The Stinking Rose

Text and Photos by : Füsun Atalay ~ Copyright © 2006

In 1861, Isabelle Mary Beeton became the most famous cookery writer in the British history when she published "Mrs Beeton's Book of Household Management," in which she wrote "... the smell of this plant is generally considered offensive, and it is the most acrimonious in taste."

Much has changed since her time, and a lot for the better - especially in the fascinating world of cooking, even though it may have taken a while for the English speaking world to embrace garlic, the "offensive," stinking rose.

Today, garlic is used around the world in many ways - raw, cooked, crushed, sliced or whole. It tastes stronger raw than it does when it's cooked.

Minced garlic is stronger in taste than sliced garlic, just as roasted whole garlic has a completely different taste from crushed raw garlic.

Cooking or roasting whole garlic gives it a milder, almost a sweet taste so unlike its raw, finely chopped counterpart reserved for the real aficionados.

It should go without saying that the longer garlic cooks the more mellower it will taste - as along as the cloves are left whole.Roast an entire bulb of garlic for about 20-25 minutes in a 350° F oven. Cut about 1 inch off the top and squeeze out the pulp inside. Mash it to a purée and spread it on toasted bread or flavour your favourite recipes. Simply delicious!

But first, it's important to know the difference between a bulb (sometimes called head) and a clove.

Garlic is a plant of the genus allium and it grows under the ground in large bulbs, covered by an off-white, papery skin. Anywhere from 10 to 20 individual cloves with a pinkish skin can be found inside each bulb.

Leeks, onions and shallots are garlic's well-known cousins in the Alliaceae family. Cultivated garlic (allium sativum) is what is most commonly sold in the supermarkets.

Occasionally, one may see the elephant garlic which may look attractive because of its huge cloves, but as far as taste goes it is very mild and a poor substitute for "The Real McClove."When buying garlic, seek firm bulbs with plenty of papery layers. If green shoots are visible, don't buy it. A garlic bulb that's past its prime will crumble when you squeeze it slightly between your fingers.

Store garlic bulbs in a cool and dry place away from direct light. Specially designed earthenware garlic keepers with air holes are ideal for storage because they allow the bulbs to breathe as the air circulates. Refrigerator or a plastic bag is not a friendly environment for garlic because it will cause mould.

A chopping board, a chef's knife and some coarse salt are the best tools for chopping garlic. Sprinkle coarse salt on the chopping board, place the garlic clove on it and give it a good "whack" with the flat part of the blade. Then proceed to chop the smashed clove as finely as you desire.The salt absorbs the exuding juices as well as providing a stable bed for the chopping. However, if you're finicky about having garlic odour on your hands, use a garlic crusher.

Aside from its culinary popularity, this "stinking rose" has also has enjoyed an unparalleled reputation in mythology and folk medicine for its health giving properties. In the 19th century Louis Pasteur discovered - under laboratory conditions - that bacterial cells ceased to exist when they were saturated with garlic.

Albert Schweitzer used garlic in treating typhus and cholera, while British doctors relied on its antibacterial powers in treating the wounded during a battle in the Second World War.

A number of modern studies confirm that garlic is definitely effective against many bacteria, fungi and viruses and should be considered as an aid in fighting certain infections.

Next time you want to reach for a natural and powerful antibiotic, crush some raw garlic and add it to your cooked soup or stew shortly before serving it.

Worried about unpleasant smelling breath afterwards? Chewing raw parsley is a commonly recommended panacea to alleviate this condition.

Pilâki Serves 4

This family recipe with Romano beans, carrots, potatoes and garlic in an olive-oil tomato sauce is a delicious vegetarian meal that is eaten at room temperature.

1/4 cup olive oil
1 small onion, chopped

10-12 garlic cloves, peeled, left whole

1/3 cup diced tomatoes

1 large potato, cubed

2 stalks celery, sliced

2 carrots, sliced

1/2 cup water

1 -28 oz can Romano beans, drained

salt and black pepper to taste

1/4 cup chopped parsley

lemon slices, for garnish

In a saucepan heat oil and saute onions. Add garlic cloves and diced tomatoes, cook for a minute. Stir in potatoes, carrots and celery; season with salt and pepper, add water, cover and simmer over medium heat until vegetables are tender but firm (about 10 minutes). Add Romano beans, stir to mix and cook for another 10 minutes. Transfer to a serving dish, sprinkle with chopped parsley and garnish with lemon slices. Serve at room temperature with extra squeeze of lemon juice.

