Apparently I come from a long line of people who detest the smell of garlic. My mother told me in the grocery store yesterday that my grandparents even talked about people who smelled like garlic, whispering behind their backs, like they were repugnant. Garlic gossip. Hum. They even changed dentists because he smelled like garlic. Come to think of it, my grandmother (Mom-Mom) always did smell like Wintergreen mints. I always thought she just liked candy, but now the truth is out. This obsession with fresh breath has been passed down, as my mother is rarely found without Altoids, and pushes them towards everyone like she is a drug dealer, trying to give samples away in hopes of future business. She holds the red and white tin down, where no one can see. Then she pops one in her mouth, and as fast as she can, and starts gnashing on it – - like she can’t wait to get the minty rush. Then, she quickly offers you one and before you can say “no,” she puts it in your hand, like she doesn’t want the Feds to see the exchange of the little white pill. I looked it up, and my family suffers from Alliumphobia, which according to WikiAnswers.com is “the name of the phobia relating to the fear of garlic which vampires seem to despise.”
There are ways, however, to trick Alliumphobics. Jenny and I once tricked her father into eating “herbal” potatoes, which were really garlic mashed potatoes. He loved them. Besides outright lying, you can also can use some kitchen tricks to give your dish garlic flavor without making it too garlicky. One way is to infuse your olive oil with garlic. This sounds fancy, but it is really simple. Just add your olive oil and minced garlic into your pan, and place on the lowest setting. When it starts to sizzle, add your other ingredients. The garlic flavor will infuse into the oil, giving the overall dish more flavor.
Roasted garlic is silky and sublime, and is delicious in mashed potatoes, or even as a spread. With the roasting technique, any garlic bite is taken out, and it becomes sweet. Here is another trick I do for pasta salads – - while the pasta is still hot, I add freshly grated garlic and toss. I did this the other day, and my mom couldn’t tell, but I did make an admission. She was surprised. These are ways to give “whispers” of garlic to your dish, without making your family the talk of the town for smelling like it. And, there are always Altoids you know – - just ask my mom.
