in cold water. Heat oil and chilies in a wok over medium heat and cook for 2 minutes. Using a slotted spoon, carefully remove the chilies and any seeds and discard. Leave oil in wok. Add garlic to hot oil and sauté for 2 minutes. Add vegetables to garlic and continue to stir-fry for 4 to 5 minutes more. When finished, place vegetables in a large bowl. Quickly stir-fry cooked noodles in the same wok and add to bowl. Add the remaining ingredients to bowl and toss well. Adjust seasoning. Serve hot to bring out the garlic flavour or chilled as a tasty summer salad. Note: Try substituting garlic greens or garlic scapes for Ontario garlic bulbs. Garlic greens: add 2 cups (500 ml), coarsely chopped. Garlic scapes: Add 1 ½ cups (350 ml), cut into 1” lengths, with woody part of stems removed. Vegetable Antipasto From Executive Chef Emerie Brine, Bernardin (<a href=”http://www.bernardin.ca/”>www.bernardin.ca</a>) Makes about 7 X 500 ml jars This recipe has been specially formulated to allow for a well-balanced flavour and for varied texture, low-acid vegetables to be processed safely in a boiling water canner. Do NOT alter ingredients or measures. When ready to serve, mix a jar of vegetable antipasto with a jar of your own home preserved salmon (or use canned salmon from the store) and add your personal finishing touches – mushrooms, olive oil and/or olives – to fresh antipasto each time it’s served. 1½ cups (375 ml) coarsely chopped carrots, about 4 medium 2½ cups (625 ml) green beans cut into 1/2-inch (1 cm) pieces, about 400g 2½ cups (625 ml) cauliflower florets, about 1/2 medium head 2 cups (500 ml) coarsely chopped onion, about 2 2 cups (500 ml) coarsely chopped green pepper, about 2 medium 2 cups (500 ml) coarsely chopped red pepper, about 2 medium 1½ cups (375 ml) coarsely chopped celery, 3 stalks 2 cups (500 ml) coarsely chopped zucchini or peeled eggplant 2 cups (500 ml) lightly-packed brown sugar 3 tbsp (45 ml) pickling salt 2 cups (500 ml) red wine vinegar 3 cans (each 5½ oz/156 ml) tomato paste ¼ cup (50 ml) Worcestershire sauce 2 tbsp (25 ml) hot pepper sauce 4 cloves Ontario garlic, minced 3 tbsp (45 ml) dried basil 1 tbsp (15 ml) dry mustard Place 7 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use. Prepare and measure carrots; set aside. Prepare and measure remaining vegetables; set aside. If using eggplant, prepare last due to rapid browning. In a large, deep stainless steel saucepan, combine sugar, salt, vinegar, tomato paste, Worcestershire and hot pepper sauces and garlic. Stirring frequently, bring to a boil over medium-high heat. Add prepared carrots to wet mixture and let boil 2 minutes. Add remaining vegetables, basil and mustard. Stirring frequently, bring mixture to a boil over medium-high heat; boil gently for 5 minutes. Remove from heat. Ladle into a hot jar to within ½ inch (1 cm) of top of jar. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more antipasto. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining antipasto. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process (boil) filled jars for 25 minutes. Check<a href=”http://www.bernardin.ca/”> www.bernardin.ca</a> for boiling times at above 1,000 feet in altitude. When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year. Deviled Turnip with Garlic <a href=”https://www.torontogarlicfestival.ca/themeupdate2021/wp-content/uploads/2013/08/deviled-hakurai.jpeg”><img class=”size-thumbnail wp-image-3706 alignright” alt=”deviled hakurai” src=”https://www.torontogarlicfestival.ca/themeupdate2021/wp-content/uploads/2013/08/deviled-hakurai-150×150.jpeg” width=”150″ height=”150″ /></a> From Front Door Organics (<a href=”http://www.frontdoororganics.com/”>www.frontdoororganics.com</a>) and (www.torontogarlicfestival.ca) Makes 8 servings 4 hakurei turnips, about 2” (5 cm) diameter, washed in cold water 2 large eggs, hard boiled 2 tbsp (30 ml) mayonnaise ½ tspn (2.5 ml) Dijon mustard 1 clove Ontario garlic, minced ⅛ tsp (0.6 ml) cayenne Salt and