Author Archives: admin

Mar2

Pan-Seared Chicken with Balsamic Sun-Dried Tomato Sauce

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Pan-Seared Chicken with Balsamic Sun-Dried Tomato Sauce

Ingredients:
4 chicken thighs
salt and freshly ground pepper
1 Tbsp olive oil
1/4 cup balsamic vinegar
4 sun-dried tomato halves, sliced into strips
1/4 cup chicken stock

Heat skillet over medium-high heat and preheat oven to 350 degrees. Season chicken thighs with salt and pepper and place skin side down in pan. Sear until skin becomes nice and golden brown, about 10 minutes. Turn over and place skillet in oven to finish cooking chicken, about 20 minutes.

Remove skillet from oven carefully with oven mitts. Place on stovetop and remove chicken from pan. Pour out most of excess oil in pan and return to stove over medium heat. Add balsamic vinegar to deglaze pan and scrape off bits of chicken into the vinegar. Cook vinegar down for 2-3 minutes, then add sun-dried tomatoes. Cook another minute, then add stock. Bring to a simmer and reduce for 3-4 minutes. Add chicken, skin side down, back into pan to glaze the chicken. Serve chicken over rice and top with sauce.

Mar2

Sausages with Caramelized Onions and Peas over Rice

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Sausages with Caramelized Onions and Peas over Rice

Ingredients:
1 Tbsp olive oil
1 medium onion, sliced
4 Spicy Itallian Sausages (or any sauges you prefer)
1 box frozen green peas, thawed
salt and red pepper flakes to taste
2 cups prepared white or brown short grain rice

Heat oil in large skillet over medium heat. Heat onions and saute until transluscent and cooked through. Move onions to sides of pan and place sausages in pan. Raise heat to medium-high and brown sausages on all sides. Remove sausages and onions to a plate and cover to keep warm.

Add peas to same pan and cook till heated through. Sprinkle with salt and red pepper flakes and toss. To plate, put 1/4 cup rice in shallow bowl. Top with peas, sliced sausages and caramelized onions.

Jan12

Winter Vegetable Barley Soup

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Winter Vegetable Barley Soup

Ingredients:
2 Tbsp extra virgin olive oil
1 large onion, thinly sliced
2 leeks, white and light green parts thinly sliced
2 garlic cloves, minced
1 cup pearled barley
8 cups low-sodium vegetable broth
4 cups water
10 thyme sprigs
2 bay leaves
1 1/2 lb celery root, peeled and cut into 1/2″ cubes
1 lb parsnips, peeled and cut into 1/2″ cubes
salt and freshly ground pepper
1 lb baby spinach, optional

In a large pot, heat oil. Add onion, leeks, and garlic and cook over moderate heat, stirring occassionally, until tender, about 5 minutes. Stir in barley. Add broth, water, thyme adn bay leaves and bring to a boil. Add celery root and parsnips and season with salt and pepper. Simmer over moderately low heat until barley and root vegetables are tender, about 40 minutes. Stir in spinach and simmer for 5 minutes. Season soup with  salt and pepper and serve.

Jan12

Sweet and Spicy Glazed Ribs

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Sweet and Spicy Glazed Ribs

Ingredients:
1/4 cup paprika
2 Tbsp sugar
2 Tbsp brown sugar
1 Tbsp cumin

1 Tbsp chile or cayenne powder
1 Tbsp pepper
1 Tbsp onion powder
1 Tbsp garlic powder
3 lb short ribs or flanken
Mikee’s rib sauce

Make dry rub: Combine paprika, sugars, cumin, chile powder, pepper, cayenne, onion and garlic powders. This makes a large batch of rub so put extra in a air tight container for later use.

Sprinkle dry rub all over both sides of ribs and rub in thoroughly. Let sit for about a half an hour or do ahead and chill in the fridge until ready to cook.

Preheat oven to 325 degrees. Roast ribs for about 1 1/2 hours. Remove from oven and baste with rib sauce all over. Return to oven and cook another 1/2 hour, basting another time or two in between, until nicely glazed and fork tender.

