pork scsloppine milanese style(brandon)

ingredient-ham,porkterloin mushroom. parsley,butter,egg,parmasan,bread crum,mult flour, redwine,vegetableoil,tomato sauce, chickenstock


1. cut the pork tenderloin into 60gm each
2.sauce-reduce the sock down to 50ml add the wine and reduce half, add the tomato sauce, ham and mushroom  simmer 5minute. check the seanoing and parsley
3.mix bread crum and parmasan season and dredge the scaloppine in flour, dip in egg wash roll in the mixture(breadcrum, parmasan)
4.pan fry ith vegetable oil until done. drain on kitchen paper and rest 5minute
5.and serve

brandon

stuffed pork tenderloin
ingredient-pork tenderloin,olive-oil,white-wine,honey,garlic,herb,salt,peper
stuffung-spanish,ham,mushroom


1.spread out pork tedorloin, and  marinade with salt peper honey herb
2.blench spanish
3.spread out the spanish, in the spanish put the ham sauted mushroom and cream cheese and roll the all things
4.on the pork tender loin put the number. 4. and also roll
5.searing the porktenderloin and deglazing white wine and oven

Creme Brulee (Jaehyeon Choi, Brik)

Ingredients

 

 

• Sugar 175g
• egg yolks 9ea
• vanilla beans 2
• milk 100ml
• double cream 900ml
• Extra sugar for caramelising, as needed

 

Method of preparation

1. Preheat the oven to 120C
2. Lightly beat the sugar and egg yolks together by hand in a bowl.
3. Split the vanilla pods in half and scrape the seeds out.
4.  Put the seeds, pods, milk and cream into a pan and gently bring the mixture to the boil so that the full flacour of the vanilla infuses into it.
5. Take off heat.
6. Pour the boiling cream and milk onto the sugar and egg yolk mixture. Mix well and pass through a fine strainer.
7. Divide the mixture among six ramekins and cook them in a hot water bath in the preheated oven for 30-40 miutes until just set. Allow the ramekins to cool, then chill in the refrigerator.
8. Sprinkle the top of each ramekin with the extra sugar and caramelise until golden brown with a butane torch or under a bot broiler. Allow the sugar to set hard, then serve.

                                      

Seared Foie Gras with Mirabelle Plum (Jaehyeon Choi, Brik)

Ingredients

 

 

• Raw duck foie gras  80g
• Frozen pitted mirabelle plums 500g

sweet and sour sauce ingredients

• Red wine vinegar 5ml
• Honey 1 tsp
• orange juice 10ml
• Mixed spices 5g
• veal stock 100ml

Garnishing

• "Fleur de sel" 5g
• Cracked pepper 5g

 

 

Method of preparation

1. Marinate the salmon with olive oil, 2 sliced garlic and herbs.
2. Dice the vegetable for ratatouille: Tomato, zucchini, eggplant, red pepper, green pepper, onion and 50g garlic.
3. Prepare the ratatouille: Sweat onion and garlic with olive oil, add the tomato paste and continue cooking. Add the tomato, herbs, fennel seed and seasoning. Simmer down to thick consistency. Pan fry separately zucchini, eggplant, and peppers. Add to the tomato and simmer 5 minutes.
4. Season and grill the salmon
5. Arrange on warm plate the salmon and ratatouille. Serve with baby leaves.

                                      

Jun Hee Lee (Juni , Daniel)

