The Magic of Food by Michael T. Murray

Author:Michael T. Murray
Language: eng
Format: epub
Publisher: Atria Books

Using Garlic

• Buy fresh garlic that is plump and firm. Avoid garlic heads that are soft, show evidence of decay, such as mildew or darkening, or are beginning to sprout.

• When juicing garlic, remove the garlic clove from the bulb and wrap it in some green vegetable leaves, such as parsley or kale. This will keep the garlic from popping out of the juicer, and the chlorophyll from the green leaves will help eliminate some of the odor. Juice the garlic in the leaves first, as the other vegetables will remove the odor from the machine.

• Puree fresh garlic, a can of rinsed and drained garbanzo beans, sesame butter, extra-virgin olive oil, and lemon juice to make a quick dip.

• Sauté leafy, dark green vegetables, such as spinach, kale, and Swiss chard, in 1 tablespoon extra-virgin olive oil and some minced garlic for a quick side dish.

• Wrap a head of garlic in aluminum foil and roast at 350°F for 25 to 30 minutes, or until the garlic can be pierced with a knife. Press each garlic clove to express the softened garlic.

• Mash roasted garlic with boiled or steamed potatoes and some extra-virgin olive oil to make garlic mashed potatoes. Season to taste with pepper and salt substitute.

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