Could one of these groups be the next Rascal Flats? You know they played the Gilroy Garlic Festival the same year they broke big nationally. Lets hope for BIG SUCCESS for these groups and you can say you saw them when they were just starting to blow up!
Friday July 24 2009
TIME
ENTERTAINER
STYLE
Amphitheater Stage
11:00 - 12:30
John Broadway Tucker
Motown, Soul, R&B, Blues
1:00 - 2:30
Billy the Kid
Rock
3:00 - 4:30
Brandon Tyler
Rock, Pop
5:00 - 6:30
Rhythm and The Method
Rock, Blues, Funk, Soul
Vineyard Stage
10:00 - 11:15
Greg Chambers
Jazz, Jazz Pop
11:45 - 12:30
Brad Wilson
Blues, Rock
1:00 - 2:30
Kelly McDonald
Country, Rock
3:00 - 4:30
Sean Wiggins
Rock, Country, Blues
5:00 - 6:30
Kate Russell
Country, Rock
Gazebo Stage
10:30 - 11:15
Five Minutes to Freedom
Rock, Alternative, Pop
11:45 - 12:30
Lemo
Reggae, Calypso
1:00 - 2:30
Los High Tops
Rockabilly, Surfabilly
3:00 - 4:30
The Corvairs
50’s, 60’s, Rock & Roll
5:00 - 6:30
JJ Hawg
Classic Rock
Strollers
9:00 - 3:00
Central Coast Sax
Jazz
9:00 - 1:30
Barry Kaufman
Mandolin & Vocals
10:00 - 12:00
Garlic City Harmony
Barber Shop Quartet
11:00 – 6:30
J & J Karaoke
Karaoke
Saturday, July 25, 2009
TIME
ENTERTAINER
STYLE
Amphitheater Stage
11:00 - 12:30
Floor Shakers
Funk, Soul and Rock & Roll
1:00 - 2:30
Just Off Turner
Pop, Rock, Dance till you Drop
3:00 - 4:30
Shane Dwight
Rock, Roots & Blues
5:00 - 6:30
Groove Kings
Rock & Soul, Rhythm & Blues
Vineyard Stage
10:00 - 11:30
Dianna Gatto & The Craving
Alternative Folk, Rock & Roll
12:00 - 1:30
Nick Motil
Folk, Country
2:00 - 3:00
KRTY Radio Presents Jonathon Singleton
Country
3:30 - 4:30
KRTY Radio Presents
Megan Mullins
Country
5:00 - 6:30
Take 2
70’s to Current Music
Gazebo Stage
10:30 - 11:15
Troupe Soraya
Belly Dancers
11:45 - 12:30
Emily
Singer Song Writer
1:00 - 2:30
Drive
Modern & Classic Rock, R & B
3:00 - 4:30
Pearl Alley
Rock, Blues
5:00 - 6:30
Refugees
Tom Petty Tribute Band
Strollers
9:00 - 3:00
Central Coast Sax
Jazz
9:00 - 1:30
Barry Kaufman
Mandolin & Vocals
10:00 - 12:00
Garlic City Harmony
Barber Shop Quartet
11:00 - 6:30
J & J Karaoke
Karaoke
Sunday, July 26, 2009
TIME
ENTERTAINER
STYLE
Amphitheater Stage
11:00 - 12:30
Eye Eighty
R & B Hip Hop Band
1:00 - 2:30
Five AM
Rock
3:00 - 4:30
Finding Stella
Pop, Rock
5:00 - 6:30
Brooks Latin Big Band
Big Latin Salsa Sound
Vineyard Stage
11:00 - 12:30
The Garage Band
Music of the Decades
1:00 - 2:30
The Kaye Bohler Band
Blues, R & B
3:00 - 4:30
Arrival
Classic Rock
5:00 - 6:30
Miko Marks
Country
Gazebo Stage
10:30 - 11:15
Cindy Harvel
Folk-Rock, Americana
11:45 - 12:30
Patty & Abagail
Country Rock
1:00 - 2:30
Trusting Lucy
Soft Rock, Pop
3:00 - 4:30
Red Beans & Rice
New Orleans Blues & Texas Swing
5:00 - 6:30
Michelle Chappel
Country, Americana, Folk Rock
Strollers
9:00 - 3:00
Central Coast Sax
Jazz
9:00 - 1:30
Barry Kaufman
Mandolin & Vocals
11:00 - 6:30
J & J Karaoke
Karaoke
Saturday, July 18, 2009
2008 Gilroy Garlic Festival Winning recipe by Laurie Benda
Last year's winning recipe selection:
Walnut-Garlic Tart with Garlic-Infused Cream and Chili Syrup
by Laurie Benda
Serves 8
12 cloves garlic
1 tsp. olive oil
1 c. all-purpose flour
2 Tbsp. plus 1/2 c. granulated sugar, divided use
2 tsp. plus 1/4 tsp. salt, divided use
2 sticks cold unsalted butter
2 c. walnut pieces
2 c. heavy cream
2 Tbsp. plus 1 c. lightly packed light brown sugar, divided use
1 small hot red chili (fresh, not dried)
1/2 c. golden syrup or light corn syrup
1/2 of a 14 0z. can sweetened condensed milk (about 1/2 c. plus 2 Tbsp.)