coq au vin

1. Joint the chicken (for pictures of jointing, click on step by step link above or read the instructions below. Alternatively, ask the butcher to do it for you).
2. JOINTING THE CHICKEN: Pull out the wing joints and cut off the wing tip. Using a small knife, cut around the skin and flesh on the lower wing joint through to the bone, then scrape back the flesh. Using a heavier large knife, smash through the bone halfway along and detach. Repeat on the other side.
3. Detach the scaly leg bone at the drumstick with a hefty thump of the large knife. Slash through skin where the thigh joins the body and pull leg firmly from socket to dislocate the thigh bone. Press down and pull to expose the 'oyster' muscle underneath the bird. Slice the thigh away from the back of the body.
4. Lay the whole leg joint out on the board, find the mid-point socket joint and simply cut straight through it for neat thigh and leg joints. Repeat on the other side.
5. Cut through the skin and flesh halfway along to the drumstick and scrape back the flesh, then smash through the bone. Using poultry scissors or heavy kitchen scissors, cut away the back half of the breast carcass, to leave a 'crown' of chicken breast and wing joint. Cut through the top of the crown to divide in half for two chicken breasts.
6. Lay each breast joint on the board, then cut in half again at right angles so you have one portion with a wing joint and one without. You should now have eight neat, joints of chicken.
7. Put the flour into a bowl with some salt and pepper, then toss in the chicken, shaking off the excess. Place the chicken on a plate and season again.
8. Heat 4 tbsp of oil in a large shallow pan and brown the chicken joints. (Do this in batches if your pan is not large enough, adding extra oil if necessary.) Tip the bacon into the pan along with the chicken, stirring until lightly browned and crisp. Using tongs, remove the chicken to a plate.
9. Add all the vegetables and herbs to the bacon with a splash more oil, if necessary, then cook for about 5 mins, stirring once or twice. Pour in the Cognac and bubble up, scraping the pan to deglaze, for 2-3 mins. Then pour in all the wine and bring to the boil.
10. Tip in the chicken joints; press into the pan so they are immersed in liquid and cook, uncovered, for 10 mins, until the wine has reduced by half. Pour in the stock, return to a simmer, season and cook, uncovered, for 1 hr until the liquid has reduced by half and the chicken is tender. Set aside for 10 mins before serving.
11. Heat another 4 tbsp oil in a large frying pan and, when hot, fry the mushrooms for about 8 mins, seasoning well and stirring frequently until nicely browned. Remove and drain on kitchen paper. Serve the chicken in bowls with vegetables and sauce spooned over, and top with the mushrooms.



Jun Hee Lee (Juni , Daniel)

panna cotta

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

2. Lightly oil eight custard cups with a neutral-tasting oil.

3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )
If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.

6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.



Navarin de mouton Bareges-Gavarine printanier [Lee kun young (kung)]

Difficulty : fairly easy
Preparation time : 20 minutes
Cooking time ; 1 hour

ingredients(Races for 4 people) :
1.2kg shoulder of lamb Bareges-Gavarnie AOC, 1dl oil, 50g of flour, 50g of tomato paste, 500g carrots, 100g green beans, 500g turnips, 150g onion Trebons, 250g of onions, 750g of potatoes, 100g of peas, 50g butter, 40g of pink garlic from Lautrec, sugar. coarse and fine salt, parsley, pepper.

recipe:

Grasp the shoulder of muttin in hot oil.
Prepare the filling by chiseling stew onions, crushed, garlic and prepare the bouquet garni.
In fact, while baking, incing over medium heat the onions in the butter, sugar, water, salt and allow to brown the onions.
Add carrots and turnips.
Cook the beans separately and peas in boling water, drain.
Add meat and sprinkle with the topping of flour, brown in oven 4~5minutes.
Moisten with water (1 to 2cm above the meat).
Boil, cover and bake for 40~45minutes at 200℃.
Strain the sauce through a chinois and reduce.
Place on a platter the shoulder of mutton Bareges-Gavarnie surrounded the vegetable garnish.

chun woong park ( tony)

Ratatouille

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons dried parsley
• 1 eggplant, cut into 1/2 inch cubes
• salt to taste
• 1 cup grated Parmesan cheese
• 2 zucchini, sliced
• 1 large onion, sliced into rings
• 2 cups sliced fresh mushrooms
• 1 green bell pepper, sliced
• 2 large tomatoes, chopped

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
4. Bake in preheated oven for 45 minutes.

