Garlic Makes It Good
(Page 2 of 4)
August/September 2008
By PAT CROCKER
To peel and crush a single clove, flatten it with the side of a French knife, then gently press the knife with the palm of your hand. To easily peel a handful of cloves, first soak them in lukewarm water for 15 minutes.
Slice, chop, crush or mince garlic for increasingly pungent results—the finer the cut, the more intense the flavor. Use a plastic board because a wooden board can absorb and transfer flavor.
Roast garlic in a shallow clay or stainless pan.
Use garlic-kissed oil to sauté greens or dress pasta. Heat 1 or 2 tablespoons olive oil in a skillet over medium. Add 3 or 4 garlic cloves and swirl. Cook until cloves are aromatic and golden. Remove, slice and use the sweet cloves as a garnish.
Fresh lemon removes garlic odor from hands and utensils. Rubbing hands on a stainless steel utensil also will remove the odor.
For just a hint of garlic, add a whole clove to sauces and remove it before serving. Or, rub a clove around the inside of a serving bowl or over toasted bread.
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Garlic Menu
Roasted Garlic and Artichoke Spread
Garlic-Mushroom Chicken
Garlic Citrus Caramel Sauce
Sauteed Garlic Scapes
Roasted Garlic and Artichoke Spread
Makes 1½ cups
More than a spread, use this Mediterranean combo on steamed vegetables, in sandwiches, or as a dip.
3 bulbs garlic, excess skin removed
5 tablespoons olive oil, divided
1 can (14 ounces) artichokes, drained
1 tablespoon chopped fresh rosemary
Freshly ground sea salt and pepper
Preheat oven to 400 degrees. Cut a ¼-inch slice off tops of garlic bulbs. Set root ends down on a large square of aluminum foil or on a baking pan. Drizzle 2 tablespoons olive oil over tops of bulbs.
Fold foil into a package or cover pan with foil. Bake 1 hour or until cloves are tender. Cool.
Squeeze garlic flesh out of skins and into a blender or food processor. Add artichokes and rosemary.
Blend on high, adding remaining oil through opening in the lid, until soft and creamy. Season to taste with salt and pepper.