This is a cheat’s version of the classic French sauce, Aioli. It doesn’t pretend to be the real thing, but it is very good for what it is: a garlic-flavoured mayonnaise.
Black Garlic is fermented, aged garlic. The skin doesn’t black, just the inside cloves. It has a mellow, sweet taste, like slow-roasted garlic, with none of the acridness of regular raw garlic. Some compare the taste to liquorice or balsamic vinegar. Any garlic smell is gone. The garlic is chewy and sticky from the sugars…
Bottled Garlic © Denzil Green Bottled minced garlic can be very pricey if you buy it in small bottles, but it also comes in larger jars that are very economical at places like Costco. It will last practically forever opened in the fridge as it has oil and phosphoric acid in the jar to keep…
This Caesar Salad Dressing version, which hails from the 1940s, is considered one of the better versions. It’s easy to make — just assemble it all in a blender, and whiz.
Elephant Garlic © Denzil Green Elephant Garlic is not a true garlic; it’s actually a perennial member of the leek family. Above ground, its bluish-green leaves resemble grass, and can grow up to 3 feet (1 metre) tall. The bulbs can grow up to 4 inches (10 cm) wide, and weigh up to a pound…
This technique for roasting a chicken involves amazingly little work for a very out of the ordinary roast chicken experience. It makes you feel as though you have dined out at a fancy restaurant.
Garlic Granules (aka Granulated Garlic) is granules of dehydrated finely minced garlic, usually sold in jars. It is off-white in colour, and free-flowing, with a stronger taste than garlic powder. Some brands are pure; some have been strengthened with garlic oil or imitation garlic flavour. Some will contain colouring such as annatto. You can also…
Garlic Greens are the flat, above ground leaves of garlic plants. They can grow up to 2 feet (60 cm) tall. They are best harvested, though, at any height before they reach 8 to 10 inches (20 to 25 cm) tall. When cut at that height, they may be sold in markets as “garlic scallions.”…
Garlic Juice is sold in stores in small jars or spray bottles. You can get cold pressed, or juice from roasted garlic cloves. To make your own, purée cloves of garlic, then press and strain them. Use immediately. It is not safe to store for long periods. Commercially-purchased Garlic Juice will have preservatives added to…
Garlic Powder © Randal Oulton Garlic Powder is powdered garlic, usually pure. It may contain another ingredient such as sodium bisulphite to help prevent browning. It is used as a seasoning. To make it, garlic is flaked, then dehydrated. The dehydrated flakes are then ground in a mill to a creamy-brown coloured, fine powder. It…
Garlic Salt is a flavoured salt mix made and sold commercially. It is regular table salt mixed with garlic powder, in a ratio of 1 part garlic powder to 3 parts regular table salt. Many of the mixes also have calcium silicate added to keep them free flowing from the glass shaker bottles they are…
Garlic Scallions are garlic stalks harvested when they are around 8 to 10 inches (20 to 25 cm) tall. Past 12 inches (30 cm) in height they will be tough and uninteresting. They are wide and flat, unlike green onions or scallions which are rounded and hollow inside. The whole plant is dug out. Any…
Garlic Scapes © Denzil Green Garlic scapes are the spiral, curly stalks that grow on hardneck garlic (and not on other types of garlic) that would ultimately bear the flower of the plant. They have a mild garlic taste. As the stalks grow, they curl upward, and the bulb starts to develop on the end….
Gascogne Butter is a butter mixture (technically, a “compound butter”) made from peeled, blanched garlic cloves, puréed with some butter, and then seasoned with salt and pepper. It is used with grilled mushrooms and with kidney beans (sic.)
Green Garlic is garlic that is harvested before the bulb forms. The bulb will look like that of a green onion (aka spring onion), though sometimes it may be a bit bigger. It’s harvested in the spring, but now that Green Garlic is catching on, research is being done to develop strains that will grow…
Hardneck garlic is a term used to categorize a type of garlic. The hardneck referred to is the stalk, which is tall — up to 4 feet (1.2 metres) — and woody. The stalk extends below ground and the cloves grow around it. In the wild, all garlic is hardneck. Hardneck garlic generally has fewer…
A classic Middle Eastern condiment paste.
This will taste like roast chicken, even though you don’t have to turn your oven on — so it’s a great dish for the summer when you don’t want to heat up your place.
There’s actually many varieties of garlic grown in Mexico (e.g. Chileno garlic), and “Mexican Garlic” isn’t even the name of a specific, agreed-upon cultivar of garlic. Some people equate it with Spanish Roja Garlic. Others equate it with, and sell it as, a garlic that has fat cloves with pinkish-purple skins, and a mild, somewhat…
You can make this up to a day ahead, stored in the refrigerator in a sealed jar or container.
A bit of futzing, especially on the timing, but they are fantastic.
Caesar Salad is usually incredibly fattening, sadly. This incredibly delicious version is very close in taste and composition to the 1940s classic versions, while turning the salad back into a true health food.
Smoked Garlic Cloves are cloves of garlic that have been smoked to give them a smoky flavour. You use them as you would Roasted Garlic, but where you also want a smoky flavour. The cloves can be just smoked, or smoked and dried. Smoked, dried garlic is sold in stores as whole bulbs. It will…
A dead easy, tasty paste to make, that you can use either as a condiment or as a cooking ingredient.
