garlic may be creamy white or have a purplish-red case
but whatever the color, it should be plump and firm,
with its paperlike covering intact, not spongy, soft
garlic keeps best in a cool dry place with plenty
of ventilation. It should not be refrigerated
unless you separate the cloves and immerse them in
oil, either peeled or unpeeled. If the garlic is not
peeled, the cloves will hold their firmness longer
but peeling will be more difficult. Fresh garlic which
is held in open-air storage for any length of time
will lose some of its pungency and may even develop
sprouts. The garlic is still usable but will be somewhat
milder and more will be needed to achieve the same
strength of flavor in a dish being prepared.
you are peeling only a few cloves, simply press each
clove against the cutting board with the flat side
of a heavy kitchen knife or press between the thumb
and forefinger to loosen the skin first. If your recipe
calls for a larger quantity of garlic, drop the cloves
in boiling water for just a minute and drain quickly.
They will peel quite easily. You ca use the micro
by cooking the cloves for 5 seconds or so to achieve
the same effect.
flavored oil, vinegar or salt:
is easy to flavor with garlic by adding peeled whole
cloves of garlic to bottles of oil or vinegar for
two or three days before using. To make garlic salt,
just bury 3 peeled and pressed garlic cloves in half
a cup of salt. Add fresh ground pepper and ground
ginger to taste if you like. Let stand for a few days
in a screw top jar. Remove garlic and use the salt
as desired to flavor soups, meats, salads, etc.
logs of garlic butter and freeze them to have on hand
to melt on broiled meats or to mix into fresh cooked
vegetables or spread on bread. Just add mashed garlic
cloves to suit your taste to sticks of butter (about
6 cloves fresh garlic per stick is recommended). If
you wish, add a few herbs and salt lightly. Form into
logs, wrap in plastic and freeze. Slice off as needed.
page was written by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.