Jan4

Spinach Pesto Pasta

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Spinach Pesto Pasta

Ingredients:
1 lb penne pasta
2 cups frozen spinach, thawed and drained
1/2 cup pine nuts
3 cloves garlic, chopped
1 tsp kosher salt
1 tsp black pepper
1 1/2 cups good olive oil
1 cup Parmesan
1/3 cup heavy cream

Cook pasta according to package directions until al dente. Meanwhile, combine spinach, pine nuts, garlic, salt and pepper in a pot. Puree with an immersion blender (or in food processor if you don’t have one). Slowly add olive oil until incorporated.  Heat pot over medium-low flame, add Parmesan and heavy cream and stir until heated throuhg, about 4-5 minutes. Drain pasta and place in spinach pesto sauce. Mix well. Serve with extra Parmesan.

Jan3

Roasted Cauliflower Soup

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Roasted Cauliflower Soup
Ingredients
  • 2 heads cauliflower
  • 3 garlic cloves
  • 2 shallots
  • 2 tablespoons olive oil
  • 4 cups vegetable or chicken broth
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1 bay leaf
  • 2 cups soy creamer or soy milk

    • Preheat oven to 425°F.

    Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.

    In a 4-quart pot simmer broth, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth (or use an immersion blender), transferring to a bowl. Return soup to pot and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through.

    Dec29

    Triple Chocolate Cookies

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    Triple Chocolate Cookies

    Ingredients:

    ¼ cup butter, softened

    ½ cup dark brown sugar

    ¼ cup granulated sugar

    ¼ cup canola oil

    1 egg

    1 tsp vanilla

    ½ cup all-purpose flour

    ½ cup whole-wheat pastry flour

    ¼ cup unsweetened cocoa powder

    ¼ tsp salt

    1/3 cup dark chocolate, coarsely chopped

    1/3 cup milk chocolate, coarsely chopped

    2/3 cup chopped pecans, optional

    Preheat oven to 350 degrees. In a large bowl, cream butter and sugars with a fork until well combined. Add oil and egg and beat until creamy. Mix in vanilla. In medium bowl, whisk together flours, cocoa powder, and salt. Add dry ingredients to wet ingredients and mix well. Stir in chocolates and pecans and mix well. Using a tablespoon, scoop batter onto an ungreased cookie sheet. Bake 12 minutes.

    Dec20

    Simple Rustic Lamb Stew

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    Simple Rustic Lamb Stew

    If you don’t eat lamb you can substitute for beef stew meat.

    Ingredients:
    1 1/4 lb lamb stew meat
    garlic powder
    salt and freshly cracked pepper
    3 Tbsp olive oil
    1 onion, chopped
    1 cup carrots, chopped
    15 oz garbanzo beans
    1/2 cup chicken broth
    1/2 cup tomato sauce
    1 Tbsp lemon juice
    4 potatoes, peeled and  cut into chunks

    Season stew meat with garlic, salt and pepper. Heat oil in skillet over medium-high heat. Brown meat for 10 minutes. Add onions and carrots and brown for 5 minutes more. Add garbanzo beans, broth, tomato sauce, and lemon juice. Bring to a low boil, then add potatoes. Reduce heat and simmer 1 hour. Check seasoning. Serve over couscous.

    Dec14

    Grilled Glazed Salmon

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    Grilled Glazed Salmon

    Ingredients:
    1/4 cup plus 2 Tbsp Dijon mustard
    1/4 cup prepared horseradish, drained
    2 Tbsp honey
    Four 6-oz skinless salmon fillets
    canola oil for rubbing
    salt and freshly ground pepper

    Heat a grill pan over medium flame. Mix mustard, horseradish, and honey in small bowl. Rub salmon with oil and season with salt and pepper. Grill salmon skinned side down until lightly browned, about 3 minutes. Turn and grill for 3 minutes longer, until salmon is almost cooked through. Turn salmon again and spread each fillet with 1 Tbsp horseradish glaze. Turn and grill until glazed, about 30 seconds. Serve remaining glaze on the side.

