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For centuries it was believed that garlic had medicinal properties, although Western medical experts considered the idea folklore. But today, researchers and medical authorities have concluded that garlic juice does inhibit the growth of bacteria and fungi. Some say it contributes to the reduction of bad cholesterol and increases the good, and cardiologists are suggesting that large amounts of garlic will inhibit blood clots.
While we await proof of all these claims, here are the facts. Garlic is sodium free and if you’ve been told to eat a low sodium diet, it is a good way to make unsalted food taste good. In addition, garlic is an excellent source of manganese, vitamin B6 and vitamin C, plus calcium, potassium, iron and copper, and also a good source of selenium, which has positive antioxidant properties. The sulfur compounds responsible for the odor are a powerful antibacterial and antiviral agent.
Look for firm, dry, papery sheathed heads of garlic that are free of green sprouts. Keep the garlic in a cool, dry place with good air circulation, not in the refrigerator. Use a garlic press only when you want garlic juice. To peel garlic, smash the clove and the skin will slip off. Or use a plastic tubular garlic peeler: simply insert the clove, roll it on the counter and the skin sticks to the plastic, revealing the naked clove.
Garlic burns easily, so use moderate heat when cooking any of these garlic recipes.
My circa 1975 recipe for garlic soup included egg yolks and heavy cream, but my updated version is absolutely healthier and tastier. It’s perfect for lunch with an apple or as a starter at dinner.
Crusty garlic and rosemary chicken breasts have garlic under the skin plus in the crust to keep the chicken moist and flavorful. Serve a green vegetable and brown rice pilaf to complete the menu.
Although the preparation of artichokes can be daunting, the end result is well worth the effort. It’s a perfect first course or side dish. James Beard’s aillade sauce is an all-time favorite of many of his fans; it was first published in 1965 in “James Beard’s Menus for Entertaining.” It’s easy, elegant and delicious.
Bon appetit!
(Serves 6 to 8)2 tablespoons olive oil1 to 2 tablespoons unsalted butter2 heads garlic, peeled and separated into cloves2 large onions, chopped2 leeks, white parts only, chopped2 carrots, peeled and chopped2 stalks celery, chopped1 potato, peeled and choppedSea salt and freshly ground black pepper to taste1 tablespoon thyme, dried or fresh4 whole allspice berries, finely chopped/ground/crushed8 cups good quality chicken stock (or beef if you prefer)4 bay leavesAbout 3 cups sliced green Swiss chard or fresh spinach leaves, stems removedTo prepare:
Coat with olive oil the bottom of a large stockpot over medium heat.
Add butter, garlic, onions, and leeks and sauté, stirring frequently, until they begin to soften, about 5 minutes.
Add carrots, celery, and potato and season with salt, pepper, thyme and allspice berries, and add stock and bay leaves. Cover and bring to a boil.
Reduce the heat and simmer until all the vegetables are tender, about 20 to 25 minutes.
Remove the bay leaf, and use a slotted spoon or large strainer/ladle to scoop out the vegetables and transfer them to the food processor.
Working in batches, purée the vegetables until smooth, adding some stock if necessary to facilitate the process.
Return the purée to the simmering stock. Taste and correct the seasonings.
Simmer the soup until it reaches the desired consistency, about 10 minutes.
Just before serving, add the chard or spinach, bring to a boil to blanch the greens, and then remove from the heat. Transfer to warmed soup bowls and serve at once.
(Serves 6)3 whole chicken breasts, split, with skin and bones intact (for 6 pieces total)Juice of one large lemon8 large cloves garlic, chopped3 fresh sprigs rosemary, leaves removed and finely chopped1 teaspoon sea salt or more to tasteFreshly ground black pepper to taste2 tablespoons unsalted butter, room temperatureAbout 3 tablespoons extra virgin olive oil for brushing and drizzling1 cup or more as needed dry bread crumbs6 sprigs fresh rosemary for baking and garnishingTo prepare:
Preheat the oven to 400.
