Garlic

I admire the architecture of garlic cloves - that paper thin covering and silky pod, moist and nutty. It is, individually, the most appealing seasoning, in both form and flavor. However arduous peeling and preparing garlic may be, the results are very rewarding.

Consider the history of garlic. Thought to have originated in Siberia, garlic spread to China, Persia, Egypt, and later Europe. Before Christ was born, spring lamb was spit-fire roasted with garlic in Northern China. The nomadic herders wrote songs in praise of the savory fragrance:

As soon as the smell rises, God on high is very pleased:  "What smell is this, so strong and good." - Shih Ching, 600 B.C.

We still have great appreciation for garlic today. While we don't write garlic ballads, we do require and respect its savory notes in fine foods. I watched the chef today as she measured the garlic for a recipe. It comes in the form of a pale golden puree. She measured out by the kilo and sauteed it with pure olive oil in a wide frying pan. The outcome of her task was a substantial quantity of excellent mushroom duxelles. That ancient Chinese nomad, who picked his garlic wild, would appreciate the results.

Our appreciation for garlic in this century is broadened by our understanding of chemistry and nutrition. Garlic contains organic sulfides that are beneficial to our health. One such compound is allicin, an antibiotic that hinders or kills staph and salmonella. Garlic also contains ajoene, a blood-thinning compound which helps lower cholesterol, as well as other oil-soluble compounds which may have beneficial effects on blood pressure, lipids and clotting and may help prevent cancer.

If you have any experiences you'd like to share, write us at info@dinnerdirect.com.

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