October 3, 2003, Newsletter Issue #42: Garlic Season is in full effect!

Tip of the Week

TIPS IN USING GARLIC

DO NOT ALLOW GARLIC TO BROWN OR BURN
Burned garlic has an acrid flavor that permeates an entire dish of food. Whole pieces of garlic which have been mashed to release the flavor or thickly sliced garlic may be used in sauteing and will brown or burn less quickly than minced garlic.

GARLIC CAN BE EASILY PEELED
by pressing a clove with the broad side of a large knife until the skin splits and then it can be pulled off. Garlic may also be blanched for 30 seconds which loosens the skin but there is some loss of flavor.

ROASTED GARLIC
is delicious - very nutty and smooth tasting. To roast, simply put unpeeled heads of garlic in a roasting pan, sprinkle with olive oil and rosemary and roast at 350 degrees for 30 to 40 minutes. Elephant Garlic is delicious prepared this way.

STORING GARLIC
Garlic should be stored in a cool place with good ventilation. It does not keep well in the refrigerator.

FROZEN GARLIC
Garlic and be peeled, pureed and frozen for longer storage.

TO MAKE GARLIC OIL
peel and crush 8 cloves of garlic. Put in a glass container. Heat olive oil and pour over the garlic cloves. Cover and when it is cooled, store in the refrigerator. There have been confirmed cases of Botulism poisoning from garlic stored in oil. Make your garlic oil fresh and keep it no longer than two weeks in the refrigerator.

FOR SUBTLE GARLIC FLAVOR IN SALADS
rub the salad bowl with a cut clove of garlic before putting in the salad greens.

GARLIC MARINADE OR SAUCE FOR STEAK OR HAMBURGERS
can be made by putting the following in a blender or food processor: 1/3 cup Soy Sauce, 1 Tbsp Balsamic Vinegar, 1 Tbsp Worchestershire, 1 tsp ground ginger, 1 tsp coarse grind black pepper, 4 cloves of peeled garlic, and 1/2 cup of vegetable oil. Blend until pureed. Pour over steak and marinate for 4 to 6 hours. Save the marinade and bring to simmer. Add chopped fresh parsley and serve hot over the steak or hamburgers. Also wonderful over grilled vegetables.

TO MAKE GARLIC VINEGAR
pour 1 quart of boiling white wine vinegar over 10 cloves of freshly peeled and sliced garlic in a glass container with a top. After the vinegar has cooled, store in refirgerator for 3 weeks. Remove garlic and add 3 Tbsp of Black Telicherry Peppercorns. Bring to a simmer and pour into hot sterilized bottles. Cap and label.

GARLIC BREATH?
Either eat more garlic and knock `em dead or eat a handful of fresh parsley. It is said that the chlorophyll in parsley removes garlic from the breath.

GARLIC ODOR ON YOUR HANDS?
Rub a cut lemon on your hands. The lemon oil in the skin and juice of the lemon help to remove the odor of garlic.

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