Gourmet Garlic Cookbook: An Online Cookbook for Enjoying Your Gourmet Garlic
Picture: Delicious Lorz Italian softneck garlic that has cured for about two weeks. This garlic variety has a flavorful and hot garlic taste. Fresh garlic has a sharper taste than garlic which has cured. Curing dries out the garlic, helps it store longer and gives it a more mellow taste. I enjoy using both fresh and cured garlic in cooking.
Cooking with garlic can be a fun for any type of cook. Whether you like plain simple easy cooking (like Jane); enjoy welcoming new culinary experiences (like Edna); or want to cook fresh, wholesome and tasty food (like Susan); garlic can work for you!
If you have been cooking with garlic powder or supermarket garlic, you will be surprised at the range of flavors available with fresh gourmet garlic. One of the reasons I started growing garlic was because I was unable to eat supermarket garlic after tasting the 'good stuff'.'
A true garlic lover can tell garlic varieties apart just by the smell! We nomally take a whiff to confirm varieties. There are as many flavors of garlic as there are garlic varieties. We make some general recommendations for the best garlics to pair with ethnic dishes in the Chef's guide to using gourmet garlics but there are no rules. Feel free to experiment!
Garlic flavor even changes as it ages. Garlic fresh from the field has a rawer green bite which slowly mellows into a more complex flavor as the bulb cures. Just like a fine wine, properly 'aged' garlic has the best taste.
We invite you to try some of our favorite garlic recipes. Recipes classified under main dishes, pasta dishes, soups, appetizers, and sauces, marinades and rubs.
Beef Heart Meatballs
Chicken with 40 Cloves of Garlic
Falling Apart Beef Roast
Fast and Simple Grilled Shrimp with Garlic
Simple Garlic Fish
Susan's Meat and Cheese Lover's Lasagna
Thai Garlic and Pepper Chicken