Liquid Garlic Love

Roasted garlic for the compound butter in which to saute the musrooms!

Want to go to bed assured that you will not be attacked by fictitiously stereotypical vampires? Well this is the soup for you! Warm, garlicky, and delicious, the light browning of the garlic softens the flavour in this dish. Based on The Christopher's Garlic Soup recipe from the Garlic Lover's cookbook.

Try it with yolks as the original recipe calls for, or go the frugal route and just use whole eggs. The end product with yolks only is creamier, whereas the softly cooked egg whites in the latter may remind one of egg drop soup. Work with what you have as always!

8 Cups Beef Broth [any broth will due really]
14 Cloves Garlic [I just use a whole head, which varies from 12-20 cloves]
2 Tablespoons Butter
2 Tablespoons Minced Parsley
1 Tablespoon Flour
1/4 Teaspoon Pepper
3 Eggs, beaten, or 6 egg yolks

Mince garlic, and brown very lightly in butter with minced parsley stirring constantly.

Add flour and lighty brown.

Slowly add broth and pepper while stirring, and simmer 30-60 minutes.

Temper yolks, and add to soup, or just crack the whole eggs in and stir.

Here is the soup served with sauteed mushrooms, sourdough bread, and Oaxaca cheese

Chops and Apples

The oven is warming my little nest, so Katie must be getting ready to make something. I captured a couple of shots of what looks like an adaptation of a roast. Pork chops were seasoned, and placed on top of baby carrots that had been tossed with a small amount of melted butter and two tablespoons of apple juice. Atop these were placed chopped apples and green onions. What a combination I thought, apples and onions, as I snacked upon a slice of apple that had been flung to a corner of the cutting board. The bit that was left in the pan however proved a pleasing combination with the pork. Much to my delight, the meal included macaroni and cheese, a take off of this version of mom's macaroni and cheese. Only I usually use milk, and flour browned in butter.


3 or 4 pork chops, seasoned to taste (seasoned salt was employed)
2-3 cups baby or sliced carrots
1/2 tablespoon butter
2 tablespoons apple juice
1 sliced onion, or several green onions
1-2 sliced apples

Melt the butter and toss with carrots, and place in a small baking pan.
Pour the apple juice over, and place chops on top.
Put the onions and apples over the top, cover and bake at 400 degrees until the carrots are desired tenderness.