The Glories of GARLIC

Island Epicure


You can get a lot of goodness out of garlic: Cut a clove in half and rub the inside of your salad bowl to convey a subtle flavor to the salad you’ll put into it, plus kill any germs that may lurk there. Slice a clove or two and cook with kale for a more flavorful side dish. Drop a peeled clove or two of garlic into a stew you are  making. It will enhance the flavor.
On a long ago trip to South Korea, son Steve and I crammed on the Korean language all the way across the Pacific ocean.  We–Steve, my husband John, and I– rented a room in  a yoguan (translation: mat house).  Our chuin (landlady) was proud to have Amerians staying in her house, She showed us how to roll out three mats and spread them on the warm floor for sleeping.  and volunteered to do our laundry gratis. She had what she thought was very up to date laundry facilities. She didn’t  have to carry her washing to the river like her friends did. Right in her courtyard she had running water, a small concrete lined pond, and a washing rock on which to beat the clothes clean.
Every Korean restaurant  table had a little bowl of peeled garlic cloves on it. We were the only Americans there, and we watched amazed as the Korean diners ate garlic cloves as if they were raisins or candy.  I managed to eat three cloves of garlic. That was a mistake. I could taste garlic for the next three days, and my poor family had to endure my garlic breath as well as every Korean’s.  They credited garlic for their good health.
For a sore throat and to prevent a cold, mashed garlic mixed with a little honey is effective. Try ½ teaspoon mashed garlic to a Tablespoon of honey.
Here is a sample of Korean  home cooking:

Makes 5 or 6

¼ lb. ground beef
¼ lb. ground pork
4 small eggs, boiled, cooled, and peeled
½ long, skinny carrot, sliced  into  thin rounds
3 Tablespoons oil

Mixture A: 1 tablespoon soy sauce, 1 teaspoon minced green onion 1 teaspoon minced garlic,
1 teaspoon sesame seeds
Mixture B: 2 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon rice wine or Pinot Blanc.
Combine beef and pork with Mixture A. Shape mini-burgers. Fry on both sides. Place meat, carrot rounds and eggs in fry pan. Add mixture B. Cook over medium heat until almost no liquid remains.
Serve hot with rice.