1 tsp. vanilla extract
Preheat oven to 400 degrees. Place 6 whole cloves of garlic (with peel on) in a small baking dish. Drizzle with olive oil, cover, and bake until very soft, about 15 minutes. Remove from the oven, and as soon as they are cool enough to handle, squeeze out the garlic from the peel and let cool.
Place flour, 2 Tbsp. granulated sugar, and 2 tsp. salt in a food processor and pulse once or twice to combine. Add 1 stick of butter, cut into about 16 chunks, and 4 cloves of roasted garlic. Pulse until the dough begins to come together, drizzling in ice water as needed, about 3-4 Tbsp. Process until the dough begins to form a ball. Shape the dough into a disk, wrap in plastic and chill in the refrigerator at least 30 min. (or freeze for about 10 min.).
Meanwhile, spread the walnuts on a baking sheet, and toast in oven until fragrant and very slightly browned, about 5-10 mins. Remove and set aside to cool.
Remove dough from refrigerator, roll out and fit into a 9-inch tart pan, patching and trimming as needed. Cover crust with aluminum foil, fill with pie weights and bake at 400 degrees until the edges begin to brown, about 10 minutes. Remove the pie weights and bake a few more minutes until the whole crust is lightly browned. Set aside to cool at room temperature.
Pour the heavy cream into a saucepan, and gently stir in 2 Tbsp. of brown sugar to dissolve. Add the remaining 2 cloves of roasted garlic, slightly crushed, and heat very gently over very low heat, stirring occasionally. Do not boil or even simmer. When thoroughly warmed, remove from heat and place in refrigerator to chill.
Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan. Bring to a boil, then turn down the heat to a low simmer. Simmer briefly, until the sugar is dissolved and the syrup is clear. Remove seeds from chili and finely chop. Remove the syrup from heat and add the chopped chili. Cool slightly, then pour into a serving pitcher to cool at room temperature.
To make the filling: Peel and thinly slice the remaining 6 cloves of garlic. Melt 1 stick of butter over medium-low heat, then stir in 1 cup brown sugar to dissolve. Stir in syrup and sweetened condensed milk. Heat slowly until the mixture reaches 245 degrees on a candy thermometer. Remove from heat, and stir in vanilla and 1/4 tsp. salt. Stir in tasted walnut pieces and sliced garlic. Pour into baked crust. Refrigerate to cool.
To serve: Strain the chilled cream, and whip it to light, soft peaks. Serve slices of the tart with a dollop of cream and a drizzle of syrup, or decorate the whole tart with cream and syrup before slicing. Offer extra cream and syrup on the side.
Walnut-Garlic Tart with Garlic-Infused Cream and Chili Syrup
by Laurie Benda
Serves 8
12 cloves garlic
1 tsp. olive oil
1 c. all-purpose flour
2 Tbsp. plus 1/2 c. granulated sugar, divided use
2 tsp. plus 1/4 tsp. salt, divided use
2 sticks cold unsalted butter
2 c. walnut pieces
2 c. heavy cream
2 Tbsp. plus 1 c. lightly packed light brown sugar, divided use
1 small hot red chili (fresh, not dried)
1/2 c. golden syrup or light corn syrup
1/2 of a 14 0z. can sweetened condensed milk (about 1/2 c. plus 2 Tbsp.)
