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Kitchen General Garlic
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Garlic
I worship the Garlic.  Garlic tops and fresh from the garden elephant garlic are my favorites.
Supermarket elephant garlic has always been a disappointment.  Too bitter or too old, not the right consistency when roasted...it just doesn't work.

Garlic tops are beautiful in a vase or on your plate.  Or both.
Lamb chops and garlic tops sauteed in butter or olive oil (my dad was Portuguese, olive oil is all I use). Salt, pepper...heaven.

Elephant garlic, as fresh and as local as possible, whole head(s) rubbed with olive oil and sprinkled with salt and pepper.  Then roasted at 350 degrees for 45-60 minutes in a covered crock and spread on the best bread you can get (its best to bake it yourself--or have your daughter do it).
The garlic heads go on the table in the crock they were roasted in to be used as lavishly as your guests desire.

For wine I like a Syrah or a Merlot if you prefer something sweeter. 
Cabernet Sauvignon is nice too.
I love Spring...
Oh garlic. So divine, (or possibly satanic).

Here are some garlic myths (More here: http://www.americanfolklore.net/food/garlic-folklore.html). Just more reasons to love the greatest of all vegetables, enjoy.

According to Pliny, garlic and onions were invoked as deities by the Egyptians at the taking of oaths. The inhabitants of Pelusium in lower Egypt, who worshipped the onion, are said to have held both it and garlic in aversion as food.

Egyptian slaves were given a daily ration of garlic, as it was believed to ward off illness and to increase strength and endurance. As indicated in ancient Egyptian records, the pyramid builders were given beer, flatbread, raw garlic and onions as their meager food ration. Upon threatening to abandon the pyramids leaving them unfinished, they were given more garlic. It cost the Pharaoh today's equivalent of 2 million dollars to keep the Cheops pyramid builders supplied with garlic.

During the reign of King Tut, fifteen pounds of garlic would buy a healthy male slave. Indeed, when King Tut's tomb was excavated, there were bulbs of garlic found scattered throughout the rooms.

In Mohammed's writings, he equates garlic with Satan when he describes the feet of the Devil as he was cast out of the Garden of Eden. Where his left foot touched the earth, garlic sprang up, while onion emerged from the footprint of his right foot.

In Palestinian tradition, if the bridegroom wears a clove of garlic in his buttonhole, he is assured a successful wedding night. Among practitioners of Auryvedic medicine, garlic is held in high regard as an aphrodisiac and for its ability to increase semen.

Garlic was placed by the ancient Greeks on the piles of stones at cross-roads, as a supper for Hecate -- a goddess of the wilderness and childbirth, or for protection from demons. The garlic was supposed to the evil spirits and cause them to lose their way.

Greek athletes would take copious amounts of garlic before competition, and Greek soldiers would consume garlic before going into battle.

It became custom for Greek midwives to hang garlic cloves in birthing rooms to keep the evil spirits away. As the centuries passed, this ancient custom became commonplace in most European homes.

Roman soldiers ate garlic to inspire them and give them courage. Because the Roman generals believed that garlic gave their armies courage, they planted fields of garlic in the countries they conquered, believing that courage was transferred to the battlefield.

Homer reported that Ulysses owed his escape from Circe to "yellow garlic".

European folklore gives garlic the ability to ward off the "evil eye". Central European folk beliefs considered garlic a powerful ward against devils, werewolves, and vampires. To ward off vampires, garlic could be worn on one's person, hung in windows, or rubbed on chimneys and keyholes. When diseases caused by mosquito bites were considered "The touch of the vampire," garlic came in handy as a mosquito repellent.

Dreaming that there is "garlic in the house" is supposedly lucky; to dream about eating garlic means you will discover hidden secrets.

In response to Andrew Esch
Fifteen pounds of garlic, she mused...

Yes, garlic is something more than food.  For me it holds tradition, along with olive oil.  That was all that was ever left in the salad bowl: sliced garlic, onions and oil&vinegar.  And eventually that got eaten too, it was sacrilege to throw it out!

Portuguese meals were heavily weighted toward garlic and kale and cod and boiled potatoes.  And red wine.  Even the kids (me, at the time) loved it all and ate and drank it all.

My dad would buy dry, salt cod in slabs that looked like 2 by 8's.  They were stacked against the wall at the farmer's market.

Recipe:  Dry salt cod fillet, soaked in several changes of cold water times 2 days (Taste the water to check for saltiness--too salty will make you wish you were dead).  Pat the fillets as dry as possible, rub with olive oil, salt and pepper to suit and grill over wood or charcoal.  Sprinkle with roasted, slivered almonds and serve with the veg of your choice and a boiled potato.

And god bless us everyone!
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Latest Post: May 25, 2010 at 6:09 PM
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