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Garlic
By Maralyn Hill and Brenda Hill
‘The Tandem Tasters’
The Tandem Tasters love garlic. Whether you
agree with the theories of garlic's powers
helping to kill cold germs, we find it
delicious in many dishes. When food judging,
garlic is often that little something that
adds big flavor.
Garlic bread is a natural, and we love
garlic in
mashed Yukon Gold potatoes. We also rub a
clove of garlic, or mash some over our
toasted brochettes for that added zing
before the topping. Try this and then top
with avocado slices.
If you do get a cold, try a big, steaming
bowl of pho, the Vietnamese version of our
chicken soup. Pho is loaded with herbs,
chili garlic sauce and noodles. This will
spike your body temperature and at least
make you feel better.
Here is a simple salad dressing we often fix
since we have the ingredients on hand.
Garlic salad dressing is made by crushing a
clove of garlic with Extra Virgin Olive Oil
and splashes of lemon juice to taste. Just
add salt and pepper and pour over fresh
greens.
Several studies point to the benefits of
taking a garlic supplement from November to
February. Other studies which I read about
in "Body and Soul" suggest that using the
fresh garlic herb is even more effective.
If you grow your own garlic or have access
to a garden, try a clove straight from the
ground. We do this when ever we walk the
organic herb gardens at dawn at Rancho La
Puerto in Tecate, Mexico. This fresh garlic
is almost sweet and very savory.
