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词条 List of garlic dishes
释义

  1. Garlic dishes

  2. Gallery

  3. See also

  4. References

This is a list of garlic dishes, comprising dishes and foods that use garlic as a main ingredient. Garlic is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive,[1] and Chinese onion.[2] Garlic is native to Central Asia and northeastern Iran, has a history of several thousand years of human consumption and use, and has long been used as a seasoning worldwide.[3][1] It was known to Ancient Egyptians, and has been used both as a food flavoring and as a traditional medicine.[4]

Garlic dishes

  • Agliata – a savory and pungent garlic sauce and condiment in Italian cuisine used to flavor and accompany broiled or boiled meats, fish and vegetables.[7][8]
  • Aioli – a Mediterranean sauce made of garlic and olive oil; in some regions other emulsifiers such as egg are used.
  • Bagna càuda – a dish from Piedmont, Italy made of garlic, anchovies, olive oil and butter, it is served and consumed in a manner similar to fondue.
  • Cesnecka – a garlic soup in Czech cuisine and Slovak cuisine consisting of a thin broth, a significant amount of garlic, sliced potatoes and spices such as caraway, marjoram and cumin.[9][10][11][12]
  • Garlic bread
  • Garlic butter
  • Garlic chutney – prepared using fresh garlic, dry or fresh coconut, groundnuts and green or red chili peppers, additional ingredients are also sometimes used.[13][14][15][16]
  • Garlic fingers – an Atlantic Canadian dish similar in shape and size to a pizza and made with the same type of dough, instead of being cut in triangular slices, they are presented in thin strips, or "fingers".[5]
  • Garlic ice cream – has been a dish at many garlic festivals
  • Garlic oil
  • Garlic sauce – typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used
  • Garlic sausage – prepared using garlic and pork or beef/veal, or a combination of pork and beef.[18][19]
  • Garlic soup – many versions exist worldwide
  • Ginger garlic masala – a crushed mixture of raw ginger and garlic cloves
  • Garlic vinegar [20][21]
  • Honey garlic sauce
  • Laba garlic – a vinegar-preserved garlic with a refined green coloration and a sour and slightly spicy flavor, its name derives from typically being prepared on December 8 of the lunar calendar (lunar month December the eighth, the Laba Festival, a traditional Chinese holiday).
  • Mujdei – a spicy Romanian sauce made from garlic cloves crushed and ground into a paste, salted and mixed energetically with water and vegetable oil.
  • Persillade – a sauce or seasoning mixture of parsley chopped together with seasonings including garlic, herbs, oil, and vinegar.[6]
  • Pistou – a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts.
  • Skordalia – a thick puree in Greek cuisine made by combining crushed garlic with a bulky base, such as a purée of potatoes, walnuts, almonds or liquid-soaked stale bread, and then beating the mixture in olive oil to make a smooth emulsion. Vinegar is often added.
  • Smoked garlic
  • Toum – a garlic sauce common to the Levant, it is similar to Provençal aioli, and contains garlic, salt, olive oil or vegetable oil, and lemon juice. It is traditionally crushed together using a wooden mortar and pestle.
  • Vanillerostbraten – an Austrian beef cutlet dish prepared with garlic, salt, pepper, butter, onions, and brown bouillon and normally served with fried potatoes

