NATIONAL GARLIC DAY - APRIL 19
A SHORT HISTORY OF GARLIC
Native to central Asia, garlic has a lengthy history dating back 6,000 years. Long a staple of Mediterranean diets, garlic was a commonly used seasoning in the cuisines of Africa, Asia and Europe. China is currently the world’s biggest producer of garlic followed by India, South Korea, Egypt and Russia.
Regarded as a force of both good and evil, the Egyptians are said to have fed the herb to workers building the Great Pyramid of Giza because they believed it boosted their stamina. In the Middle Ages, plague-phobic Europeans ate whole cloves of garlic to fight off the scourge known as the Black Death.
Regarded as a force of both good and evil, the Egyptians are said to have fed the herb to workers building the Great Pyramid of Giza because they believed it boosted their stamina. In the Middle Ages, plague-phobic Europeans ate whole cloves of garlic to fight off the scourge known as the Black Death.
NATURE’S WONDER DRUG?
Known as nature’s wonder drug, garlic is recognized for its wide-reaching medicinal properties, in the treatment and prevention of disease. It has been credited with extending human longevity, preventing certain cancers, lowering cholesterol levels, reversing high blood pressure, resisting the common cold and overcoming fatigue.
The herb, which can also be deemed a vegetable too, is rich in protein, vitamins A, B-1 and C and contains essential minerals such as calcium, magnesium and iron. It also contains 17 different amino acids.
The herb, which can also be deemed a vegetable too, is rich in protein, vitamins A, B-1 and C and contains essential minerals such as calcium, magnesium and iron. It also contains 17 different amino acids.
Garlic Cheddar Biscuits (a la Red
Lobster)
Prep
Time: 5
minutes
Cook
Time: 10
minutes
Total
Time: 15
minutes
Yield: About 15 biscuits
Ingredients
2 cups buttermilk biscuit mix
(such as Bisquick or Jiffy)
1 cup grated cheddar cheese
1/2 tsp. garlic powder
2/3 cup milk
2 Tbsp. butter, melted
2 tsp. dried oregano
1/4 tsp. garlic salt
Method
Preheat
oven to 400 degrees. Prepare a baking sheet with cooking spray.
In a
large bowl, mix together biscuit mix, cheese and garlic powder. Add in milk,
and stir until well mixed. (Heads up - the dough will get very sticky!)
With a
spoon or with your fingers, shape the dough into biscuit-sized clumps, and drop
onto the baking sheet.
Bake for
10-13 minutes, or until biscuits begin to brown slightly around the edges.
While the
biscuits bake, prepare the warm butter mixture by mixing together the melted
butter, oregano and garlic salt in a small bowl. As soon as the biscuits are
removed from the oven, brush the biscuits (while they are still on the baking
sheet) with the mixture until they are well-coated.
Serve
warm.
ROASTED GARLIC
How to
roast whole heads of garlic in the oven so you can eat warm, toasty cloves
right out of the garlic head.
METHOD
1 Preheat
the oven to 400°F.
2 Peel
away the outer layers of the garlic bulb skin, leaving the skins of the
individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top
of cloves, exposing the individual cloves of garlic.
3 Place
the garlic heads in a baking pan; muffin pans work well for this purpose.
Drizzle a couple teaspoons of olive oil over each head, using your fingers to
make sure the garlic head is well coated. Cover with aluminum foil. Bake at
400°F for 30-35 minutes, or until the cloves feel soft when pressed.
4 Allow
the garlic to cool enough so you can touch it without burning yourself. Use a
small small knife cut the skin slightly around each clove. Use a cocktail fork
or your fingers to pull or squeeze the roasted garlic cloves out of their
skins.
Eat as is
(I love straight roasted garlic) or mash with a fork and use for cooking. Can
be spread over warm French bread, mixed with sour cream for a topping for baked
potatoes, or mixed in with Parmesan and pasta.
CLASSIC CAESAR SALAD
THE DRESSING
·
A great Caesar salad gets its swagger from a
great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are
what give richness to the emulsion, while anchovies provide a briny blast (and
that whole umami thing).
·
Chop together 6 anchovy fillets packed in oil,
1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade
to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg
yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard. Adding
drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup
vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 tablespoons
finely grated Parmesan. Season with salt, freshly ground black pepper, and more
lemon juice, if desired. Can be made 1 day ahead.
THE CROUTONS
·
Make your own. Tearing, not cutting, the bread
ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups
torn 1-inch pieces country bread with 3 tablespoons olive oil on a baking
sheet; season with kosher salt and freshly ground black pepper. Bake at 375°,
tossing occasionally, until golden, 10-15 minutes.
THE LETTUCE
·
Use whole leaves from 3 romaine hearts to feed
6 people. They provide the ideal mix of crispness, surface area, and structure.
THE CHEESE
·
Caesars crowned with a mound of grated
Parmesan may look impressive, but all that clumpy cheese mutes the dressing.
Instead, use a vegetable peeler to thinly shave a modest amount on top for
little salty bursts.
THE ASSEMBLY
·
Skip the tongs. Use your hands to gently toss
the lettuce, croutons, and dressing, then top off with the shaved Parm.