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NEWS
October 16, 2012 | By Noelle Carter
Roasted garlic: It's one of the most amazing flavors in the kitchen. Add it to soups and stews, whisk it into a vinaigrette or tomato sauce, brush it onto grilled steaks, use it to lend extra flavor to your secret recipe for mashed potatoes. Or simply rub it over toasted bread, like butter. If you've never roasted garlic before, I can't stress enough how easy it is. Grab a whole head of garlic (or two, or three) next time you're at the market. Cut the top of the pointy tip off the garlic (no peeling necessary!
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NEWS
April 8, 2014 | By Jay Jones
Got a great recipe for which garlic is a key ingredient? It could earn you a spot in a popular cook-off during this summer's Gilroy Garlic Festival in Central California. Each July, people flock to the festival in Gilroy, about 80 miles southeast of San Francisco, to fill up on foods featuring the pungent perennial. The strong aroma of garlic will be impossible to escape during the July 25-27 festival. Each year, visitors consume more than 2 tons of garlic grown at the local Christopher Ranch . The Great Garlic Cook-off, a contest among amateur chefs, is one of the highlights of the annual festival.
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FOOD
September 22, 2012
  Total time: 1 hour, 10 minutes, plus overnight soaking time for the almonds Servings: 6 to 8 Note: Adapted from "Made in Spain" by José Andrés and Richard Wolffe. 1 1/2 pounds blanched almonds 6 cups flat mineral or filtered water 2 cloves garlic 3/4 cup aged sherry vinegar, plus 1 tablespoon 2 1/2 cups Spanish extra virgin olive oil, plus 2 tablespoons 4 fresh black figs, quartered 1/4 cup roughly chopped Spanish Marcona almonds 1 tablespoon chopped chives 1. The night before, put the blanched almonds into a bowl, cover with the mineral water and soak overnight.
NEWS
September 17, 2013 | Jonathan Gold
You may, in the course of your travels, alight at New Bay Seafood, in a building that has been home to approximately a trillion Hong Kong-style restaurants since it began as Jumbo Seafood in the first San Gabriel Valley Chinese restaurant-boom in the early 1980s. And if you are familiar with the vaguely Southeast Asian Chiu Chow cooking popularized at nearby Newport Seafood, the trilingual menu, written in Chinese, Vietnamese and English, will hold few surprises: cubed filet mignon sauteed in a peppery brown sauce; snow pea leaves stir-fried with garlic; crunchy salt-and-pepper squid, and spicy basil leaf clams.
FOOD
March 31, 2012
  Total time: 10 minutes Servings: This makes 1/4 to 1/3 cup. 1 jalapeño, serrano or red Fresno chile, cut in a few pieces, with seeds left in 3 garlic cloves, peeled and halved 1/2 cup (packed) cilantro sprigs, chopped a few times 1 to 2 teaspoons water, more if needed Salt In a mini food processor, chop chile and garlic until fine. Add cilantro and finely chop. Add 1 teaspoon water. Process to form a paste, adding a little more water if needed.
FOOD
May 5, 2004
Total time: 1 hour Servings: 4 Note: Poussins are available frozen at Bristol Farms or can be ordered fresh from Bristol Farms or Whole Foods. You may substitute 8 regular garlic cloves if green garlic is not available. 1/4 cup chopped tarragon 1/4 cup chopped chives 1/4 cup chopped flat-leaf parsley 1/4 cup chopped dill 4 bulbs green garlic, minced Salt and pepper to taste 1/2 cup (1 stick) unsalted butter, softened 4 poussins 1. Heat the oven to 450 degrees.
FOOD
October 28, 2009
Sizzling shrimp with garlic and hot pepper Total time: 25 minutes Servings: 4 to 6 Note: Adapted from "Mediterranean Clay Pot Cooking" by Paula Wolfert. She recommends using an 11- or 12-inch Spanish cazuela or straight-sided Flameware skillet. She also recommends using a heat diffuser for slow, steady cooking (especially if using an electric or ceramic stove top). Aleppo pepper can generally be found in Middle Eastern markets and cooking stores, as well as online.
FOOD
May 19, 2011
  Spaghetti with arugula and garlic bread crumbs Total time: 30 minutes Servings: 6 Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 1/2 cup fresh bread crumbs 1 clove garlic, split in half lengthwise Olive oil Salt 1 pound spaghetti 1/2 cup finely chopped arugula Grated Parmigiano-Reggiano 1. Combine the bread crumbs in a small saucepan with the garlic and 2 tablespoons olive oil. Stir to coat well; there should be only a light trace of oil in the bottom of the pan. Season with a pinch of salt and place over medium-high heat.
