Garlic is one of the most versatile flavours in the kitchen. It tastes delicious and is very good for health. Garlic is also known as the ‘stinking rose’, we don’t have to guess why!
Munching on parsley can help one to get rid of the smelly garlic breath. Buy garlic heads that are firm to touch, with no nicks or soft cloves. As garlic ages, it begins to produce green sprouts in the center of each clove. The infant green sprouts can be bitter, so discard them before use.
It’s easy to flavour with garlic by adding peeled whole cloves of garlic to bottles of vinegar for 2 to 3 days before using. To make garlic salt, just bury 3 peeled and pressed garlic cloves in ½ cup of salt. Add fresh ground pepper and ground ginger if you like. Let stand for a few days in a screw- top jar. Remove the garlic and use as desired to flavour soups, salads, meats, etc. You can easily make garlic butter and freeze it to have on hand to melt on broiled meats or to mix into fresh cooled vegetables or spread on bread. Just add mashed garlic cloves to the butter, you can add herbs and salt as well. Form into logs, wrap into plastic and freeze. Slice off as needed.
A very popular way to serve fresh garlic is to take whole heads. This is then served as hors d’oeuvres with bread or as an accompaniment to meat or vegetables. Peel as much of the outer skin as possible, leaving the cloves unpeeled and the head intact. Place heads in a covered casserole or on a piece of heavy aluminium foil. Drizzle with olive oil, salt and pepper to taste, and bake covered at 350 degrees for about 45 minutes or until cloves are soft and can be squeezed easily out of their skins onto bread or other foods.
Munching on parsley can help one to get rid of the smelly garlic breath. Buy garlic heads that are firm to touch, with no nicks or soft cloves. As garlic ages, it begins to produce green sprouts in the center of each clove. The infant green sprouts can be bitter, so discard them before use.
It’s easy to flavour with garlic by adding peeled whole cloves of garlic to bottles of vinegar for 2 to 3 days before using. To make garlic salt, just bury 3 peeled and pressed garlic cloves in ½ cup of salt. Add fresh ground pepper and ground ginger if you like. Let stand for a few days in a screw- top jar. Remove the garlic and use as desired to flavour soups, salads, meats, etc. You can easily make garlic butter and freeze it to have on hand to melt on broiled meats or to mix into fresh cooled vegetables or spread on bread. Just add mashed garlic cloves to the butter, you can add herbs and salt as well. Form into logs, wrap into plastic and freeze. Slice off as needed.
A very popular way to serve fresh garlic is to take whole heads. This is then served as hors d’oeuvres with bread or as an accompaniment to meat or vegetables. Peel as much of the outer skin as possible, leaving the cloves unpeeled and the head intact. Place heads in a covered casserole or on a piece of heavy aluminium foil. Drizzle with olive oil, salt and pepper to taste, and bake covered at 350 degrees for about 45 minutes or until cloves are soft and can be squeezed easily out of their skins onto bread or other foods.
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