What's Cooking in Carolina?

Mainly creative menus and recipes (usually healthy) and always from scratch with tips for party planning, theme parties, weddings and decorating tips so you can give swank parties or dinners to delight your guests from a part time caterer, owner/operator of a coming soon Entree Vous, but mainly a cook and eater who grows much of her own food and loves to laugh.

Friday, February 16, 2007

Garlic in Everything

Having received a local magazine that had recipes from local restaurants, I saw a recipe for garlic soup from Restaurant Starlu in Durham. I have eaten there and the food is quite good and the recipe was really different than the one I have made before and that is on the website. I (kind of) tried this new recipe and liked it very much too. If you haven't had garlic soup before, it is really very subtle and delicious; very much like French onion soup.

I used a lot more garlic than the original recipe called for and made several other revisions as well. I used a mess of garlic, already peeled, about a pound. I them in an oven proof container and added between 1/4 and 1/2 cup olive oil. I covered the container and baked them for about an hour at 325. Then I drained off the oil, reserving it to use to sauté croûtons to serve with the soup. Add about 4 cups chicken stock and simmer about 30 minutes until the garlic is really starting to fall apart. Puree with an immersion blender and season with salt and pepper. Top with halved grape tomatoes, sliced avocado, the croûtons and squeeze in a dash of lime. You're in for a treat.

We've been on a roll, actually. I haven't eaten rabbit in years, mainly because it isn't widely available but I saw a recipe in Michael Chiarello’s The Tra Vigne Cookbook for Braised Rabbit with Winter Root Vegetables (and garlic) and gave it a try with risotto and braised leeks. Yummy. Have you had braised leeks? They are very easy and a delicious side. The recipe is already on the website.

Then last night we tried the recipe for the salmon roulade from Mustards Grill Cookbook by Cindy Pawlcyn. Beautiful and really not difficult, just a bit time consuming. It is stuffed with parsley and (you guessed it) garlic. We served it with the Kalamata Olive, Orange and Celery Relish, roasted potatoes and green beans.

Eating well in Carolina!

Note: No Entree Vous update yet. I'm still working on finding the right place!


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  • At 3:32 PM, Blogger Katie said…

    My, but you have been busy!
    I love the sound of the garlic soup!
    And I like rabbit, which is readily availble here, unfortunately, mon mari doesn't...

  • At 10:38 AM, Blogger JMom said…

    OMG, that garlic soup sounds heavenly! I so love garlic :) I think that will be on my "to-make" list :)

    I've only had rabbit a couple of times. It's kind of hard to convince my rabbit loving girls to give it a try. I wonder if I can just not say what it is? lol!


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