FOOD
March 11, 2010
Sockeye salmon with green garlic and favas Total time: 25 minutes Servings: 4 Note: Sockeye salmon is available from fish markets and select well-stocked markets. Green garlic is available seasonally from farmers markets and select well-stocked supermarkets. 2 pounds whole fava beans 4 (5-ounce) skin-on fillets sockeye salmon Salt and pepper 1/2 cup olive oil 2 cups thinly sliced green garlic, from about 4 stalks cleaned and sliced crosswise (both white and green parts)
FOOD
July 10, 2013
Total time: 25 minutes Servings: 6 1 head broccoli (about 3/4 pound) 2 links fresh Italian sausage ( 1/4 to 1/2 pound) 2 tablespoons olive oil VIDEO: Click here to see a video of this recipe being made. 4 cloves garlic, minced 1/2 teaspoon red pepper flakes 1 pound dried short pasta, such as fusilli, penne, or ziti; or long dried pasta such as spaghetti Salt, pepper 1 ounce pecorino Romano cheese 1. Bring a large pot of liberally salted water to a boil.
FOOD
June 8, 2013
  45 minutes. 6 to 8 servings 3 salted anchovies (6 fillets) 6 cloves garlic 1 cup olive oil, plus more if necessary 2 large (1½ to 1¾ pounds) round eggplants 2 long branches fresh rosemary Salt 1. Rinse the anchovies under running water to remove excess salt and then soak in water to cover in small bowl until softened, about 5 minutes. Remove the fillets, discard the skeletons and soak another 5 minutes until flexible. Cut into approximately half-inch crosswise pieces.
NEWS
May 21, 2013 | By S. Irene Virbila
Recently, I was invited to a friend's house in Patzcuaro (Michoacan), Mexico , and we spent the week madly cooking. The market there was so fantastic --  fat yellow chickens, fresh chayote, baby jicama, a rainbow of fresh and dried chiles, heaps of garlic and herbs. Indian women sat with produce from their gardens on blankets in front of them. They always had the freshest ingredients, including hand-patted corn tortillas, and when things were slow, they'd trim the thorns from nopales (cactus paddles)
TRAVEL
April 21, 2013 | By Millie Ball
The gilt-trimmed high-rises of Waikiki offer a seductive escape from L.A. But those who rent a car - a convertible, please - - can find a simpler side of Oahu on the North Shore, an hour or so away, where locals and tourists carry surfboards instead of Louis Vuitton purses (real or fake) and debates about where to eat focus on which food trucks serve the best garlic shrimp. Residents call it "the country," and they want to keep it that way. Haleiwa is the only real town on the North Shore, and it's mainly a line of one-story beach shops, cafes, bars and shave-ice outlets along the highway.
NEWS
April 19, 2013 | By Rene Lynch
Garlic cloves dipped in dark chocolate? Garlic cheesecake? Garlic beer? Bam! It's National Garlic Day , a day set aside on the foodie calendar to celebrate all things Allium sativum. Garlic, a species of the onion family, has been with humankind for thousands of years, dating back to the Egyptian pyramids. Photos: 10 outrageous ways to use garlic Rich in beneficial antioxidants, this "stinking rose" has been revered for its medicinal and culinary traits long before "antioxidants" were a thing.
FOOD
April 6, 2013
  40 minutes. Makes about ½ cup pesto. 1 to 2 cloves garlic 1/2 teaspoon kosher salt, divided 3 tablespoons pine nuts 3/4 bunch (12 ounces) dandelion greens, trimmed and chopped 2 tablespoons finely grated Parmigiano-Reggiano cheese 2 tablespoons finely grated pecorino Romano cheese 2 to 4 tablespoons fruity olive oil Lemon juice, if desired, to taste Using a mortar and pestle, grind the garlic and one-eighth teaspoon salt to a smooth paste. Add the pine nuts and grind until smooth.
NEWS
February 8, 2013 | By Noelle Carter
Roasted garlic: It's one of the most amazing flavors in the kitchen. Add it to soups and stews, whisk it into a vinaigrette or tomato sauce, brush it onto grilled steaks, use it to lend extra flavor to your secret recipe for mashed potatoes. Or simply rub it over toasted bread, like butter. If you've never roasted garlic before, I can't stress enough how easy it is. Grab a whole head of garlic (or two, or three) next time you're at the market. Cut the top of the pointy tip off the garlic (no peeling necessary!
NEWS
February 7, 2013 | By Noelle Carter
A touch of fresh-toasted bread crumbs can literally transform a dish, whether sprinkling them over vegetables or gratins, they even work magic drizzled over desserts. And they can elevate a simple pasta dish, too, as Food editor Russ Parsons shows in this amazing (and simple) recipe for spaghetti with arugula and garlic bread crumbs . For more quick-fix dinner ideas, check out our video recipe gallery . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix several dishes in an hour or less.
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