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Garlic

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FOOD
August 19, 1987 | Special to the Daily News
Use your microwave oven to quick-peel garlic, whether the garlic is intended for a microwave or conventional cooking recipe. Because the garlic will partially cook and become soft and less pungent, use this quick-peel technique for recipes that call for a mild garlic flavor. 1. Put a whole head of garlic on a plate or paper napkin. Microwave on high (100 percent power) for 20 seconds, turn head upside down and microwave on high 25 more seconds. The garlic is done when it "whistles.
FOOD
June 26, 1996 | by Aliza Green, Special to the Daily News
YO, CHEFS! I am a garlic lover and particularly love the taste of roasted garlic. However, my roasted garlic never tastes as good as that I've sampled at Baci Bistro on Broad Street. What is their secret to making their roasted garlic so tasty? Eve Thomas Oaklyn, N.J. Baci's chef, James Felton, starts by slicing about 1 inch off the top of a whole head of garlic. He then seasons the cut garlic with salt, pepper, a pinch of cayenne and a generous sprinkling of paprika.
FOOD
June 3, 1987 | By POLLY FISHER, Special to the Daily News
Dear Polly: We grow our own garlic and were wondering if you have a recipe for making garlic powder. - Edward Dear Edward: Homemade granulated or powdered garlic can be made as a convenient way to store a bumper crop of garlic. Simply slice peeled garlic cloves thinly, then dry them in an oven set at the lowest possible temperature or in a microwave oven until the garlic is very dry and brittle. Then grind the garlic to the desired fineness in a coffee grinder, blender or food processor.
FOOD
October 20, 1993 | by Barbara Gibbons, Special to the Daily News
Earthy and pungent, garlic was once considered an improper ingredient for food that would grace the tables of the well-bred, lest tender tastebuds be overwhelmed with flavor or - heaven forfend - gentle noses detect any lingering scent. Smelly food was the province of immigrants. In just a few generations, ethnic food - the more flavorful the better - has captured our culinary hearts. One reason is that hearty peasant fare has proven to be much more healthy than "refined" food.
FOOD
December 15, 1991 | By Elaine Tait, Inquirer Restaurant Critic
"Do you suppose we smell of garlic?" Tempted by the sweet, buttery and mild flavor, my review partner and I had devoured most of the big head of roasted garlic that came to the table with thick slices of super bread at Baci, a new Center City restaurant on the site of the old Apropos. My partner's question was answered mere seconds after the elevator at the office deposited me on my floor. "Garlic!" came the warning cry from the receptionist whose desk I was first to pass. Expect to hear that cry often.
SPORTS
March 31, 2003 | By Joe Logan INQUIRER STAFF WRITER
Tiger Woods' digestive problems last weekend, it turns out, were the result of eating pasta cooked by his girlfriend, who was apparently unaware that he is allergic to garlic. "Yeah, garlic," Woods said yesterday after his round, confirming reports that had been circulating all week. "Everybody on my father's side is [allergic]. " Although he feels fine now, Woods isn't playing next week's BellSouth Classic near Atlanta. Instead, he is heading home to Orlando, Fla., to hit the weight room to put back on the six pounds he lost while he was sick and fine-tune his game as he heads to Augusta, Ga., in two weeks for the Masters.
FOOD
July 22, 1987 | By POLLY FISHER, Special to the Daily News
Dear Polly: Can you give me a good oil and vinegar dressing recipe? I can't get the right proportions to make it taste good. I think maybe garlic and sugar should be added to it. - E.L.S. Dear E.L.S.: Seasonings are important to a good vinegar and oil dressing, but I think the most important factors are the proportion of oil to vinegar and the quality of the ingredients. A good wine vinegar or fresh lemon juice and excellent olive oil will make the best tasting dressing. The following garlic vinaigrette dressing tastes good on a variety of lettuces.