1 tsp. vanilla extract
Preheat oven to 400 degrees. Place 6 whole cloves of garlic (with peel on) in a small baking dish. Drizzle with olive oil, cover, and bake until very soft, about 15 minutes. Remove from the oven, and as soon as they are cool enough to handle, squeeze out the garlic from the peel and let cool.
Place flour, 2 Tbsp. granulated sugar, and 2 tsp. salt in a food processor and pulse once or twice to combine. Add 1 stick of butter, cut into about 16 chunks, and 4 cloves of roasted garlic. Pulse until the dough begins to come together, drizzling in ice water as needed, about 3-4 Tbsp. Process until the dough begins to form a ball. Shape the dough into a disk, wrap in plastic and chill in the refrigerator at least 30 min. (or freeze for about 10 min.).
Meanwhile, spread the walnuts on a baking sheet, and toast in oven until fragrant and very slightly browned, about 5-10 mins. Remove and set aside to cool.
Remove dough from refrigerator, roll out and fit into a 9-inch tart pan, patching and trimming as needed. Cover crust with aluminum foil, fill with pie weights and bake at 400 degrees until the edges begin to brown, about 10 minutes. Remove the pie weights and bake a few more minutes until the whole crust is lightly browned. Set aside to cool at room temperature.
Pour the heavy cream into a saucepan, and gently stir in 2 Tbsp. of brown sugar to dissolve. Add the remaining 2 cloves of roasted garlic, slightly crushed, and heat very gently over very low heat, stirring occasionally. Do not boil or even simmer. When thoroughly warmed, remove from heat and place in refrigerator to chill.
Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan. Bring to a boil, then turn down the heat to a low simmer. Simmer briefly, until the sugar is dissolved and the syrup is clear. Remove seeds from chili and finely chop. Remove the syrup from heat and add the chopped chili. Cool slightly, then pour into a serving pitcher to cool at room temperature.
To make the filling: Peel and thinly slice the remaining 6 cloves of garlic. Melt 1 stick of butter over medium-low heat, then stir in 1 cup brown sugar to dissolve. Stir in syrup and sweetened condensed milk. Heat slowly until the mixture reaches 245 degrees on a candy thermometer. Remove from heat, and stir in vanilla and 1/4 tsp. salt. Stir in tasted walnut pieces and sliced garlic. Pour into baked crust. Refrigerate to cool.
To serve: Strain the chilled cream, and whip it to light, soft peaks. Serve slices of the tart with a dollop of cream and a drizzle of syrup, or decorate the whole tart with cream and syrup before slicing. Offer extra cream and syrup on the side.
Friday, July 10, 2009
County crop revenues fall slightly while yield increase
County crop revenues fall slightly while yield increases
4:21 PM
By Chris Bone
Santa Clara County farmers produced near $248 million worth of crops last year - a 2.7 percent drop from 2007, according to a report from the California Department of Food and Agriculture.
Nursery crops again led the pack in 2008, with more $87.3 million in revenue, according to the report. This was a slight decrease from 2007, in which the crops totaled $87.8 million in 2007. However, with depressed real estate values, the drop in value could have been more precipitous.
Mushrooms were the second most valuable crop, bringing in nearly $58 million - up from $57.7 million in 2007, according to the report. The report credits increased yields and acreage as an offset against the slight decline in mushroom prices.
Bell peppers were the third most valuable crop, with $15.5 million in revenue, according to the report. The average pepper yield also jumped from 27.9 tons per acre in 2007 to 32.5 tons per acre last year.
Including the above crops, a total of 25 fruits, vegetables and field crops yielded more than $1 million, according to the report. Cherries alone rose from $6.5 million in 2007 to more than $8 million, and garlic acreage went from 148 acres in 2007 to 297 last year. The county's total garlic output, fueled primarily by Christopher Ranch, topped 290 acres and totaled more than $1 million.