    Nov30

    Sufganiyot

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    Sufganiyot

    Ingredients:

    1 cup whole milk (or soy/almond milk for Pareve)
    2 tablespoons granulated sugar
    1 teaspoon salt
    1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
    2 tablespoons warm water
    3 1/2 to 3 3/4 cups all-purpose flour, plus additional for dusting
    About 10 cups vegetable or canola oil
    2 large eggs, lightly beaten
    1/2 cup of filling of your choice: raspberry, strawberry, or apricot jam; chocolate or caramel filling
    Confectioners sugar for dusting

    Bring milk to a simmer in a 1-quart heavy saucepan, then remove from heat and stir in granulated sugar and salt. Cool milk to lukewarm.

    While milk is cooling, dissolve yeast in warm water in a small bowl, stirring until creamy, then let stand until foamy, about 5 minutes.

    Pour milk mixture into a large bowl and stir in 2 1/2 cups flour, 2 tablespoons oil, eggs, and yeast mixture with a wooden spoon to make a very soft dough. Spread 1 cup flour on work surface and put dough on top. Knead dough, incorporating all of flour from work

    surface and adding just enough additional flour (if necessary) to keep dough from sticking, until smooth and elastic, 5 to 8 minutes. Transfer dough to another large bowl and sprinkle lightly with additional flour, then cover bowl with a clean kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours.

    Turn out dough onto a floured surface and roll out with a floured rolling pin until 1/2 inch thick. Cut out rounds with 2-inch cutter. Stretch round to 2 1/2 inches and put 1 teaspoon filling in center, then wrap dough around filling to form a ball and seal very well. Make rest of doughnuts in same manner.

    Transfer rounds to a floured kitchen towel, then reroll scraps (only once) and make more doughnuts in same manner. Cover doughnuts with another kitchen towel and let rise in a warm place 30 minutes.

    While doughnuts rise, heat 3 inches oil (about 10 cups) in a deep 4-quart pot until it registers 375°F on thermometer. Fry doughnuts a couple at a time, turning occasionally, until puffed and golden brown, about 2 minutes per batch. Transfer as cooked to paper towels to drain. Serve warm, dusted with confectioner’s sugar.

    Nov29

    Classic Potato Latkes

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    Classic Potato Latkes

    Ingredients:

    1 medium onion, peeled

    4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled

    2 large eggs

    2 tablespoons all-purpose flour

    6 tablespoons vegetable oil

    6 tablespoons unsalted butter

    Applesauce and/or sour cream, for serving

    Preheat oven to 200°F. Place 2 nonstick baking sheets in oven. Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.

    In large mixing bowl, lightly beat eggs, then whisk in flour. Press potatoes and onion to extract as much liquid as possible, then add to egg-flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.

    Heat 1 tablespoon oil and 1 tablespoon butter in large heavy-bottomed skillet until hot but not smoking. Drop 1/4-cup portions of potato mixture into pan and flatten with spatula to form pancakes. Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry an additional 4 to 5 minutes until golden-brown and crisp. Transfer to paper towels to drain; season with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes. Repeat, wiping out pan before adding more oil and butter to fry remaining batter. Serve pancakes hot with applesauce and/or sour cream.

    Nov4

    Pumpkin Cookies

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    Pumpkin Cookies

    Ingredients:
    2 cups all-purpose flour
    1 1/3 cups rolled oats
    1 tsp. baking powder
    3/4 tsp. salt
    1 tsp. cinnamon
    1/2 tsp. nutmeg
    1 2/3 cups sugar
    2/3 cups Canola oil
    2 tbsp maple syrup
    1 cup canned pumpkin
    1 tsp. vanilla extract

    Preheat oven to 350. Lightly grease two cookie sheets.
    Mix together the flour, oats, baking soda, salt and spices.
    In a separate bowl, mix together the sugar, oil, maple syrup, pumpkin and vanilla until very well combined. Add the dry ingredients to the wet in three batches, folding to combine.
    Drop by tablespoons onto the prepared cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers to press into a cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on two levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for four sheets.
    Remove from oven, cool on the cookie sheet for 2 minutes, then transfer to a cooling rack. These taste best when they’ve had some time to cool and set. They taste even better the next day!