NEWS
May 1, 1987 | By SAM GUGINO, Daily News Restaurant Critic
I've never been to the Catskills, but the convivial communal dining hall atmosphere of Hesch's on a Saturday night is just how I envisioned Grossinger's. Owner Harry Katz (Hesch is Yiddish for Harry), having developed a dubious reputation as a kind of Harold Stassen of Philadelphia entrepreneurship, now seems to have a winner on the site of the old Frankie Bradley's. Katz clearly revels in his new found success, dapper as always, schmoozing with the clientele like a Jewish version of Casablanca Rick while offering samples of food as if the prodigious portions at Hesch's weren't already enough to send your body into hibernation.
FOOD
October 10, 1999 | By Maria Gallagher, FOR THE INQUIRER
What: E-Z-Rol garlic peeler Manufacturer: The Omessi Group Ltd., Northridge, Calif. Where: Kitchen Kapers (all locations) Price: $7.99 Purpose: Peels raw garlic cloves This peeler, which looks like a soft plastic cannoli cylinder, will prove indispensable to anyone with a bumper crop of basil and a desire to turn it all into pesto before the first frost. The instructions are almost too easy to believe: Place one clove of raw garlic inside the flexible 5 1/2-inch tube and roll the tube on a flat surface with a gentle downward pressure until the garlic skin makes a crackling sound.
FOOD
September 4, 1991 | By Arthur Schwartz, New York Daily News
As a seasoning, garlic has no season. We love it on summer tomatoes, in fall soups, in winter stews and for dressing spring greens. We put it in pasta sauces and use it to enliven seafood, lamb, pork and chicken. Some of us think that it goes in every course but dessert. In the last decade or so, we've even taken to eating it for its own sake. The soft, sweet-nutty pulp of whole roasted heads and cooked unpeeled cloves has become part of America's new cooking - both in restaurants and at home.
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ARTICLES BY DATE
FOOD
February 5, 2016
Makes 4 servings For the Sausage: 1 pound ground pork 1/2 cup minced shallot 3 tablespoons minced garlic 3 tablespoons minced lemongrass 1 tablespoon sugar 1 tablespoon fish sauce 1/2 teaspoon black pepper Kosher salt Oil For the Nuoc Cham: 1/2 cup fish sauce 1/4 cup water 1/4 cup lime juice 2 tablespoons palm, raw, or light brown sugar 1 garlic clove, minced 1/2 teaspoon sambal...
FOOD
January 22, 2016
Although this dish looks like something you've tasted before, the combination of Chinese five-spice powder and a garlicky ginger-scallion topping makes it altogether different. You'll need an instant-read thermometer and a good exhaust fan. Five-Spice Steak 4 to 6 servings 1 bone-in rib eye steak (about 1 pound, at least 1 inch thick) 11/2 teaspoons Chinese five-spice powder 1 teaspoon kosher salt 1/2 teaspoon freshly cracked black pepper 1 small red Thai/bird's-eye chili pepper 2 teaspoons toasted sesame oil 1 clove garlic 1-inch piece fresh ginger root 1 tablespoon unseasoned rice vinegar 2 teaspoons tamari (may sub low-sodium soy sauce)
FOOD
October 30, 2015
Sacred Heart We were met with smiles, energy, and enthusiasm, along with questions about what we were going to cook today. "I want an important job," Tierrell Perry announced. Cutting various vegetables for the pasta dish and a salad did not meet his criteria for said "important job," but after a demonstration of smashing garlic, he beamed. "That's the job for me!" - Sylvia Wilson and Ruth Biemer Bayard Taylor The little chefs couldn't wait to whip up such a foreign dish.
NEWS
October 23, 2015
This recipe lives up to its source, Good and Cheap: Eat Well on $4/Day by Leanne Brown. BRUSSELS SPROUT HASH AND EGGS This simple concoction is great for brunch, a light lunch or a side. The sprouts get salty and tangy from the olives and lemon, then they crisp and caramelize on the bottom. Mix in the bit of fat from the egg yolk, and, wow, is this delicious. 1 pound Brussels sprouts Salt and pepper to taste 1 tablespoon butter 3 cloves garlic, finely chopped 6 olives, finely chopped 2 eggs Lemon juice, to taste Chop off the ends of the sprouts.
