Pick People for a Garden of Fresh 'Great Ideas' People magazine ($3.99 per newsstand issue; subscription rate varies based on offers) Like millions of others, perhaps this holiday season you'll be sitting in an airport between travels reading People magazine about the statuses of singers Justin …Read more. Holiday Cookies Worth the Wait --- Even Though You Don't Have To "The Ultimate Shortcut Cookie Book" by Camilla V. Saulsbury (Cumberland House, $24.99) Although her book title —- "The Ultimate Shortcut Cookie Book" —- promotes her as a "shortcut" baking expert, Camilla …Read more. Trillin's Trilogy Provides Helpings of Some of the Most Delicious Food Writing Ever "The Tummy Trilogy: American Fried; Alice, Let's Eat; Third Helpings" by Calvin Trillin (Farrar, Straus and Giroux, $17). I followed the signs that read "Last Day of Operation — 90 Percent Off" to the Borders bookstore a …Read more. Leftovers Don't get Left Behind in a Thanksgiving Guide That Keeps on Giving Thanksgiving: How to Cook it Well? by Sam Sifton (Random House, $18). One book you should take a second helping of this year is Sam Sifton's "Thanksgiving: How to Cook it Well." He thoroughly goes over every facet of the meal. What's even …Read more.more articles
Will You Embrace or Avoid Garlic Goodies This Holiday Season?
"The Stinking Rose Restaurant Cookbook" by Andrea Froncillo with Jennifer Jeffrey (Ten Speed Press, $19.99)
Fresh breath is always important, but this time of year — with the full menu of parties that surround the winter holidays and all the accompanying close conversing — it's nothing less than a must. Therefore, if you're going to try my favorite stinky cookbook of all time, you better get it over with soon.
"The Stinking Rose Restaurant Cookbook" by Andrea Froncillo, Italian-trained executive chef of the famed Stinking Rose California restaurants, is packed with ingenious ideas for the beautiful bulb, from bloody marys to ice cream. The dishes are so good, you just may throw caution — and pristine breath — to the wind and add some to your holiday repertoire.
The book is a virtual garlic bible. The "'Stinking'" Bloody Mary" won't soon be forgotten. Minced garlic is shaken with the usual suspects for a striking drink.
Garlic ice cream is also a festive favorite from the restaurants. For that specialty, mashed roasted garlic cloves — which impart a mild sweet and nutty flavor — spin their spell within honey vanilla ice cream.
The great news? Many of these signature dishes are a dream for busy cooks. For instance, although full of flavor, the cocktail takes just minutes of your time to prepare. The ice cream is made ahead of time and frozen in an ice cream maker. All of that gives you much more energy to be a garlic gala host, if you are entertaining.
In the meantime, here are a few tricks from Froncillo to make preparing and enjoying your treats just that much better:
— "To quickly remove the papery skin from a clove of garlic, place the clove flat side down on a cutting board. Lay the broad edge of a knife over the garlic and press down with the heel of your hand. You will hear a cracking sound. Release the pressure; the skin will now slide off easily. To peel a large number of cloves, drop them into boiling water for 30 seconds. When you remove them from the water — carefully with a kitchen utensil — the skins will slide off smoothly."
— "To remove the smell of garlic from your hands, rinse your hands in cool water and rub them with the cut side of a lemon or with a teaspoon of table salt. Within 15 seconds, the smell will be gone."
— Consider having small bowls of the following around for after you or your party guests eat garlic-infused food: "Try chewing on a sprig of parsley after [eating the garlic-infused food] to erase the traces of garlic on your breath. Crunching on an espresso bean works too; fresh mint is another way to eliminate stinky breath."
THE STINKING GARLIC BLOODY MARY
Ice cubes, for chilling and shaking
1 cup tomato juice
3 ounces vodka
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 / 2 teaspoon Tabasco sauce
1 / 2 teaspoon minced garlic
Splash of olive juice
1 / 2 teaspoon freshly ground black pepper
Juice of 1 lemon
Optional garnishes: Celery spears, pickled garlic cloves, large cocktail olives and halved cherry tomatoes
Yields 2 servings.
Chill 2 pint glasses in the freezer beforehand, or fill them with ice cubes and water, and let stand for 1 minute before using.
Fill a cocktail shaker with ice and add the tomato juice, vodka, horseradish, Worcestershire sauce, Tabasco sauce, minced garlic, olive juice, pepper and lemon juice.
Shake vigorously for 15 to 30 seconds.
Divide between the 2 chilled glasses and garnish with a celery skewer, pickled garlic clove, cocktail olive and cherry tomato halves.
GARLIC ICE CREAM
Mashed roasted garlic cloves:
2 cups garlic cloves
1 cup olive oil
2 cups whole milk
1 / 2 cup sugar
1 / 2 cup heavy cream
1 1 / 2 tablespoons honey
2 tablespoons mashed roasted garlic cloves
1 vanilla bean, halved lengthwise
7 large egg yolks
Yields about 1 quart.
To prepare mashed roasted garlic cloves: In a heavy saucepan, combine the garlic and olive oil, and cook over low heat for about 40 minutes, stirring once at 20 minutes, until the garlic begins to soften.
Preheat the oven to 250 F.
Using a slotted spoon, transfer the garlic to a baking sheet. Bake for 25 to 30 minutes, until the cloves are golden brown and slightly wrinkled.
Mash enough for 2 tablespoons to use in the ice cream. Store rest in an airtight container in the refrigerator for up to three days for use in other dishes. Yields about 1 / 2 cup.
To prepare ice cream: In a heavy saucepan, combine the milk, 1 / 4 cup of the sugar, the cream, honey and the 2 tablespoons of mashed roasted garlic cloves, and stir until blended.
Using the flat edge of a butter knife, scrape the seeds from the vanilla bean into the milk mixture. Add the bean halves and stir.
Bring the mixture to a boil over medium-high heat, stirring occasionally. Remove from the heat and cover to keep warm.
In a bowl, combine the remaining 1 / 4 cup sugar and egg yolks. Whisk for 2 to 3 minutes, until thick and pale in color.
Gradually whisk 1 / 2 cup of the hot milk mixture into the egg yolks in a thin stream. Do the same for the remaining milk mixture, 1 / 2 cup at a time.
Pour the mixture into a saucepan and cook, stirring constantly, over medium-low heat until it coats the back of the spoon. Remove from the heat. Place the saucepan in a bowl of ice water and stir occasionally until it has reached room temperature, about 30 minutes.
Freeze in an ice cream maker according to the manufacturer's instructions. Eat right away for soft-serve consistency, or transfer to a container and place in the freezer for about 1 hour to harden.
Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." She also writes the Creators News Service "After-Work Gourmet" column. To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.
COPYRIGHT 2013 CREATORS.COM