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THE HERALD OUTLOOK Saturday Octotcr21 Page Culinary Outlook Garlic presses ahead in popularity By Aiken Claire NEA Pood Editor How tastes change In 1976 an en cyclopedia of food recommended that garlic be treated with discretion Now it is estimated that Americans consume million pounds of fresh garlic each year Though about 30 million pounds of garlic is imported most of the garlic consumed in the United States is grown California Heralding this fact is the annual Gilroy Garlic val where attendance has grown from 20 to in the last 10 years They even serve garlic ice cream Other cities such as Cincinnati Philadelphia Portland Los Angeles and Covington have joined this enthusiasm for garlic and now have their own festivals and celebrations featuring a range of garlic recipes Much of this growing interest is keyed to popularity of foods from such garlic loving regions as the Med Mix together olive oil table spoons lemon juice slivered garlic cup chopped and salt and pepper to taste Add fish fillets and marinate for 1 hour or overnight Meanwhile prepare Garlic Salsa In a frying pan over medium heat melt tablespoons butter Saute onion and minced garlic until soft stirring Add tomatoes and the re maining 1 tablespoon lemon jutce Cook stirring for minutes Re move from heat and add salt and pep per to taste Stir in remaining A cup chopped Slowly stir in re maining butter until melted Barbecue fish over low glowing coals or in broiler about 7 minutes or until done turning fish once Remove to warm serving platter Top with Garlic Salsa Garnish with lemon wedges and reserved leaves This kitchen tested recipe makes servings GARLIC found its way into more American kitchens as it flavors dishes as fish and baked vegetables and the Orient For centuries garlic has been tout in folk lore and medicine as being beneficial fur all kinds of ailments According to The Food Pharmacy garlic may indeed have medicinal benefits Many have found that garlic fights infections reduces blood sure cholesterol and triglycerides stimulates the immune system and relieves bropchltis Garlic is also thought to contain cancer preventive chemicals Here are some dishes that make good use of garlic GRILLED FISH WITH GARLIC SALSA cup virgin olive oil tablespoons lemon julc divided clone fresh peeled and slivered bunch train cilantro or parsley chopped to make A cup A tor garnish divided tail and freshly ground 8 firm Hashed flnata about thick V pound sweat buttar cup chopped sweet red onion 2 small bet green finely minced 1 tablespoon fresh garlic finely minced pound ripe lomatoee peeled and chopped lemon wedgei large cloves tread garflc flour teaspoon aalt leaapoon lemon pepper teaspoon rosemary crushed pees about 2 pounds cupa potatoes peeled thinly sliced cup onion thinly sliced firm ripe tomatoes skinned and thinly sliced Spoon broad Topping clove fresh garlic 1 tablespoon butter dash nutmeg cup uncooked yellow 2 eggs V cup sharp Cheddar cheese Melt butter Press garlic through a garlic press to measure at least teaspoon Add to butter along with flour salt pepper and rose mary In a 74cup souffle dish layer vegetables Place peas in bottom then potatoes and onion and top with tomato slices spooning part of the OFFICE MAGIC St Georgetown VITEX SPECIAL BEST PERFORMER K RAM Floppy HD Philips Monitor Specializing In of or dob PCs Software and Peripherals for home and small business use HOME OF FRESH FRUITS VEGETABLES AND PROUD OF IT seasoned butter over each layer Cov dish tightly Bake in 350 degree oven about 30 minutes Meanwhile prepare Spoon re a Topping Remove baking dish from oven uncover and pour topping over it Return to oven and bake about minutes longer until topping is puffed and nicely browned and point of small sharp knife inserted in center corner out clean Serve at once from the baking dish This kitchen- tested recipe makes servings Spoonbread topping Press garlic to measure teaspoon in large sauce pan Add to milk and heat with butter salt and nutmeg Gradually stir in cornmeal Bring to a full boil stirring constantly and boil a minute until thick Remove from heat rate eggs and beat yolks lightly Stir a little of the not mixture into the yolks then combine with remaining mixture in pan Stir in Cheddar cheese Beat egg whites until barely stiff Fold into the mixture O AS FOOD CLAIRE THOUGHT FOR by CROOK FOOD MOLLY MAID Your Dependable Home Cleaning Service Specializing in House Cleaning For Particular People light US FOR 8761672 or 8731386 DAY CARE Programs for children up Nutritious meals Ample inside and outside facilities to develop your child physically and mentally Experienced child workers on staff MAPLE ROCK DAY CARE CENTRE Interest is mushrooming Heavenly Peach Mold 1 can lb oz sliced free stone peaches 1 pkg oz peach flavor gelatin 1 envelope gelatin I tbsp fresh lemon juice salt large ice cubes 1 cup whipping cream Drain peaches reserving cup syrup Heat syrup to boiling Place peach gelatin and ored gelatin blender container Pour in hot syrup cover Chop seconds Add peaches lemon juice and salt Chop seconds Add icecubes and whipping cream Grate until ice is melted about seconds Pour into mold Chill until firm several hours or overnight To serve unmold onto chilled serving plate Garnish with fresh peach slices and mint SeirBastlng keys have been injected with bast ing ingredients such as broth butter oil and other flavorings Americas eating habits are in a state of flux as the heath trends of tht 1980s continue to lure folks to the pro duce department Since con sumption of fresh fruits and vegeta bles has grown 6 percent each year Part of this growth includes the in creased use of fresh mushrooms ir home cooking As a one distributor says The growth of interest in mush rooms in the past few years ha mushroomed Americans are also learning how use a range of mushrooms once eaten only in foreign countries or expensive restaurants The common white still remains the most widely used mush room in this country but more the ex otic varieties such as the shiitake and oyster are gaining popularity They now account for more than 20 percent of the mushroom consumption worldwide Mushrooms have also been popular with dieters for a number of years a one cup of the common white contains only 19 calories The shiitake has 17 calories and the oyster has 18 calo ries All are high in potassium and low in sodium Many people enjoy searching for lo fungi in the spring months While this can it can prove quite dan if done without caution Jack points out in his excellent book Joe Book of Mushroom Cook that out some species only about a dozen types of mushrooms are considered deadly But it takes only one mistake to kill you is the third generation proprietor of Joe s restaurant in Reading Pa Mushroom lovers from miles around stop in to sample his creations many made from the wild mushrooms he has picked himself And to answer a very common mushroom question Do not wash mushrooms before storing When ready to use wipe with a damp cloth but do not soak SHIITAKE AND SHRIMP package ounce trash mushrooms A cup ollva oil medium cloves garlic mincad 2 tablespoons lamon Juice 2 tablespoons chopped trash parsley dash Isrga shrimp shelled and davalnad about cut into aquaraa Trim woody portions mushroom stems and discard Cut any large mushroom into quarters In medium bowl combine oil gar lie lemon juice parsley and pepper to taste Add mushrooms shrimp and red pepper Toss to coat well On four 12 skewers alternate thread mushrooms shrimp and red pepper Place skewers on grill inches above glowing coals Grill minutes or until shrimp is opaque and mush rooms are lender turning often and brushing with any remaining man nade This kitchen tested recipe makes servings To broil Prepare as above On rack in broiler pan range kebobs Broil inchps from heat for minutes or until shrimp is opaque and mushrooms are turning often and brushing with any remaining marinade Sauces of income Projections in millions ol dollar lor condiment 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