Vegetable yield dropped from $130 million in 2007 to $123 million in 2007 while flowers, timber and hay all saw increase in revenues, according to the report. Flowers stayed about the same, and fruits and nuts jumped from about $14 million to $16 million in revenues, but bushberries and strawberries fell from $2.7 million to $1.7 million. Livestock revenue also dropped from $8.4 million to $6.7 million.
Total farming acreage in the county fell from about 349,000 in 1958 to less than 230,000 last year.
"I would like to express my sincere appreciation for the continuing cooperation of all individuals, growers, and agencies who contributed the information necessary to prepare this report," California Agricultural Commissioner Greg Van Wassenhove said in a statement. "I wish to thank my staff and, in particular, acknowledge the efforts of Agricultural Biologists Lori Oleson and Nancy Barrera."
Chris Bone
Chris Bone covers City Hall for The Dispatch. Reach him at 847-7109 or e-mail him at cbone@gilroydispatch.com.
Wednesday, July 8, 2009
Garlic Recipes & garlic facts
According to Epicurious, "The World's Greatest Recipe Collection," garlic is a member of the lily family and is a cousin to leeks, chives, onions and shallots. The "head" grows beneath the ground and the bulb is made up of sections called "cloves."
The three major types of garlic available in the U.S. are American garlic, Mexican and Italian garlic and the white-skinned elephant garlic.
Depending on the variety, cloves can range from a 1/2 to 1 1/2 inches in diameter.
When selecting fresh garlic, you should look for firm, large-cloved bulbs with unbroken skin and no soft spots. Garlic should be stored in a fresh, dry place that allows good air circulation. Mesh bags or jars with holes in the side are good choices for storing garlic. Garlic should not be stored in plastic bags or sealed containers as it will whither and rot sooner. If properly stored, most garlic will last up to six months.
For convenient cookers, garlic can be purchased in the form of garlic powder, dehydrated flakes, pureed garlic and infused garlic oil.
Garlic is used in a variety of dishes around the world. Both raw and cooked garlic cloves are used, especially in Asia and southern Europe, as flavor in a wide variety of foods. Garlic has a very strong flavor and is mainly used in small quantities as a flavoring in salads and cooked foods.
However, fried or cooked garlic is much more common. In heating, the pungency and strong odor are decreased and the aroma becomes more subtle and less dominant.
Garlic also blends well with other spices, creating the perfect flavor for many taste buds.
Throughout centuries, garlic has been thought to cure anything from toothaches and consumption to evil demons. Garlic was thought to build strength and was even fed to Egyptian slaves while they were building pyramids.
Today, garlic is known as a nutritionally-beneficial food. Studies have shown that garlic may lower blood cholesterol levels and reduce the buildup of fatty plaque in arteries.
Other studies indicate that eating a lot of garlic (but not garlic supplements) may protect against stomach and colorectal cancer. There is evidence in most studies that only the natural product, not pills or extracts, provide healthful benefits.
Some traditional remedial uses include rubbing garlic on areas affected by acne and warts and taking up to six fresh cloves daily in treating the flu. Check with your doctor before beginning any herbal treatment.
Garlic Mashed Potatoes
2 pounds (6 medium) potatoes, cut
into 1-inch chucks
1/2 cup low fat milk
3 tablespoons margarine
4 cloves garlic, minced
1/8 tsp salt
1/8 tsp pepper
In large saucepan cook potatoes in two inches boiling water, covered, about 10 minutes until tender; drain thoroughly, then shake potatoes over low heat one to two minutes to dry thoroughly. Mash potatoes with potato masher or beat with electric hand mixer; reserve. Place milk, margarine and garlic in small saucepan; set over medium-low heat and simmer until heated through, beat into potatoes until thoroughly mixed and fluffy. Mix in additional milk, if necessary, to reach desired consistency. Season with salt and pepper.
