Garlic Love
There are few other single ingredients that serve as the inspiration for entire festivals or companies. At Sorrentino’s Restaurant Group, garlic is so well-loved there’s an annual festival for the plant. The festival, now in its 23rd year, has evolved into an opportunity for customers to embrace garlic, while the restaurant raises money for local charities. It kicks off with a garlic stomp and a gala featuring “garlic-based dishes from meatballs to salmon,” says Hrynyk. This year, the kickoff event featured a cinnamon and garlic gelato. Garriock’s company was named after the pungent plant, and he credits the herb with adding flavour to his recipes and naturally increasing their shelf-life. “Garlic is a really good preservative. It keeps the product longer,” he says.
Did you know?
– A new kind of garlic was developed in 2004.
– Black garlic is made by fermenting regular white garlic.
– It ends up a little softer, but looks very similar.
– Fermentation leads to caramelization, which makes black garlic incredibly sweet, like candy.
The Recipe
This recipe for spaghetti all’Aglio e Olio (spaghetti with garlic and oil) is courtesy of Kathryn Joel of Edmonton’s Get Cooking, which offers cooking classes for a range of foodies. “Use the best quality olive oil you can to make this simple but delicious dish,” Joel advises. “The sauce takes just minutes and can be made while the pasta cooks.”
450 g spaghetti
4 cloves garlic, finely chopped
1/2 tsp dried chili flakes
150 ml extra-virgin olive oil
A handful flat-leaf Italian parsley, finely chopped
Salt and freshly ground black pepper
Cook the spaghetti in plenty of well-salted boiling water until al dente, then drain.
Meanwhile, heat the olive oil over a gentle heat and saut the garlic and chilies, stirring until fragrant and lightly golden.
Transfer the cooked spaghetti to a warm serving dish, toss with the garlic, oil and parsley, season with salt and pepper to taste, then serve.
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