Monday, July 18, 2005
When it comes to garlic, fresh is best
The flavor of garlic may be one of the most imitated, with stores offering choices of garlic powder, granulated garlic, garlic flakes, and more. But as with most ingredients, fresh is best and brings more flavor to a variety of recipes.
- - - - -
Salsa Picante
1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 cup cilantro sprigs
2 garlic cloves, coarsely chopped
1 14.5-ounce canned tomatoes, undrained
1 14.5-ounce can petite diced tomatoes with green chilies, drained
Juice of 1 lime
Place onion, green pepper, cilantro, garlic, and undrained tomatoes in a food processor and process until minced. Combine onion mixture, drained tomatoes and lime juice in a medium bowl; stir until well blended. Makes about 5 cups.
- - - - -
Garlic Mashed Potatoes
5 large potatoes, peeled and cut into 1/2-inch cubes
15 garlic cloves, peeled and halved
1-1/2 teaspoons salt, divided
1/2 cup butter or margarine, softened
1/2 cup cream or half-and-half
Place potatoes, garlic and 1 teaspoon salt in a large saucepan; add enough water to cover. Bring to a boil; reduce heat. Cover and simmer until potatoes are tender, about 10 minutes; drain. Transfer potatoes and garlic to a mixing bowl; mash. Add butter, cream and remaining salt; beat until smooth. Makes 6 servings.
- - - - -
Garlic Chicken
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
Preheat oven to 425 degrees. In a saucepan over low heat, warm the garlic and olive oil to blend the flavors; set aside. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish. Bake in the preheated oven until chicken is no longer pink and juices run clear, about 30 to 35 minutes. For best results, check doneness with a meat thermometer. Chicken breasts should register 170 degrees. Makes 4 servings.
- - - - -
Pantry Pointers
When buying garlic, look for firm cloves with dry skin and no shoots. Store garlic in a cool, dry place. If your garlic has a green or yellow sprout in the middle of it, remove the sprout.
To easily peel garlic, place it on a cutting board and then carefully press down on it with the broad side of a large knife. The skin will split, allowing you to remove it without difficulty.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Main Dishes • Side Dishes • (0) Contributions • Permalink