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Article: The Food Guy: ; Garlic adds flavor, but a a long way; Bold bulbs can often overpower fresh veggies
- Article from:
- Charleston Daily Mail
- Article date:
- July 2, 2008
- Author:
CopyrightCopyright 2008 Charleston Daily Mail. Provided by ProQuest LLC. (Hide copyright information)
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Garlic is good. I love garlic. Maybe a little too much.
I tend to favor subtle seasoning when cooking - adding just
enough salt, herbs or spices to complement (and not overpower) other
flavors in a dish - that is, except when it comes to garlic. Garlic
is so fine that if one clove is good, I reckon four must be better.
But, oh, not so.
Although recipes with heavy ingredients (cream sauces, pastas,
some meats) are more forgiving of an overzealous addition of garlic,
most can be easily offended by too much of the burly bulb. And with
summer produce now cropping up in full force, you'll want to make
sure those fresh-from-the-farm flavors are the ones that shine
through. Try slicing just-picked ...
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Article: Garlic with butter or olive oil a great ...
Albany Times Union (Albany, NY);
July 20, 2005 ;
700+ words
... ... table quickly should consider this: Butter and garlic. Or this: Olive oil and garlic. Those were the simple answers to the most difficult ... even, yes, escargot, warming freshly minced garlic in oil or butter is the two-ingredient way to ...
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