By Chef Micah Windham
Garlic, in all its splendor, is one of my favorite “superfoods.” Its adaptogenic, anti-carcinogenic, anti-inflammatory, anti-parasitic, and probiotic properties are just a few of the incredible benefits it offers. There are countless varieties of fresh and prepared garlic available—from purple culinary to extra-hot, elephant garlic, and even black garlic. From marinating wild game to developing an amazing sweetness when slow-cooked into black garlic, this ingredient knows few limitations. One of my earliest professional culinary inspirations came from the book Becoming a Chef by Andrew Dorenburg and Karen Page. That book was a revelation, featuring celebrated recipes from some of the most talented chefs. Among them was a recipe for Garlic Soup—a dish that remains, to this day, a delicious immersion into the essence of garlic. A few of my favorite preparations include:
• Classic Italian-style garlic and herb butter
• Hot pickled garlic
• Old Appalachian fermented honey garlic
• Garlic cloves sautéed in a rich, sweet and savory toffee sauce
Here’s something fascinating: when garlic is smashed and finely chopped, its oils are released, making it spicier than if it’s only smashed—and milder still if sliced thin with a sharp blade. The more cells you break open, the more pungent and fiery the flavor becomes. Many great recipes call for a combination—like roasted garlic for bold, toasted notes and a touch of minced garlic for a peppery kick.Our world of ingredients is truly amazing, and exploring the countless ways everyday foods like garlic can enhance our experiences is one of the joys of cooking.
Learn more about Chef Micah and his food philosophy: