Garlic Thyme, Saturday Oct 6th was a great success thanks to all of you who joined us for the event. Thanks to all of you for a great season and we hope to see when we reopen in April.

The recipes which you requested from our lunch menu are below. I hope you will enjoy making these dishes for your family.

Garlic Soup

1 onion, peeled and cut in quarters
20 cloves of garlic- put through a press
8 cups of water
1 tsp. of salt
1 tsp. of pepper
2 tsp. of Beagle Ridge Italian seasoning blend

Bring these ingredients to a boil and then simmer for 25 minutes. Strain the onion out of the soup and dispose of it.

Make a paste with 1 T of flour, 1 stick ( 1/4 lb of butter) and one cup of the hot liquid. Blend well and make sure the lumps are removed and slowly add the paste to the simmering pot.

The paste will slightly thicken the soup. Allow the soup to cool and place in the refrigerator over night. When you plan to serve bring up to temperature add 1/2 C. of white wine, your choice.
Serve over croutons in a bowl and sprinkle with either a mozzarella or pecorino Romano cheese.

Chicken with 40 cloves of Garlic

40 cloves of garlic- roasted
10 lbs of chicken
2 T of Beagle Ridge Italian seasoning blend
16 oz of egg noodles

Place the chicken in a roasting pan with 1 cup of water and 2 T of Italian Seasoning. Seal and roast for 2-3 hours on 300.

While the chicken is cooking, peel 40 cloves of garlic, place in a pan with 2 T of oil, coat the cloves and cover with foil. Place in the oven with the chicken and roast for 45 minutes. Remove and allow to cool.

The chicken will provide adequate broth (stock) to cook the noodles, so do not dispose.
Remove the skin and dispose, remove chicken from the bones and cut into bite size pieces.
Measure 6 cups of broth and dispose of the rest (if there isn't enough liquid supplement with water) and cook the noodles.

Blend the noodles, chicken, garlic and cloves and serve. You may let this sit over night and heat up the next day if you prefer.

Pasta Salad

1 box of Rotini
1 bottle of Italian Dressing
2 Tomatoes- diced
2 Green peppers-diced
1 can of black olives- diced
2 T. of Beagle Ridge Italian Seasoning Blend

Prepare the pasta according to the package directions. Add the Italian dressing to the remaining ingredients; make sure it is blended well. When the pasta is ready drain- Do NOT rinse and add the hot pasta to the other ingredients. Make sure it is well blended and place in the refrigerator over night.
Serve the following day. 

Be sure to Join us for our Garlic Thyme this year on Oct 11th, 2008.