This morning saw a happy convergence of food activities.
The garlic we picked yesterday is still sitting on the front stoop. I have no idea whether to wash it or find some other way to remove the dirt. I am just that stupid about garlic. I asked my wife and was surprised to learn she didn’t know either.
But I was determined to taste some of the garlic and it just so happened I was preparing to grill four chickens. I had removed the innards and divided the birds into pieces with my poultry shears, removing the backs. I had the good sense to put the backs in a pot to cook for chicken stock. I don’t normally save the innards. It suddenly occurred to me, Why not eat them?
My breakfast therefore consisted of sauteeing the hearts and gizzards first, seasoned just with salt and pepper. I then added the livers and when they were lightly browned added a clove of my fresh garlic, finely chopped, and put a lid on the pan just until the garlic had cooked through. Finally I ramped up the heat, poured in a splash of Bordeaux (2004 St. Emilion) and let it rip until the wine was a sauce.
Into a bowl, with a shot of the Bordeaux. While the chicken grilled, I dug into the innards. Very fine. I suppose there are better forms of liver (calves liver, for instance) but for an improntu meal, the chicken livers did the job. The garlic–fresh and strong–was just the right touch. The only thing missing: a baguette to mop up the sauce.
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
The garlic should be left to cure, which means leave it dirty, out of the sun in a dry place. Hang it in a garage or basement if not too damp. It takes about 2 weeks to cure. Then you can trim the hairs on the bottom, and with a small nail brush or toothbrush loosen the dry outer skin a couple of layers deep. Try not to expose the garlic, you want to keep a decent layer of skin on the bulbs so they’ll keep.
It looks like you may have picked it a little late. I did that last year and it didn’t keep very long. Garlic needs to be picked when about 1/3 of the leaves have turned brown, but the rest is still green.
Good luck!
Great info, Kelly. Thanks. I will do that…
Other than I use white wine and end with a splash of Balsamic that’s the perfect way to use up the innards! As for juice, I always leave just a tiny bit anyway, then I can yell “prewash” and wait for the Corgyn to arrive!
annamarie, I could definitely see the white wine and balsamic treatment.