theredstove

for the love of garlic

Garlic originally came from Central Asia,. It is a  member of the onion
family along with shallots, leeks and chives. It's now cultivated
just about everywhere, and is loved by most. Those that don't like
garlic may do so because of garlic breath or they are distant
relatives of the draconian count from Transylvania. Interestingly, a chemical (methanethiol) found in garlic is next of kin to skunk stink! For those of us that love garlic and don't trust people without garlic breath, here are a few tips.

• When sauteing garlic do so with care, it has much less water and more fructose (sugar) thanonions, therefore it will burn quickly and become bitter. Not a cool thing in your favorite home made marinara sauce.

• Garlic is in peak season from late summer to the beginning of Winter. It's flavor will become stronger as it dries out.

• Putting fresh garlic in the ice box is a no-no, it will take away the garlicky flavor.

 

Try this at home. Mash about 10 cloves of garlic, are more if so desired.

• Place in a small pot with a quart of good olive oil.

• Bring on the heat to just below simmer, and cook slowly for 15 or 20 minutes.

• Allow to cool to room temperature, strain into a clean jar. Use freely on any food your little heart desires.

The history of food

The food time line  is a good site that list major events in the history of eats. Dig around the site for all sorts of cool food info.

The Culinary Institute?

Twenty-five years as an executive chef....
The hotels, freestanding restaurants, country clubs all over America- they all have questions. One question always touches my soul. It brings me full circle. It is inevitably asked, by a starry-eyed young person obliviously devoted to the Food Network, "What culinary school is the right one for me? The Culinary Institute of America in Hyde Park, Le Cordon Bleu Paris.....?"

The answer is the one that usually they don't want to hear. It tends to break up the dream pattern. You know the pattern: Emeril, Bobby, Mario or Giada  preparing a feast for mortal man, in less than an hour, still having plenty of time to chat with the audience.... and to be a celebrity. I tell these young want-to-bees, "Find a busy hotel during the x-mass holidays. Ask for work in the kitchen. Do what ever the chef tells you to do. No questions. At the end of... let's say three months, the fire still burns in your guts. By all means, go to culinary school." This trial by kitchen fire, as it were, will remove the chaff from the seed. It could save tens of thousands of dollars, maybe even years of your life.

The culinary arts are not for everyone. For a few, chosen ones.... it will become your life blood.

the joy of...

Science definition: Ingredients are something added or required to form a mixture or compound.
In food talk: The ingredients in your recipe could make a mixture or compound taste as different as night to day. Eggs could be... hand gathered from a hen house at sunrise... or eggs of unknown factory origin. One egg dish, food for the gods. The other, more like warm foam rubber. Most of us don't live by the good egg farm. What to do?

• Learn how to shop. Go to the farmers market in the spring and summer. Talk to the farmers.

• Ask questions.When is this food in season? How can I tell if it is of the best quality?

• Make friends with the butcher, fishmonger, produce person at the grocery store. Be picky. Insist on the best.... the most fresh, for everything you are going to purchase. These people, that work with food, love to be engaged in conversation about what they sell and what they do at the market.

• Be flexible with your menu. If you have decided to have veal Parmesan for dinner and the veal at the market looks tired and defeated... why not have the free range chicken that looks as if it were just plucked.

Once you are at home prepare the fresh goodies, simply, with care and love. Share your knowledge. Commit to the joy of cooking.