Slow Cooked Chicken with 40 Cloves of Garlic Serves 6

3 sprigs fresh thyme

2 sprigs fresh rosemary

2 sprigs fresh sage

4 springs fresh Italian (flat) parsley

40 cloves garlic, unpeeled

1 Tsp kosher salt

1/2 tsp ground black pepper

2 kg whole chicken

3 stalks celery, cut in half

French bread,sliced and toasted

Place 1 sprig thyme, rosemary, sage and parsley in chicken cavity. Place celery on stoneware in a criss cross pattern. Rest chicken on top of celery. Add garlic cloves around chicken. Chop and sprinkle remaining herbs, salt and pepper over chicken.Cover cook on Low setting 8-10 hours or on High setting 4-6 hours. Do not open the cover during cooking.To serve, place chicken, garlic and celery on serving plate. Squeeze roasted garlic out of skins onto toasted bread slices and spread with a knife.

Incredible Cranberries

Cranberries have antibacterial effects on the body and contain plant pigments called bioflavonoids which help repair molecules damaged when the body uses up oxygen.

Text and Photography By: Füsun Atalay ~ Copyright 2004 ©

If the only image the word cranberry evokes is a sumptuous dinner table laden with a roasted regal bird, steaming vegetables and a bowl of deep ruby-red sauce shimmering under the lights, think again.

Without even knowing about its health benefits, its appearance and taste are enough to make cranberries a popular fruit. Its essential role in maintaining good health is simply an added bonus.

We are exposed daily to potential sources of free radical products, from tobacco smoke to the sun’s ultra-violet radiation. A free radical is any molecule with an odd number of electrons. These unstable molecules try to stabilize themselves by stealing an electron from another molecule. The cells in the body where this process occurs may become injured and cause cell malfunction or even malignancies.

To neutralize the free radicals produced in our system, our bodies produce antioxidants by extracting energy from the foods we eat. However, the body’s natural antioxidant production can be impaired severely under certain stressful conditions. That is when the right nutrients are of paramount importance.

Fruits and vegetables, including cranberries, provide an excellent source of additional antioxidants. The Canada Food Guide recommends eating five servings of fruit a day. One serving of cranberries is half a cup (55 grams) of whole fruit, or three quarters of a cup (180 ml) of 100 per cent juice.

Health benefits

Since 1984, cranberries have been known for a number of health benefits, the most important of which is preventing urinary tract infections (UTI) by inhibiting E. coli bacteria from attaching to the urinary tract wall.The therapeutically beneficial ingredients of cranberries are in the skin, seeds and fibre. The stringent taste of the fruit comes from the tannins that act as strong disinfectants, preventing micro-organisms from adhering to the cell lining of the urinary tract.

A 1998 study from Tel Aviv University, Israel, suggested that through the same type of anti- adhesion mechanism, compounds in cranberries may help inhibit other bacteria associated with gum disease.

Cranberries may also help slow the aging pro-cess, as certain compounds found in them promote protection against neurodegenerative diseases, and the memory and co-ordination losses often associated with aging.

Although more research is needed in this area, a preliminary study in April 2000 at the University of Western Ontario found that daily consumption cranberry products "inhibited the development of tumours in mice injected with human breast cancer cells."

Ongoing research shows that cranberries are a health mine, with the ability to decrease total cholesterol and LDL, or bad cholesterol, and increase blood flow to maintain cardiovascular health.Cranberries are rich in flavonoids, the phytonutrients that have been shown to inhibit certain types of cancer.

Keeping cranberries


Fresh cranberries can be stored in the crisper section of the refrigerator for up to a month. If I don’t plan to use them right away, I transfer them into a freezer bag before placing them in the freezer. There, they can stay frozen for up to a year; once thawed, they will become quite soft, so they should be used quickly.

Before storing, you should discard any soft, discoloured or shrivelled berries. Cranberries may look damp when they’re taken out of the refrigerator, but this doesn’t mean they’re spoiled, unless the berries are discoloured or feel sticky or tough.

