Chef Marie-Annick Courtier puts honey in chili and kidney beans in a Mexican mock lasagna. An orange salad and carrot and orange soup sound intriguing, but one thing is constant in her book “Garlic.” It is of course, a love of garlic.

“Garlic is to health what fragrance is to a rose,” is a French proverb in this thin book full of hearty ideas. A bit of garlic folklore helps explain why I love it sooooo much and she even has tips on growing and braiding garlic.

Garlic lovers:

 Cilantro Pesto

1 clove garlic

1 cup cilantro leaves

1/4 cup walnuts, chopped

1/4 cup Parmesan cheese, grated

1/4 teaspoon salt

1/4 cup olive oil

In a food processor, fitted with a metal chopping blade, with motor running, drop 1 clove garlic through feed tube to finely chop. Add 1 cup packed cilantro leaves, 1/4 cup each chopped walnuts and grated Parmesan cheese and 1/4 teaspoon salt. Process 45 to 50 seconds or until smooth, scrape down sides of bowl. With motor running, slowly add 1/4 cup olive oil and process until well blended. Cover and refrigerate several hours.



Argentinean barbecue trend

Argentinean barbecue is the rage this summer. Don’t worry if you’ve only read about it in magazines. I haven’t been invited to one either. The “asado” style goes with chimichurri sauce, blended with chopped parsley, oregano, garlic, salt, pepper, onion, paprika and olive oil, or a tomato and onion in vinegar sauce.

Wineries are the swing of the trend, and are offering pairings to mesh with these flavors.  Catena Malbec, High Note Malbec and Tilia Malbec are among some amazing offerings I’m still researching, so stay tuned Culinary fans. This will get you started on any kind of party:

• Tilia  Torrontes is named for the Linden, a tree from which the Argentine vineyard workers gather flowers for a relaxing after-work tea. Florals, ripe citrus and apricot are evident in this aperitif that also matches with light seafood dishes.

• Root: 1 sauvignon blanc of chile has a distinctive bottle with the image of a fine root “growing” into the lettering explaining the company’s mission, accomplished in a snappy summer-ripe version of “the original ungrafted.”

• Dona Paula Los Cardos Malbec 2009 — How nice that some areas remember years in vintages, not hurricanes. This Mendoza Argentina red is featured in a brochure so beautiful I want to live in it. Los Cardos means “thistle” and the colorful, thorny flower is featured on the label with explanation that its presence signals a good terrain. I loved the black fruit and “cigar box” flavors from this screw-top so much I got truly annoyed that I “wasted” a few drops that spilled onto my blouse. Then I had another sip and became relaxed again.



Riddle me camu camu

 What has  30 to 60 times more vitamin C than an orange? The Rainforest superfuit so nice they named it twice, camu camu. Navitas Naturals encourages consumers to “Eat Your Way to Health” with a range of powders, and this sweet and sour taste is something that I blended into a banana smoothie for a power breakfast. Beta-carotene, potassium and amino acids are part of the mix. This company has an amazing catalogue.

ddoiron@panews.com