Wednesday, April 23, 2008

Green Garlic Aside

A little advice from sad experience; green garlic is better steamed than roasted. When roasted alongside our rack of lamb, the outer layers turn crisp and stringy, rather than relaxing and turning tender. You can still strip off the outer layers and find the tender middle but when I butter steamed it a week or so ago, it was tender all the way through.

Just an aside. Butter steaming. Yes.

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Blogger cookiecrumb said...

Who eats this well every day? Jeepers!!

Wednesday, April 23, 2008  
Blogger Zoomie said...

Cookiecrumb, you know him as Cookblog - he always puts my efforts to shame!

Thursday, April 24, 2008  

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