Declinaison autour de l'ail rose de Lautrec - Lee Kwang-yong (KAN)

Difficulty: fairly easy
Preparation time: 25 minutes
Cooking time; 1 hour 30 minuts in all, in chronological order, but you can divide by 3 simultaneously by multiple frings

ingredients(Races for 4 people) :
220g of pink garlic from Lautrec Red Label, 600g of potatoes, 70g shallots, 45ml of olive oil, 10ml of sherry vinegar, 70g of flour, 25ml of cream, 2eggs, 1L of milk, thyme, laurel, parsley, salt, pepper

RECIPE

1. GARLIC PUREE :
Peel and cut the potatoes coarsely. Crack 150g of garlic cloves to remove the germ.
Top with 750ml of milk mixed with water, add the thyme and bay leaf.
Cook.
Mash potatoes and garlic, put 200g of mashed side.
Strain the milk through a cheesecloth cooking, the reduce.
Add to mashed cream (10ml) and reduced milk, season to taste.
Stir in the last minute with olive oil (15ml).
Slice lengthwise into thin slices of potatoes.
The jump in oil.

2. For the blinis :

Add 70g of flour to 200g of applesauce reserved.

Stir in egg yolks 15ml of cream and finally a bleached diced garlic in milk.

Beat the egg whites until stiff and add to the device.

Heat the oil in a pan and cook the pancakes.

Then cook the remaining garlic cloves to 180℃ (gas mark 6) for 30minutes on    a  baking   sheet with olive oil, thyme, bay leaf and pepper mignonette.

Salt and pepper 10ml sherry vinegar, add shallot, chopped parsley.

Add the olive oil.

3. Dressage :
Put 3 scoops of mashed potatoes, a potato chips and blinis.
Arrange the garlic cloves along with dressing.

chun woong park( tony)

Anise-flavoured Seafood Stew

 

 

Ingredients

• 1 kg rich, full flavoured Fish trimmed and emptied
• 1 kg delicate Fish trimmed and emptied
• 1 kg head and bones Fish rinsed
• 4 L Water
• 125 ml Olive Oil
• 2 diced Onions
• 2 large Leeks trimmed, cleaned, and sliced
• 1 bulb of a Fennel peeled, trimmed, and chopped, with green fronds reserved
• 6 Tomatoes seeded, peeled and diced
• 4 Cloves Garlic minced
• 1 bunch garni
• 1½ teaspoons fennel seeds
• 2 Slices orange peel pith removed, preferably dried
• ½ teaspoon Saffron crushed
• Salt & Pepper
• 1 Splash Pernod or white wine

Method

1. 1Chop the full-flavoured and delicate fish into large, bite-sized pieces and refrigerate (keeping the full-flavoured fish separate from the delicate).
2. 2Put the rinsed fish heads and bones in a large soup pot, pour the water over, bring to a boil, and simmer twenty minutes.
3. 3Strain, reserving the liquid.
4. 4Heat the oil in the same pot and fry the onions, leeks, and fennel until soft, about 10 minutes.
5. 5Add the tomatoes, garlic, bouquet garni, fennel seed, orange peel, and saffron.
6. 6Season with salt and pepper.
7. 7Pour over the fish stock, and simmer half an hour.
8. 8Remove the bouquet garni and the orange peel.
9. 9Bring the liquid to a rolling boil.
10. 10Add the full-flavoured fish and cook 5 minutes.
11. 11Add the delicate fish and the splash of Pernod and continue cooking until all the fish is tender, about 5 minutes longer.
12. 12Ladle into warm soup plates, sprinkle irreverently with parsley if you like, and top with a rouille-smeared croûte.

Souffle - John (Choi Jun-seok)