    Oct21

    Baked Penne Pasta with Spinach & Sun-dried Tomatoes

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    Baked Penne Pasta with Spinach & Sun-dried Tomatoes

    Ingredients:
    1/4 cup olive oil
    8 cloves garlic, chopped
    1 cup oil-packed sun-dried tomatoes, chopped
    2 28-oz cans crushed tomatoes
    4 28-oz cans whole tomatoes
    1/4 cup balsamic vinegar
    Kosher salt and black pepper
    3 pounds penne
    4 5-oz packages baby spinach
    8 cups mozzarella, grated
    1 cup grated Parmesan

    Divide the oil between 2 large saucepans and heat over medium heat. Divide the garlic and sun-dried tomatoes between the saucepans and cook, stirring, for 2 minutes. Divide the crushed tomatoes between the saucepans.

    Break up the whole tomatoes  by crushing them in the can. Divide the tomatoes and vinegar between the saucepans; season each with 1 tsp salt and 1/2 tsp pepper. Simmer, stirring occassionally, until thickened, 20 to 25 minutes.

    Meanwhile, bring 2 large pots of water to a boil. Add 1 Tbsp salt to each. Divide the pasta between the pots; cook for half the recommended time on the package directions. Drain pasta and return to the the pots.

    Divide spinach between the saucepans of sauce and cook, stirring, until spinach begins to wilt, about 1 minute. Pour a saucepan of tomato sauce into each of the pasta pots and toss to combine.

    Divide one of the pots of pasta mixture among four 8″ square baking dishes. Sprinkle each with 1 cup of mozzarella. Dividing evenly among the dishes, top with remaining pot of pasta mixture. Sprinkle each with 1 cup of the remaining mozzarella and 1/4 cup of Parmesan.

    Bake pasta on rimmed baking sheet at 400 degrees until bubbling and beginning to brown, 15-20 minutes.

    Oct19

    Grilled Short Ribs with Citrus Glaze

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    Grilled Short Ribs with Citrus Glaze

    Ingredients:
    1 Tbsp smoked paprika
    2 tsp ground cumin
    1/2 tsp sea salt
    1/4 tsp freshly ground pepper
    1 1/2 lb boneless beef short ribs, about 1″ thick
    1 cup orange marmalade
    1/4 cup sherry wine vinegar
    2 Tbsp olive oil
    2 Tbsp orange juice

    Mix paprika, cumin, sea salt and pepper in small bowl. Rub spice mixture on both sides of short ribs. Mix orange marmalade, vinegar, oil and orange juice in medium bowl until well blended. Reserve 1/4 cup for spooning over cooked short ribs.

    Preheat grill or grill pan over medium high heat. Grill ribs for 15-20 minutes or until slightly charred and reached desired doneness, turning occassionally. Brush generously with remaining marmalade mixture during the last 5 minutes of grilling.

    Place short ribs on serving platter and spoon reserved marmalade mixture on top. Serve with rice and side salad.

    Oct7

    Seared Chicken with Basil & Sun-Dried Tomatoes

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    Seared Chicken with Basil & Sun-Dried Tomatoes

    Ingredients:
    4 chicken legs and thighs
    salt and pepper
    olive oil for coating
    1/4 cup fresh basil, roughly chopped
    5-6 sun-dried tomato halves, packed in oil,  roughly chopped
    1/8 cup balsamic vinegar
    1/8 cup chicken stock
    2 Tbsp red wine

    Preheat an oven-proof skillet on medium-hi and preheat oven to 350 degrees. Coat pan with olive oil and place chicken skin side down. Sear chicken without moving until the skin is nicely browned, about 3-4 minutes. Flip chicken pieces and place skillet directly in oven to finish cooking, about 25-30 minutes.

