Wizard Recipes

Garlic is a member of the Allium genus, as are the onion, leek, and scallion.Covered in a loose, thin outer skin, the garlic bulb consists of small sections called cloves that are individually wrapped by a more tight-fitting, paper-like sheath.

Varieties

Some 300 varieties of garlic are grown around the world. In the United States only two main types, “early” and “late,” are grown. About 90 percent of the garlic is grown in California. The early variety is harvested in mid-summer, and the late variety is harvested a few weeks later.

The late variety is slightly denser and has a longer shelf life than the early variety. Other, rare varieties of garlic are the Chileno and Elephant garlic, which is actually a form of leek and has a milder flavor.

Origin & botanical facts

Garlic is native to central Asia, where it has been cultivated for more than 5,000 years. Garlic was known to the Egyptians as early as 3200 B.C. When taking solemn oaths, the ancient Egyptians swore on garlic in much the same way people swear on the Bible today.

Today, garlic is among the leading vegetable crops of the world. Some 2.3 million metric tons are produced worldwide annually. Some of the leading garlic-producing countries are China, South Korea, India, Spain, the United States, Thailand, Egypt, Turkey, and Brazil.

Garlic is available year-round as a result of staggered harvests and a long shelf life. The California harvest begins in June, and garlic is shipped to markets from July through December. When the California supply is depleted, it is replaced by imported garlic from Mexico and South America.

Uses

Garlic’s strength varies with the season and variety, a factor to keep in mind when cooking with garlic. Because garlic that has sprouted is less pungent than younger garlic, sprouting should be prevented by keeping the bulbs in a cool, dark place.

Garlic is the basic flavoring in most Chinese dishes and in much of the cooking of southern and central Europe.Garlic is potent when raw, milder when sautéed, and sweetly delicate when boiled or baked, because heat destroys some of the flavor- and odor-producing compounds.

However, when garlic is sautéed, care must be taken not to burn the garlic, because it will turn bitter. Slow baking produces garlic that is sweet and nutty with a buttery consistency. Baked garlic can be spread on bread to make an appetizer.

Rubbing a salad bowl with a cut garlic clove before adding the ingredients will give the salad a mild and fresh garlic flavor. Garlic juice also can be used to make salad dressing. Slivers of garlic can be inserted into slits made in roast beef, veal, or lamb before cooking. In addition, whole garlic can be baked or roasted with meat or poultry.

Nutrient composition

Garlic contains the phytochemicals allicin, ajoene, saponins, and phenolic compounds that may have antioxidant and immune-promoting functions.

Salads are good, tasty, and most of all healthy! but what can offer us a better taste of the ingredients? What can combine best the vegetables in order to achieve an exquisite taste? the asnwer is THE DRESSING! don`t forget this (one may consider) small detail!!! It is the sprinkle of novelty that makes your salad one of a kind!

Here are some dressing ideas for making your salad the best! just choose the most appropriate!

1)Balsamic Vinaigrette

1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
3 garlic cloves, finely minced
Salt and freshly ground pepper to taste 1 cup extra virgin olive oil

Whisk together first 7 ingredients until blended. Gradually whisk in olive oil

2) Easy dressing (best for Caesar Salad)

1/2 cup freshly grated Parmesan

1/4 cup plus 2 tablespoons olive oil

1/4 cup plus 2 tablespoons vegetable oil

1/4 cup fresh lemon juice

2 garlic cloves

1 teaspoon Worcestershire sauce

Salt and freshly ground black pepper to taste.

Combine all ingredients in blender or processor. Blend until smooth.Season to taste with salt and pepper.

3) Tsatsiki Dressing

3/4 cup plus 2 tablespoons nonfat plain yogurt
3 tablespoons fresh dill, chopped
2 teaspoons granulated sugar
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
1 cup cucumber, peeled and seeded.

Peel and seed cucumber and chop into very small chunks. In food processor blend half of the cucumber with all other ingredients. Stir in remaining half cup of cucumber. Chill or serve over green salad or chicken salad.

to be continued…

A very important vegetable from the same family as garlic. Contains an acid, volatile oil, calcium, magnesium, phosphorus, sulphur, potassium, sodium, iron, vitamins A, B, and C, traces of zinc, iodine, silicon, phosphoric acid, and citrate of lime.

Onions are potent antioxidants. Effective as a poultice applied to the chest for colds, congestions and bronchitis, and on the ear for ear infections.

Also as a syrup for coughs and bronchitis. For croup, slice into thin slices and place in a small amount of honey and let it stand for about two hours. Makes a syrup for relief of asthma, colds, sore throat, and bronchitis. For a cold, place a slice in hot water for a few minutes and sip throughout the day.

Benefits:

• hay fever and asthma
• colds and fever
• bronchitis and croup
• lung infection

• heart disease

Perhaps the most significant effect of garlic is on the lipid profile of the blood and  tissues. It lowers cholesterol, triglycerides, and LDL cholesterol levels, while increasing the beneficial HDL cholesterol. Onions have the same effect.

The bulb of the plant is a relative of onions and chives. The flavor is very strong use chopped, minced, and powdered to season many dishes.

Researchers at Loma Linda University have found that compounds in garlic activate enzymes in the liverthat destroy aflatoxin, a potent carcinogen produced by mold that can grow on peanuts and grains. Aflatoxins are a leading cause of liver cancer.

Benefits:

• lowers blood pressure
• strengthens heart
• is a natural insect deterrent
• is a potent immune enhancer
• is good for ear, stomach, spleen, and lungs

If you like garlic, but only the thought of skinning it drives you crazy, try our method: dry the garlic cloves (also works for baby onions) well before using them; then put some oil on you palms and rub it well. Then rub the garlic between your palms, and the skin should come off easily.

If you want the garlic clove chopped, place it on a cutting board, and then with the side of a broad knife give the clove sharp whack with your free hand, breaking it open. You will be able to remove the peel easily. If the cloves are going to be whole, drop them in boiling water for a minute or two and they will peel easily.

Also you can try dropping the unpeeled garlic cloves into a glass of cold water and let them sit for 1/2 hour or more, which should make things a lot easier.