Souffle Glace Aux Framboises


Meringues:
2 large egg whites
2/3 cup ground up blanched almonds
1/2 cup granulated sugar
Mousse:
3 c. Raspberries or 30 oz Raspberries, frozen, thawed, and drained, (liquid reserved)
1/2 cup sugar
3 tablespoons cold water
1 Tbs. Syrup, corn, light
3 large egg whites
Juice of 1 lemon
2 cups heavy whipping cream
Preheat the oven to 200 F. Line a baking sheet with parchment paper. Draw 2 8-inch rounds on the parchment paper using the bottom of an 8 inch soufflé dish (the one you’ll be using) as a guide.
Beat 2 egg whites until they form stiff peaks. Stir together ground almonds and sugar and gently fold into beaten egg whites. Divide batter evenly between two circles and spread gently make 2 8 inch rounds. If you have a pastry bag and ½ inch tip, you can squeeze the egg white mixture out through the pastry bag. Bake until crisp, about 1 1/2 hours. Cool on a rack. Peel away from parchment.
For Mousse:
Puree all but a few raspberries – save a few for garnish. Transfer 2 Tbs. of puree to measuring cup. Strain remaining puree into mixing bowl, eliminating all seeds. Add enough strained puree to the 2 tablespoons unstrained to measure 1/2 cup. Add the lemon juice to the ½ cup puree and set aside. Chill remaining strained puree, which will be used as sauce.
In a small heavy saucepan combine sugar, water, and corn syrup. Bring slowly to boil over medium heat, stirring occasionally and brushing down any sugar crystals from sides of pan with brush dipped in cold water. Raise heat slightly and cook until temperature of syrup reaches 240 F (soft ball stage).
While syrup is cooking, beat 3 egg whites in a mixer until stiff. As soon as syrup reaches 240 F, lower mixer speed to slow and pour hot syrup onto beaten whites, in a very thin stream. When all of the syrup has been incorporated, raise mixer speed and beat meringue until cool. Stir in the raspberry puree.
In second mixing bowl, whip cream until stiff and fold into the meringue until blended. Do not over-mix.
To Assemble:, Fold sheet of parchment or waxed paper in half lengthwise and lightly oil one side of paper and wrap it around souffle dish so it extends about 3 inches above top of dish, taping it securely with masking tape. You might also attempt this with non-stick foil. If it works, let me know! Masking tape and parchment are tricky to work with.
Spread 3/4-inch layer of mousse in prepared souffle dish. Stack a meringue layer on top of the mousse. If it doesn’t fit, trip it a little. Repeat, adding mousse, then remaining meringue layer which should be at the top of the dish but not the collar. Top with remaining mousse, smoothing it gently with spatula. Freeze at least 3 hours.
To serve, carefully remove paper collar. Smooth exposed edge of souffle, if necessary, with a metal spatula. Use a knife blade or long metal spatula to score shallow crisscross pattern in top of souffle. Garnish with reserved raspberries. Serve in wedges, spooning a little of the chilled raspberry puree around each portion and serving remainder separately.

escargot- john (Choi Jun-Seok)

4 to 5 garlic cloves, peeled and finely minced

8 ounces unsalted butter, at room temperature

1/2 cup finely minced chives

2 tablespoons minced shallots

Pinch of freshly grated black pepper

5~7ea escargots

Directions

1. Mince the garlic and salt together and crush with the blade of a knife to make a paste. Put the butter in a large bowl (or the bowl of a mixer fitted with the paddle attachment), add the garlic paste, and cream together.

2. Add the parsley, chives, shallots, pepper, lemon juice, and Pernod and mix well. Remove the bowl from the mixer and use a spatula to make certain the ingredients are distributed throughout the butter.

3. The butter can be piped or spooned over the snails — if desired, transfer it to a pastry bag without a tip or with a large plain tip. If using snail dishes instead of snail shells, place a snail in each indentation and pipe or spoon about 2 teaspoons of butter over each. If using snail shells, place a snail in each shell and pipe in about 2 teaspoons of butter.

4. Refrigerate for at least an hour, or up to 12 hours. (Any extra herb butter is wonderful melted over meats or fish.  This is so good, I may actually keep some in the fridge for anytime I am cooking meat or veggies or….)

Squid black ink Rissoto - Annie (Ahn Gyun-seob)

Ingredients :

1/2ea   Onion

1/2ea   Green Pepper

5ea      Garlic

Some   Herbs
Some   Rice
           Chicken Stock - As Needed
           Parmesan Cheese - As Needed
Some   Black Ink
1/2ea   Squid
10ea    Prawn
3ea      Scallop
t.t        Salt, Pepper

Recipe :

1. To prepare the Squid, cut off the head and the backbone. Peel the skin from the body and remove the inner organs. 

2. Cut to onion and green pepper to dice. And minced garlic and herbs

3. Over low hit the pan. And sauteed the onion, green pepper, garlic and herbs

4. And add the rice and chicken stock.

5. Then, add the parmesan cheese and black ink

6. Over low hit the pan. And sauteed the squid, prawns and scallops

7. And, put over the squid, prawns and scallops on cooked risotto

8. Finally, put in the oven to risotto on 10~15 minutes

Garlic -Jo so hee /sohee

Culinary uses

Garlic being crushed using a garlic press

Garlic is widely used around the world for its pungent flavor as a seasoning or condiment.
The garlic plant's bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.^[17]
Other parts of the garlic plant are also edible. The leaves and flowers (bulbils) on the head (spathe) are sometimes eaten. They are milder in flavor than the bulbs,^[2] and are most often consumed while immature and still tender. Immature garlic is sometimes pulled, rather like a scallion, and sold as "green garlic".^[18] When green garlic is allowed to grow past the "scallion" stage, but not permitted to fully mature, it may produce a garlic "round", a bulb like a boiling onion, but not separated into cloves like a mature bulb.^[19] Additionally, the immature flower stalks (scapes) of the hardneck and elephant types are sometimes marketed for uses similar to asparagus in stir-fries.^[6]
Inedible or rarely eaten parts of the garlic plant include the "skin" and root cluster. The papery, protective layers of "skin" over various parts of the plant are generally discarded during preparation for most culinary uses, though in Korea immature whole heads are sometimes prepared with the tender skins intact.^[20] The root cluster attached to the basal plate of the bulb is the only part not typically considered palatable in any form.
Garlic is a fundamental component in many or most dishes of various regions, including eastern Asia, South Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of South and Central America. The flavour varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger. The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat the cloves by dribbling olive oil (or other oil-based seasoning) over them, and roast them in an oven. Garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb, or individually by squeezing one end of the clove. In Korea, heads of garlic are fermented at high temperature; the resulting product, called black garlic, is sweet and syrupy, and is now being sold in the United States, United Kingdom and Australia.
Garlic may be applied to breads to create a variety of classic dishes, such as garlic bread, garlic toast, bruschetta, crostini and canapé.

Oils can be flavored with garlic cloves. These infused oils are used to season all categories of vegetables, meats, breads and pasta.
In some cuisines, the young bulbs are pickled for three to six weeks in a mixture of sugar, salt, and spices. In eastern Europe, the shoots are pickled and eaten as an appetizer.
Immature scapes are tender and edible. They are also known as "garlic spears", "stems", or "tops". Scapes generally have a milder taste than the cloves. They are often used in stir frying or braised like asparagus.^[14] Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned, and then stir-fried with eggs, meat, or vegetables.
Mixing garlic with egg yolks and olive oil produces aioli. Garlic, oil, and a chunky base produce skordalia. Blending garlic, almond, oil, and soaked bread produces ajoblanco.
Garlic powder has a different taste from fresh garlic. If used as a substitute for fresh garlic, 1/8 teaspoon of garlic powder is equivalent to one clove of garlic.

[edit] Storage

A basket of garlic bulbs

Ready peeled garlic cloves sold in a plastic container

Domestically, garlic is stored warm [above 18 °C (64 °F)] and dry to keep it dormant (so it does not sprout). It is traditionally hung; softneck varieties are often braided in strands called plaits or grappes. Peeled cloves may be stored in wine or vinegar in the refrigerator.^[21] Commercially, garlic is stored at 0 °C (32 °F), in a dry, low-humidity environment.^[22] Garlic will keep longer if the tops remain attached.^[6]
Garlic is often kept in oil to produce flavoured oil; however, the practice requires measures to be taken to prevent the garlic from spoiling. Untreated garlic kept in oil can support the growth of Clostridium botulinum which causes the deadly botulism illness; refrigeration will not assure the safety of garlic kept in oil. To reduce this risk, the oil should be refrigerated and used within one week. Commercially prepared oils are widely available. Manufacturers add acids and/or other chemicals to eliminate the risk of botulism in their products.^[23] Two outbreaks of botulism related to garlic stored in oil have been reported.^[24][25]

