In Pursuit of Garlic (17 page)

Romans, 6, 35–37, 46, 91

roots, 61, 62

‘Rose de Lautrec,’ 125

‘Rosewood,’ 66

“rounds,” 64

Russia, 88, 103, 172

Ryan Scott 2 Go catering, 110–11, 161–63

Safer, Morley, 38

safety, garlic used for, 6–7

Sailland, Maurice Edmond, 125

Saint-Gaudens, Augustus, 90

S-allyl cysteine sulfoxide, 131, 154

San Joaquin Valley, 95

sautéing, 135, 144

scallions, 151–52

scapes, 8, 11, 61, 63–64, 79–80, 149–51, 172

Schweitzer, Albert, 17, 20–21

Scott, Ryan, 110, 161–63

SFGate.com, 98

Shabbat, 7

Shakespeare, William, 4, 6

Shatner, William, 25

Shearer, Leslie, 108

Silk Road of Central Asia, 12–13

Silverskin softneck, 82, 135, 180–81

Simon, Philipp, 10

Site Remarquable du Goût, 118

site selection, growing, 68–69

skinning garlic, 137

small growers, 103, 151

smell.
see
odor, garlic

Smith, Michael, 144, 160–61

smugglers, 101–2

soaking, 137

softneck garlic
(A. sativum
var.
sativum).
see also
specific subgroups
: about, 172; cooking, 137; growing, 67; harvesting, 79–80; origins, 8–9; scape, 63; storing, 82

soil preparation, 69–70

soldiers, Roman, 6, 35–37, 91

South Korea, 88, 103, 154

spaghetti, “Eyetalian” sauce, 40–42

spaghetti Bolognese, 33–34

Spain, 103, 125

stamina, 13

stem plate, 61, 62, 75, 77

Still Life with Bloaters and Garlic
(painting), 4

Stoker, Bram, 6

storing garlic, 58, 80–82, 141, 143–44, 145

strength, physical, 4, 13, 37

sulfides, 150

sulfur compound, 18, 131

Sundaravej, Samak, 101

‘Susan Delafield,’ 134

Suzy (author’s daughter), 86–93, 109–11

Syndicat de Défense du Label Ail Rose de Lautrec, 116

Syndicat de Défense du Label Rouge et de l’IGP Ail Rose de Lautrec, 116

Talmud, 7

tariffs, 97–98, 99, 101

Thailand, 100–101

tools, kitchen, 138–39

Top Chef,
110, 153

trade war, 100–102, 105–6

trend, garlic as a, 13, 24, 149–54

tuberculosis, 19

Turban hardneck, 172, 177–78

Ukraine, 103

ulu, 140–41

umami, 14

umbel, 11, 61

United States, 98, 103

United States Department of Agriculture, 172

University of Wisconsin, 10

Van Gogh, Vincent, 4

vegetables, Roman, 36

Velásquez, Diego, 4

vernalization, 11

Vietnam, 98

vinegar, 136, 143, 147

viruses, plant, 74–75

Viviani, Fabio, 110

Wales, Mark, 98–99

Washington Post,
153

watering, 72–74

Waters, W.G., 122

Waverman, Lucy, 134, 138, 139, 141, 142, 147, 163

weather, 11, 67, 68–69

Weston, Galen, 104

white rot, 77

wild shallot
(Allium canadense),
57

Williams, Ted, 65

woad
(Isalis tinctoria),
113

World Health Organization, 133

World War l, 17–18

World War ll, 18

Yale University, 6

Young, David, 1

Zyliss Susi (garlic press), 139

Numbers refer to pages in the print edition

almonds: Sopa de Ajo Blanco, 157–58

anchovy fillets: Salsa Verde, 163–64

Anna’s Sauce, 44–45

avocado: Les Blank’s Lunch, 165

bacon: Lentil, Bacon, and Tomato Stew with Forty Cloves of Garlic, 160–61

basil: Anna’s Sauce, 44–45

blueberries: Roasted Garlic, Blueberry, and Pear Cobbler with Garlic-Pecan Brickle Cream, 167–69

bread: Cold-Coming-On Soup, 158–59; Les Blank’s Lunch, 165; Sopa de Ajo Blanco, 157–58

bread crumbs: Salsa Verde, 163–64

buttermilk: Roasted Garlic, Blueberry, and Pear Cobbler with Garlic-Pecan Brickle Cream, 167–69

capers: Salsa Verde, 163–64

cheese: Anna’s Sauce, 44–45; Cold-Coming-On Soup, 158–59; Jacqueline Barthe’s Creamy Garlic Pie, 166–67; Whole-Hog Potatoes, 165–66

chicken stock: Cold-Coming-On Soup, 158–59; Lentil, Bacon, and Tomato Stew with Forty Cloves of Garlic, 160–61; Sopa de Ajo Blanco, 157–58

cilantro: Warm-Weather Watermelon Crabmeat-Kissed South Seas Soup, 156–57

cinnamon: Four Thieves Vinegar, 164–65

cloves: Four Thieves Vinegar, 164–65

corn syrup: Garlic-Pecan Brickle Cream, 168–69

crabmeat: Warm-Weather Watermelon Crabmeat-Kissed South Seas Soup, 156–57

cream: Garlic-Pecan Brickle Cream, 168–69; Jacqueline Barthe’s Creamy Garlic Pie, 166–67; Whole-Hog Potatoes, 165–66

cremini mushrooms: Perplexed Portobello Steak with Mushroom Purée and Mushroom Crudo, 161–63

