Garlic Eggplant Stir-Fry
To Dress Eggs
with Garlic
From Oliver Li, Chef de Cuisine,
The Chef ’s House, Toronto
From Mess Establishment,
Officers Brick Barracks,
Fort York National
Historic Site
(www.thechefshouse.com)
Makes 4 Servings
Garlic eggplant stir-fry is one of the most well-known
dishes from Shanghai, China in summer time and it’s still
a very popular dish in my house in Toronto, Canada.
2 tbsp vegetable oil
1 large red chilli, roughly cut into chunks
4 garlic cloves, peeled & bruised
1 lb eggplant, cut into 1 inch chunks
1 cup water
2 tbsp hoisin sauce
GARLIC LOVERS,
GROWERS & CHEFS
2 Days!
October 13 & 14, 2012
at
Evergreen Brick Works
Original Recipe from 1744
Cookbook: Menon, The French Family Cook: being a
complete system of French Cookery, published 1744, pg. 237.
Boil ten cloves of garlic half a quarter of an hour in water; pound
them with two anchovies and some capers, and then mix them with
some oil, a little vinegar, salt and pepper; put this sauce into the bottom
of your dish, and some eggs boiled hard, and properly arranged over it.
1 tbsp sugar
Fort York’s Modern Equivalent
Heat oil in wok until shimmering. Add chilli and
garlic cloves and cook for 20-30 seconds.
Remove chilli and reserve. Add eggplant
and gently stir-fry. When eggplant has
soaked up all of the oil,
add water, 1 tbsp at a time until
eggplants are soft and you have
used half of the water. Stir in hoisin
sauce and sugar. Stir well and add remaining water.
Cover with lid and cook for 1 minute.
Uncover: the liquid should have been absorbed.
Return chili to wok, toss for 30 seconds and
remove from heat. Serve with rice.
Makes 10 – 12 appetizer-sized servings
10 garlic cloves
4 – 5 fillets of anchovy
10 capers
3 tbsp extra virgin olive oil
4 tsp white wine vinegar
1 pinch of salt
½ tsp black pepper
10 eggs, hardboiled and peeled
Boil garlic cloves in water for approximately 15 minutes.
Remove from heat, drain and allow to cool. Add anchovies,
capers, olive oil, white wine vinegar, salt, pepper and cooled
garlic cloves to food processor and roughly blend. Spread mixture
on serving plate and attractively arrange quartered or sliced
hardboiled eggs on top.
additional free shuttle buses this year
from broadview subway station!
www.TorontoGarlicFestival.ca
This and other historic recipes are researched and
re-created at Fort York National Historic Site.
Toronto Garlic Festival presents
Great Garlic Recipes
The regiment (Welsh) represented by the soldier
on the right hand side of the illustration actually
served at Fort York.
Illustration: © Trustees of the British Museum
(summer 2012) recipes inside
Find your Farmers’
Market by visiting
Greenbeltfresh.ca
(www.toronto.ca/culture/
museums/fort-york.htm)
2 DAYS! OCT 13 & 14, 2012 AT EVERGREEN BRICK WORKS
TORONTO GARLIC FESTIVAL.CA
ADDITIONAL FREE GARLIC FESTIVAL SHUTTLE BUSES
THIS YEAR FROM BROADVIEW SUBWAY!
Organic Squash Soup with
Roasted Garlic
Sage
From John Robertson, Executive Chef, The Big Carrot
OCTOBER 13 & 14, 2012
SATURDAY 1PM – 9PM SUNDAY 9AM – 4PM
at EVERGREEN BRICK WORKS
TALKS • DEMOS • KIDS’ ACTIVITIES
GARLIC ICE CREAM • WINE & BEER
GARLIC BREATH CONTEST!
