Byline: Ann Byrn Cox News Service
returning American GIs wanted to duplicate garlic bread and other dishes they had tasted in Italy.
Just look in cookbooks or on menus reflecting the Mediterranean and you'll find, as Mariani points out, that garlic is everywhere.
In sunny southern France a garlicky mayonnaise called aioli is served with crisp, cold vegetables and poached meats. And there are countless variations of garlic soup, long considered a hangover remedy.
In France garlic and potatoes are simmered in chicken broth, pureed and garnished with crunchy croutons. In Spain, garlic goes into beef broth spiked with a bit of sherry and topped with garlic-cheese croutons.
But will eating a garlic clove a day really keep the doctor away? According to an old Welsh rhyme: "Eat leeks in March and wild garlic in May. And all year after physicians may play."
Medical and health …
No comments:
Post a Comment