Month: January 2011

Garlic Guide

Allium Sativum, commonly known as garlic, is a species in the onion family Alliaceae.  Its close relatives include the onion, shallot, leek, chive and rakkyo.  Garlic has been used throughout history for both culinary and medicinal purposes.  Garlic is easy to grow and can be grown year round in mild climates.  In cold climates, cloves are planted in the ground in the fall and harvested in late spring. 

The world’s top garlic producers are:

1. China
2. India
3. Egypt
4. Russia
5. United States (Gilroy, CA)
6. Spain
7. Argentina
8. Myanmar
9. Ukraine

The edible bulb is made up of sections called cloves.  When selecting garlic choose firm, plump bulbs with dry skins.  Avoid soft or shriveled cloves and garlic that is stored in the refrigerated section of the produce department.  It is best to store fresh garlic in an open container in a cool, dark place.  Unbroken bulbs can be stored up to 8 weeks.  Once broken from the bulb, individual cloves will keep 3 to 10 days. 

When cooking with garlic you can grate it, crush it, chop it, press it, puree it, mince it or roast it.  Garlic matches well with beans, beef, beets, cabbage, chicken, eggplant, fish, lamb, lentils, mushrooms, pasta, pork, potatoes, rice, shellfish, spinach, tomatoes, and zucchini. 

1 Clove = 1 Teaspoon Chopped Garlic

American: White Skinned & Strong Flavored

Italian: Purplish Skin & Slightly Milder Than White Skinned Garlic

Mexican: Similar To Italian Garlic, Purplish Skin & Milder Than American Garlic

Elephant: Not A True Garlic, But A Member Of The Leek Family.  It Has A Rather Tame Garlic Flavor.  With A Bulb The Size Of A Grapefruit, It Is Sometimes Sold By The Cove. 

Garlic Shoots/Scapes:  These Green Shoots, Which Resemble Chives, Are The Stems Of An Immature Garlic Plant.  They Have A Mild Garlic Flavor And Can Be Used Raw Or Cooked. 

Green Garlic:  Garlic That Has Been Harvested Just Before It Begins To Form Cloves. 

Peppercorns

Pepper has been used to flavor food for hundreds of years.  Peppercorn berries grow in clusters on a plant that is native to India and Indonesia.  Whether peppercorns end up being black, white or green depends upon how they are processed.  Black peppercorns are picked when the berries are not quite ripe, and then dried until shriveled and brownish black.  White peppercorns are picked ripe, then skinned and dried.  They are smaller and milder than black peppercorns.  Green peppercorns are soft, under ripe berries and are usually processed in brine.  They have a fresh, mild flavor.  Whole black and white peppercorns can be stored in a cool, dark place for up to a year.

Tips To Jazz Up Pasta Dishes

1.  Try slivered sun dried tomatoes to dress up your pasta dish.  A good addition to macaroni and cheese.
2. A tablespoon or two of capers will perk up your dish.
3. Add pitted & chopped olives.
4. A minced anchovy is a nice addition for the adventurous.
5. Freshly grated lemon zest is great for a cream sauce dish.
6. Mushrooms add a rich flavor.

When you are done with or have grated all of your parmegaino reggiano cheese save the rinds in the freezer.  When you bake a whole chicken you can insert the rinds in the cavety of the chicken.  It is mild, but tasty and doesn’t waste the rind.  I hate wasting food.

Super Easy Lamb Chops

All you need are four organic lamb chops, a little salt & pepper, olive oil and some balsamic vinegar.  Heat a fry skillet with olive oil, place the chops in the heated oil, salt & pepper and splash a bit of balsamic vinegar over the chops.  Turn once and cook for a minute or two, but don’t overcook unless you like your chops well done.  Tender and good.  A very quick meal.  Great to serve with potatoes and brussel sprouts.  Serves 2



A great way to cook chicken is by marinating overnight.  You will be happy that you planned ahead on this one.

1.  Wash a whole chicken and dry with paper towels.

2.  Place chicken in plastic storage bag.

3.  Stuff with cut garlic cloves under the skin, inside and all around the chicken.  The more garlic the better. 

4.  Add chopped black olives if you like olives and have them around.

5.  Add olive oil. 

6.  Add salt & pepper.  I like the Fresh Direct coarse salt & pepper mixture.

7.  Close up the plastic bag.  Place another storage bag over the bagged chicken.  Added protection from leaking. 

8.  Shake and massage a bit to ensure that the chicken is covered in yummy garlic goo.

9.  Place in the fridge over night.

Next Day Getting Ready To Roast At 350 Degrees For Approximately 1 Hour 15 Minutes Or Until Done

Baking in the oven

Tiny New York Kitchen wants to wish you and your family a very Happy New Year!  We have been posting recipes and talking to our hungry friends out there for only two months now and have received 8,547 visitors so far.  The amount of traffic is wonderful and we are thankful to be able to share our love with all of you!

Happy 2011 From Tiny New York Kitchen!