$10 • EARLY BIRD DISCOUNTS • KIDS UNDER 12 FREE
Makes 8–10 servings
2 cups ripe tomatoes (field or roma), seeded, chopped
4 tbsp extra virgin olive oil
1 English cucumber, peeled, chopped
2 organic medium cooking onions (chopped)
1/2 cup green bell pepper, seeded, chopped
12 cups organic vegetable stock
1 cup yellow bell pepper, seeded, chopped
(set aside half of yellow pepper for garnish)
1/2 cup red onion, chopped
1 bulb organic garlic, roasted
1/2 jalapeño chilli, minced
(for a spicier taste, include seeds)
Find your Farmers’
Market by visiting
Greenbeltfresh.ca
2 cups tomato juice
Salt and pepper to taste
1 tsp salt
Sauté onions in olive oil over medium heat until onions start
to caramelize. Add vegetable stock, squash, potatoes. Squeeze
roasted garlic from the skin into the pot. Simmer until squash
and potatoes are tender. Add sage, salt and pepper. Purée the soup
in a blender in small batches, garnish with a sage leaf, and serve.
2 tbsp red wine vinegar
Garlic Marinade for Steak
From Jessie Sosnicki, garlic farmer and cook,
Sosnicki Organics (www.sosnickiorganics.com)
Makes 6 servings
Marinate steak quickly (or overnight) for a very quick broil-andserve. The more minced garlic, the better! Total crowd pleaser.
2 lbs thick sirloin steak
1 cup soy sauce or tamari
1/2 cup brown sugar
2 tbsp sunflower oil
1 tbsp grated ginger
1 jalapeño pepper, finely chopped
For extra garlic flavour additional minced garlic can be added to
any of these recipes • Garlic burns easily - if cooking in oil, cook
for no more than 20 seconds • Garlic can store for many months
- ideal storage temperature is 58 F (14 C). Never refrigerate
garlic • Garlic can be grown in your backyard or balcony - see
TorontoGarlicFestival.ca for growing tips • Buy great garlic at your
farmers market - visit Greenbeltfresh.ca to find a market near you.
2 cloves garlic, minced
2 organic medium Yukon Gold potatoes (diced)
3-4 big cloves garlic, minced
www.TorontoGarlicFestival.ca
AFoodGypsy
Makes 4 servings
1 bunch fresh organic sage (finely chopped) Save a few whole
leaves for garnish
2 DAYS!
From Lisa Kates, A Food Gypsy
(www.thebigcarrot.ca)
2 organic squash (acorn, kabocha or butternut) cut into 1 inch
pieces
GARLIC LOVERS,
GROWERS & CHEFS
Gazpacho
Slice steak into strips 2 inches long and 1/8 inch thick. In a
separate bowl, mix all other ingredients. Add steak strips. Mix
until steak strips are covered. Cover and marinate for at least half
an hour, overnight for best results. Place steak and some marinade
in a single layer on a cookie sheet and broil at 350°F (175°C)
until medium rare. Serve with in-season Ontario vegetables.
2 DAYS! OCT 13 & 14, 2012 AT EVERGREEN BRICK WORKS
TORONTO GARLIC FESTIVAL.CA
1 tbsp black pepper
1/2 cup chopped fresh oregano
1/2 cup chopped chives
2 tbsp extra virgin olive oil
1/2 cup cilantro or parsley
Mix prepared tomatoes, English cucumber, green bell pepper,
(half of ) yellow bell pepper, garlic, red onion, jalapeño and
tomato juice in food processor.
Pulse until finely chopped, but
not puréed. Gazpacho should
have texture. Remove mixture
from processor and put in large
bowl. Add salt, red wine vinegar,
black pepper, herbs, extra virgin
olive oil. Stir gently. Let sit in
refrigerator for at least 4 hours.
The longer it sits, the better!
Serve cold, topped with the
chopped yellow bell pepper
(set aside for garnish) and
cilantro or parsley.
I prefer my gazpacho spicy, very
cold, and with lots of crunch from
the vegetables. For a pre-dinner
treat serve in 10 shot glasses with
a lemon slice.
ADDITIONAL FREE FESTIVAL SHUTTLE BUSES THIS YEAR
FROM BROADVIEW SUBWAY!