GARLIC – THE SMELLY ROSE

 

Garlic is an absolute essential in many Cuisines.  It is an aromatic vegetable which creates wonderful flavor, but can easily be over-used.  Too much garlic and you will scare away your friends, not just the ‘vampires’.  It is also good for your health – it helps to keep the blood pressure down, among other things.

In the photo above,  you see Garlic that has been slightly pounded so that the papery skins will come right off.  To separate the cloves from the head, just give it a slight whack with your pestle (if you have one) or the bottom of a heavy jar or your rolling pin.  The Cloves will instantly split apart.  To separate the skin from the cloves, do the same thing.  Then you are free to use the Garlic whichever way you please.

You can rub it on the bottom of your salad bowl with a little salt and it will practically melt and season your salad beautifully.  In fact, this is the way a true Caesar Salad is made and what would it be without that Garlic!

 

 

 

 

In the photo above, you see Garlic that has been chopped in a Mini-Mate.  This is the easiest way to do it, although many Chefs just prefer to mince it by hand.  The Mini-Mate method saves your hands from getting too smelly!  If you are going to do a lot of Garlic, this is definitely the way to do it.  The chopped Garlic can be Sauteed.  Sauteed Garlic goes well with most meats and poultry and even seafood, especially shellfish.

 

In the photo above, you see Garlic that has been chopped with fresh herbs.  Just make sure that your herbs are completely dry after you wash them.  Use a clean dish towel or paper towels to dry them.  Herbs do not chop well if they are wet.

 

Chopped Garlic, Herbs & Saffron

Add some Saffron or Paprika to your Garlic, Herb Mixture.  The Saffro or Paprika becomes a browning agent and gives nice color to your food, especially those that are going to be browned or seared before cooking.  In the photo above, not only has Saffron been added to the Garlic herb mixture, but Olive Oil has well.  Add a little lemon juice or white wine and you have the perfect marinade for most anything!

 

Herbed Chicken

 

In the photo above, is a chicken that has been coated with the Garlic, Herb Marinade.  In this photo additional Paprika has been added to the chicken.  After it has marinated for a couple of hours (in the refrigerator).  If you want to use it sooner, leave it out at room temperature for about half an hour.  Then it can be broiled, grilled or baked.

 

Just remember that Garlic adds wonderful flavor to most food and of course should be used sparingly or with moderation!

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