pepper to taste Paprika, as garnish Mash eggs in a bowl with a fork. Add mayonnaise, mustard, garlic, and cayenne and stir with fork until smooth, then season with salt and pepper. Place covered in refrigerator. Cut each turnip in half lengthwise and hollow out each half with a paring knife or small spoon and set aside. Spoon mixture into each of the hollowed turnip halves. Garnish with paprika. Keep covered in refrigerator until ready to serve. Try substituting garlic greens or scapes for Ontario garlic bulbs: Garlic greens: add 2 tbsp (30 ml), finely chopped. Garlic scapes: Add 1 tbsp, very finely removed (and woody parts removed). Beer & Garlic Barbecue Sauce <a href=”https://www.torontogarlicfestival.ca/themeupdate2021/wp-content/uploads/2013/08/Ribs2-1.jpg”><img class=”size-thumbnail wp-image-3707 alignright” alt=”Ribs2 (1)” src=”https://www.torontogarlicfestival.ca/themeupdate2021/wp-content/uploads/2013/08/Ribs2-1-150×150.jpg” width=”150″ height=”150″ /></a> From Executive Chef Anne Sorrenti, Morgan’s On The Danforth (<a href=”http://www.morgansonthedanforth.com/”>www.morgansonthedanforth.com</a>) Makes 3 cups of BBQ sauce This is an “all purpose” BBQ sauce where Ontario garlic and craft beer take centre stage. The sauce can be used for roasting or grilling chicken, pork or beef ribs – your choice. For a different flavour profile, vary the type of beer. Use porter for beef (such as Nut Brown Ale from Black Oak Brewing), lager for chicken (such as Red Leaf Lager from Great Lakes Brewery), and a fruit beer for pork (such as Pub Style Cider from Spirit Tree Estate Cidery). 2 tbsp (30 ml) vegetable oil 1 onion, finely chopped 3 tbsp (45 ml) Ontario garlic, chopped 2 cups (500 ml) ketchup 1 tbsp (15 ml) brown sugar 1 tbsp (15 ml) honey (or maple syrup for a different flavour) 1 tspn (5 ml) smoked hot paprika 1 tspn (5 ml) paprika ½ tspn (2.5 ml) hot pepper sauce ½ tspn (2.5 ml) salt ½ tspn (2.5 ml) black pepper 1 cup (250 ml)beer Gently saute onion and garlic in oil until soft. Add all ingredients except beer and simmer for 30 minutes. Taste for seasoning. Remove from heat and add beer. If you prefer, strain for a smoother sauce. Baste grilled or oven cooked meat of your choice in the last ten minutes of cooking with your Beer & Garlic BBQ Sauce. Sauce will keep in refrigerator for one week. For a vegetarian beer and bean recipe see “<a href=” https://www.torontogarlicfestival.ca/themeupdate2021/smoky-bbq-baked-beans-2/” target=”_blank”>Smoky BBQ Baked Beans</a>.” (in www.TorontoGarlicFestival.ca) Chocolate & Golden Roasted Garlic Ice Cream From Toronto Garlic Festival (www.torontogarlicfestival.ca). Recipe can be made with or without an ice cream machine. Makes 6 servings ½ cup direct or fair trade bittersweet chocolate 4 cups 10% M.F. cream 8 large egg yolks ½ cup sugar 2 tspn pure vanilla extract 4 cloves Ontario garlic, roasted and mashed Whisk to combine the chocolate and 1 cup of the cream in a 2 quart saucepan over medium heat. Add the remaining cream. Bring the mixture to a simmer, stirring occasionally, and remove from the heat. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Slowly whisk 1/3 of the cream mixture into the eggs and sugar. Pour in the remaining cream mixture while continuing to whisk. Return the mixed ingredients to the saucepan over low heat, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 172 F. Add the garlic. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Strain to remove garlic pulp. Stir in the vanilla extract. Refrigerate for up to 8 hours or until the temperature reaches 40 degrees F or below. Pour into an ice cream maker and process for approximately 30 minutes. Serve as is for soft serve or freeze for another 4 hours to allow the ice cream to harden. To make without an ice cream machine: During freezing, every 30 minutes remove container from freezer, stir for 2 minutes, and return to freezer.

07 Apr 2013 Great Garlic Recipes

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