Garlic is often referred to as the “stinking rose.” It is stinky, for sure. But, considering that it’s a member of the lily family, calling it a rose is a bit of a stretch. Anyway, its health benefits are known far and wide. It’s a good source of vitamin B6, vitamin C, manganese and selenium. Its regular consumption decreases blood pressure and LDL cholesterol levels. Some studies actually show that it can reverse atherosclerotic plaque formation. In other words, there are cardiovascular benefits to this wonderful spice. Plus, a person’s risk for cancer is reduced considerably when he consumes a lot of garlic. You’ve probably even heard of its antibiotic effects and its ability to promote weight control. As tempted as I am to tout garlic as the new wonder drug, I’d rather talk about its important role in cuisine. See, I’m one of those who can’t live without this powerful ingredient. The potency of garlic is inversely proportional to the size of the cut. The more finely chopped it is, the stronger the flavor. I add garlic to almost anything — sauces, soups, dressings, dips, marinades and, of course, a lot of main dishes. I rub my rib eye steak with salt, pepper and crushed garlic and leave it overnight. The result is always well-received. Sauteed garlic has the most delicious odor. Just be careful not to burn it or it turns quite bitter. Roasted garlic can be used in appetizers and even mashed potatoes. I used to buy garlic fresh at the farmers market. Then I decided the labor of stripping was just not worth it so I switched to bottled peeled garlic from Christopher Ranch in Gilroy (the garlic capital). Alas, I have become even lazier through the years. Using the garlic press just got too difficult and so now I buy the chopped garlic version. The purists out there may be horrified but I really don’t notice much of a difference in the taste of our favorite dishes. Unless you’re a vampire transplanted from Transylvania, there is nothing to fear. Garlic’s pungent taste makes most recipes stand out.

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