Getting Frisky with Garlic

I'm packing up a cooler full of goodies for the next few days... I'm on my way to the Gilroy this afternoon, where I'll be one of the judges in the Great Garlic Cook-off at the Gilroy Garlic Festival tomorrow. I'll be on the stage myself on Saturday. It should be a fun weekend, even if it is going to be hot! Come on down, if you dare...

I know what you're thinking, and yes: garlic does have something to do with sex. For centuries, garlic has been known to be an aphrodisiac. I can vouch for it myself, because I've been cooking with garlic all my life, and oh, baby! Everything is working quite well. One tip: if one of you eats it, the other one better eat it, too.

I'll leave you with one of my favorite garlic recipes, Crunchy Marinated Cauliflower Salad. This one is from the Stinking Rose Restauarant Cookbook ~ speaking of which, last week Time Magazine named listed it as one of the six restauarant cookbooks that will keep you "dining in." How about that?!

I like this recipe because it's simple and tasty; it's perfect for summertime, and it goes well with a piece of chicken or steak from the grill. You can also toss it into a batch of hot pasta and top with a bit of grated cheese for a quick lunch. Mmm.

Crunchy Marinated Cauliflower Salad

1 cauliflower, separated into smallish florets
2 tablespoons extra-virgin olive oil
1 clove garlic, shaved into paper-thin slivers
1/2 teaspoon dried oregano
1 teaspoon red pepper flakes
1 lemon, halved
1 teaspoon coarse sea salt
Freshly ground black pepper

Fill a medium-sized bowl half full with ice cubes and add cold water to cover. In a saucepan of salted boiling water, cook the cauliflower for 5 to 7 minutes, or until crisp-tender. Using a slotted spoon, transfer the cauliflower to the ice-water bath. Let stand until cool, 3 to 4 minutes.  Drain and pat dry.

In a bowl, combine the florets, olive oil, garlic, oregano, and pepper flakes. Toss to coat. Squeeze the lemon juice over the salad and season with salt and pepper. Let stand for 30 minutes at room temperature to blend the flavors before serving.

Comments

[beancurd]

It's so wonderful that you'll be going to Gilroy for the festival! I always miss it everytime I visit the west coast. Just thinking of Gilroy, I crave garlic fries.

[Geneve]

Mmm...garlic. Thanks for sharing the cauliflower recipe - I'm going to try it!

[Passionate Eater]

Congratulations on the mention in the NY Times!

I passed by through Gilroy yesterday, and the garlic aroma penetrated my nostrils as I drove by in my self-contained car. Garlic is so pungent, it can even get through my vehicle!

[Christine]

This sounds divine. Actually anything with garlic always sounds great to me! Will try this, thanks. :)