The Rural Voice, 2000-04, Page 49ROASTED GARLIC SOUP
4 heads garlic
olive oil
salt and pepper to taste
1 tbsp (15 mL) butter
4 leeks, chopped
1 onion, chopped
1/4 cup (50 mL) all-purpose flour
5 cups (1.25 L) chicken broth
1/2 cup (125 mL) dry vermouth or
additional chicken broth
1/4 tsp (1 mL) each dried marjoram
and thyme
1 cup (250 mL) light cream or milk
4 oz (125 g) roquefort or stilton
cheese, crumbled
2 tbsp (25 mL) each snipped fresh
chives and chopped parsley
Remove any loose outer layers of
skin from garliz;. Cut 1/4 inch (5 mm)
thick slice across top of each head to
expose cloves. Place on large piece of
foil, drizzle lightly with oil and
sprinkle with salt and pepper; wrap
completely in foil and roast in 350°F
(180°C) oven for 45 minutes. Let
cool slightly.
Holding garlic at root end, squeeze
out pulp into small bowl.
In large saucepan over medium
heat, melt butter with 1 tbsp (15 mL)
olive oil. Add garlic, leeks, and
onion; cook for 8 minutes, stirring
occasionally.
Reduce heat to low. Stir in flour
and cook for 10 minutes, stirring
occasionally.
Remove from heat and gradually
stir in broth and vermouth if using,
marjoram and thyme. Bring to boil
over high heat, stirring often. Reduce
heat and simmer, partially covered
for 30 minutes. Let cool slightly.
Puree in batches in blender or food
processor. (Soup can be covered and
refrigerated for up to one day.)
Return soup to saucepan. Stir in
cream and salt and pepper to taste.
Reheat gently but do not boil.
Transfer to heated soup tureen or
warm soup bowls.
Meanwhile, stir together cheese,
chives and parsley; sprinkle about 1
tbsp (15 mL) on each serving.
ZESTY GARLIC DIP
1/2 cucumber, grated
2 cups (500 mL) sour cream
2 large cloves garlic, minced
1 tbsp (15 mL) finely chopped
fresh parsley or 1/4 tsp (1 mL) dried
parsley
1 tsp (5 mL) finely chopped fresh
mint or 1/4 tsp (1 mL) dried mint
1 tsp (5 mL) lemon juice
1/2 tsp (2 mL) salt
pepper
vegetables (carrots, rutabaga,
cucumbers, mushrooms, etc.), cut in
1 inch (2.5 cm) sticks
Thoroughly squeeze moisture from
grated cucumber. Combine sour
cream, garlic, parsley, mint, lemon
juice and salt with cucumber, cover
and refrigerate several hours or
overnight before using. Season with
pepper to taste. Serve with k'egetable
sticks.
DELICIOUS SPARERIBS
4 lbs pork spareribs, cut into
serving -size pieces
4 large cloves garlic, minced
1 shallot, finely chopped
1 cup catsup
1/3 cup cider vinegar
1/2 cup brown sugar
2 tbsp worcestershire sauce
1 tbsp ground mustard.
In medium frypan, heat margarine.
Add garlic and shallot; cook until
tender. Add catsup, vinegar, brown
sugar, worcestershire sauce and
mustard, mixing well. •
Baste spareribs. Continue to bake
spareribs or barbecue them until
cooked through, about 30-45 more
minutes. Continue to baste every 10-
15 minutes during the entire cooking
time.
GARLIC BUTTER
1/2 cup butter OF margarine
6 large cloves garlic, finely minced
1/4 cup chopped parsley, basil or
oregano.
In a food processor or small bowl
thoroughly mix all ingredients. Place
into a storage bowl and refrigerate.
Scoop out as needecj for pasta, bread
or to flavour chicken or meat.
Keeps up to 3 weeks.
PASTA WITH CLAM SAUCE
l/2 cup olive oil
2 (6 1/2 oz ) cans minced clams
4-6 large cloves of garlic
1 tbsp basil, finely chopped
1 tbsp oregano, finely chopped
16 oz. pasta, cooked according to
directions
1/2 cup grated parmesan cheese
In a medium frypan, heat olive oil.
Add garlic and saute until tender.
Drain juice from minced clams into
frypan. Heat until warm.
Add basil and oregano, simmer 5
minutes. Add clams and heat through.
Toss with pasta and sprinkle with
parmesan.0
Spring Planting
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• Windbreak Specials
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Hwy. 86 East of Bluevaic-
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APPLIANCES & ELECTRONICS
102 Main St. E.
LISTOWEL
291-4670
871 - 10th St. E.
(across from Zellers)
HANOVER 364-1011
APRIL 2000 45