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Garlic Is Sexy! 
Oct. 13, 2010 10:42 am 
Updated: Oct. 18, 2010 9:48 am
YesYes Yes Garlic!
That little white globe with the tight thin skins and round firm pedals is sexy. Pungent yes but only in it's raw form.

Did you know that garlic comes from the Old English garleac meaning spear leak.  It dates back 6,000 and is native to Central Asia.  The Egyptians worshipped garlic and it was so highly prized that they used it as currency.  It was actually frowned upon in America by foodies up until the last quarter of the 20th century.  It wasn't until the 1940's that America started embracing it.

I love cooking with garlic, it is always in my pantry.  I love just roasting it with olive oil and popping out those soft little cernals and smearing it on a piece of bread, yum!
If you want to have garlic on hand and ready to use there are two methods you can use.  You can peel the cloves put them in a jar and cover with olive oil and refrigerate until you need them or you can roast the whole bulb set the bulb in a jar and once the jar is full cover the globes with olive oil and refrigerate.  Dont throw the oil away because now you have garlic infused oil.

I love to experiment with garlic.  I have to admit I have not gone so far as to put it in ice cream...yet.  But some have.  I am in the process of developing a creamy garlic sauce.  Will announce my finding, the taste testing is the best.  I have not found one person who does not like the smell of garlic roasting in the oven.  I worked for William Sonoma at one time and we use to roast garlic every afternoon to draw people in the store.  It was great until clothing stores didnt like it on their clothes.

Heres a tip:  The smaller you cut it the stronger the flavor.  Chopping finely exposes more surface to the air, causing a chemical reaction to produce that strong aroma and potent flavor.

Tip #2:  When green sprouts start to form, cut them off before chopping because it is bitter.

Tip #3:  Store in your pantry, not your refrigerator.  They like a dry location to sleep, not a damp one.

Have fun and experiment.
Oct. 13, 2010 11:19 am
Until I started cooking, we consumed very little garlic because it was considered to be "impolite to those you may speak with". Garlic was never used fresh- always as a powder or flavored salt. That's the old school thinking. I discovered it was the "missing" ingredient to so many of our favorite foods and keep it on hand always. I believe the popularity of Italian, East Indian and Chinese food awakened the USA to the usefulness of the plant.
Oct. 13, 2010 11:24 am
I'm a garlic roaster, too. I keep it on hand in the fridge. So easy to incorporate garlic in most anything in this manner you mentioned.
Oct. 13, 2010 12:46 pm
I agree totally, we are bit slow to catch on to things arn't we? LOL I have to admire other cultures for not wasting any part of either plants or animals. We are so picky we would starve to death before we would eat anything but prime cuts where other cultures don't waste anything. We may stick our nose up at some of their foods but they don't waste what we do. A lot of it is very good and I would try a lot of it. Watching the Food Netwrks show Bazarre foods has made me a believer and I would try things I might not have a few years ago.
Oct. 14, 2010 5:47 am
Aww, man! Now I got to go roast me some garlic!
Oct. 18, 2010 9:48 am
I discovered the easiest way to use garlic when I cook is to grate it into a pulp with my plane grater. (the one you use to grate hard cheese or chocolate) It just "melts" into your recipe and is so easy. My family says I put garlic in everything. Almost...
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About Me
I started cooking when I was 13 years old. I now have 3 kids and 8 grand childen. Cooking and creating good food is my life. I have recntly completed my first cook book and am in the process of trying to get it published
My favorite things to cook
I love all foods. I love to discover new cuisine and experiment. I love to de-construct an every day dish and bring it back to life in a whole new way.
My favorite family cooking traditions
My favorite time of year is the holidays. My mother made the holidays very special so I love entertaining and creating new dishes every year. We have a traditional Christmas Tree Cutting day where we have a big family brunch-go cut our trees the come back and serve trays of cookies and hot chocolate.
My cooking triumphs
Was my first wedding cake. I become a commercial cake decorator at 19 and my first cake was 4' tall. It was a great feeling. I also catered a party for a fund raiser as one of my catering events and I got more attention then the candidate that put on the party.
My cooking tragedies
The only big tragedie I can recall was when I was 17 years old and I made my first pumpkin pie with the help of my mother-in-law. I put salt in place of sugar-like a cup and half and didnt know it til they came out of the oven Well-who puts salt in a 5 gallon container. They looked great. I had to start over.
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