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B2 — THE OBSERVER & BAKER CITY HERALD
GARLIC
Continued from Page B1
GARLIC VODKA
Yield: 10 servings
1 large head of garlic, cut
in half widthwise
Olive oil
Salt
Pepper
2 cups good-quality vodka
with olive oil and place in a shallow
casserole or au gratin dish. Fill dish
with 1 inch of water and cover.
Bake 45 to 60 minutes until garlic is
soft and light brown.
3. To eat, remove garlic from its
skin with a knife and spread onto
baguette rounds with butter.
— Recipe from Bistro 110
3 tablespoons dry sherry
2 tablespoons lemon juice
3 tablespoons chopped
fresh parsley
FRESH THYME
AND GARLIC
SOUP
1. Preheat the oven to 300
degrees; place a rack in the middle
of the oven.
2. Place garlic halves cut-side
down in a small baking dish. Driz-
zle with olive oil, and sprinkle with
salt and pepper. Cover the baking
dish tightly with foil, then transfer
to the oven. Cook until the garlic is
tender and golden, about 1 hour.
Let the halves cool completely.
3. Add garlic to a jar with the
vodka. Let sit for 12 to 24 hours,
depending on how strong a garlic
fl avor you want. Strain into a clean
container. Cover and store in the
refrigerator for up to 2 months.
Per serving: 115 calories; 1 g fat;
no saturated fat; no cholesterol;
no protein; 1 g carbohydrate; no
sugar; 1 g fi ber; 233 mg sodium; 1
mg calcium
— Recipe by Brandon Matzek,
via kitchenkonfi dence.com
OVEN-
ROASTED
GARLIC
Yield: 16 servings
4 heads fresh garlic
¼ cup olive oil
Water
1. Preheat oven to 350 degrees.
2. Using a sharp knife, remove
the top of the garlic head to ex-
pose the inner cloves. Brush heads
Yield: 4 servings
Colter Peterson/St. Louis Post-Dispatch-TNS
4 heads of garlic
1 bunch (12 sprigs) fresh thyme,
or 4 fresh sage leaves or 3
fresh tarragon sprigs or 6
springs of fresh marjoram or
1 large bunch of parsley
1 quart chicken broth or water
Juice of 1 lemon or lime
Salt and pepper
4 slices of stale or lightly
toasted French bread, plus
extra slices for passing
1. Break up the heads of garlic
into cloves. Discard the papery
membrane that comes off while
you’re breaking up the heads, but
don’t bother peeling the cloves.
2. Tie the thyme or other herbs
into a small bundle and put it into
a 4-quart pot with the garlic. Pour
in the stock, cover the pot and
bring the soup to a slow simmer.
Cook about 30 minutes, until the
garlic cloves are very soft and
can be crushed easily against the
inside of the pot.
3. Strain the soup through a
strainer into a blender. Peel the
garlic (the peels will come off very
easily) and add the cloves to the
blender, or simply use the ladle to
crush the unpeeled cloves against
the strainer into the blender. Add
the lemon or lime juice, season
with salt and pepper, and puree.
4. Place a slice of stale bread in
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Stir-fried spinach with garlic.
each bowl and pour the soup over
it. You can top each bowl of soup
with a spoonful of virgin olive oil or
a dollop of butter, but this isn’t es-
sential. Pass slices of French bread
brushed with olive oil in a basket.
Per serving: 210 calories; 2 g fat;
1 g saturated fat; 5 mg cholesterol;
10 g protein; 42 g carbohydrate;
3 g sugar; 2 g fi ber; 1,183 mg
sodium; 148 mg calcium
— Recipe from “Splendid Soups”
by James Peterson
GARLIC BREAD
A LA MARY
ANNE
Yield: 6 servings
garlic still in the mixture.
3. Cut bread into 12 slices, but
don’t cut all the way through;
the slices should resemble an
accordion. Brush the butter-oil
mixture on both sides of each slice.
Place bread on a baking sheet and
heat in oven until warm, about 10
minutes.
Per serving: 260 calories; 10 g
fat; 3 g saturated fat; 10 mg choles-
terol; 8 g protein; 36 g carbohy-
drate; 2 g sugar; 2 g fi ber; 410 mg
sodium; 10 mg calcium
— Recipe by Mary Anne Pikrone
1. In a large frying pan, heat the
oil over moderate heat. Add the
garlic, bay leaf and red-pepper
fl akes, and cook for 3 minutes,
stirring occasionally.
2. Add the shrimp, salt and pep-
per to the pan and stir to combine.
Cook, stirring occasionally, until
the shrimp are just done, 4 to 5
minutes. Stir in the sherry, lemon
juice and parsley.
Per serving: 250 calories; 13
g fat; 2 g saturated fat; 243 mg
cholesterol; 31 g protein; 2 g car-
bohydrate; 1 g sugar; no fi ber; 713
mg sodium; 105 mg calcium
— Adapted from Food & Wine
STIR-FRIED
SPINACH WITH
GARLIC
Yield: 4 servings
1 ½ pounds (24 ounces)
fresh spinach, see note
1 tablespoon peanut
SHRIMP IN
GARLIC SAUCE
1/3 cup olive oil
4 cloves garlic, lightly crushed
1 bay leaf
¼ teaspoon dried red-
pepper fl akes
2 pounds large shrimp, shelled
1 ¼ teaspoons salt
¼ teaspoon pepper
1. Wash the spinach thoroughly.
Heat a wok or a large skillet over
high heat until it is hot. Add the oil,
and when it is very hot and slightly
smoking add the garlic; stir-fry for
25 seconds.
2. Add the spinach and salt, and
stir-fry for about 2 minutes to coat
thoroughly with the oil. When the
spinach has wilted to about one-
third of its original volume, add
the sugar and continue to stir-fry
for 4 more minutes (less if using
baby spinach). Transfer the spinach
to a plate and pour off any excess
liquid. Serve hot or cold.
Per serving: 75 g calories; 4 g fat;
3 g saturated fat; 0 mg cholesterol;
5 g protein; 8 g carbohydrate; 2 g
sugar; 4 g fi ber; 716 mg sodium;
174 mg calcium
— Adapted from a recipe from
“Complete Chinese Cookbook” by
Ken Hom
M ICHAEL
Yield: 6 servings
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, peeled, see note
1 loaf Italian bread
Note: For the subtlest fl avor,
leave the garlic cloves whole.
For a slightly more garlicky
taste, lightly crush the garlic.
1. Preheat oven to 350 degrees.
2. Heat oil and butter in a small
saucepan over medium-low heat
until butter melts. Add garlic and
gently cook, stirring occasionally,
10 minutes. Remove from heat and
let sit at least 10 minutes with the
or vegetable oil
4 garlic cloves, peeled and crushed
1 teaspoon salt
1 teaspoon granulated sugar
Note: If using baby spinach, you do
not have to remove the stems. If
using regular spinach, remove
the stems before cooking.
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by Stella Wilder
TUESDAY, APRIL 5, 2022
YOUR BIRTHDAY by Stella Wilder
Born today, you are likely the beneficiary of
forerunners who were solid, upright and con-
sistent in their ambitions and pursuits, and yet
you also have far more imaginative fire and
creative juice than most of those forebears --
and those are the qualities that will surely set
you apart. Still, you are able to balance the
quiet aspects of your nature with that inner
fire so that you don’t allow yourself to be too
unconventional as you go about your business
putting your talents to the best possible use.
WEDNESDAY, APRIL 6
ARIES (March 21-April 19) -- There are
several choices available to you today, but
recognizing the value of each may prove
rather complicated. Solicit advice from anoth-
er.
TAURUS (April 20-May 20) -- Someone
you know only slightly may play a far bigger
role in your affairs today than you are ready
for, but adjustments can surely be made.
GEMINI (May 21-June 20) -- Trying some-
thing new today is likely to pull you out of a
current “rut” -- but take care that you’re not
biting off more than you can chew.
CANCER (June 21-July 22) -- How you
express yourself under pressure today will
impress many -- but only one or two have it in
their power to reward you. Talk to them!
LEO (July 23-Aug. 22) -- Keep your emo-
tions in check today as you navigate a path
that is fraught with obstacles. Any overreac-
tion on your part can be dangerous.
VIRGO (Aug. 23-Sept. 22) -- You’re wait-
ing for something that is absolutely necessary
to your forward progress. Devote any time
you have to a creative endeavor.
LIBRA (Sept. 23-Oct. 22) -- If it’s simplifi-
cation you want, you’re going after it in the
wrong way -- and modeling your behavior
after the wrong people. Reconsider options.
SCORPIO (Oct. 23-Nov. 21) -- You don’t
want to bet all your resources on a single out-
come today; diversify, and increase your
chances of being a winner at least once.
SAGITTARIUS (Nov. 22-Dec. 21) -- Pay
attention to peripheral issues today; you’ll
avoid falling prey to the kinds of surprises that
have endangered others.
CAPRICORN (Dec. 22-Jan. 19) -- Progress
isn’t likely to happen all at once today -- and
you wouldn’t want that anyway, as it makes it
difficult to keep up with things!
AQUARIUS (Jan. 20-Feb. 18) -- Agreeing
to compromise just a bit is nowhere near as
bad for you as having someone take advantage
of you without your knowledge. Cooperate.
PISCES (Feb. 19-March 20) -- You may be
the cause of a situation that engulfs a great
many people today. Working closely with
them can turn your fortunes around quickly.
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