[edit] Historical use

Garlic has been used as both food and medicine in many cultures for thousands of years, dating at least as far back as when the Giza pyramids were built. Garlic is still grown in Egypt, but the Syrian variety is the kind most esteemed now (see Rawlinson's Herodotus, 2.125).
Garlic is mentioned in the Bible and the Talmud. Hippocrates, Galen, Pliny the Elder, and Dioscorides all mention the use of garlic for many conditions, including parasites, respiratory problems, poor digestion, and low energy. Its use in China was first mentioned in AD 510.
It was consumed by ancient Greek and Roman soldiers, sailors, and rural classes (Virgil, Ecologues ii. 11), and, according to Pliny the Elder (Natural History xix. 32), by the African peasantry. Galen eulogizes it as the "rustic's theriac" (cure-all) (see F. Adams' Paulus Aegineta, p. 99), and Alexander Neckam, a writer of the 12th century (see Wright's edition of his works, p. 473, 1863), recommends it as a palliative for the heat of the sun in field labor.
In the account of Korea's establishment as a nation, gods were said to have given mortal women with bear and tiger temperaments an immortal's black garlic before mating with them.^{[citation needed][vague]} This is a genetically unique, six-clove garlic that was to have given the women supernatural powers and immortality. This garlic is still cultivated in a few mountain areas today.
In his Natural History, Pliny gives an exceedingly long list of scenarios in which it was considered beneficial (N.H. xx. 23). Dr. T. Sydenham valued it as an application in confluent smallpox, and, says Cullen (Mat. Med. ii. p. 174, 1789), found some dropsies cured by it alone. Early in the 20th century, it was sometimes used in the treatment of pulmonary tuberculosis or phthisis.

Harvesting garlic, from Tacuinum sanitatis, 15th century (Bibliothèque nationale)

Garlic was rare in traditional English cuisine (though it is said to have been grown in England before 1548) and has been a much more common ingredient in Mediterranean Europe. Garlic was placed by the ancient Greeks on the piles of stones at crossroads, as a supper for Hecate (Theophrastus, Characters, The Superstitious Man). A similar practice of hanging garlic, lemon and red chilli at the door or in a shop to ward off potential evil, is still very common in India.^[26] According to Pliny, garlic and onions were invoked as deities by the Egyptians at the taking of oaths. (Pliny also stated garlic demagnetizes lodestones, which is not factual.)^[27] The inhabitants of Pelusium, in lower Egypt (who worshiped the onion), are said to have had an aversion to both onions and garlic as food.
To prevent the plant from running to leaf, Pliny (N.H. xix. 34) advised bending the stalk downward and covering with earth; seeding, he observes, may be prevented by twisting the stalk (by "seeding", he most likely meant the development of small, less potent bulbs).

[edit] Medicinal use and health benefits

Garlic, raw

Nutritional value per 100 g (3.5 oz)
Energy	623 kJ (149 kcal)
Carbohydrates	33.06 g
- Sugars	1.00g
- Dietary fiber	2.1 g
Fat	0.5 g
Protein	6.39 g
- beta-carotene	5 μg (0%)
Thiamine (vit. B1)	0.2 mg (17%)
Riboflavin (vit. B2)	0.11 mg (9%)
Niacin (vit. B3)	0.7 mg (5%)
Pantothenic acid (B5)	0.596 mg (12%)
Vitamin B6	1.235 mg (95%)
Folate (vit. B9)	3 μg (1%)
Vitamin C	31.2 mg (38%)
Calcium	181 mg (18%)
Iron	1.7 mg (13%)
Magnesium	25 mg (7%)
Phosphorus	153 mg (22%)
Potassium	401 mg (9%)
Sodium	17 mg (1%)
Zinc	1.16 mg (12%)
Manganese 1.672 mg
Selenium 14.2 μg
Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database

