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12B - The Michigan Daily - I0eked ihazine - Thursday, February 6, 2003
SECRETS OF THE PROS
SETH GORDON, KITCHEN MANAGER OF ARBOR
BREWING COMPANY PRESENTS
RoAsTED GARLC PLATE
1 whole clove of garlic
2 cups whole milk
2 cups water
1 medium sized baguette
Red pepper, sliced
Green pepper, sliced
Salt and pepper
Boil the clove of garlic in milk
and water for one hour, or until soft
to the touch.
Place garlic on baking sheet or
pan and bake in oven at 350 degrees
until golden brown and juice of
garlic begins to come out of clove.
Slice baguette into half-inch sec-
tions, but only cut half of the way
through, so that baguette remains
Toast baguette in the oven while
garlic is finishing for three - five
minutes, or until crust becomes
When placing baguette in oven,
heat a tablespoon of oil in a
saucepan and sautee onions and
peppers for four - six minutes or
until soft. Season with salt and pep-
per to taste.
When ready to serve, cut the
clove in half. It should be soft
enough to spread over the slices or
your baguette. Add the sauteed veg-
etables on top of bread or compli-
ment with the spread of your choice,
we suggest chive cream cheese or
114 E. Washington St.
Hours: Monday - Saturday:
11:30a.m. - 1:00a.m.
Sunday: 1:00p.m. - 1:00a.m.
Mmm ... garlic.
Friday, February 7
Roberto De Oc
President, Asian Insti
Former Minister of Fit
Speaker Mixer & C
Nissan Motor Co
Wang & Li Resou
Asian Business Conference
sia: Managing Challenges
& Rediscovering Growth
February 7-8, 2003
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