Garlic Bread
1 small French or Portuguese roll
1 small garlic clove
1/8 teaspoon salt
1 tablespoon unsalted butter, softened
Put oven rack in upper third of oven and preheat oven to 350°F. Halve roll horizontally. Mince garlic and mash to a paste with salt, then stir into butter and spread on cut sides of roll. Put halves back together and wrap in foil. Bake in oven 10 minutes, then open foil and arrange halves, cut sides up, on foil and bake until golden, about 10 minutes more.
Garlic Shrimp
3/4 cup olive oil
1/2 cup coarsely chopped white onion
3 large garlic cloves, chopped
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
16 uncooked jumbo shrimp, shells intact, deveined (about 1 pound)
Puree 1/2 cup oil, onion, garlic, salt, and pepper in blender until almost smooth. Place shrimp in small bowl. Stir in oil mixture. Let shrimp marinate one hour. Heat remaining 1/4 cup oil in heavy large skillet over high heat. Add shrimp with marinade and sauté just until shrimp are opaque in center, about four minutes. Divide shrimp and marinade from skillet among four plates and serve.
Garlic Lime Chicken Breasts
1/4 cup fresh lime juice
1/4 cup olive oil
1 tablespoon minced garlic
4 chicken breast halves with skin and bones (about 2 pounds)
In a large bowl whisk together lime juice, oil, and garlic and season generously with salt and pepper. Add chicken, turning to coat. Marinate chicken, covered and chilled, turning once or twice, at least two hours and up to one day. Preheat oven to 400 degrees. Remove chicken from marinade, discarding marinade, and arrange, skin sides up, without crowding, in a shallow baking pan. Season chicken with salt and pepper and roast in upper third of oven until just cooked through, 25 to 30 minutes. Change oven setting to broil and broil chicken about two inches from heat until skin is crisp, about two minutes.
Garlic and Onion Soup
3 tablespoons butter
2 cups chopped onions
3/4 cup peeled garlic cloves (about 30)
2 tablespoons all purpose flour
3 14 1/2-ounce cans low-salt chicken broth
1 cup half and half
1/2 cup dry Sherry
1 teaspoon dried thyme
1 small bay leaf
3 slices old-fashioned white bread, torn into pieces
Melt butter in large pot over medium heat. Add onions and garlic. Cover; cook until onions are tender but not brown, stirring occasionally, about 10 minutes. Add flour; stir two minutes. Add broth, half and half, Sherry, thyme and bay leaf; bring to boil. Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 15 minutes. Discard bay leaf. Working in batches, puree soup with bread in blender until smooth. Return to pot. Season with salt and pepper. Rewarm soup over medium heat; serve.
Garlic French Dressing
1 garlic clove
1/4 teaspoon salt
2 tablespoons wine vinegar
1/4 teaspoon pepper
1/3 cup olive oil
Mince and mash the garlic to a paste with the salt and in a bowl combine the garlic paste with the vinegar and the pepper. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
Garlic Rosemary Bagel Chips
4 bagels (about 1 pound), cut into thin slices with serrated knife
1 1/2 teaspoons dried rosemary
4 large garlic cloves, minced with 1/4 teaspoon salt
1/2 cup olive oil
1 tablespoon coarse salt
Arrange the bagel slices in one layer on 2 large baking sheets. In a blender purée the rosemary and the garlic mixture with the oil until the mixture is smooth. Brush the slices with the mixture, sprinkle them with the salt, and bake them in a preheated 350 degrees. oven for 15 to 18 minutes, or until they are golden.
Garlic and Pepper Marinated Flank Steak
1/4 cup soy sauce
2 tablespoons olive oil
5 large garlic cloves, pressed
1 teaspoon cracked black pepper
1 large flank steak (about 2 pounds)
Combine first four ingredients in shallow baking dish. Add steak and turn to coat with marinade. Cover and refrigerate three to six hours. Prepare barbecue (high heat) or preheat broiler. Season steak generously with additional pepper. Grill or broil steak to desired doneness, brushing occasionally with marinade, about four minutes per side for medium rare. Thinly slice steak across grain and serve.
The three major types of garlic available in the U.S. are American garlic, Mexican and Italian garlic and the white-skinned elephant garlic.
Depending on the variety, cloves can range from a 1/2 to 1 1/2 inches in diameter.
