04-12-06 - 2


I picked up some "green garlic" at farmer's market the other day. I'd never used it before. It's just young garlic before the heads develop, it looks sort of like fat green onions. It's a bit too potent for me raw, but lightly cooked (like you would green onions - just barely wilted), it has a nice mild garlicy flavor sort of mixed with an onion flavor. I made like a Mongolian Beef dish to highlight it, with tons of green garlic substitued for the onion, green onion, and regular garlic that would usually be used. It was fantastic, I think green garlic is actually the ideal thing for that dish. It was fun sort of working like "Iron Chef", trying to make one dish to highlight the theme ingredient.

No comments:

old rants