The Stinking Rose Festival 2010

Steve and I were invited by his high school chums to the 2010 Hudson Valley Garlic Festival in Saugerties, NY.  I jumped at the invite, but wondered how Steve would survive. Vampires have nothing over Steve when it comes to garlic.  He believes it should only be sprinkled on pizza and tomato-based Italian food. Little does he know that when I cook, I put it on pretty much everything. Yes, even on American roast beef.  If you don't tell him, I won't either.  Oh, BTW: The irrational fear of garlic is alliumphobia.

Garlic dates back 6,000 years  and is also known as the Stinking Rose. The edible bulb is made up of sections called cloves that are encased in a parchment like membrane. Three major varieties are available in the US supermarkets: the white-skinned strongly flavored American garlic; Mexican and Italian garlic, which have mauve-colored skins and a somewhat milder flavor; and the white-skinned, mild flavored elephant garlic, which is not a true garlic, but a relative of the leek. Green garlic, is young garlic before it begins to form cloves; resembling a baby leek, with a long green top and white bulb. Garlic's essential oils remain in the body long after consumption, affecting breath and even skin odor. Despite the odor, garlic is rich in antioxidants, which help destroy free radicals. Research shows promise for garlic in the areas of cancer protection and heart-related risk factors for patients. (food.com)

Over 60 varieties of garlic grown by farmers in the Northeast were displayed at this festival, a variety for every taste. I bought German Red that has a classic strong, spicy flavor, an Italian Purple great for baking and roasting & a full-bodied Spanish Roja. Many had interesting names which I wouldn't associate with garlic like the Pink Music, Georgian Crystal, Rosewood and the Temptress.  Garlic was everywhere...it hung in braids, was intertwined with dried flowers and herbs, carved into hand-hewed benches, decorated tee shirts, caps and baskets.

 

And then there was the food! I was determined to try Garlic Ice Cream and Garlic Chocolate Chip Cookies. The Ice Cream was on the mild side...even Steve took a lick and didn't faint. I did a Garlic Shot and got a "I Did It!" sticker. The "shooter" experience is followed by an immediate feeling of rejuvenation called the "shooter rush" . There was Pizza loaded with garlic, Shrimp & Clams in a Garlic White Wine sauce, A whole Pig roasting on a spit at Hickory BBQ, Garlic Knots, Sausage & Peppers, Steak Sandwiches, Kielbasa & Perogies to mention just a few. If I wanted, I could eat myself into a stupor!

Johnny Appleseed of Garlic

Vendors chatted with visitors who perused rows of condiments such as Kitchen Kick'n Seasonings...Maple Garlic, Dragon Kick, Citrus Garlic. There were country decorated jars of garlic jelly, horseradish jam-great on cream cheese or Brie or as a side dip for pork or lamb- and every berry jam under the sun sold by From My Father's Kitchen. Vinegars, olive oils, BBQ sauces, local honey, jerky, pickles, cheeses, pesto, as well as sweet-scented soaps & lotions filled booth after booth.

Chef Kevin Archer encouraged people to incorporate a plant-based diet into their lives and prepared some of his culinary specialties as Ted Maczka, the “Johnny Appleseed of Garlic” gave away free garlic seeds.
One whole section of the festival grounds was dedicated to Arts & Crafts. The finest artists and craftsmen from around the country were there with a wide variety of  hand made sweat shirts, aprons, ceramics, jewelry, paintings, pottery, woodworks and mixed media -- something for everyone! You could find cookbooks, garlic presses and clay garlic keepers, too.
 
