so far we raised about $200 with the jambalaya arts holiday card fundraiser. yay. all the proceeds go directly to the baton rouge area foundation.
next year it may be a good idea to do pre-ordering online...
anyone heard of this funny slang for the area of bushwick, brooklyn near the morgan ave station -- "Morgantown". intersesting little scene. if you are looking for good handmade tshirts and silkscreen, then visit my friend garrison's place http://antimart.net/
A few people have told me that the USDA offers non-agricultural classes at community college prices, but I looked at their website, and I don't see anything indicating that. Does anyone know how I'd find out about registering for these classes if they exist? I'm interested in maybe taking one or two foreign language classes in my spare time, probably the weekend. If not USDA, do you know of a comparitively affordable way of doing that?
1/2 cup butter
3 heads of garlic, cloves separated and peeled
3.5 cups chicken or vegetable stock mixed with 1/4 cups dry fruity white wine
3 Tbsp. flour
1.5 cups heavy cream
2 egg yolks
salt and pepper to taste
parsley as garnish
1) In a saucepan, melt the butter over medium heat. Add the garlic, turn the heat to low and while stirring for 10-15 minutes.
2) Transfer the garlics to a food processor, leaving as much butter as possible in the pan. Add 1/2 cup of the stock and wine and puree until smooth.
3) Heat the remaining stock until hot. Heat the garlic butter over low heat. Whisk the flour into the garlic butter and cook for 1-2 minutes. Gradually add the hot stock while whisking to remove lumps for 2-3 minutes. Add the garlic puree and slowly whisk in 1 cup of the cream. Simmer for 3-5 minutes.
4) In a bowl, lightly beat the egg yolks and 1/2 cup cream. Whisk 1/4 cup of the soup into this and then pour this mixture into the remaining soup. Heat while stirring until hot and thick (but not boiling). Season with the salt and pepper and add parsley (flat leaf parsley unless you lack taste buds). Serve and top with croutons if desired.
This soup is awesome. Of course, anything with that much garlic, butter, and cream is generally awesome. I'm thinking about adding some sauteed shitake mushrooms and wild rice to the recipe the next time I make it, sort of like I make my Beer Cheese Soup. Chopped spinach or watercress would also be good. Oh! Also, artichokes would make a stellar addition and could be pureed with the garlic such that the soup would retain it's simple velvety texture. I wish that I could find Jeruslum artichokes around here.
