Everything Tastes Better with Garlic: Positively Irresistible Recipes
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Wake up and smell the stinking rose -- with more than 65 delicious ways to celebrate glorious garlic. Sara Perry shares her favorite recipes for everything from classic Caesar Salad to tangy Beef Tenderloin with Port Garlic Sauce to flagrantly daring Nervy, Heavenly Garlic Ice Cream. With its powerful flavor and surprising ability to mix well with others, garlic makes for pastas with punch; soups and salads that have something important to say; meats, poultry, and seafood that rise up and sing; and vegetables with enough talent to be the main attraction. Whether mashed, minced, chopped, crushed, or sliced, garlic always shows off its distinctive flavor, from tried and true Old-Fashioned Garlic Bread to Perry originals like Forty-Cloves-and-Who's-Counting Chicken and Chilled Cucumber Soup with Garlic and Mint. For garlic gourmands, there's a handy resource guide with farms and garden sources, a year-round calendar of garlic festivals, and tips on interesting books and Web sites. With recipes this delicious, no one will need convincing: Everything Tastes Better With Garlic.
mixture and salt and simmer for 2 to 3 minutes. Remove from the heat and discard the mint sprig. Let cool slightly, then purée in a blender. When puréeing this soup (or any hot liquid) in the blender, be sure the lid is firmly attached, and remove the small plastic insert from the lid. This allows steam to escape. Also, to avoid getting splattered with the hot soup, place a clean towel over the opening. Strain the soup through a fine sieve, pressing and spreading it with a rubber spatula. Cover
lip. Refrigerate until chilled, about 30 minutes. Arrange the oven racks in the lower third of the oven. In a small bowl, combine the olive oil and pressed garlic, and set aside. Cut the potatoes in quarters or eighths lengthwise, and set aside. (You should have 6 to 8 pieces per pizza.) Remove the crusts from the refrigerator and brush the tops as well as the edges with the garlic olive oil. Using the back of a spoon or clean fingers, spread about ½ cup of ricotta over each pizza, leaving the
variation that follows. Made with easy-to-hold bread and crispy bacon, this scrumptious fried sandwich will make your day. + Okay, nobody’s looking—if you’re in a hurry, doctor your favorite purchased mayonnaise with the garlic and capers. Sometimes a craving needs to be satisfied. 1 can (6 ounces) water- or oil-packed tuna, well drained 1 medium garlic clove, pressed (½ teaspoon) 1 teaspoon capers, drained, rinsed, and coarsely chopped 4 to 6 tablespoons aïoli, divided coarse salt,
add the garlic and the red pepper flakes, and sauté until the garlic is fragrant and just begins to color but not brown, about 5 minutes. Remove from the heat, drizzle over the pasta, and toss. Add the parsley and lightly toss again. If the mixture seems too dry, toss in a little of the reserved pasta water. Serve at once in warm, shallow bowls. At the table, pass the cheese and season with salt and pepper to taste. VARIATIONS: Hungry for something extra? “LET’S ADD MORE” GARLIC PASTA gives you
and Shallot Marmalade Gremolata As-You-Like-It Pestos Garlic Butters To Spread Or Melt Nervy, Heavenly Garlic Ice Cream Sources Index Table of Equivalents About the Author Copyright GARLIC: LUSTY, LEGENDARY, AND POSITIVELY IRRESISTIBLE Imagine cooking without it. Who would onions play with? What would happen to Italian food? Caesar salad? Pistou? Life without garlic? Impossible. Think about it—everything tastes better with garlic. Well, almost everything. The world may have yet