Directions for Rice Balls

-Mix first 8 ingredients well and form into 1”-2” balls, coat with bread crumbs, let stand several minutes, fry 4-6 at a time in hot oil till golden brown, drain on brown paper bag.

-Can be severed hot or cold…with a variety of dips if you like. Tomatillo Sauce recipe below.

Directions for Green Sauce

Makes 1 pint

-Whiz in food processor ‘till smooth

Notes: Quantities vary due to size and strength of ingredients. Try these proportions and adjust to your taste. Roasting is what brings out the wonderful flavors.

Genoise

• ¼ Cup Butter
• 6 Eggs
• 2/3 Cup sugar
• 1/3 Cup sugar
• 1 tsp Vanilla Extract
• 1 Cup Sifted Cake Flour

- Preheat oven to 350° or 300° in a convection oven. Spray ½ sheet pan with non stick spray and put on parchment paper, spray parchment paper.

-Warm eggs over double boiler while whisking constantly. When eggs are warm to the touch, transfer to standing mixer. Put speed on medium high and add 2/3 cup sugar. Beat until light and foamy approx. 7 min.

-Melt butter and set aside.

- Add in 1/3 cup sugar and vanilla. Continue whisking until eggs have tripled in volume and can form a ribbon on top of batter when beater is lifted up. The ribbon should be able to stay on top of batter for several seconds.

-Sprinkle flour on top of batter ½ cup at a time. Use a balloon whisk to fold flour in gently. After flour is incorporated drizzle melted butter evenly over the batter and fold in. Work quickly, being careful not to deflate the batter.

-Pour onto half sheet pan and bake for five minutes and turn for another five minutes. Cake should have a nice light golden color and spring back to the touch. When cake is cool you can cut out rings with a cookie cutter.

Fruit for Shortcake

-Peel and cut up any fruit that you want to use. This is a good opportunity to use leftovers. Toss in some berries if you have them. If the fruit is tart, you can toss with some sugar. If you like, grate some fresh nutmeg or add in some cinnamon.

Whipped Cream

Pour cream in mixer and add in sugar to taste. Whip to stiff peak. Set aside.

Assemble shortcakes by placing a round of genoise in a bowl. Spoon some fruit on top, dollop with some whipped cream. Top with another round of genoise, fruit and a little more whipped cream. Enjoy!!!

• 
24 garlic cloves, unpeeled

• Olive oil
• 
Salt and freshly milled black pepper
• 
8 cups 1-inch cubes fresh Italian or French bread
• 
5 large eggs
• 
2 cups milk
• 
2 cups heavy cream
• 1/2 cup grated Romano cheese

• 2 tablespoons bourbon or brandy (optional)
• 
1 teaspoon chopped fresh thyme, or a slightly rounded 1/4 teaspoon dried

• 1 teaspoon chopped fresh rosemary, or a slightly rounded 1/4 teaspoon dried


-Preheat the oven to 425°F.

- Snip off and discard the tip from each garlic clove; toss the cloves with 1 tablespoon olive oil, and salt and pepper to taste. Spread out on a rimmed baking sheet and bake for 20 to 30 minutes, until softened. Let cool to the touch and gently peel.



-Meanwhile, generously grease a 13- by 9-inch baking pan or dish with olive oil. Arrange the bread evenly in the pan.



-Mash the garlic cloves with a fork in a large bowl. Add the eggs and beat until slightly fluffy. Beat in the milk, cream, cheese, bourbon, if using, thyme, rosemary, 1/2 teaspoon salt, and pepper to taste. Pour the mixture evenly over the bread.

-Bake for 40 to 50 minutes, or until the top is golden brown, and serve hot.



The authors suggest this dish be served as a side dish as an alternative to potatoes, rice or pasta.
 Anyone who knows me, knows that I am a huge fan of garlic. This may be the most wonderful garlic dish I’ve ever had.



Don’t let the amount of garlic scare you away. It’s really quite mild. While the authors describe one method of roasting garlic, you may use any method that suits you. The internet is full of techniques for roasting garlic.



Bon appetit!

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