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Wednesday
October

11

2006
3:20 PM



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Entry: October 11, 2006, Per Se, New York, NY, Tasted on November 12, 2004

01 in front.jpg 02 menu.jpg 03 floral arrangement.jpg
04 tables.jpg 05 knife.jpg 06 truffles.jpg
07 presenting... the truffles.jpg 08 gougeres.jpg 09 salmon cone.jpg
10 young artichoke.jpg 11 cauliflower panna cotta.jpg 12 amuse.jpg
13 egg custard with rosemary.jpg 14 butter.jpg 15 roll.jpg
16 crusty roll.jpg 17 braised chestnuts and celery.jpg 18 braised chestnuts and celery.jpg
19 braised chestnuts and celery with celery root soup.jpg 20 celery root soup.jpg 21 roasted heirloom beets.jpg
22 more truffle shaving.jpg 23 truffle shaving.jpg 24 truffle shaving.jpg
25 risotto.jpg 26 poached red snapper and artichoke puree.jpg 27 apple mille feuille.jpg
28 poached red snapper.jpg 29 langoustine and scallops.jpg 30 langoustine and scallops.jpg
31 roasted hen-of-the-woods mushroom.jpg 32 red wine braised salsify.jpg 33 jerusalem artichokes in hazelnuts.jpg
34 rabbit rillette with tokyo turnips and brussel sprouts.jpg 35 russet potato gnocchi.jpg 36 calotte de boeuf grillee.jpg
37 sweet peppers and arugula.jpg 38 cheese plate.jpg 39 jackfruit sorbet.jpg
40 jackfruit sorbet.jpg 41 lemongrass ice cream.jpg 42 chocolate three ways.jpg
43 senteur d'automne.jpg 44 creme brulee bite.jpg 45 petit fours.jpg
46 petit fours.jpg 47 petit fours.jpg 49 pot du creme.jpg
50 meringue cookies.jpg 51 main dining room.jpg 51 staging area.jpg
52 plaque on stove.jpg 53 slicing.jpg 54 action in the kitchen.jpg
55 kitchen lamps.jpg 56 tray of chocolates.jpg 57 kitchen drawers.jpg
58 fridge.jpg 59 fridge.jpg 60 petit fours tray.jpg
61 petit fours tray.jpg 62 flowers.jpg 63 entry.jpg
64 per se.jpg    

 

     

 

 

 

 

 

   

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  Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.  

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