    Carefully remove skillet with oven mitt and place on stove over low heat. Remove chicken to plate and cover to keep warm. Add basil, tomatoes, balsamic vinegar, stock and wine and scrape off any brown bits stuck to the pan and mix into liquid. Bring to a simmer and then pour over chicken. Serve with wild and brown rice blend and steamed sugar snap peas.

    Oct4

    Creamy Pesto Pasta

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    Creamy Pesto Pasta

    Ingredients:
    3 garlic cloves
    1/3 cup pine nuts
    2 cups fresh basil leaves
    1/2 cup extra virgin olive oil
    1/2 cup grated parmesan cheese
    Salt and pepper
    1 tbsp extra virgin olive oil
    1/4 cup heavy cream
    salt and pepper to taste
    1 lb rotini or penne pasta

    Cook pasta according to package directions. Meanwhile, chop garlic and pine nuts in food processor or blender. Add the basil and pulse a few more times. Add the olive oil slowly while the food processor is running. Scrape down the sides of the processor, add the grated cheese, pulse again to blend. Season with salt and pepper to taste.

    Heat the remaining 1 Tbsp olive oil over medium heat.  Add pesto and mix into the oil. Be sure to stir often as the pesto warms. When the pesto is warmed and just a little bubbly, slowly stream in the heavy cream as you stir. Add some pasta water to thin out the sauce, if needed. Turn down the heat and continue to stir to incorporate the cream and pesto. Taste and add more salt and pepper if needed. Stir in pasta till coated well and serve with extra Parmesan.

    Sep22

    Honey Chocolate Marble Cake

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    Honey Chocolate Marble Cake

    Ingredients:

    Honey Cake Batter
    1 3/4 cups flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 1/2 teaspoons cinnamon
    1/4 teaspoon ground cloves
    1/4 teaspoon ground allspice
    1/2 cup oil
    1/2 cup honey
    3/4 cup granulated sugar
    1/4 cup brown sugar, lightly packed
    2 eggs
    1/2 teaspoon vanilla extract
    1/2 cup tea
    1/4 cup orange juice

    In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Stir with whisk, then make well in center and stir in oil, honey, granulated and brown sugars, eggs, vanilla, tea and orange juice. Stir well to make smooth batter. Set aside

    CHOCOLATE BATTER
    1 1/2 cups flour

    1/3 cup cocoa, sifted
    1/4 teaspoon salt
    1/2 teaspoon baking soda
    1 1/2 teaspoons baking powder
    1 cup granulated sugar
    1/2 cup brown sugar, lightly packed
    1/2 cup oil
    2 eggs
    1 teaspoon vanilla extract
    1 cup flat cola-flavored soft drink

    In large bowl, combine flour, cocoa, salt, baking soda and baking powder. Make well in center and whisk in granulated and brown sugars, oil, eggs, vanilla and cola. Blend well to make smooth batter.

    Pour Honey Cake Batter into well-greased 9- or 10-inch tube pan. Pour Chocolate Batter on top. Place on baking sheet and bake at 350 degrees until cake springs back when gently touched, 55 minutes to 1 hour 5 minutes. Cool 10 minutes, then unmold and place on serving platter.

    Sep20

    Fresh Fig Tart with Rosemary Crust and Lemon Cream

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    Fresh Fig Tart with Rosemary Crust and Lemon Cream

    The recipe for this crust tart is more of a savory flavor with the cornmeal and rosemary. If you are looking for a sweeter dessert, simply substitute with a traditional, sweet tart recipe and use this filling.

