Cloves And Fishes

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Q: What is the best way to store fresh garlic -- and also a way to preserve it for future use in the refrigerator, such as peeling it, chopping it and putting in in what ... (vinegar, oil, etc.)? I often purchase exceptional garlic from the health food store and would like to keep some for future use. I realize the flavor will not be as strong but thought the oil/vinegar, or whatever you suggest, could be used for salads and other seasoning purposes.
Also, what is the best way to roast garlic to mix with butter to spread on breads, etc.? Elaine B.

A: Ah, you're asking me about something near and dear to my heart: the stinking rose. In fact, I ingest so much garlic on a daily basis that my blood type is "G."

The best way to store fresh garlic is in a dark, cool, well-ventilated place. A small wire basket hanging on the door or side wall of your pantry is excellent. With garlic as reasonable as it is, and as fast as I use it, I never have a need to preserve any. However, I fully understand your wanting to save some high-potency bulbs.

You're on the right track with oil, but food safety is a major concern here. If you simply plop your garlic cloves into oil and leave it at room temperature, or even in the refrigerator, you're creating a breeding ground for botulism. Granted, the risk is not terribly high, but when you're dealing with something as deadly as the botulinum toxin, ANY risk is too much.

To my mind, the best way to store your high-octane garlic is to mince it and freeze it in small amounts, two or three cloves per pack. You can use plastic wrap, then put all the small packs in one large zippered bag for freezer organization.

If you're set on keeping the garlic in oil in the refrigerator, immerse the peeled gloves in vinegar for 24 hours first to acidify them and make them an inhospitable environment for bacterial bad guys. Then you can store them in olive oil in the refrigerator for up to three months. The vinegar you drain off the cloves will also have a garlic flavor for a REALLY nifty vinaigrette dressing.

As far as roasting garlic ... it's so easy, you'll feel downright guilty for every nickel you ever spent on storebought.

Using a very sharp knife, cut the top 1/3 off the fist of garlic. Do NOT peel! Place each fist in a "nest" of wadded aluminum foil to keep it from rolling around and allow the olive oil to penetrate. Drizzle 1 tbsp. of good olive oil on each fist. Bake at 300° Fahrenheit for 1 ½-2 hours or until cloves are soft.

You can squeeze the cloves out of the fist easily and mix them with butter (personal favorite) or mashed potatoes or, well, let's just say I haven't yet found a BAD use for home-roasted garlic. You can even squeeze it directly onto some nice, crusty bread and mash it in, then enjoy the sweet, garlicky goodness.

Q: How does one prevent the potatoes (peeled) from sticking to the roasting dish when roasting them with the leg of lamb? No matter whether I oil them beforehand or not, they always stick and the type of potato does not seem to matter either. --Sue

A: This is not a problem I've encountered when using Idaho potatoes, but sometimes with small red potatoes. If you blanch them for just about a minute, that should begin to cook the starch and keep it from forming that lovely glue bond with the side of your pan. Make sure to drain them VERY thoroughly.

Q: I need help. I can't seem to make lake (or even ocean) perch without a distinct smell of ammonia coming from it. I used to fry up lake perch that my husband's grandmother had caught and frozen and had no problem. I have noticed that, ever since I started buying it at supermarkets, even if I bring it straight home and freeze it, it still has that ammonia taste and odor. What am I doing wrong? Thanks for your help! --James Shifley

A: That oh-so-appetizing aroma is caused by spoilage. I don't want to disparage your local grocer, but provided your version of "straight home" doesn't involve an hour or so in a hot car, that spoilage is most likely happening before you buy it.

Everyone is familiar with that "fishy" smell, right? Guess what? If you're buying your fish from a proper grocer or (preferably) fishmonger, you should not smell anything or, at most, a very faint version of the familiar aroma when you take a good whiff. The eyes should be clear and the flesh nice and firm.

A local grocery store changed hands not too long ago, from one national chain to another. The first day I visited the "new" store, I got a whiff of the fish counter when I walked in the front door. Back in the fish case were appetizing-looking piles of sea scallops, catfish fillets and the like without a trace of top ice. The fish smell was so strong it made my eyes water.

This is NOT a good sign. Bakeries should have a smell that draws you in, not fish markets.

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