dips: Salsa Verde, 163–64

egg: Jacqueline Barthe’s Creamy Garlic Pie, 166–67; Potage de l’Ail Rose, 159–60

fish: Warm-Weather Watermelon Crabmeat-Kissed South Seas Soup, 156–57

Four Thieves Vinegar, 164–65

Garlic-Pecan Brickle Cream, 168–69

ginger: Warm-Weather Watermelon Crabmeat-Kissed South Seas Soup, 156–57

Jacqueline Barthe’s Creamy Garlic Pie, 166–67

lavender: Four Thieves Vinegar, 164–65

lemongrass: Warm-Weather Watermelon Crabmeat-Kissed South Seas Soup, 156–57

lemon juice: Salsa Verde, 163–64

Lentil, Bacon, and Tomato Stew with Forty Cloves of Garlic, 160–61

lentils: Lentil, Bacon, and Tomato Stew with Forty Cloves of Garlic, 160–61

Les Blank’s Lunch, 165

mint: Four Thieves Vinegar, 164–65; Warm-Weather Watermelon Crabmeat-Kissed South Seas Soup, 156–57

mushrooms: Perplexed Portobello Steak with Mushroom Purée and Mushroom Crudo, 161–63

mustard: Potage de l’Ail Rose, 159–60

nutmeg: Four Thieves Vinegar, 164–65

nuts: Garlic-Pecan Brickle Cream, 168–69; Jacqueline Barthe’s Creamy Garlic Pie, 166–67

onions: Anna’s Sauce, 44–45; Warm-Weather Watermelon Crabmeat-Kissed South Seas Soup, 156–57

orange juice: Warm-Weather Watermelon Crabmeat-Kissed South Seas Soup, 156–57

parsley: Salsa Verde, 163–64

pears: Roasted Garlic, Blueberry, and Pear Cobbler with Garlic-Pecan Brickle Cream, 167–69

pecans: Garlic-Pecan Brickle Cream, 168–69

Perplexed Portobello Steak with Mushroom Purée and Mushroom Crudo, 161–63

pie: Jacqueline Barthe’s Creamy Garlic Pie, 166–67

pine nuts: Jacqueline Barthe’s Creamy Garlic Pie, 166–67

portobello mushrooms: Perplexed Portobello Steak with Mushroom Purée and Mushroom Crudo, 161–63

Potage de l’Ail Rose, 159–60

potatoes: Whole-Hog Potatoes, 165–66

pumpkin-pie spice: Roasted Garlic, Blueberry, and Pear Cobbler with Garlic-Pecan Brickle Cream, 167–69

radish: Warm-Weather Watermelon Crabmeat-Kissed South Seas Soup, 156–57

Roasted Garlic, Blueberry, and Pear Cobbler with Garlic-Pecan Brickle Cream, 167–69

rosemary: Four Thieves Vinegar, 164–65

sage: Four Thieves Vinegar, 164–65

salsa: Salsa Verde, 163–64

Salsa Verde, 163–64

seafood: Warm-Weather Watermelon Crabmeat-Kissed South Seas Soup, 156–57

shallots: Perplexed Portobello Steak with Mushroom Purée and Mushroom Crudo, 161–63; Warm-Weather Watermelon Crabmeat-Kissed South Seas Soup, 156–57

shiitake mushrooms: Perplexed Portobello Steak with Mushroom Purée and Mushroom Crudo, 161–63

Sopa de Ajo Blanco, 157–58

soup: Cold-Coming-On Soup, 158–59; Lentil, Bacon, and Tomato Stew with Forty Cloves of Garlic, 160–61; Potage de l’Ail Rose, 159–60; Sopa de Ajo Blanco, 157–58; Warm-Weather Watermelon Crabmeat-Kissed South Seas Soup, 156–57

Thai chili: Warm-Weather Watermelon Crabmeat-Kissed South Seas Soup, 156–57

thyme: Lentil, Bacon, and Tomato Stew with Forty Cloves of Garlic, 160–61; Perplexed Portobello Steak with Mushroom Purée and Mushroom Crudo, 161–63

tomatoes: Anna’s Sauce, 44–45; Lentil, Bacon, and Tomato Stew with Forty Cloves of Garlic, 160–61; Les Blank’s Lunch, 165

vanilla: Garlic-Pecan Brickle Cream, 168–69; Roasted Garlic, Blueberry, and Pear Cobbler with Garlic-Pecan Brickle Cream, 167–69

vegetable stock: Perplexed Portobello Steak with Mushroom Purée and Mushroom Crudo, 161–63

vermicelli: Potage de l’Ail Rose, 159–60

vinegar: Four Thieves Vinegar, 164–65; Lentil, Bacon, and Tomato Stew with Forty Cloves of Garlic, 160–61; Perplexed Portobello Steak with Mushroom Purée and Mushroom Crudo, 161–63; Sopa de Ajo Blanco, 157–58; Warm-Weather Watermelon Crabmeat-Kissed South Seas Soup, 156–57

Warm-Weather Watermelon Crabmeat-Kissed South Seas Soup, 156–57

watermelon: Warm-Weather Watermelon Crabmeat-Kissed South Seas Soup, 156–57

Whole-Hog Potatoes, 165–66

Copyright © 2012 by Liz Primeau

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Cataloguing data available from Library and Archives Canada

ISBN 978-1-55365-601-2 (pbk.)

ISBN 978-1-55365-602-9 (ebook)

Editing by Nancy Flight

Cover design by Heather Pringle

Cover photograph by Julie Mcinnes/Getty Images

Illustration by Liz Primeau

We gratefully acknowledge the financial support of the Canada Council for the Arts, the British Columbia Arts Council, the Province of British Columbia through the Book Publishing Tax Credit, and the Government of Canada through the Canada Book Fund for our publishing activities.