Weekend Herb Blogging #21: Garlic.Roasted Broccoli with Garlic.

Garlic is not an herb, technically it's a spice, but since all plants are eligible for Weekend Herb Blogging I'm writing about it this week. If you're unclear about the difference between herbs and spices, as I was, here's a great definition from Barbara Fisher of Tigers and Strawberries: “A spice is the root, bark, flower, fruit, bulb, rhizome or stalk (or part thereof) of an aromatic plant in either fresh or dried form that is used to flavor or scent food or drink, as a perfume or a medicine. An herb is the leaf and/or soft stem of an aromatic plant that is used for the same purposes." Barbara is thinking of creating a monthly Spice Blogging event, which could be a fun way to learn about more spices.

Last year was my first attempt at growing garlic myself, and I did have fresh home-grown garlic most of the summer. However, my garlic never reached anywhere near the size of these big cloves that I must confess I purchased already peeled in a large jar from Costco. Probably a garlic purist would never buy their garlic already peeled, but the quality is really remarkably good, and since I work 40+ hours a week as a teacher and spend many more hours writing my blog, I don't mind using a convenience product as long as the quality is still acceptable!

There's a lot of online information available about the benefits of eating garlic, even a Garlic Information Center for those who really want to learn more about it. In Gilroy, California, they've been hosting the Gilroy Garlic Festival for 23 years now, and I'm sure most of the garlic I've had in my life has come from California. According to the Cook's Thesaurus, the California variety is the most potent form of garlic.

Even those who are huge garlic fans like me have to admit that garlic is widely known for causing bad breath; it's even mentioned in the Wikipedia article on garlic. However, in spite of this side effect, it's widely used in nearly every cuisine and the flavor is thought to enhance many other foods. In addition to culinary uses, the health benefits of garlic have been widely documented.

As a kid, growing up in white-bread Bountiful, Utah, my first experience with garlic was garlic bread. Certainly rubbing garlic on some type of bread product is a practice that exists in many cultures. I love garlic no matter how it's prepared, and especially in things like pesto or gremolata, where the garlic is only slightly cooked or raw when it's eaten.

I used some of the garlic you see in the photo to make Roasted Broccoli with Garlic, a dish that greatly exceeded my expectations. I found this recipe online at The Food Network, and only changed it a tiny bit, increasing the garlic and olive oil slightly. The preparation was so simple, and the flavor so complex, that I know this is something I will make over and over.

The lovely pale yellow bowl in this food photo was a gift from my brother Rand, the creative genius in our family and one of the most loving people I know. Rand lives in Venice, California, with his partner Bradley and an adorable dog named Dr. Love.

Roasted Broccoli with Garlic
1 bunch broccoli, about 1 1/2 pounds, cut into bite sized flowerets
3 T extra virgin olive oil
6-8 cloves fresh garlic
salt and fresh ground black pepper to taste

Preheat oven to 450 F. Cut broccoli into bite sized pieces, and peel and slice stems if large. Slice garlic cloves, and cut slices in half. Toss broccoli with olive oil, garlic, salt, and pepper, then spread on a baking sheet. Roast until broccoli is bright green and edges are starting to brown slightly, 20-30 minutes. Serve hot.

If you're a food blogger with something to say about any herb, plant, veggie, or flower, post about it on your blog with a link to Kalyn's Kitchen, then send me the link by midafternoon on Sunday (kalynskitchen AT comcast DOT net) and I'll include you in the recap on Sunday night. If herbs and plants are not your thing, don't forget about Weekend Cat Blogging at Eatstuff or Weekend Dog Blogging at Sweetnicks.

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