Line with parchment paper a baking/serving dish that is large enough to hold the chicken in one layer. Drizzle some lemon juice on the paper and place three sprigs of rosemary on the paper to form a bed.
If chicken breasts are not already split, cut them in half down either side of the breastbone and discard the center cartilage. Rinse the chicken and pat dry with paper towels. Rub the inside with fresh lemon juice.
Working on a cutting board, chop the garlic with the rosemary, sprinkle salt directly on the garlic and rosemary and continue chopping until it is minced.
Using your fingers, combine half of the garlic mixture with the butter until it is a paste and add pepper. Slip the butter paste under the skin of each breast. If there is extra butter, rub it on the bone side of the chicken.
Stir the remaining garlic into the breadcrumbs. Add more herbs or minced garlic if necessary.
Brush or drizzle olive oil over the entire surface of the chicken.
Roll the chicken in the seasoned crumbs, patting to hold the crumbs in place. Arrange the chicken skin side up in the pan, drizzle olive oil on to slightly moisten. Roast until the crumbs are brown and form a crust, about 15 minutes.
Once the crust is evenly brown, reduce the heat to 350 and continue baking until the juices run clear when the meat is pierced with a two-prong fork, about 10 to 15 minutes longer. The cooking time will depend on the thickness of the meat.
Remove from the oven, let rest 5 minutes and serve on a warm platter garnished with rosemary sprigs. Serve with a favorite green vegetable and brown rice pilaf.
(Serves 4 to 6)8 large artichokes3/4 cup extra virgin olive oil1/4 cup dry white wineJuice of 1 lemon freshly squeezedSea salt and freshly ground black pepper to taste20 large cloves garlic, peeled25 flat leaf parsley leaves2 pasteurized egg yolks at room temperatureTo prepare:
Prepare the artichokes by removing stems and snapping back leaves until the tender portion is visible. Cut off the top leaving only an inch of base with the furry thistle exposed. Then cut out the spiky core, trying not to remove any of the heart. Rub exposed surfaces with the cut side of a lemon. Pour olive oil in a small bowl and submerge the hearts to prevent discoloration.
Place the the artichokes cup side up in a baking dish large enough to hold them in one layer. Add the oil, white wine, lemon juice, and salt and pepper. Be sure there’s oil in every heart.
Place a garlic clove in the center of each artichoke and scatter the rest on the bottom of the pan. Tear parsley leaves over the whole affair and cover the dish with parchment paper and aluminum foil.
Bake at 375 degrees, basting a few times every now and then until the hearts are tender to the tip of a knife. Remove the artichokes and strain the juices and reserve.
Press the garlic through a sieve until it’s a purée and set aside. Cool the oil to room temperature.
Working in a blender or food processor, beat the egg yolks until thick and lemon colored. Slowly add the strained olive oil and when the sauce looks like mayonnaise, stir the garlic in and season to taste.
Coat the artichokes with the sauce and chill for about one hour. Serve with crusty French bread.
(Serves 4 to 6)1 to 1½ pounds cooked shellfish—shrimp, lobster, or crabmeatFor the sauce:1/2 cup blanched almonds or shelled walnuts, finely chopped4 large cloves garlic, finely chopped 3/4 cup extra virgin olive oil1 tablespoon freshly squeezed lemon juice or more to tasteSea salt and freshly ground black pepper to taste1/2 bunch flat leaf parsley, choppedTo prepare:
Working in the food processor, coarsely chop nuts. Add garlic and add the olive oil through the feeding tube with the machine running and process until blended.
Transfer to a bowl and stir in lemon juice, salt and pepper. Taste and correct the seasonings.
Stir in the cooked shrimp or seafood. Sprinkle with chopped parsley and chill well before serving.
Serve as a first course in Boston lettuce leaves and pass crusty bread at the table.
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