A Quote by Samin Nosrat
Very early in my culinary career, while helping another cook prepare the staff meal, I stirred some chopped raw garlic and herbs into a bowl of leftover lentils. The atonement for this sin was so extreme that I've never repeated it: After being chastised, I spent the next 20 minutes fishing out the minuscule pieces of garlic.
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At the start of each week, I generally cook a box of quinoa, and while it's simmering, I saute onions, garlic and any veggies I have on hand in a separate pan. I season the vegetables with Spike, a seasoning blend my mom always used when I was growing up, or a little Bragg Liquid Aminos. I always add crushed red pepper and chopped fresh herbs.
Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime...Please, treat your garlic with respect...Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.
Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.
A box of spaghetti can take seven minutes to cook, and you can make a sauce at that time with perhaps garlic, olive oil, and zucchini. Then you've got yourself a complete meal. The whole thing shouldn't take more than half an hour.
Pounding fragrant things - particularly garlic, basil, parsley - is a tremendous antidote to depression. But it applies also to juniper berries, coriander seeds and the grilled fruits of the chilli pepper. Pounding these things produces an alteration in one's being - from sighing with fatigue to inhaling with pleasure. The cheering effects of herbs and alliums cannot be too often reiterated. Virgil's appetite was probably improved equally by pounding garlic as by eating it.
I am very moody when I cook. I cook according to the way I feel at the moment. A little of this, a little of that, and almost always a coupcon of garlic. I never proceed by the rules.
Garlic oil is one of my favorite things on the planet. You can roast 20 cloves of garlic in oil and use it in everything - you can even slide those soft whole cloves into a dish of hot mashed potatoes.
It's important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor.
Lunch is a big huge salad with every color in it. From leafy greens to purple to herbs, fresh cut herbs mixed into it for flavors. I vary what I toss into it. Sometimes it might be lentils and chopped tomatoes, other days it could be garbanzo beans, some days I might have just a salad and have some lentil soup on the side.
You can never have enough garlic. With enough garlic, you can eat The New York Times.
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.
My favorite is the garlic press. I think it's beautiful as an object. But the awkward part of it all is that I don't use it much because I'm allergic to garlic.
A garlic caress is stimulating. A garlic excess soporific.
It's very freaky in Chicago.There's something in the water there, I don't know what it is. But the actual word Chicago means, in the Indian language, garlic. It was just garlic and mosquitoes there. And that is the roughest city on the planet, and I been to every place in the world.
I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for.
I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.
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