Saturday August 18, 2012
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Cooking with garlic at Sainte-Anne-de-Bellevue festival
The annual garlic festival in Ste-Anne-de-Bellevue starts in less than an hour at the local farmers market. It's a day devoted to tasting, shopping and learning about garlic.
Local farmers will be selling their certified organic garlic bulbs.
The Great Garlic Dessert Challenge asks cooks to come up with a delicious garlic dessert - like last year's Triple Garlic Cheesecake, chosen for its 'garlicocity."
And there are workshops about garlic braiding, the curative powers of garlic -- and of course, cooking with garlic.
That last one is led by a woman known as Madame Taco at the farmers market.
Everywhere else, she's Patti Murphy. (photo, above, courtesy of Patti Murphy)
Elizabeth Robertson spoke with her about cooking with garlic and Patti gave us some of her favourite recipes. (For her delicious spicy Roasted Red Salsa, click on "Read More" to get the recipe! )
Roasted Red Salsa - Salsa Roja
Ingredients
1 bulb garlic, roasted *
2 Jalapeno chiles, charred and peeled
1/2 tsp salt
1/2 white onion, charred, diced
5 Roma tomatoes, charred, peeled
Cilantro, chopped finely, for garnish (Above, Patti's pulled pork taco with salsa)
Directions
Squeeze the garlic cloves out of your garlic bulb, and place with the charred chiles in the bowl with your salt and onion. Mash to a fine purée.
Add the tomatoes, two at a time, mashing well. Stop when you've achieved your desired chunkiness. You can also use a food processor for this.
Taste for seasoning, garnish and serve.
* To roast garlic, slice the top off your garlic head and set it in an open pan in a 350 degree oven for about 45 minutes. If the garlic starts to dry out before it is golden brown and soft you can top it with a loosely fitted lid.
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