    Ingredients:

    For crust

    1 1/2 cups all-purpose flour

    1/2 cup yellow cornmeal (not stone-ground)

    1 tablespoon sugar

    1/4 teaspoon salt

    1/2 cup cold unsalted butter or substitute, cut into pieces

    1 1/2 tablespoons finely chopped fresh rosemary

    4 to 5 tablespoons ice water

    For filling

    1/3 cup soy sour cream

    8 oz soy cream cheese

    1/4 cup sugar

    1 1/2 teaspoons finely grated fresh lemon zest

    1/8 teaspoon salt

    2 tablespoons red-currant or grape jelly

    1 tablespoon honey

    1 1/2 lb fresh figs

    Make crust:
    Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles coarse meal with some small pieces. Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated.

    Gently squeeze a small handful: If it doesn’t hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition. Press dough evenly onto bottom and up sides of tart pan with floured fingers. Smooth dough with a small offset metal spatula or back of a spoon (floured if necessary), then roll a rolling pin over top of pan to trim dough flush with rim. Chill crust until firm, about 30 minutes.

    Preheat oven to 400°F. Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes, then cool in pan on a rack.

    Prepare filling and assemble tart:
    Whisk together sour cream, cream cheese, sugar, zest, and salt in a bowl. Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly. Remove side of tart pan and spread mascarpone cream in shell. Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream. Brush figs with honey glaze.

    Sep16

    Orange Honey Chicken

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    Orange Honey Chicken

    Ingredients:

    1 chicken, cut in 10 pieces
    Zest and juice of 3 oranges
    1/4 cup honey
    3 tablespoons soy sauce
    2 tablespoons olive oil
    2 teaspoon finely minced garlic
    1/4 teaspoon red pepper flakes
    Salt and black pepper
    2 tablespoons cilantro

    1. Place the chicken in a large bowl. Combine remaining ingredients and coat chicken. Refrigerate, covered, for 2 to 4 hours.

    2. Remove chicken 30 minutes before cooking. Preheat oven to 375°F. Arrange chicken in a shallow roasting pan. Pour 2/3 cup of the marinade into the pan.

    3. Bake chicken, basting frequently, for 1 hour.

    4. Transfer to a platter. Strain pan juices into a small saucepan and boil until thickened, about 10 minutes. Drizzle sauce over the chicken and sprinkle with scallions.

    Sep15

    Smashed Potatoes with Roasted Garlic Gravy

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    Smashed Potatoes with Roasted Garlic Gravy

    Ingredients:

    1 large head garlic

    2 Tbsp olive oil

    1 leek, quartered and washed

    1 onion, left unpeeled, quartered

    2 carrots, 1 parsnip, 2 celery ribs, quartered

    ½ California bay leaf

    ½ tsp black peppercorns

    1½ cups dry white wine

    ⅓ cup soy sauce

    6 cups cold water

    4 lb boiling potatoes

    3 Tbsp unsalted butter, cut into pieces

    3 Tbsp extra-virgin olive oil

    5 Tbsp unsalted butter

    ⅓ cup flour

    Preheat oven to 400 degrees. Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil, and double-wrap tightly in foil. Roast until garlic is very soft, about 45 minutes. While garlic roasts, heat 2 Tbsp oil in a 4- to 5-qt heavy pot over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 8 minutes. Stir in wine and boil until most has evaporated. Add soy sauce and water and simmer, uncovered, 30 minutes. Strain stock through a fine-mesh sieve into a large measuring cup. (If you have more than 4 cups, boil to reduce; if less, add water.)

    Cut potatoes (peeled if desired) into 2-inch pieces. Generously cover with cold water in a 5-qt saucepan and add 2 tsp salt. Simmer, uncovered, until just tender, 12 to 15 minutes. Reserve ⅓ cup cooking liquid and stir butter and oil into it. Drain potatoes, then return to pan along with reserved liquid and coarsely mash. Season with salt and pepper and keep warm, covered.

    Mash roasted garlic to a puree. Melt butter in a heavy medium saucepan over medium heat. Stir in a flour and garlic puree and cook, stirring, 2 minutes. Slowly add stock, whisking, then simmer 3 minutes. Season with salt and pepper.