Volume 12, Issue 012 - January 16, 2007 |
 Good Day
Friend,
Storing garlic: Typically the best way to store garlic is in a cool, dark, but
ventilated area away from moisture. I grow about 50 heads of garlic a year. I
dry them by hanging them until the skins have dried, and then I braid them and hang
them in a dark closet. They will last like this for many months. They do lose some of their potency this way, but it doesn't seem to be a
problem for me. We have a very dry climate here in the mountains of Colorado.
The part of the plant most often consumed is called a head. A head of garlic is
composed of cloves—usually 10 to 14. You gardeners will recognize them as a
botanical bulb The above-ground shoots or leaves are edible, but mostly used when
young and tender. The deer in my neighborhood have even been known to munch on
them.
Sometimes you'll find a little green core or shoot inside a clove. Many people
will say that this part can be bitter and should be discarded. Some people don't digest garlic easily,
and removing this little green core can make the difference between enjoying it
or not.
Dried and powdered garlic, like most spices, should be tightly sealed and kept
in a cool dry place out of bright light. We'll use only fresh garlic in this
week's recipes.
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 Cream
of Garlic Soup
Cream of Garlic Soup is one of the signature dishes at Chef
Susan Spicer's wonderful French Quarter restaurant Bayona. This is rumored to be
that signature recipe.
Makes 8 servings
Ingredients:
2 pounds onions, peeled and roughly chopped
2 cups garlic, peeled and chopped
2 tablespoons olive oil
2 tablespoons butter
1 1/2 quarts chicken stock
1 bouquet garni (parsley stems, thyme sprigs and bay leaf, tied together)
2 cups stale French bread, torn into 1/2 inch pieces
1 cup half and half (or 1/2 cup whole milk with 1/2 cup heavy cream)
Preparation:
In a 4-quart, heavy-bottomed pot, sauté the onions and garlic
in the butter and oil. Stir frequently over low to medium heat until the onions
are a deep golden brown, about 30 minutes. Add the chicken broth and bouquet garni and bring to a boil. Stir in the bread cubes and simmer for 10 minutes,
until the bread is soft.
Remove the bouquet garni and purée the soup in a
blender, carefully! Remember that hot liquids can splash up in a blender. You
can also use one of those hand-held blenders and purée it right in the pot if you
like.
Strain the soup through a medium strainer, reheat and whisk in more
chicken broth if the soup is too thick for your taste. Add the half and half,
then season to taste with salt and pepper.
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More on Garlic:
When eaten in quantities, garlic may be evident in your breath and even in your
sweat. You can rid yourself of "Garlic Breath" by eating parsley. Rubbing parsley on your arms won't cure
your sweat issues, but a
sauna might help. Garlic contains some sulfur compounds that cannot be digested,
so they are passed into the bloodstream, where it moves to the lungs and skin to
be excreted. This process is not swift and the effects of eating garlic are more
difficult on some than others.
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 Mussels in Garlic Butter
Garlic and mussels are a perfect match. Try this simple to
make delight. The best part...you know it...dipping some warm grilled crusty
bread in the delicious nectar.
Ingredients:
2 pounds fresh, cleaned mussels
3 to 4 cloves garlic, minced
1/2 cup fresh parsley, chopped
3/4 stick unsalted butter, room temperature
sea salt and red pepper flakes to taste
To Serve:
crusty Italian bread, grilled
Preparation:
Combine the butter, garlic, parsley and seasonings in a small
bowl. Mix together well. Preheat your oven to 450 degrees F.
Place the mussels
in a large baking dish, and spoon the butter/garlic mixture on top. Cover the
dish tightly with foil, and bake for about 15 minutes, or until the mussels
open. Discard any that do not open.
Serve in large bowls, dividing the sauce
equally among each serving. Offer crusty bread to sop up the delicious juices.
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