GARLIC

GARLIC is from the same family as onions, chives, leeks and shallots. It was given to Roman soldiers for courage before battle. Cooked GARLIC becomes sweeter and less sharp than fresh, but if it is allowed to brown it can become bitter. Its uses are numerous and its appeal universal. A small amount can help heighten the flavour of other foods. 

RECIPES:

Scallops with Fennel Pollen & Orange Olive Oil

Button Mushrooms with Garlic and White Balsamic

Baked Cauliflower 'Chicken Wings' and Cumin Aioli

Seafood Gumbo Filé

Tomato Ketchup

Tamarind Sauce Video - YouTube