About The Red and Black (Athens, Ga.) 1893-current | View Entire Issue (Feb. 6, 2014)
AMPERSAND | FEB/MAR 2014 15 GARLIC Another famous source of flavor that was prohibited in ancient times due to its proposed aphrodisiac effects was none other than everyone’s least favorite date food- garlic. Valued for it’s medicinal properties, garlic was not allowed in the diet of monks of ancient India in fear that it would lead them to break their celibacy. Furthermore, widows, adolescents and those fasting were not allowed to consume garlic as they were not supposed to be “over-stimulated.” The reason behind garlic’s arousing reputation lies within it’s pungent cloves. The compound allicin in garlic is a documented enhancer of blood circulation, which means more open arteries, which in turn leads to a better chance of sustained erection and stamina overall. While the thought of kissing someone with garlic breath is as appealing as spending a July day with a donkey at a petting zoo, there is one to have your garlic and eat it too. If shared with the one you love, the senses are adequately numbed to garlic’s lingering effects. So eat up, and enjoy this recipe for roasted garlic ricotta spread. ROASTED GARLIC and RICOTTA SPREAD Start to finish: 1 hour Servings: 6-10 as Appetizer 2 bulbs of garlic 1 cup of ricotta 1/2 cup of parmesan 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive oil 8 slices of bread, toasted (baguette, french, whole wheat boule or other crusty bread) Preheat oven to 400 F. Slice off the top of garlic bulbs. Peel off outer layers of garlic. Place garlic on top of aluminum foil and drizzle with olive oil. Sprinkle garlic with salt and pepper and wrap in foil. Place in oven for 45 minutes. When garlic is roasted, squeeze cloves into bowl and mash. Add in ricotta, parmesan, salt, pepper and drizzle with olive oil. Serve with warm, toasted bread.
