Category Archives: Slow Food member’s recipes

Garlic Soup a la Julia Child

In her book, My Life in France, Julia Child claims that this soup is not only good for you mentally and physically but also spiritually. In the cold winters of the Midwest , my spiritual life is often in need of buoying and bundling up in layers of winter gear lacking any coordination to head through slush and salt and into a roomy, bland temple with people I no longer remember does not do much in the way of buoyancy. But Julia Child helped me find something that can-garlic soup.

Start with sixteen cloves of garlic, boil them for a quick thirty seconds in the skins and then drain with cool water running over them. Slip them out of their skins and back into the pot with two cups of water, pepper, salt, a half teaspoon of sage, half teaspoon of thyme, a bay leaf, four sprigs of parsley, four cloves, and three tablespoons of olive oil. The actual amounts of all these things are pretty much up to you. Boil for thirty glorious minutes as the smell of garlic fills your kitchen. In the meantime, beat up three egg yolks and then drop by drop beat in about four tablespoons of olive oil. (Voila, homemade mayonnaise) Once the pain has spread from wrist to upper arm to neck (I think my technique is lacking), add the first cup of the strained garlic soup into the mayonnaise bit by bit to avoid cooking the eggs too much. Once this delicate (not so delicate) maneuver has been maneuvered you can quickly mix in the rest of the water. Serve warm.

Since my family is hoping to sell our home, we’ve been living in a bare pottery barn home with distinguished accents. It’s like actually trying to be that woman in the add who is lounging in a position that seems impossible to replicate in a room that seems designed for two dimensional viewing. But cooking this garlic soup added body to the entire house through its ability to nourish, mentally, physically, and spiritually.

Bon appetit.

Taralli Dolci with Black Anise Seeds

5 to 5 1/2 cups all purpose flour

5 teaspoons baking powder

6 large eggs

12 tablespoons sugar

1/2 teaspoon kosher salt (if using table salt decrease to 1/4 teaspoon)

1 1/2 sticks unsalted butter, melted

5 tablespoons milk

1 1/2 tablespoons vanilla extract

2 tablespoons grated orange rind

 

Icing:

3 cups confectioners powdered sugar

4 tablespoons water

1 tablespoon lemon juice

1 teaspoon vanilla extract

Multi-colored nonpareils (hundreds of thousands)

 

To make icing: combine all ingredients in a saucepan and heat gently until lukewarm. Brush over the tops of cooled cookies. Sprinkle with multi-colored nonpareils.

 

2 cookie sheets lined with parchment paper

 

Preheat oven to 350 degrees

 

To make dough, combine flour, baking powder, sugar and salt. Whisk eggs in a bowl, add melted and cooled butter, vanilla, orange rind, Black Anise seeds, and combine with flour mixture to make a soft but not sticky dough. Knead lightly to mix. Cut pieces of dough and roll into a rope about 1 inch in diameter, then cut pieces approximately 6 inch lengths, roll into snail shape and pinch lightly together. Bake until puffed and golden about 20 to 25 minutes.