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Wednesday, November 7, 2001
Outside the box

Ask Food Network Kitchens
   Q: I would like to know how I can roast garlic?
   - GARLIC GALORE
   A: To roast garlic, cut about 1/2-inch off the top of the head of garlic to expose the tips of the garlic. Place the garlic head on a piece of foil, sprinkle with olive oil, and enclose the garlic head in the foil. Roast it in a preheated 350 degree F oven for about 35 to 45 minutes or until the garlic is soft. The roasted garlic can then be easily squeezed out of each clove. If desired, sprinkle your favorite herbs over the garlic to give it flavor. Roasted garlic can be used as a spread for bread, in stews, braised meats, roasts, salad dressing, and to flavor bland vegetables.
   Terra cotta garlic roasters are almost as easy to find as garlic presses. To use a roaster, follow the instructions for roasted garlic, above, but do not preheat the oven. Just like their big brothers, the clay pot cookers are placed in a cold oven. Turn the temperature to 300 degrees F and cook for 30 minutes. Remove the cover and continue to roast an additional 30 minutes, or until the heads turn golden brown.
   Garlic roasters can also be used in the microwave. Cook the garlic on full power for 2 to 3 minutes. Although this cooking method is a time saver, the garlic will not brown. So, use the microwave only when you want to add the garlic to a dish for its mellow taste, not when being served as a spread.
   Q: I have recently seen several recipes using Jerusalem artichokes. What are they? Are they similar to regular artichokes?
   - ARTICHOKE HELP
   A: Actually Jerusalem artichokes are not artichokes at all, but members of the sunflower family. In addition to that, they're not from Jerusalem, but are native to North America. Jerusalem artichokes or "sunchokes" as they are often called, are the root of a tall plant that resembles a sunflower with a yellow flower at the top. No matter what they are called, Jerusalem artichokes are quite delicious. They don't look anything like an artichoke, they look more like a cross between a potato and fresh ginger. They can be eaten raw or cooked and have a texture that is similar to water chestnuts and an earthy, artichoke-like flavor. Raw, they make a great, crunchy addition to salads.
   Jerusalem artichokes turn color once cut so use them soon after cutting or sprinkle them with lemon juice.
   When cooking Jerusalem artichokes, be careful not to overcook them, or they become mushy and lose some of their flavor. I like to cut them into small chunks and saute them in butter until just tender and finish it with fresh herbs and grated Parmigiano Reggiano. They can also be sliced thin and cooked like a gratin. I like to add other root vegetables, like celery root, turnips, or potatoes, to my gratins. Jerusalem artichokes also make lovely purees and soups.
   - Staff and wire reports

   CANNED TOMATOES:
   Fresh ripe tomatoes make the best sauces, but if you don't have great ones, canned tomatoes are the way to go. Canned tomatoes are picked at the height of ripeness and processed immediately. Cooked sauces made with quality canned tomatoes will be tastier than ones made from tasteless fresh ones.
   - Scripps Howard News Service




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