When selecting fresh garlic, you should look for firm, large-cloved bulbs with unbroken skin and no soft spots. Garlic should be stored in a fresh, dry place that allows good air circulation. Mesh bags or jars with holes in the side are good choices for storing garlic. Garlic should not be stored in plastic bags or sealed containers as it will whither and rot sooner. If properly stored, most garlic will last up to six months.
For convenient cookers, garlic can be purchased in the form of garlic powder, dehydrated flakes, pureed garlic and infused garlic oil.
Garlic is used in a variety of dishes around the world. Both raw and cooked garlic cloves are used, especially in Asia and southern Europe, as flavor in a wide variety of foods. Garlic has a very strong flavor and is mainly used in small quantities as a flavoring in salads and cooked foods.
However, fried or cooked garlic is much more common. In heating, the pungency and strong odor are decreased and the aroma becomes more subtle and less dominant.
Garlic also blends well with other spices, creating the perfect flavor for many taste buds.
Throughout centuries, garlic has been thought to cure anything from toothaches and consumption to evil demons. Garlic was thought to build strength and was even fed to Egyptian slaves while they were building pyramids.
Today, garlic is known as a nutritionally-beneficial food. Studies have shown that garlic may lower blood cholesterol levels and reduce the buildup of fatty plaque in arteries.
Other studies indicate that eating a lot of garlic (but not garlic supplements) may protect against stomach and colorectal cancer. There is evidence in most studies that only the natural product, not pills or extracts, provide healthful benefits.
Some traditional remedial uses include rubbing garlic on areas affected by acne and warts and taking up to six fresh cloves daily in treating the flu. Check with your doctor before beginning any herbal treatment.
Garlic Mashed Potatoes
2 pounds (6 medium) potatoes, cut
into 1-inch chucks
1/2 cup low fat milk
3 tablespoons margarine
4 cloves garlic, minced
1/8 tsp salt
1/8 tsp pepper
In large saucepan cook potatoes in two inches boiling water, covered, about 10 minutes until tender; drain thoroughly, then shake potatoes over low heat one to two minutes to dry thoroughly. Mash potatoes with potato masher or beat with electric hand mixer; reserve. Place milk, margarine and garlic in small saucepan; set over medium-low heat and simmer until heated through, beat into potatoes until thoroughly mixed and fluffy. Mix in additional milk, if necessary, to reach desired consistency. Season with salt and pepper.
Garlic Bread
1 small French or Portuguese roll
1 small garlic clove
1/8 teaspoon salt
1 tablespoon unsalted butter, softened
Put oven rack in upper third of oven and preheat oven to 350°F. Halve roll horizontally. Mince garlic and mash to a paste with salt, then stir into butter and spread on cut sides of roll. Put halves back together and wrap in foil. Bake in oven 10 minutes, then open foil and arrange halves, cut sides up, on foil and bake until golden, about 10 minutes more.
Garlic Shrimp
3/4 cup olive oil
1/2 cup coarsely chopped white onion
3 large garlic cloves, chopped
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
16 uncooked jumbo shrimp, shells intact, deveined (about 1 pound)
Puree 1/2 cup oil, onion, garlic, salt, and pepper in blender until almost smooth. Place shrimp in small bowl. Stir in oil mixture. Let shrimp marinate one hour. Heat remaining 1/4 cup oil in heavy large skillet over high heat. Add shrimp with marinade and sauté just until shrimp are opaque in center, about four minutes. Divide shrimp and marinade from skillet among four plates and serve.
Garlic Lime Chicken Breasts
1/4 cup fresh lime juice
1/4 cup olive oil
1 tablespoon minced garlic
4 chicken breast halves with skin and bones (about 2 pounds)
In a large bowl whisk together lime juice, oil, and garlic and season generously with salt and pepper. Add chicken, turning to coat. Marinate chicken, covered and chilled, turning once or twice, at least two hours and up to one day. Preheat oven to 400 degrees. Remove chicken from marinade, discarding marinade, and arrange, skin sides up, without crowding, in a shallow baking pan. Season chicken with salt and pepper and roast in upper third of oven until just cooked through, 25 to 30 minutes. Change oven setting to broil and broil chicken about two inches from heat until skin is crisp, about two minutes.
