Dorie Greenspan is a baker and cook who I have been following for years. Personally, I don’t like to bake. It’s the precise measurements that bother me. But, one of my goals this year is to conquer this fear. I bring in Dorie. I can actually say that Dorie is living my dream. A home in the states and an apartment in Paris.
I received her latest book Around My French Table from my husband and it is now one of my favorite cookbooks. Not because Dorie teaches French dishes that anyone can do, but it was her tip on removing the germ from garlic that has transformed my cooking. Where has this cooking tip been in repertoire? According to Dorie “I think it’s fascinating that while French food is often closely associated with garlic, the French like the flavor of garlic most when it intrudes least. In fact, garlic is rarely used raw, and very frequently it is blanched and/or the germ is removed to tone it down before it’s added to a preparation. To remove the germ, split the garlic clove lengthwise, then use the tip of a paring knife to lift away the little sprout in the center. Eliminating the germ makes garlic less potent and more easily digestible.”
Now my basic vinaigrette’s are amazing and my Pasta Aglio e Olio is transformed. Dorie thank you. I’m forever a fan.