.Cooking with Garlic
Source of Recipe
Fast and Healthy, Jan/Feb 1996, pg 41
For the best flavor, crush garlic before chopping and mincing to release its aromatic oils. First trim off the stem end. Set the clove on a work surface; place the broad side of the knife blade directly on the garlic and press down on the blade with the heel of your hand to crush the clove. The outer peel will slip off; discard it. Then chop or mince the garlic.
Raw Pressed Garlic:
Full garlic power. Some cooks won't use a garlic press, claiming it breaks down the garlic too much, making the essential oils too strong and unsavory. Use raw pressed garlic in dressings and pastas only when you want this full, full flavor.
Raw Chopped Or Minced Garlic:
Best strong flavor. Add raw chopped or minced garlic to salsas, sauces and spreads, or combine with parsley, lemon zest, salt and pepper to sprinkle over pasta, rice or eggs.
Raw Whole Cloves:
Mildest raw form. Use raw whole cloves when you want just a hint of garlic flavor. Drop cloves into marinades and salad dressings. Spear them with the fork you use to beat eggs for scrambles, omlets and quiche. For a little more oomph, cut the clove in half and run it along the inside of your salad bowl.
Sauteed Chopped or Minced Garlic:
Strongest of the cooked garlic flavors. (Minced garlic is slightly stronger than chopped.) Enlivens dishes with a full garlic flavor but none of the pungency of the raw clove. Cook garlic in a little oil, butter, wine or stock at the beginning of a variety of recipes, from spaghetti and meatballs to coq au vin.
Sauteed or Simmered Whole Garlic Cloves:
For a delicate hint of mild garlic flavor, saute whole cloves briefly in the oil you use to cook vegetables and meats. Discard the garlic before adding other ingredients. Simmer whole cloves with potatoes, greens or beets and remove the garlic before serving. Use whole cloves in stocks and soups - unpeeled for an even lighter touch.
Roasted Whole Garlic Cloves:
These offer a wonderful caramel flavor. Add whole cloves - skin on or off - to roasting vegetables or meats. To serve, pop unpeeled cloves out of their skin and enjoy the sweet garlic with the rest of the roast.
Baked Head of Garlic:
The sweetest, most mild flavor; almost buttery. Remove any loose outer peel from a head of garlic and trim the top to expose just a bit of the cloves in side. Rub the garlic head with a little olive oil, drizzling a bit over the tops of the cloves. Enclose it in an earthenware garlic baker or foil and bake it at 350 deg F until soft, about 45 min. Separate the cloves, squeeze the garlic out of the peel
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