Yes! The secret (or not so secret!) of every cook's magical powers to create memorable earthy dinners! I grew up (I know can you believe it!) never having had garlic in any of our family dishes. When I was 14 and visited a high school friend's home for dinner - his family originally came from Cuba - I was astounded by the flavors in their dinner dishes. Changed me (for the better!) every since that evening! #garlicforthewin!
Don't think I touched Garlic until my twenties so I can definitely relate to this. There were always exotic smells at friends houses, and one particular pal down the street comes to mind. It's only on reflection that I realise they were great cooks. Cuban food must have been really exciting.
What's your take on fresh garlic? (I love it, also for a good pasta sauce or a ragout) And there is this single glove garlic I really like. Easy to peel, fabulous taste.
Once made the mistake of rubbing too much fresh garlic on toast for bruschetta! So strong for something so little when fresh. Got to be used though and so many recipes include it.
Yes! The secret (or not so secret!) of every cook's magical powers to create memorable earthy dinners! I grew up (I know can you believe it!) never having had garlic in any of our family dishes. When I was 14 and visited a high school friend's home for dinner - his family originally came from Cuba - I was astounded by the flavors in their dinner dishes. Changed me (for the better!) every since that evening! #garlicforthewin!
Don't think I touched Garlic until my twenties so I can definitely relate to this. There were always exotic smells at friends houses, and one particular pal down the street comes to mind. It's only on reflection that I realise they were great cooks. Cuban food must have been really exciting.
What's your take on fresh garlic? (I love it, also for a good pasta sauce or a ragout) And there is this single glove garlic I really like. Easy to peel, fabulous taste.
Once made the mistake of rubbing too much fresh garlic on toast for bruschetta! So strong for something so little when fresh. Got to be used though and so many recipes include it.
Back to onions for a moment, have you read The Core of an Onion by Mark Kurlansky? I haven't myself but it looks interesting.
I’ve added it to my list! Will see if I can get it from the library. Thanks