In in vitro studies, garlic has been found to have antibacterial, antiviral, and antifungal activity. However, these actions are less clear in vivo. Garlic is also claimed to help prevent heart disease (including atherosclerosis, high cholesterol, and high blood pressure) and cancer.^[28] Garlic is used to prevent certain types of cancer, including stomach and colon cancers. In fact, countries where garlic is consumed in higher amounts, because of traditional cuisine, have been found to have a lower prevalence of cancer.^[29] Animal studies, and some early research studies in humans, have suggested possible cardiovascular benefits of garlic. A Czech study found garlic supplementation reduced accumulation of cholesterol on the vascular walls of animals.^[30] Another study had similar results, with garlic supplementation significantly reducing aortic plaque deposits of cholesterol-fed rabbits.^[31] Another study showed supplementation with garlic extract inhibited vascular calcification in human patients with high blood cholesterol.^[32] The known vasodilative effect of garlic is possibly caused by catabolism of garlic-derived polysulfides to hydrogen sulfide in red blood cells (RBCs), a reaction that is dependent on reduced thiols in or on the RBC membrane. Hydrogen sulfide is an endogenous cardioprotective vascular cell-signaling molecule.^[33]
A randomized clinical trial funded by the National Institutes of Health (NIH) in the United States and published in the Archives of Internal Medicine in 2007 found the consumption of garlic in any form did not reduce blood cholesterol levels in patients with moderately high baseline cholesterol levels.^[34][35] According to Heart.org, "despite decades of research suggesting that garlic can improve cholesterol profiles, a new NIH-funded trial found absolutely no effects of raw garlic or garlic supplements on LDL, HDL, or triglycerides... The findings underscore the hazards of meta-analyses made up of small, flawed studies and the value of rigorously studying popular herbal remedies". In an editorial regarding the initial report's findings, two physicians from Weill Cornell Medical College of Cornell University, pointed out that there may "be effects of garlic on atherosclerosis specifically that were not picked up in the study".^[36]
Allium sativum has been found to reduce platelet aggregation^{[37][38][39][40]} and hyperlipidemia.^[40][41][42]
In 2007, the BBC reported Allium sativum may have other beneficial properties, such as preventing and fighting the common cold.^[43] This assertion has the backing of long tradition in herbal medicine, which has used garlic for hoarseness and coughs.^[44] The Cherokee also used it as an expectorant for coughs and croup.^[45]
Garlic is also alleged to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine levels and has been shown to prevent some complications of diabetes mellitus.^[46][47] People taking insulin should not consume medicinal amounts of garlic without consulting a physician.
In 1858, Louis Pasteur observed garlic's antibacterial activity, and it was used as an antiseptic to prevent gangrene during World War I and World War II.^[48] More recently, it has been found from a clinical trial that a mouthwash containing 2.5% fresh garlic shows good antimicrobial activity, although the majority of the participants reported an unpleasant taste and halitosis.^[49]
Garlic cloves are used as a remedy for infections (especially chest problems), digestive disorders, and fungal infections such as thrush.^[50][51] Garlic can be used as a disinfectant because of its bacteriostatic and bacteriocidal properties.^[4]
Garlic has been found to enhance thiamin absorption, and therefore reduces the likelihood for developing the thiamin deficiency beriberi.^[52]
In 1924, it was found to be an effective way to prevent scurvy, because of its high vitamin C content.^[52]
Garlic has been used reasonably successfully in AIDS patients to treat Cryptosporidium in an uncontrolled study in China.^[53] It has also been used by at least one AIDS patient to treat toxoplasmosis, another protozoal disease.^[54]
Garlic supplementation has been shown to boost testosterone levels in rats fed a high protein diet.^[55]
A 2010 double-blind, parallel, randomised, placebo-controlled trial, involving 50 patients whose routine clinical records in general practice documented treated but uncontrolled hypertension, concluded, "Our trial suggests that aged garlic extract is superior to placebo in lowering systolic blood pressure similarly to current first line medications in patients with treated but uncontrolled hypertension."^[56]

Boeuf Bourgignon -Jo so hee/sohee

 Ingredients for 4 people:

- 2 lbs. (1 kg) beef cut into chunks (not small cubes)

- 1 bottle of red wine (tip: use a reasonable quality full-bodied wine)

- 1 onion, chopped finely

- 5 chopped cloves of garlic

- 3 bay leaves

- 10 fresh green peppercorns (if you don’t have fresh green peppercorns, ground black pepper can be used instead)