Gallery

See also

{{portal|Food|Lists}}
  • List of onion dishes
  • Pyruvate scale

References

1. ^1 {{cite book|author=Block, E.|title=Garlic and Other Alliums: The Lore and the Science|url=https://books.google.com/?id=6AB89RHV9ucC&printsec=frontcover|publisher=Royal Society of Chemistry|year=2010|isbn=0-85404-190-7}}
2. ^{{cite web |url=http://www.allallergy.net/fapaidfind.cfm?cdeoc=684 |title=AllergyNet — Allergy Advisor Find |publisher=Allallergy.net |accessdate=April 14, 2010 |deadurl=yes |archiveurl=https://web.archive.org/web/20100615004222/http://allallergy.net/fapaidfind.cfm?cdeoc=684 |archivedate=June 15, 2010 |df=mdy-all }}
3. ^{{cite web |title= Allium sativum L. |publisher= Kewscience; Plants of the World Online; Royal Botanic Gardens, Kew, England |url= http://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:528796-1 |accessdate= 2017-05-26}}
4. ^{{cite book |title= Simon & Schuster's Guide to Herbs and Spices |editor=Schuler, S. |isbn=0-671-73489-X |author=Simonetti, G. |year=1990 |publisher=Simon & Schuster, Inc}}
5. ^{{cite web |url= http://www.thecoast.ca/halifax/heart-of-garlic/Content?oid=4270361 | title= Heart of garlic | author = Allison Saunders | date = 20 February 2014| newspaper = The Coast | archiveurl = https://web.archive.org/web/20140625234103/http://www.thecoast.ca/halifax/heart-of-garlic/Content?oid=4270361 | archivedate = 25 June 2014 | accessdate= 3 August 2016 |publisher= Coast Publishing Ltd.}}
6. ^Le Petit Robert, 1972
7. ^1 {{cite book | last=Capatti | first=A. | last2=Montanari | first2=M. | last3=O'Healy | first3=A. | title=Italian Cuisine: A Cultural History | publisher=Columbia University Press | series=Arts and Traditions of the Table: Perspe | year=2003 | isbn=978-0-231-50904-6 | url=https://books.google.com/books?id=C5axRXlLOlAC&pg=PA36 | language=it | page=36}}
8. ^1 {{cite web | last=Crocetti | first=Adri Barr | title=A Heritage Pasta | website=L'Italo-Americano | date=April 18, 2015 | url=http://www.italoamericano.org/story/2015-4-17/Pasta | accessdate=March 4, 2016}}
9. ^1 {{cite web | author=Barrell , Ryan | title=13 Hangover Cures the World Swears By | website=Paste | date=March 13, 2017 | url=https://www.pastemagazine.com/articles/2017/03/13-hangover-cures-the-world-swears-by.html | access-date=July 30, 2017}}
10. ^1 {{cite book | last=Frost-Sharratt | first=C. | title=Food Lovers' Europe: A Celebration of Local Specialties, Recipes & Traditions | publisher=Globe Pequot Press | year=2011 | isbn=978-0-7627-7590-3 | url=https://books.google.com/books?id=EqLACwAAQBAJ&pg=PA82 | access-date=October 18, 2017 | page=82}}
11. ^1 {{cite book | last=Moyers | first=S.B. | title=Garlic in Health, History, and World Cuisine | publisher=Suncoast Press | year=1996 | isbn=978-0-9654236-0-1 | url=https://books.google.com/books?id=VR4NAQAAMAAJ | access-date=October 18, 2017 | page=35, 220}}
12. ^1 {{cite web | last=Blondel | first=Maurice | title=Česnečka vás vrátí do formy | website=Ženy.cz | date=December 1, 2016 | url=http://www.zeny.cz/lifestyle/cesnecka-vas-vrati-do-formy-462.html | access-date=October 18, 2017}} {{cz icon}}
13. ^1 {{cite book | last=Bharadwaj | first=M. | title=The Indian Spice Kitchen: Essential Ingredients and Over 200 Authentic Recipes | publisher=Hippocrene Books, Incorporated | year=2005 | isbn=978-0-7818-1143-9 | url=https://books.google.com/books?id=dTm23d7gIk0C&pg=PA113 | access-date=October 26, 2017 | page=113}}
14. ^1 {{cite book | title=The Gazetteer of Bombay Presidency | publisher=Printed at the Government Photozinco Press | series=The Gazetteer of Bombay Presidency | issue=v. 25, pt. 3 | url=https://books.google.com/books?id=AWQwAQAAIAAJ | access-date=October 26, 2017 | page=237}}
15. ^1 {{cite web | last=Koranne-Khandekar | first=Saee | title=A case for chutney | website=Live Mint | date=June 23, 2017 | url=http://www.livemint.com/Leisure/DZ5frc2tZ5sOTJMgKDXwCI/A-case-for-chutney.html | access-date=October 26, 2017}}
16. ^1 {{cite book | last=Thaker | first=A. | last2=Barton | first2=A. | title=Multicultural Handbook of Food, Nutrition and Dietetics | publisher=Wiley | year=2012 | isbn=978-1-4051-7358-2 | url=https://books.google.com/books?id=YF1YCg5Ig-EC&pg=PA44 | access-date=October 26, 2017 | page=44}}
17. ^1 {{cite book | last=Hurt | first=J. | last2=King | first2=J. | title=The Complete Idiot's Guide to Sausage Making | publisher=DK Publishing | year=2012 | isbn=978-1-101-57159-0 | url=https://books.google.com/books?id=MLsAsg9bXqoC&pg=PA83 | access-date=October 23, 2017 | page=83}}
18. ^1 {{cite book | last=Duff | first=J.C. | title=The Manufacture of Sausages | publisher=National Provisioner Publishing Company | year=1899 | url=https://books.google.com/books?id=ZK1DAQAAMAAJ&pg=PA107 | access-date=October 23, 2017 | pages=107–108}}
19. ^1 {{cite book | last=Jordan | first=M.A. | last2=Fisher | first2=M.F.K. | last3=Gershman | first3=L. | title=The Good Cook's Book of Oil and Vinegar | publisher=Skyhorse Publishing | year=2015 | isbn=978-1-63450-014-2 | url=https://books.google.com/books?id=ld-BCgAAQBAJ&pg=PT344 | access-date=November 3, 2017 | page=pt344}}
20. ^1 {{cite book | last=Andrews | first=G. | title=Growing and Using Garlic: Storey's Country Wisdom Bulletin A-183 | publisher=Storey Publishing, LLC | series=Storey Country Wisdom Bulletin | year=1998 | isbn=978-1-60342-313-7 | url=https://books.google.com/books?id=IS3MxinLx8gC&pg=PA12 | access-date=November 3, 2017 | page=12}}
[7][8][9][10][11][12][13][14][15][16][17][18][19][20]
}}{{Allium}}{{Lists of prepared foods}}

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