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Garlic
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Other Names
Allium
French: ail
Etymology
From the Old English "gar" (spear) + "leac" (leak).
Description
It is a monocotyledon whose bulb (the garlic head) is composed of 8 to 40 cloves, each covered by a whitish wrinkled membrane.
Edible parts
bulb or cloves
the stems can be used like chives
Varieties
The flavour of garlic, like grapes, changes subtly according to where it is grown.
- White garlic, has the strongest flavor
- Gray or yellow garlic, is milder
- Pink garlic, is more subtle and perfumed (erroneously called red garlic)
Recipes
Confit garlic
Michel Rostang, restaurant Michel Rostang, Paris
Frog's Legs with Garlic Purée and Parsley Jus
Bernard Loiseau (1951 - 2003)
Bresse Chicken Fricassee with Garlic Cloves and Foie Gras
Georges Blanc, restaurant Georges Blanc, France
Veal Medallions with Eucalyptus Honey and Pumpkin Flans
Benoît Sinthon, Il Gallo d'Oro, Madère
Spiced Cream of Pumpkin Soup
Jean-Paul Bondoux, Restaurant Jean-Paul Bondoux, Argentina
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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