Miller County Newsletters
Haley's Comment
Garlic Adds Flavor to Just About Everything
May 2, 2007
Indispensable Garlic
There are some food items we can't do without, like garlic. Garlic is native
to middle Asia and the Mediterranean region of southern Europe. Some believe it
has medicinal properties, which include fighting infections by boosting the
immune system, cancer prevention, and the ability to lower blood pressure and
cholesterol. Garlic has been credited with providing and prolonging physical
strength and was fed to Egyptian slaves building the giant pyramids.
Garlic Heads, Cloves, and Necks
A member of the lily family, garlic is a cousin to leeks, chives, onions and
shallots. The edible bulb, or head, grows beneath the ground in the garden, or
can be planted in containers. The harvested bulb is made up of sections called
cloves, each encased in its own parchment-like membrane. So, when a recipe calls
for a head of garlic, it is referring to the entire part removed from the
ground; whereas, the clove is the small section found when the parchment is
unwrapped.
There are several types of garlic including purple-skinned, elephant garlic,
or young or green garlic. Hard-neck garlic has a thick, unbendable center stem,
is cold hardy, has a milder flavor, and is preferred by gourmet chefs. Soft-neck
garlic is the most common supermarket variety.
Purchasing and Storing Garlic
Garlic is available in late summer and fall at local farmers markets, and
year-round at supermarkets. Look for large, plump bulbs that are compact and
have unbroken, dry skin. Squeeze the bulb—if it gives under your fingers don't
buy it.
Garlic should be stored in a cool, dark, dry, well-ventilated place, but not
in the refrigerator. Fresh garlic will store well for several months. Dried and
powdered garlic should be stored in airtight containers away from a heat source.
Garlic oil should always be stored in the refrigerator due to food safety
concerns.
Cooking with Garlic
Garlic cloves are mostly used fresh, minced or crushed. One raw garlic clove,
finely minced or pressed, releases more flavor than a dozen cooked whole cloves.
When garlic cloves are cooked or baked whole, the flavor mellows into a sweet,
almost nutty flavor that hardly resembles any form of pungency. For a mild
taste, roast garlic wrapped tightly in aluminum foil until soft. When sautéing
garlic, be very careful not to burn it. The flavor turns intensely bitter, and
you'll have to start over. An easy rule of thumb to remember regarding the
potency of the flavor of garlic is: The smaller you cut it, the stronger the
flavor. Chopping finely and/or pressing a clove exposes more surfaces to the
air, causing a chemical reaction that produces that strong aroma and potent
flavor.
Recipe
This recipe for Baked Garlic Chicken Breasts takes only 55 minutes from start
to finish, but if you want to cut down on some of the prep time, simply complete
steps 2 through 4 and place the baking dish in the refrigerator, covered. Then
when it is time to prepare dinner, simply preheat the oven and cook. Serve with
mashed potatoes and a tossed green salad for a colorful, healthy meal.
Baked Garlic Chicken Breasts
2 teaspoons crushed garlic
¼ cup olive oil
¼ cup dry bread crumbs
¼ cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
Salt and pepper to taste
1. Preheat oven to 425° F
2. Warm the garlic and olive oil to blend the flavors.
3. In a separate dish, combine the bread crumbs, Parmesan cheese, salt and
pepper.
4. Dip the chicken breasts in the olive oil and garlic mixture, then into
the bread crumb mixture. Place in a shallow baking dish.
5. Bake in the preheated oven for 30 to 35 minutes, until no longer pink
and juices run clear.
Yields 4 servings. Calories: 306; Total Fat: 17.2g; Sodium: 251mg; Total
Carbs: 5.6g; Protein: 30.8g
If you would like information about herbs, including garlic, please contact
us at the University of Arkansas, Cooperative Extension Service, Miller County
400 Laurel, Suite 215, Texarkana, 870-779-3609, or e-mail me at
chaley@uaex.edu.
We appreciate your feedback!
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