FOOD
October 16, 2015 | Craig LaBan, Inquirer Restaurant Critic
Andy's Chicken is no fast-food joint. Despite the nonstop buzz behind the counter of its no-frills take-out corner, this red-hot Fishtown newcomer may, in fact, be the slowest Korean fried chicken take-out operation in the city, obliging a call-ahead order at least a half-hour in advance, and, if my experience was typical, an extra 15 minutes of patience on top of that. But it's worth the logistical challenge. Because Andy's is easily one of the best in this recent wave of new K.F.C.
FOOD
April 24, 2015 | By Maureen Fitzgerald, Inquirer Food Editor
"Shrimp!" called out Angelica Marrero, 10, raising her fists in celebration as she entered the kitchen. She and her classmates at Sacred Heart School in Camden had been looking forward to this cooking lesson: shrimp with lemon garlic linguine. "I'm so excited for shrimp," she said. The students had flipped ahead in their cookbooks to see what recipes they would be making during the eight-week healthy-cooking class, and this was the one they were all waiting for. Last week, when Bryson Barnes, 10, said his mom made the dish with broccoli instead of peas, the other students wished for broccoli, too. So the volunteers, Ruth Biemer and Sylvia Wilson, two retired elementary-school teachers with decades of experience, taught the children a lesson before the class even started: A recipe need not be followed to the letter.
NEWS
March 20, 2015
The truck: The dumpling has landed, folks. The missing link in Philly's food-truck scene. Mobile. Boiled. Fried. Go traditional or branch out with a specialty. Also, there are spring rolls. Welcome to Dump-N-Roll, the sandwich-n-taco alternative. Taste test: Peter Tong, who has been cooking for about 10 years, including stints at Susanna Foo and Morimoto, agreed to whip up some dumplings for us yesterday at the mobile-food commissary in Brewerytown. We were not disappointed.
FOOD
February 13, 2015 | By Frank Wilson, For The Inquirer
Necessity, they say, is the mother of invention. It certainly can be the case in the kitchen, as my wife and I discovered a few years ago, when we were vacationing, as usual, in a cabin outside Tunkhannock in Wyoming County near the Poconos. This is a cabin with all the amenities, including a state-of-the-art grill on the deck overlooking a creek winding its way down Vosburg Neck to the Susquehanna River. Grilling is not my culinary long suit, though I can manage to turn out a half-decent steak.
NEWS
December 5, 2014
MEAT and potatoes offer a hearty entry into the big-eating, rib-sticking world of chef Ben Ford.   STANDING RIB ROAST For the roast: One 7-bone standing prime rib roast (16 to 18 pounds), trimmed and tied 10 garlic cloves, thinly sliced 4 tablespoons unsalted butter, softened Kosher salt and fresh coarsely ground black pepper For the jus: 2 cups red wine 10 fresh thyme sprigs 2 fresh rosemary sprigs 2 cups veal or beef stock 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper To prepare the roast, remove it from the refrigerator 30 minutes prior to cooking time and preheat the oven to 450°F.
FOOD
May 30, 2014 | By Maureen Fitzgerald, Inquirer Food Editor
'Do you know what processed food is?" I asked the fifth graders at Henry Lawton Elementary, where I've been teaching cooking classes. I had just seen Fed Up , the heartbreaking documentary on America's addiction to processed food, and I felt compelled to talk about it. "It's fake food," said Nick Rodriguez. "It's food that they put stuff in," said Aneza Abalo. "You're both right," I said. Processed food does not grow in the soil. It comes from factories where they add chemicals and ingredients that you can't pronounce, I told the kids.
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