Garlic adds flavor, but a little bit goes a long way
[2008-7-21]
Tag : Peeled Garlic Clove
Garlic is good. I love garlic. Maybe a little too much.
I tend to favor subtle seasoning when cooking - adding just enoughsalt, herbs or spices to complement (and not overpower) otherflavors in a dish - that is, except when it comes to garlic. Garlicis so fine that if one clove is good, I reckon four must be better.
But, oh, not so.
Although recipes with heavy ingredients (cream sauces, pastas, somemeats) are more forgiving of an overzealous addition of garlic,most can be easily offended by too much of the burly bulb. And withsummer produce now cropping up in full force, you'll want to makesure those fresh-from-the-farm flavors are the ones that shinethrough. Try slicing just-picked summer veggies and drizzling withthe mildest of garlic dressings, or brushing them with a littlegarlic-kissed olive oil and roasting to crisp-tender perfection.
I had the most amazing heirloom tomato salad this week whiletraveling out of state, but was having a hard time placing theflavor that really made the dish come to life. "It's thegarlic vinaigrette," the chef said. "Nice try," Ishot back, proud to have called his bluff. "There's no garlicin here."
"Look closer," he said. Sure enough, the salad was dottedwith a few tiny bits of fresh garlic, just enough the flavor thedressing and really make those tomatoes sing. This week's recipesoffer a few similar ideas for subtle garlic oils and dressings towork it into your cooking.
Just remember to go easy.
Garlic is good. I love garlic. Maybe a little too much.
I tend to favor subtle seasoning when cooking - adding just enoughsalt, herbs or spices to complement (and not overpower) otherflavors in a dish - that is, except when it comes to garlic. Garlicis so fine that if one clove is good, I reckon four must be better.
But, oh, not so.
Although recipes with heavy ingredients (cream sauces, pastas, somemeats) are more forgiving of an overzealous addition of garlic,most can be easily offended by too much of the burly bulb. And withsummer produce now cropping up in full force, you'll want to makesure those fresh-from-the-farm flavors are the ones that shinethrough. Try slicing just-picked summer veggies and drizzling withthe mildest of garlic dressings, or brushing them with a littlegarlic-kissed olive oil and roasting to crisp-tender perfection.
I had the most amazing heirloom tomato salad this week whiletraveling out of state, but was having a hard time placing theflavor that really made the dish come to life. "It's thegarlic vinaigrette," the chef said. "Nice try," Ishot back, proud to have called his bluff. "There's no garlicin here."
"Look closer," he said. Sure enough, the salad was dottedwith a few tiny bits of fresh garlic, just enough the flavor thedressing and really make those tomatoes sing. This week's recipesoffer a few similar ideas for subtle garlic oils and dressings towork it into your cooking.
Just remember to go easy.
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