• Home
  • Recipes
    • recipes
    • menus
    • tips & tricks
    • pantry
    • conversions
  • Annabel
    • about
    • in the news
    • blog
    • gallery
    • my partners
  • Community
    • community
    • community recipes
    • forum
    • join
  • Garden
    • growing guide
    • know how
    • sustainability
  • Life & Style
    • life & style
    • travel
    • gallery
  • Books & Tv
    • TV season 3: Through the Seasons
    • TV season 2: Simple Pleasures
    • TV season 1: The Free Range Cook
    • books
  • Shop
    • books & dvds
    • home & garden
  • Win
    • competition
A Free Range Life with Annabel Langbein
  • Welcome!
  • login
  • join
  • Home
  • Recipes
    • recipes
    • menus
    • tips & tricks
    • pantry
    • conversions
  • Annabel
    • about
    • in the news
    • blog
    • gallery
    • my partners
  • Community
    • community
    • community recipes
    • forum
    • my profile
    • my recipes
    • add a recipe
  • Garden
    • growing guide
    • know how
    • sustainability
  • Life & Style
    • life & style
    • travel
    • gallery
  • Books & TV
    • TV Season 3:
      Through the Seasons
    • TV Season 2:
      Simple Pleasures
    • TV Season 1:
      The Free Range Cook
    • books
  • Shop
    • books & dvds
    • home & garden
  • Win
    • competitions
← Something from nothing
Dusky sound →

A cook's helper

Posted on October 09, 2010 by Annabel Langbein

I often wonder if I was only allowed two or three flavourings (salt and pepper aside) what might they be? I guess it comes down to cultural bias and personal preference as to what the must-have flavours for each cook might be – chillies or ginger, rosemary, smoked paprika, lemongrass, coriander or mint, and so on.  There is so much choice, but for most people it comes down to the way you learnt (or like) to cook and the flavours that surround you in your culinary world. Or it could be something that you are currently obsessed with and find yourself trying with everything until you work out just WHAT it really goes best with.

Some ingredients you just take for granted, because they become  part and parcel of the way you cook. For me garlic and lemons are the cornerstone of my flavours. And I often use them together. If I don’t have either lemons or garlic at hand, I feel stranded in the kitchen. It’s not about a desire to have everything taste garlicky or lemony, but about the nuance these two ingredients provide - a subtle resonance that layers on the palate. I love the fact that with lemons you get this bright, clean, light acidity from the juice and then a deeper oily citric flavour from the skins. Asparagus & Fresh Rocket Risotto is a perfect example of this. With garlic you can get a fleeting waft just by rubbing a cut clove over a piece of bread or around a salad bowl, or a really pungent flavour by crushing it, and a milder taste by cutting it thinly lengthwise so you don’t break the cells that release that sulphurous aroma and flavour. 

When you roast garlic it becomes meltingly sweet. I just love to keep roasted garlic in the fridge. It’s one of those fridge fixings you can add to things to turn them into something special. Try it in mayonnaise to create a creamy, silken aioli, or in risotto with pumpkin and rocket and parmesan, or added to polenta with parsley and pecorino. Enjoy this recipe for Roasted Garlic. 

Always store garlic in a cool, dry place. As we come into spring it will start to sprout, at which point you can plant it. It’s supposed to be planted on the shortest day, but it’s fine to go into the ground in early spring - just be sure to plant the cloves a good finger depth into the soil. If you aren’t planning to plant garlic, use it up fast before it shoots. Some people believe the green shoot part is what causes bad breath. I don’t think this is proven, but if it worries you, just slip out the green shoot from the halved cloves.

← Something from nothing
Dusky sound →

Recent Posts

2020

2019

2018

2017

2016

2015

2014

2013

2012

2011

2010

Facebook Instagram Youtube Pinterest Twitter Signup
  • help
  • /
  • contact us
  • /
  • privacy policy
  • /
  • terms & conditions

© Annabel Langbein Media 2013 - 2021. All worldwide rights reserved

Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

Content by Annabel Langbein

Published by Annabel Langbein Media

 

Hello!

Generic content for all other countries not on the list.

Annabel Langbein The Free Range Cook Simple Pleasures ATP
Annabel Langbein Sign up to my e newsletter

newsletter

Get VIP offers & great foodie content & you could win an iPad Air 2!

See recipes from my TV show View the PBS schedule Buy the book on Amazon

Before you go, tell us where you heard about Annabel's book:

Buy the book

Unfortunately, your browser blocked the popup, please use the following link to Buy the Book

book
Annabel Langbein

Sign up to my e newsletter

newsletter

Get VIP offers and great foodie inspiration!