I don’t like onions. Let me rephrase that, I despise onions. I’ve never understood how anyone can enjoy something that smells like B.O. and makes you cry. Not to mention that they also make my stomach sick. It’s my theory that more than a little of them can make anyone sick. My evidence? White Castle (only some of you may be familiar with this greasy establishment).
Now, now, before you get all offended in this overly politically correct world, I don’t begrudge anyone else their favorite foods. Just don’t come breathing around by me after you’ve had onions.
Having said that, I love garlic. I use it in just about every dish I make, except for sweets, and I’ve even considered using it in some of those. However, garlic also needs to be dispersed in just the right amount when cooking, otherwise it will overpower the flavors of all the other seasonings.
The one thing I dislike about cooking with garlic, is peeling the skins off, because chunks of it gets stuck under my fingernails. My mom helped me find a way to prevent that from happening . When I get a new bulb of garlic home from the store, I peel each clove away from the bunch. I put them in a jar with skins still on.
When I’m ready to use one, I pull out the handy garlic peeler that Mom bought me. I slip one of those babies in there, roll it around a few times and voilà.
Mom found this item at her local Beds, Bath & Beyond, but they don’t sell them at every one of their stores.
On to my next little trick, which involves red peppers. Some of you may already know this one, but some may not. I can fit up to four good-sized red peppers in my toaster oven for roasting. I turn the peppers every 5 to 10 minutes until all four sides are blackened and they have become limp.
I immediately place each pepper in a bowl, and cover it with Saran wrap. I let it sit for 15 to 30 minutes, and the steam from the heat loosens the skins to where they fall right off.
HAPPY VALENTINE’S DAY
The pepper below really blackened in this shape, just for my sweetheart bloggers