SAN FRANCISCO (KCBS)— Garlic is an important ingredient in my cooking. Certainly soups, stews and braises really need that extra kick and I use it freely and commonly.
Sometimes I wonder if the word ‘garlic’ were to disappear and it was simply known by its Latin name, which basically means cultivated allium. That’s the family that includes onion, shallots, leeks and chives.
Back in the days of the old Potluck Restaurant in Berkeley (where I used to manage) we could never use anything other than powdered garlic because a lot of the lunch customers would go home and their wives would complain that they could still smell the garlic on their breath. Thank goodness, it’s found much wider acceptance.