25 September 2009

Garlic Book

There are those little cookbooks that are a kind of afterthought. Actually, I think they are the kind of little gift books that one gives as a hostess gift, tucked into a basket of garlic. I think they are best to introduce someone to a new ingredient they are loath to cook with. Now I can't think of anyone who is loath to cook with garlic. I guess vampires don't frequent a lot of Italian restaurants. Frankly, what good is eternal life if you don;t get to eat garlic.

In the south, garlic was considered a bit "witchy", the kind of thing one found at a gris-gris woman's and not in some Belle's kitchen. Luckily, times have changed.

Garlic Book is by no means the definitive book on cooking with garlic. Carolyn Dille and Susan Belsinger catered, so they have used the recipes in this little book for many occasions. The book has a series of simple and traditional garlic recipes to introduce garlic to those vampires among us. there are a couple of rather non-traditional ones as well, like Chocolate-Covered Garlic. I would eat cardboard covered in chocolate, so this seems fine to me. there is also an extensive bibliography in the back, so these girls have read up on their garlic.

Here is a nifty little sauce to compliment any number of veggies, both hot and cold as well as meats and fish.

Yogurt, Garlic and Herb Sauce

2 or 3 garlic cloves
Salt and freshly ground pepper
1 cup unflavored yogurt
1/2 cup sour cream
1/3 to 1/2 cup chopped nixed herbs:dill, chervil or tarragon , and parsley

Pound the peeled garlic cloves in a mortar and pestle, or mince and then mash them well with the flat of a cleaver or large knife. Place the mashed garlic in a bowl, salt and pepper lightly, then stir in the yogurt, sour cram, and mixed herbs, blending well.
cover and let stand a cool room temperature or refrigerate for at least 2 hours. Adjust the seasoning before serving and serve at cool room temperature.

Put aside your blood lust and grab up some garlic.

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