{"id":422,"date":"2009-01-07T18:32:44","date_gmt":"2009-01-07T18:32:44","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=422"},"modified":"2009-01-07T18:32:44","modified_gmt":"2009-01-07T18:32:44","slug":"glorious-garlic","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=422","title":{"rendered":"Glorious Garlic"},"content":{"rendered":"

Glorious Garlic
\n<\/strong>I always wonder, what is WRONG with those people who are always talking bad about garlic breath? In my opinion there is absolutely nothing wrong with \u201ca little\u201d garlic breath \u2013 except maybe if you are the only one in a group who hasn’t overindulged.<\/p>\n

Garlic is the bulb of a perennial plant that is native to Asia. A member of the lily family and a cousin of the onion, this flavor-packing bulb has been used in culinary preparations dating back to Old Testament times. And as far as I know garlic is used in just about every cuisine. Garlic is stuffed into olives for Gartinis (garlic martinis), roasted till squishy and smeared on bread, sliced paper thin for stir fries and pastas… I\u2019ve even had it slow-cooked in sugar syrup until candied and then dipped in chocolate! No matter how you cook, slice, and eat it, garlic always gives a great flavor hit.<\/p>\n

And not only does it taste great, it is also really good for you. Claims made for it include helping to prevent heart disease and to prevent free radical formation. And some even proclaim it helps to ward off a cold by stimulating the immune system \u2026 not bad for such a stinky little friend. Why it is even reported that Egyptian slaves ate garlic for strength as they built the great pyramids!<\/p>\n

Roasted garlic is super- scrumptious, but it often takes quite a bit of time to roast it whole-head-style. So, I\u2019ve got a great quickie option for you — Easy Stove Top Roasted Garlic in Oil. This method takes about 10 minutes from start to finish and is done by simmering peeled garlic cloves in olive oil on the stovetop. The results are nice, squishy, light golden cloves and delicious garlic-flavored oil. (Just remember when storing any garlic in oil that it is imperative to refrigerate it.)I have whisked up a luscious Roasted Garlic Creamy Herb Salad Dressing that uses the Easy Stove Top Roasted Garlic and its flavorful oil. Just the thing to toss with a spinach, bacon and tomato salad.<\/p>\n

Eat garlic, breathe deep and live free \u2026.<\/p>\n

Roasted Garlic Creamy Herb Salad Dressing
\n<\/strong>Makes 1 \u00bc cups
\n2\/3 cup (1 recipe) Easy Stove Top Roasted Garlic in Oil (recipe follows)
\n1 \u00bd teaspoons Dijon mustard
\n\u00bc cup tarragon vinegar
\n6\u00a0tablespoons mayonnaise
\n2 teaspoons minced fresh basil
\n1 tablespoon minced fresh chives
\n\u00bd teaspoon salt
\n\u00bc teaspoon black pepper
\n\u00bd teaspoon sugar
\nIn a small bowl whisk all ingredients together until well combined. Copyright 2008 by Kathy Casey.<\/p>\n

Easy Stove Top Roasted Garlic in Oil
\n<\/strong>Use garlic and oil in your favorite recipes where you would add garlic. Also great to dip in, and to smear on your favorite rustic bread!
\nMakes 2\/3 cup<\/p>\n

1\/2 cup peeled garlic cloves
\n1\/2 cup olive oil<\/p>\n

Place the garlic and oil in a very small saucepan. Place on medium-high heat and bring to a slow simmer, then reduce heat to low so oil is just barely simmering. Continue to simmer for about 5 \u2013 7 minutes, turning garlic pieces from time to time, or until the garlic is very soft, and very, very lightly browned. (Cooking time will vary with your stove.) Remove garlic to a plate to cool. Reserve and cool oil.<\/p>\n

After oil and garlic are cool, chop garlic very coarsely and stir back into the oil. Cover and keep refrigerated up to 7 days. Copyright 2008 by Kathy Casey.<\/p>\n","protected":false},"excerpt":{"rendered":"

Glorious Garlic I always wonder, what is WRONG with those people who are always talking bad about garlic breath? In my opinion there is absolutely nothing wrong with \u201ca little\u201d garlic breath \u2013 except maybe if you are the only one in a group who hasn’t overindulged. Garlic is the bulb of a perennial plant […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[290,233,291,292,293,33,24,11865,11870,11861],"class_list":{"0":"post-422","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-dishing-with-kathy-casey-blog","7":"tag-dishing","8":"tag-dishing-with-kathy-casey","9":"tag-garlic","10":"tag-garlic-recipes","11":"tag-kathy-casey","12":"tag-komo","13":"tag-komo-radio","15":"tag-other","16":"tag-salads"},"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/422","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=422"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/422\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=422"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=422"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}