English Peas, Spring Onions and Roasted Almonds

 Just cooked English peas, sautéd spring onions and roasted, salted almonds are a delicious combination of tender sweet, sweet pungent, and crunchy just salty. You can set this side dish next to grilled fish or chicken or mashed potatoes and a roast. It's...

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Green Beans with Garlic

Here is a simple recipe for les haricots verts à l’ail or green beans with garlic.

Both fresh green beans and garlic will be an easy find at the farm market this week. Serve this simple side dish with pasta, chicken, steak, or salmon.

This recipe comes from La Cuisine du Comté de Nice by Jacques Médecin. If you are from Nice, France the name, no doubt, rings a bell. Médecin was the mayor of Nice and also a chef in that city for many years. (We won’t go into politics, but Médecin did spend some time in prison after being mayor. He died in 1998.)

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Soft-neck and Hard-neck Garlic

There are hundreds of named varieties of garlic, but all of them can be categorized into two major types: soft-necked and hard-necked.

The stalk that grows up from a garlic bulb is called a “neck.”

The stalk of soft-necked garlic is pliable and soft at maturity. The stalk of hard-necked garlic is stiff at maturity.

Soft-necked garlic is strong flavored and stores well because it has several protective outer layers of papery skin.

Hard-necked garlic is mild tasting and best used soon after harvest since it has only a few layers of papery skin and thus keeps poorly.

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Garlic

Garlic is one of the most common vegetables used for flavoring other foods. It is also one of the best-tasting cooked vegetables.

A whole garlic clove sautéed in oil will have a sweet, delicate flavor.

A whole garlic clove cooked slowly will have a mellow, nutty flavor.

Cut garlic—raw or cooked—will be pungent and hot.

Minced or crushed raw garlic will be the most boldly potent of all.

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