Sunday, January 08, 2006
Garlic
The Editor dumped a half cup of chopped garlic into a pan and the memory of wandering narrow Italian streets at dusk, with the intoxicating aroma of garlic sauteing in olive oil became real. We had been freed of the constraints of rational usage by the discovery of pre-peeled garlic. No more time consuming peeling of individual cloves, now it was garlic bread with abandon, a staple of the rational eater's food pyramid.
We were making shrimp in red sauce: Saute garlic in olive oil, add a few tablespoons of tomato paste and a little white wine to help dissolve the mixture. Simmer a few minutes while sauteing some shrimp which get added to the sauce and served with pasta.
And speaking of the magic allium, a sure-fire way to find real food in places like Boise, Idaho: Ignore the concierge's recommendations for the town's high end dining spots, instead, explain that you know of a little place in town run by a family where you can smell the garlic a half block away. It works all the time.
# posted by ira @ 12:40 PM 