This festival was a sensory delight...not only was the aroma of food enough to lift my feet off the ground, but containers of different peppers and beautiful pots of flowers graced tables sheltered under large tents.  It was truly a unique experience. I ended my feeding frenzy with a huge, hot-out-of-the-fryer Zeppoli dusted heavily with powdered sugar.
I can't think of a more fun outing then a day at a Garlic Festival. I wasn't quite sure what I'd find, but it far exceeded my expectations.  I can't thank Rich & Judy enough for inviting us along. We made memories that day with them and Victor, Nancy...their daughter Jenna and my dear in-laws...Rich and Donna.
If you’ve never been to a Garlic Festival, you’ve got to try it. Fifty thousand people can't be wrong and you are in the company of fellow garlic lovers sampling dozens of foods made with the Stinking Rose, so therefore you are completely "breath anonymous"




2001 DelRay Beach
Garlic Festival Poster

 GARLIC SHOOTER

 1 clove garlic per person

1 - 2 slices lemon
Chop garlic and scoop into a cup. Squeeze lemon juice into the garlic. Add 1 - 2 tablespoons of water.
Swirl cup to achieve a circling motion and drink in one gulp. Enjoy! (International Garlic Festival Cookbook)


Garlic Ice Cream
2 cups whole milk
1 clove freshly minced garlic
1 vanilla bean, split in half
1 cup heavy cream

1 1/2 cups granulated sugar

8 egg yolks

Put milk, garlic, and vanilla in a saucepan. Bring to boil and remove from heat. In a mixing bowl, blend cream, sugar, and egg yolks. Strain the scalded milk into the egg and sugar mixture, stirring constantly. Return the combined mixture to the pan and stir continuously over moderate heat until it coats the back of a spoon. About 10 - 12 minutes. Cool in an ice bath and freeze until firm.

Makes 1 Quart.   (Gilroy Garlic Ice Cream at about.com)

Garlic Shrimp & White Wine Sauce

1 lb peeled and deveined Shrimp (Raw)
1/2 cup butter
1/4 cup olive oil
1 cup white wine
4 tablespoons finely chopped parsley
4 tablespoons finely chopped basil
6 cloves finely chopped garlic
A sprinkle of red pepper flakes
Salt
Pepper
Pasta: 1 lb. of Angel Hair Pasta
Begin boiling the water for pasta as you prepare the sauce, so it is cooked on time.
In a pan add:
- olive oil
- red pepper flakes
- Garlic
- Dash of Salt
- Generous sprinkling of pepper
Layer the shrimp in the pan so they are flat.
Note: Depending on the pan size, you may have to cook the shrimp in two or three batches.
Bring the heat up so the oil simmers. As soon as the shrimp turn opaque with a touch of pink, flip them. When the shrimp are done (both sides are opaque with a touch of pink - about 5 minutes on medium low heat), take them out of the pan and put them aside in a bowl. 
Add the 1/2 cup butter and the 1 cup of wine to the pan. Simmer for 6-10 minutes. Add more salt, pepper and garlic if desired. Do not boil.
When the liquid sauce is reduced to half of what it was, add the shrimp, parsley and basil. Stir so everything is coated and warmed up (about 2 minutes).
Drain the pasta. Put the pasta in a bowl and toss with the shrimp and half of the sauce. Put the remaining sauce in another bowl for serving.
Serve with a tomato/basil salad and a green vegetable. (BigOven.com)


Garlic Chocolate Chip Cookies

This cookie sneaks up on you. Most people are unable to identify the “unique” ingredient until after they have eaten the whole cookie.  People are never ambivalent about this cookie. They either love it or hate it
10 - 12 cloves of garlic
Boiling water
¼ cup maple syrup
1 cup butter, softened
¾ cup brown sugar
¾ cup white sugar
2 large eggs
1 tsp. real vanilla extract
2 ½ cups flour
1 tsp. baking soda
1tsp. salt
2 cup (or one bag) chocolate chips
To prepare garlic:
Drop garlic cloves in boiling water for 5 minutes or until tender. Peel and chop. Soak in maple syrup for 30 minutes.
In mixing bowl, cream butter sugars, eggs and vanilla, until light and fluffy. Combine flour, baking soda and salt. Add to creamed mixture. Stir into chocolate chips. Stir in garlic and syrup.
Drop batter by tablespoons onto ungreased cookie sheet, about 2 inches apart. Bake in 375 degree oven for 8 – 10 minutes or until lightly browned but still slightly soft. Remove from oven and cool on racks.  (Garlic Lovers Cookbook)

Remember To Make Memories At The Table