Just the Basics #3: Garlic

Garlic is one of those ingredients that is fantastic in practically any dish. It adds flavor, heat, and a depth that can’t be compared to anything else. Preparing it, however, can be a bit of a hassle.

You’ll notice on any of my recipes that involve garlic, I’ll often use the term “smash” or “smashed and minced”. Here’s how it works:

1) Take a clove of garlic and place it on a cutting board. Place the flat side of a large knife on top of the clove and firmly apply pressure to the opposite side with the heel of your hand. That’s the smash bit.

2) Next, cut off the rough end of the clove and remove peel (it should be very easy to take off).

3) Smash once more with the flat end of the knife and then add to the dish that you’re or mince. Smashing it like this results in the oils coming out and releasing flavor.

For some things, like garlic butter or a simple pasta dish (such as spaghetti tossed with garlic, olive oil, chopped basil, and chili flakes), you won’t want chunks of garlic. In these cases, take the clove and roll it between your hands with firm pressure and remove the peel, but keep the rough end intact. Holding on to the rough end, grate the garlic with a citrus grater to create a paste.

What’s your favourite use for garlic?