Friday, July 28, 2006

Gilroy Garlic Festival - July 28th, 29th & 30th

The Annual Gilroy Garlic Festival in Gilroy, California, garlic capital of the world, begins today and continues through Sunday.

The festival celebrates all-things-garlic, and is one of the top ten food festivals in America, if not the world. Garlic lovers can binge to their heart's delight on all things made with the stinking rose, even ice cream (their food alley is fantastic), without fear of offending others - all of Gilroy smells of garlic!

For those dedicated bloggers who can't make it to Gilroy this weekend, get out the Donvier and catch the festival fun *live* on the GarliCam:

Garlic Ice Cream
2 cups whole milk
1/2 cup sugar
1/2 cup heavy cream
1 1/2 tablespoons honey
2 tablespoons mashed roasted garlic cloves (recipe follows)
1 vanilla bean, halved lengthwise
7 large egg yolks

In a heavy saucepan, combine the milk, 1/4 cup of the sugar, the cream, honey, and garlic and stir until blended. Using the flat edge of a butter knife, scrape the seeds from the vanilla bean into the milk mixture Add the vanilla bean halves and stir. Bring the mixture to a boil over medium-high heat, stirring occasionally. Remove from the heat and cover to keep warm.

In a bowl, combine the remaining 1/4 cup sugar and the egg yolks. Whisk for 2 to 3 minutes until thick and pale in color.

Gradually whisk 1/2 cup of the hot milk mixture into the egg yolks in a thin stream. Gradually add the remaining milk mixture 1/2 cup at a time.

Pour the mixture into a saucepan and cook, stirring constantly, over medium-low heat until it coats the back of the spoon. Remove from the heat. Place the saucepan in a bowl of icewater and stir occasionally until it has reached room temperature, about 30 minutes.

Freeze in an ice cream maker according to the manufacturer's instructions. Eat right away for a soft-serve consistency, or transfer to a container and place in the freezer for 1 hour to harden.

Makes about 1 quart

Roasted Garlic Cloves
2 cups garlic cloves
1 cup olive oil.

In a heavy saucepan, combine the garlic and olive oil and cook over low heat for about 40 minutes, stirring once at 20 minutes, until the garlic begins to soften. Preheat the oven to 250 F. Using a slotted spoon, transfer the garlic to a baking sheet. Bake for 25 to 30 minutes, until the cloves are golden brown and slightly wrinkled.

Makes about 1/2 cup

Kick it up a notch, by drizzling a little (chocolate) mole sauce over the top:

Mole Sauce
1 yellow onion, chopped
3 cloves of garlic, halved
Olive oil, for drizzling
2 ancho chiles
4 pasilla chiles
1/2 cup chicken broth
1 tablespoon distilled white vinegar
2 tablespoons dark molasses
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground cloes
2 tablespoons heavy cream
2 ounces bittersweet chocolate, chopped

Preheat the oven to 350 F. Spread the onion and garlic on a baking sheet and drizzle with olive oil. Roast for 20 to 25 minutes, until the garlic is golden brown and the onion is curling and browned on the edges.

Meanwhile, soak the chiles in warm water for at least 30 minutes, or until rehydrated. Stem and seed the chiles, then rins and pat them dry. Chop coarsely. In a blender, combine the chilese and the roasted garlic and onions and pulse until a thick paste is formed. Add the chicken broth, vinegar, molasses, cinnamon, coriander, and cloves and puree until smooth.

Pour into a small saucepan and stir in the cream. Bring to a simmer over medium heat, then stir in the chocolate until melted; do not boil. Cook, stirring frequently, for about 3 minutes to blend the flavors. Remove from the heat and serve swarm.

Makes about 1 cup

[Recipes from The Stinking Rose Restaurant Cookbook by Andrea Froncillo with Jennifer Jeffrey]

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