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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

INGREDIENTS
1 whole clove of garlic
2 cups whole milk
2 cups water
1 medium sized baguette
Red pepper, sliced
Green pepper, sliced
Onion, sliced
Olive oil
Salt and pepper

INSTRUCTIONS

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
whole.
Toast baguette in the oven while
garlic is finishing for three - five
minutes, or until crust becomes
crispy.
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
basil pesto.
114 E. Washington St.
Hours: Monday - Saturday:
11:30a.m. - 1:00a.m.
Sunday: 1:00p.m. - 1:00a.m.

BRENDAN O'DONNELL/Daily

Mmm ... garlic.


I


13th
As
4PM-7PM
Friday, February 7
Keynote Speaker
Roberto De Oc
President, Asian Insti
Former Minister of Fit
Speaker Mixer & C
Nissan Motor Co
Wang & Li Resou
Contact Singapo

Asian Business Conference
sia: Managing Challenges
& Rediscovering Growth
February 7-8, 2003

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