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84
FRIDAY, FEBRUARY 8, 1991
74 W. Maple at Livernois
Troy • 362-0886
33521 W. 8
Pungent Garlic Is
Latest Health Food
Special to . The Jewish News
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all 1:4 L.I•limeov 14
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•BEEF FRANKS • BEEF KNOCKS
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lb.
Mile
Livonia • 477-7440
The Largest
DISCOUNT
Natural Foods Market
in the Midwest
We Have Everyday
LOW PRICES
on Major Brands of
Diet Formulas & Vitamins
plus Low-Fat &
Low-Calorie Deli
foods... stop in today!
OPEN: Mon-Sat 9-9 • Sun 10-6
his is the year for gar-
lic. Those bold little
cloves with a powerful
wallop are being hailed by
cooks and scientists as the
health food of this decade.
According to a report in the
Journal of the American Med-
ical Association, studies in-
dicate that "garlic may lower
serum lipid levels, have anti-
viral and antifungal proper-
ties, slow malignant cell
growth and modulate the im-
mune system."
Garlic has been used abun-
dantly for centuries as medi-
cine, food and flavoring. It was
a major food source to Egyp-
tian slaves, and an important
vegetable to the people of
Greece. Today, in Medi-
terranean countries, garlic is
bought by the kilo, and
strings of tissue-covered bulbs
hang from the ceiling of both
country and city kitchens.
When cooked, garlic leaves
little aromatic trace and the
texture is soft and buttery.
The secret? Moist, slow cook-
ing. Whole cloves may be
cooked in stews; heads which
may contain clusters of as
many as 40 cloves may be
roasted as an appetizer. For
stronger flavor (which lingers
longer), mince finely to use
raw in dips and vegetable
stuffings.
ROASTED GARLIC
(From Chef Francis Casciato,
Prezzo in Boca Raton)
4 heads garlic
1 /2 cup olive oil
salt
Preheat oven to 325F. Slice
each head of garlic almost in
half from top to bottom, leav-
ing a small section connected
at bottom. Rub about 1 1/2
tablespoons oil into the cut
surface of each head and
sprinkle lightly with salt.
Press to close. Wrap heads
separately in foil. Place on
baking sheet and bake for 2
hours in preheated oven.
After this time, cloves will
become soft and spreadable.
Just dig in with a knife and
spread the butter-like cloves
on breadsticks or bread.
Serves 4, one head per person.
MUSHROOMS WITH
GREEN GARLIC
STUFFING
8 large mushrooms
2 large cloves garlic,
minced
1 tablespoon frozen
chopped spinach,
thawed
and squeezed
dry
2 tablespoons watercress,
chopped
1 teaspoon frozen
chopped chives
1 /4
teaspoon Dijon-style
mustard
1 tablespoon vinegar
2 tablespoons olive oil
salt and pepper to taste
Clean mushrooms and re-
move stems (reserve for soups
or chop into salads).
In a small bowl, mix to-
gether garlic, spinach, water-
cress, chives, mustard,
vinegar and oil. Correct
seasonings. Stuff mixture in-
to mushroom caps and place
caps on a serving dish. Cover
and refrigerate for at least 1
hour so that liquid seeps into
mushroom caps to enhance
flavor. Serves 4 as appetizer.
CREAM OF TOMATO
AND BASIL SOUP (Dairy)
(Adapted from a recipe from
Chef "Charlie" Brown, Plan-
tation, Fla.)
2 tablespoons olive oil
Y3 cup celery, chopped
1 /2 cup onion, chopped
1 /4 cup red bell pepper,
chopped
1 teaspoon garlic, finely
chopped
1 can (28 oz.) peeled
Italian plum
tomatoes, drained
1 tablespoon tomato
paste
1 /2 cup light cream or half
and half
Continued on Page 86