Garlic and Onion Soup
3 tablespoons butter
2 cups chopped onions
3/4 cup peeled garlic cloves (about 30)
2 tablespoons all purpose flour
3 14 1/2-ounce cans low-salt chicken broth
1 cup half and half
1/2 cup dry Sherry
1 teaspoon dried thyme
1 small bay leaf
3 slices old-fashioned white bread, torn into pieces
Melt butter in large pot over medium heat. Add onions and garlic. Cover; cook until onions are tender but not brown, stirring occasionally, about 10 minutes. Add flour; stir two minutes. Add broth, half and half, Sherry, thyme and bay leaf; bring to boil. Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 15 minutes. Discard bay leaf. Working in batches, puree soup with bread in blender until smooth. Return to pot. Season with salt and pepper. Rewarm soup over medium heat; serve.
Garlic French Dressing
1 garlic clove
1/4 teaspoon salt
2 tablespoons wine vinegar
1/4 teaspoon pepper
1/3 cup olive oil
Mince and mash the garlic to a paste with the salt and in a bowl combine the garlic paste with the vinegar and the pepper. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
Garlic Rosemary Bagel Chips
4 bagels (about 1 pound), cut into thin slices with serrated knife
1 1/2 teaspoons dried rosemary
4 large garlic cloves, minced with 1/4 teaspoon salt
1/2 cup olive oil
1 tablespoon coarse salt
Arrange the bagel slices in one layer on 2 large baking sheets. In a blender purée the rosemary and the garlic mixture with the oil until the mixture is smooth. Brush the slices with the mixture, sprinkle them with the salt, and bake them in a preheated 350 degrees. oven for 15 to 18 minutes, or until they are golden.
Garlic and Pepper Marinated Flank Steak
1/4 cup soy sauce
2 tablespoons olive oil
5 large garlic cloves, pressed
1 teaspoon cracked black pepper
1 large flank steak (about 2 pounds)
Combine first four ingredients in shallow baking dish. Add steak and turn to coat with marinade. Cover and refrigerate three to six hours. Prepare barbecue (high heat) or preheat broiler. Season steak generously with additional pepper. Grill or broil steak to desired doneness, brushing occasionally with marinade, about four minutes per side for medium rare. Thinly slice steak across grain and serve.
2009: Best Vintage Since 2005?
Free the Grapes! Applauds 2009 Direct Shipping Wins in Kansas, Tennessee, Maine, Florida
July 8, 2009, Napa, CA – For improving winery direct shipping laws, 2009 may be the best vintage since 2005 or even 2003.
Free the Grapes!, the national consumer-winery grassroots coalition that supports legal, regulated direct shipping, summarized results so far in 2009:
• Wins: Legislators in Tennessee, Kansas and Maine created winery direct shipping permits, increasing the number of active, legal states to 37, which represent 83% of U.S. wine consumption
• Defense: Florida’s legislature held back the fourth consecutive attempt to impose a capacity cap that would have banned shipments, but only from medium and large wineries
• Momentum: Maryland saw unprecedented local support for two direct shipping bills that ultimate died in committee, but consumers continue to send letters to their representatives. And New Jersey’s legislature is still considering a pro-shipping bill.
“2009 is shaping up to be a vintage year for the wine consumer, rivaling landmark years like 2005 and 2003” said Jeremy Benson, executive director of Free the Grapes!
In 2005, the U.S. Supreme Court ruled in Granholm v. Heald that states cannot discriminate against wineries based on their location. Legislative victories included New York, Texas and Connecticut, opening these important states to winery direct shipping.
In 2003, the direct shipping issue hit a tipping point. The Federal Trade Commission issued a sweeping, independent report that debunked the red herrings of underage access and tax avoidance. Legislative victories included Virginia, North Carolina and South Carolina. Legal victories included a 5th Circuit ruling that overturned Texas’ ban on shipments, and provided the first complete legal victory for the Coalition for Free Trade, which ushered the issue before the U.S. Supreme Court in 2004.
