Lesson 7: How To Work With Garlic

Step-by-step directions
Garlic adds potent flavor to a host of dishes, from an Italian pasta bake, Asian stir-fry to salad dressing.
Diced or coarsely chopped garlic works well in sauts, soups and stews, while minced garlic is best for vinaigrettes and other light sauces.
Here are tips for buying, storing and preparing garlic:
Buy firm, dry garlic with paper-like skin. Avoid bulbs that are soft, wet or contain green sprouts, all surefire signs the bulb is past its prime.
Always store garlic away from other foods that will pick up its pungent smell. Stored in a paper bag in a cool, dry place, garlic will keep at least a month. Once cloves are broken from the bulb, they keep up to 10 days.
Use your hands to peel the papery skin off the bulb before breaking away the individual cloves.
To remove skin, place the flat side of a chef's knife on top of the clove. Use pressure from the palm of your hand to rush the love, releasing the powerful flavor and scent. After the clove is crushed, it's easy to pluck off the skin. Discard.
To chop, place the flattened clove on a cutting board. Use a rocking motion with a chef knife to cut the clove into pieces. To dice into smaller pieces, continue rocking the knife, cutting the pieces into even small pieces.
The easiest way to mince garlic, or turn it into a paste-like consistency, is to use a garlic press. Place several unpeeled garlic cloves into the pocket and firmly press the handles together. Garlic Chicken Provencale
From Arizona Republic
Ingredients:
1 pound chicken breasts
(4 ounces each)
1 tablespoon extra-virgin
olive oil
1/2 onion, diced ( 3/4 cup)
1/2 cup sweet bell pepper, diced
(red, green or yellow)
3 garlic cloves, pressed or minced
1/2 cup dry white wine
1 cup diced tomato
1/4 cup pitted black olives, sliced
1/2 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons chopped fresh
basil
1. Spray a large non-stick skillet with non-stick cooking spray and place over medium-high heat. Add the chicken breasts to the pan, and turn when chicken is golden brown (about 4 minutes). Brown the second side, cover and cook for another 5 minutes, or until no longer pink inside and the juices run clear. Remove from the pan, cover and keep warm.
2. Heat the oil in the same pan, then add the onion, sweet pepper and garlic. Cover and easy macaroni salad recipe cook for 2 minutes, or until softened. Add the wine or chicken broth 1 tablespoon at a time if needed to avoid scorching. Add the diced tomato, olives, salt, pepper and salad bar items remaining wine or chicken broth. Bring to a boil, then lower the heat to a simmer. Reduce, uncovered, for 3 to 4 minutes, or until the sauce has thickened slightly.
3. Return the warm chicken to the pan and coat with the sauce. Add the basil at the end and ham salad sandwich recipe stir into the sauce.
Makes 4 servings. West End Tortellini Salad
From Arizona Republic
Ingredients:
Dressing
1 egg
1 cup olive oil
1 cup corn oil
1/3 cup vinegar
1 cup grated Parmesan
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Tabasco
Salad
1 pound cooked tortellini
1 cup seeded/diced tomatoes or grape tomatoes cut in half
Chopped fresh basil to taste
To make dressing, whip egg in blender then slowly add oils then the rest of the dressing ingredients. Blend thoroughly and pour over the tortellinitomatoes to taste. Sprinkle chopped basil over salad.
Makes about 4 servings.

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