A Culinary Career is All about SharingThe growing number of cooking shows on television--some areas have 'round-the-clock cooking channels--have turned the whole world into a culinary school. Chefs who protected their secrets through most of their culinary careers are now revealing their favorite recipes to thousands of viewers every day. The result is not a collapse of the chefs' culinary careers, but rather an expansion, as more and more people now appreciate the work of cooking professionals.
Why Not Share Culinary Tricks?It's really difficult to "steal" the recipes that a chef has developed over a long culinary career. You could even learn the recipe directly from the chef and never make the dish exactly the way he or she does. It would be like studying painting with Picasso. The master may teach you the techniques, but when it comes to the final creation, there is only one Picasso.
Chef Mardav's Burnt Garlic SauceOkay, how many people guessed that I was leading up to a recipe? Raise your hands. Not bad--a few of you guessed.
Some people say that burnt garlic is a terrible thing. I disagree. I learned to love it when I lived in Italy. In fact, you'll find a lot of it in the Tuscan region.
Try this delicious burnt-garlic culinary delight:
Put a whole garlic bulb and a whole onion on your outdoor grill until they are pretty blackened (about 15), and remove them. When they are cool enough to handle, throw them into a food processor with:
- 4 tablespoons of your best olive oil
- 1/2 cup yogurt
- 1 tablespoon mayonnaise
- one-inch piece of very fresh ginger
- sprinkle of salt
Pulse the mixture until it is pureed. Strain carefully to get rid of the bits of garlic and onion skin that were not ground up. Serve it on spaghetti, steak, shrimp, or fish steaks. It also makes an unusual salad dressing.