There are many arguments regarding the
origin of garlic, nature's gift to mankind. There is evidence that
the Egyptians used it in large quantities and supplied it to the
builders of the pyramids in order to keep them healthy and strong.
Discoveries have found it in their ancient tombs, dating back to
5000 B.C. There are numerous references of garlic use in ancient
records of China and India and it is even mentioned in the Bible.
Regardless of it's origin, it is obvious that garlic is one of the
oldest cultivated plants and was widely used for culinary, medicinal
and religious purposes.
Garlic is a member of the onion family.
It contains a substance called "Allicin", a major
factor that
contributes to the health benefits of garlic and it's ability to
resist and kill bacteria. It also provides other nutrients that our
body needs: proteins, minerals, amino acids and an antioxidant that
has proven to help in circulating and cleansing blood. Clinical
studies around the world have proposed that garlic may be a wonder
drug that is effective in the prevention of heart disease by
lowering blood pressure and bad cholesterol. They have discovered
minerals that can control the growth of cancer cells, aid in
treating arthritis, diabetes, aids, stomach disorders, the flu and a
host of other ailments. Let's not mention it's power to ward off
insects, snakes, vampires and evil in general.
There is little doubt of garlic's
therapeutic and nutritional properties, but I believe it's greatest
benefit is the contribution to the enhancement of food. Garlic and
it's family of onions are the most basic and important ingredients
in all my recipes. I consider them the king and queen of the
kitchen. I recommend anyone interested in learning Italian cuisine
to use it freely and generously. There is no such thing as too much
garlic. I know many chefs that sauté using a couple of garlic
cloves, then remove and discard it. I find this practice ludicrous
and a terrible waste. Traveling in Italy, I was shocked to discover
that many areas have abandoned the use of garlic. The Prime Minister
of Italy at that time, had an aversion to it and encouraged everyone
in his government to avoid it. It is no wonder that I found the food
served in most restaurants rather bland. Fortunately, this was not
the case in Southern Italy and Sicily. There, it is still used
extensively and is the reason why most persons who love Italian food
prefer Southern Italian cuisine.
The garlic clove is odor free, it's
glorious scent is released only when cut, sliced or crushed. I
prefer using freshly purchased whole heads of
garlic. The are
quickly peeled by smashing the head by hand on a cutting board, then further smashing the individual cloves, allowing the skin to peel
off easily. Using a sharp knife, the clove can be diced fine,
slivered, sliced thin, chopped by hand or in a food processor.
Although many chefs will disagree, I sauté garlic on medium-high or
very high heat and allow it to turn golden to brown. Garlic, like
onions, has the ability to reconstitute itself and return to a light
color by adding a liquid like wine or the addition of an ingredient
containing water such as vegetables. Cooking garlic properly removes
any unpleasant tastes or smells, that are caused by undercooking or
overcooking it. There is a good reason why Italian cuisine is one of
the most popular in the world, along side Oriental, Arabic and
Mexican, it's the garlic.
factor that
contributes to the health benefits of garlic and it's ability to
resist and kill bacteria. It also provides other nutrients that our
body needs: proteins, minerals, amino acids and an antioxidant that
has proven to help in circulating and cleansing blood. Clinical
studies around the world have proposed that garlic may be a wonder
drug that is effective in the prevention of heart disease by
lowering blood pressure and bad cholesterol. They have discovered
minerals that can control the growth of cancer cells, aid in
treating arthritis, diabetes, aids, stomach disorders, the flu and a
host of other ailments. Let's not mention it's power to ward off
insects, snakes, vampires and evil in general.
family of onions are the most basic and important ingredients
in all my recipes. I consider them the king and queen of the
kitchen. I recommend anyone interested in learning Italian cuisine
to use it freely and generously. There is no such thing as too much
garlic. I know many chefs that sauté using a couple of garlic
cloves, then remove and discard it. I find this practice ludicrous
and a terrible waste. Traveling in Italy, I was shocked to discover
that many areas have abandoned the use of garlic. The Prime Minister
of Italy at that time, had an aversion to it and encouraged everyone
in his government to avoid it. It is no wonder that I found the food
served in most restaurants rather bland. Fortunately, this was not
the case in Southern Italy and Sicily. There, it is still used
extensively and is the reason why most persons who love Italian food
prefer Southern Italian cuisine.
garlic. The are
quickly peeled by smashing the head by hand on a cutting board, then further smashing the individual cloves, allowing the skin to peel
off easily. Using a sharp knife, the clove can be diced fine,
slivered, sliced thin, chopped by hand or in a food processor.
Although many chefs will disagree, I sauté garlic on medium-high or
very high heat and allow it to turn golden to brown. Garlic, like
onions, has the ability to reconstitute itself and return to a light
color by adding a liquid like wine or the addition of an ingredient
containing water such as vegetables. Cooking garlic properly removes
any unpleasant tastes or smells, that are caused by undercooking or
overcooking it. There is a good reason why Italian cuisine is one of
the most popular in the world, along side Oriental, Arabic and
Mexican, it's the garlic.