Oral arguments are likely to be scheduled for this October in Family Winemakers v. Jenkins, which challenges Massachusetts’ ban on shipments from wineries producing more than 30,000 gallons and who also retain a Massachusetts wholesaler. (In this case, Family Winemakers of California is the lead plaintiff with substantial funding from the Coalition for Free Trade.) Earlier, Judge Zobel ruled the law unconstitutional and enjoined the state from enforcing the statute, however, Attorney General Martha Coakley appealed the decision.
Since the wine industry’s legislative-litigation-PR strategy was implemented in 1998, the number of states allowing winery-to-consumer shipments has increased from 17 to 37 states, which represent 83% of wine consumption (source: Adams Wine Handbook, 2006 table wine consumption figures). The model direct shipping bill is now the legislative standard used by the majority of U.S. states. Only 13 states do not allow winery shipments and Free the Grapes! will continue to look to improve consumer choice for wine in states such as Pennsylvania, Massachusetts, Maryland, New Jersey, Ohio, and others. Wine lovers can subscribe to direct shipping email updates at www.freethegrapes.org and become a fan on Facebook.
Monday, July 6, 2009
https://tickets.gilroygarlicfestival.com/
Only 18 days until the world famous Gilroy Garlic Festival takes place. You can order your admission tickets online now just by clicking on the link. https://tickets.gilroygarlicfestival.com/ The Garlic Shoppe will be there for the 31st time in our same location. You can BUY and SAY HI as you walk toward the amphitheater. You will have a heck of a time listening and dancing to the headlining bands. You can also pick up an ICE COLD beer from the Gilroy Chamber of Commerce Beer Tent nearby. The Garlic Festival Food Demonstration KITCHEN area is just across the grass from us in a covered tent where LIVE food demos willl be going on all three days. Be sure to go see the GARLIC SHOWDOWN where someone will be crowned for the best garlicky dish of the year.
New York does not allow free trade market
Free trade is still not happening here within the boundaries of our own country. Lip service is paid to "FREE TRADE" by politicians and business people alike but yet wineries can not legally sell DIRECTLY to their customers in over 1/3 of all of the United States. This hypocrisy kills jobs and is stopping innovation in the wine business. Join FREE THE GRAPES http://freethegrapes.com/ or the Wine Institute http://www.wineinstitute.org/ in California to help make the laws in America benefit the consumer. Get what you want when you want it with TRUE FREE TRADE. Call your state legislators and ask them to change the laws in your state and to put pressure on the states that are not allowing for trade.
NY Wine Examiner
New York State again bars direct sales of wine to consumers
July 6, 1:38 PM
NY 2nd Circuit Judge Wesley opposes consumer choice
In another blow to New York State consumers, the 2nd Circuit court has upheld a New York statute barring direct sales of wine. This means that out-of-state wine retailers cannot sell and deliver wine to New Yorkers. In other words, you can’t choose from whom you purchase your wine.
If your local retailer charges $25 for a bottle of wine that you like, and a California retailer sells it for $15, the 2nd Circuit court says you have to buy it from the New York retailer at the higher price. The statute states that it is illegal to ship alcohol to an unlicensed entity in New York (which would be you).
Basically, the court is saying that all alcoholic beverages must pass from a producer to a distributor to a retailer before it can come to you. That means there are two levels of commerce between you and the product.
According to a report by Mark Hamblett in the New York Law Journal, Judge Wesley (writing for the panel) said the commerce clause normally prohibits states from passing "laws that discriminate against out-of-state economic interests unless those laws 'advance a legitimate local purpose that cannot be adequately served by reasonable nondiscriminatory alternatives.'
He said New York's law "treats in-state and out-of-state liquor evenhandedly," and "thus complies with Granholm's nondiscrimination principle."
The reason, he said, was that all liquor, whether in or out of state, must pass through the system.
"Alcohol sold by in-state retailers directly to consumers in New York has already passed through the first two tiers -- producer and wholesaler -- and been taxed and regulated accordingly," he said.
Again – what he’s saying is that you should not be able to purchase wine that has not been triple taxed and profited on – basically a kick in the *** to the consumer.
Our tax dollars at work…
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