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Entry: July 1, 2004 - Gary Danko, San Francisco, CA, tasted on January 18, 2004

01-Gary Danko.jpg 02-Dining Room.jpg 03-Place Setting.jpg
04-Our Table.jpg 05-Thai Coconut Soup Amuse.jpg 06-Shafer.jpg
07-Caviar Service.jpg 08-Lafayette Caviar.jpg 09-Buckwheat Blini.jpg
10-Pouring the Soup.jpg 11-Winter Root Vegetable Soup.jpg 12-Risotto with Lobster.jpg
13-Seared Foie Gras.jpg 14-Foie Gras Terrine.jpg 15-Vegetable Risotto.jpg
16-Seared Ahi Tuna.jpg 17-Lobster Salad.jpg 18-Decanted Wine.jpg
19-Seared Tuna with Gigante Beans.jpg 20-Pancett Wrapped Frog Legs.jpg 21-Seared Sea Scallops.jpg
22-Roast Maine Lobster.jpg 23-Veggie Scallops.jpg 24-Horseradish Crusted Salmon.jpg
25-Pan-Roasted Quail.jpg 26-Juniper Crusted Venison.jpg 27-Lemon Herb Duck Breast.jpg
28-Cardamom Poached Pears.jpg 29-Onion Confit Tart.jpg 30-Moroccan Spiced Squab.jpg
31-Cheese Tray.jpg 32-Cheese Assortment.jpg 33-Tableside Crepes.jpg
34-Crepes.jpg 35-Baked Chocolate Souffle.jpg 36-Chocolate Souffle with Sauce.jpg
37-Baked Pear Souffle.jpg 38-Pear Souffle with Sauce.jpg 39-Ice Cream and Cookies.jpg
40-Caramelized Bannana Cream Tart.jpg 41-Petit Fours.jpg 42-Goodie Bag.jpg
43-Saucepans.jpg 44-Clean Kitchen.jpg 45-Foie Gras for Tomorrow.jpg
46-Cooks.jpg    

 
     

 

  

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Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.

      
     
     
       


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