Garlic is an important addition to so many dishes. When you use it in it’s raw form it is strong and leaves an after taste and not only that. As you enjoy the memory of the meal you just ate, you may find yourself lonely when people move to the chair across the room.
I limit my use of raw garlic to salad dressing.
When preparing a dish that will taste so much better with a bit of garlic, it is important to remember to add it near the end of the saute process and on medium heat. Garlic burns easily and can taste bitter if this happens.
I use garlic often. In stews, chicken, beef, marinades and of course pasta dishes.
One of my favorite ways to prepare garlic is to roast it.
Slice the pointed end off to leave the cloves open on one end.
Place on a piece of foil and drizzle with 1 tsp. olive oil and a pinch of salt.
Fold the foil up and twist
Bake in oven along with whatever you are cooking, for 1 hour
Allow it to cool for a few minutes and then squeeze garlic onto a saucer. From there you can add it to whatever you wish.
For dinner tonight I cooked “herb roasted chicken” and roasted vegetables, along with boiled carrots and boiled mini potatoes.
I grew up eating boiled potatoes. Nothing fancy but they were always delicious. One philosophy my mother held to was that vegetables should be well cooked. Not cooked until mushy mind you, but cooked so that they were easily “forked” and “chewed”.
I love potatoes
Period.
I love vegetables
Period
I will venture out (way out) on a limb to say if you don’t like to eat vegetables it’s because you haven’t had GOOD vegetable.
If you want them raw then eat them raw
But if you want them cooked, cook them.
Not to oblivion
But so they are easy to chew and the natural sugars are evident.
If you click on the title of this post you will be taken to “Vegetables”