Quick serving ideas

• Sprinkle dried cranberries over cold cereal or steaming oatmeal.
• Create a tangy cranberry applesauce by mixing equal parts of fresh cranberries and peeled, cored and chopped apples.
• Combine fresh cranberries with other fruits such as apples, pears or pineapple to counter their tartness. You can also achieve the same result by adding honey or maple syrup to chopped, fresh cranberries.
• The tart taste of cranberries lends itself to replacing lemon juice or vinegar in dressings for green salads. Toss the greens with a little olive oil, then add colour and zing with a handful of cranberries.
• Mix equal parts of your favourite fruit juice, unsweetened cranberry juice and sparkling water for a slightly sweetened, refreshing spritzer.
• Add colour and nutrition to quick breads, muffin recipes or baked puddings by using dried cranberries instead of raisins.
• Mix dried cranberries with lightly roasted, salted almonds, pecans or peanuts for a wholesome snack.
The popularity of cranberries has exploded within the last decade as we find them in beverages, baked goods, condiments, snacks and savoury dishes. Here are a few of my favourite recipes from off the beaten track.


Cranberry Brie Appetizer Bites ~ Source: Ocean Spray

3/4 cup whole berry cranberry sauce
1 tsp. lemon juice
1/2 tsp. finely grated lemon peel
24 (approx 10 cm by 10 cm) wonton wrappers
1 - 225-gram brie round

Place 3/4 cup whole berry cranberry sauce in a saucepan. Cook over medium heat until hot, stirring occasionally. Remove from heat; stir in lemon juice and lemon peel.

Meanwhile, heat oven to 350 F. Spray 24 miniature muffin cups with nonstick cooking spray. Press 1 wonton wrapper gently into each sprayed cup, allowing ends to extend above cups. Spray edges of wonton wrappers with nonstick cooking spray. Bake for 12 to 14 minutes or until bottoms of cups are beginning to brown; remove from oven.

If desired, remove rind from brie. Cut brie into 24 cubes, about 2 centimetres each. Place 1 cube in each cup; place sheet of aluminum foil over each pan to prevent excessive browning.

Return to oven. Bake 3 to 5 minutes longer or until brie is soft. Remove from oven; top each with about 1 teaspoon of cranberry mixture. Yields 24 appetizers.


Cranberry Chicken Bake ~ Serves 6

1- 1/2 cups fresh or frozen cranberries
1/4 cup margarine
3 lbs. chicken, cut up and skin removed
1 small onion, chopped
2 Tbsp. butter
2/3 cup ketchup
1/2 cup brown sugar
2 Tbsp. vinegar
1 tsp. dry mustard

In a roasting pan, melt the margarine. Add chicken and bake at 375 F for 30 minutes. While chicken is baking, saute onion in butter until soft. Stir in the rest of the ingredients and bring to a boil. Simmer 15 minutes uncovered.

Spoon over chicken and bake 30 minutes longer, turning it several times. Serve over Basmati rice.


Cranberry Apple Coffee Cake
This recipe, inspired by Robin Hood Flour, can be made year round using dried cranberries.

Topping:
2 cups apples, peeled and thinly sliced
1/4 cup brown sugar, packed
1 Tbsp. fresh lemon juice
3/4 tsp. cinnamon
1/2 cup dried cranberries

Cake:
1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp butter, at room temperature
1/3 cup granulated sugar
1 tsp. vanilla
1 tsp. almond extract
1/2 cup plain low-fat yogurt
1/4 cup slivered toasted almonds, optional

Combine all topping ingredients in a saucepan and cook over medium heat, stirring often for 5 to 7 minutes. Combine flour, baking soda and salt; set aside. Cream butter with sugar, add egg and extracts, beating until smooth. Add flour mixture and yogurt, alternately mixing after each addition. Spread batter evenly in a 20-cm greased square pan.

Arrange apple-cranberry mixture decoratively on top. (Don’t use all of the liquid rendered in cooking the apples). Sprinkle with toasted slivered almonds, if desired. Bake in preheated 350 F oven for 23 to 25 minutes or until the cake starts pulling away from the sides of the pan. Cool 10 minutes before serving.

Copyrighted Material ~ Copyright 2004 © ~ All Rights belong to Füsun Atalay