Wednesday, September 25, 2019

Hudson Valley Garlic Festival Recipes for 2019

Sunday, September 29th I am back at the Hudson Valley Garlic Festival in Saugerties cooking some garlic recipes. These two side dishes are my faves (except for aglio olio, but hey, that's my secret.

Roasted Garlic Bread Pudding

Ric Orlando
Need a new holiday side dish? This is the one! 
This recipe uses a lot of mellow, roasted garlic, is easy and affordable to make and is a great alternative
to potatoes, rice or pasta. Serve it as a side dish to hearty meat, game or poultry dishes. It works with
good quality GF bread too!
Makes a 13”x 9” baking pan
Ingredients
24-36 large garlic cloves, unpeeled, about 4 heads

Olive oil

Salt and freshly milled black pepper

8 cups 1-inch cubes fresh Italian or French bread, white is best for this
6 large eggs

2 cups milk

2 cups heavy cream

1 teaspoon chopped fresh thyme, or a slightly rounded 1/4 teaspoon dried


Instructions
Preheat the oven to 375°F.
Snip off and discard the tip from each garlic clove; toss the cloves with
1 tablespoon olive oil, and salt and pepper to taste.
Spread out on a rimmed baking sheet and bake for 20 to 30 minutes, until softened.
Let cool to the touch and gently peel.
Meanwhile, generously grease a 13- by 9-inch baking pan or dish with olive oil.
Arrange the bread evenly in the pan.
Mash the garlic cloves with a fork in a large bowl.
Add the eggs and beat until slightly fluffy.
Beat in the milk, cream, bourbon, if using, thyme salt, and pepper to taste.
Pour the mixture evenly over the bread.
Bake for 40 to 50 minutes, or until the top is golden brown, and the middle is set but still soft.
Best served hot or warm, but it can be reheated in the microwave or for a few minutes in the oven.






and....

Filipino Garlic Fried Rice
This is a traditional breakfast recipe that we serve on our brunch menu at New World Bistro Bar with
crispy pork belly, topped with eggs. You can also eat it as a side dish, or a main dinner with with fresh
veggies or shrimp. The secret is to get the garlic nice and toasty amber colored  without burning it. 

Serves 4
6 cups cooked long grain white rice, cooled completely (you can even cook it a day in advance or
use leftover Chinese takeout rice.
⅓-½ cup garlic, finely minced
¼ cup Water or chicken stock
½ cup neutral oil, olive oil or butter.
Salt
White pepper
In a wok or very large skillet heat the oil and the garlic together over medium high heat.
Season with a two finger pinch of salt.
Keep stirring or swirling the pan until the garlic is golden brown and fragrant.
Now add the rice all at once and stir it all in, breaking up the rice clumps and distributing the garlic throughout. 
Now add a small splash of water or stock to create a little steam and stir again.
Season again with salt and white better. Cook for a minute, turn the rice and cook again. 
Garnish with finely chopped scallions if you like.
Deeelish.


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Hudson Valley Garlic Festival Recipes for 2019

Sunday, September 29th I am back at the Hudson Valley Garlic Festival in Saugerties cooking some garlic recipes. These two side dishes are ...