- Olive oil

- ½ lb. (quarter kg) bacon in strips or cubes

- 20 pearl onions

- 5 medium sized carrots

- ¼ cup (70 ml) all purpose flour

- 1 tablespoon (17 ml) tomato paste

Recipe:

• Marinate the beef for at least 4 hours (best over night) in the red wine mixed with the chopped onion, garlic, bay leaves and fresh peppercorns.
• Remove the meat from the marinade and dry with paper towel.
• In a large pan:
  • Fry bacon in oil until slightly browned. Place bacon in a large ovenproof casserole.
  • Then brown the pearl onions and cubed carrots in the pan and add to casserole.
  • Then brown the meat in the pan. Depending on the size of the pan (i.e. if it is not possible to fit all the meat into the pan), do the meat in batches and store the meat already browned temporarily in a large dish..
  • When all the meat has been browned, put it all into the pan, sprinkle 1 tablespoon of flower and mix well while continuing to brown (approx. 5 minutes) then add bit by bit the red wine marinade including onions, garlic, bay leaves and fresh peppercorns and last but not least the tomato paste. Add to casserole and mix carefully with bacon and pearl onions.
• Cook for 2 hours (or until tender) in oven at 180 Celsius (275 Fahrenheit).
• Best served with home made spaetzle (refer to recipe Spaetzle).

Notes:

Boeuf Bourgignon comes from the Bourgignon region of France (in English, this region is known as Burgundy). Bougignon is famous for its rich cuisine, developed during a time when it was one of the richest corners of Europe. It's cuisine features beef, creamy sauces and of course wine (it is one of the two premier wine regions of France). Perhaps it's most famous dish is Boeuf (which is French for beef) Bourgignon, which combines all three traditions.

There are many full-bodied wines suitable for this dish. However, the Burgundy wines are a good bet. If possible, serve a full-bodied Burgundy wine at the table to go with the dish. Not only will it be a good match, but it shows a little extra style (this in particular will be appreciated by French visitors, who generally believe that food from a given region should be matched by wine from the same region).

Grilled salmon with ratatouille / Younyeong Choi (Kyle)

Ingredients

• Salmon steak (160g)  4ea
• Garlic  80g
• Eggplant  200g
• Onion  200g
• Green pepper  120g
• Red pepper  120g
• Tomato  2ea
• Zucchini  400g
• Pure olive oil  40ml
• Tomato paste  40g
• Rosemary, thyme, basil  some
• Salt, pepper  some

Method of preparation

1. Marinate the salmon with olive oil, 2 sliced garlic and herbs.
2. Dice the vegetable for ratatouille: Tomato, zucchini, eggplant, red pepper, green pepper, onion and 50g garlic.
3. Prepare the ratatouille: Sweat onion and garlic with olive oil, add the tomato paste and continue cooking. Add the tomato, herbs, fennel seed and seasoning. Simmer down to thick consistency. Pan fry separately zucchini, eggplant, and peppers. Add to the tomato and simmer 5 minutes.
4. Season and grill the salmon
5. Arrange on warm plate the salmon and ratatouille. Serve with baby leaves.

Pork chop with fennel / Younyeong Choi (Kyle)

Ingredients

• Pork chop  800g
• Fennel  500g
• Clove of garlic  10g
• Butter  30g
• Pure olive oil  80ml
• Marsala  120ml
• Red wine  120ml
• Tomato paste  20g
• Brown stock  360ml
• Fennel seed  some
• Salt, Pepper  some

Method of preparation

1. Marinate the pork chop with olive oil and seasoning.
2. Prepare the sauce: Sweat with olive oil the chopped garlic, add the tomato paste and continue cooking, deglaze with Marsala, red wine and reduce half. Add brown stock, fennel seed, reduce half. Check seasoning.
3. Peel and slice on bias the fennel. Cook with butter covered until tender and season.
4. Saute the pork chop with olive oil until done
5. Arrange on warm plate pork chop and fennel, serve with the sauce.

Pan fried foie gras -Cho hyun min (Bailey)

Ingredients :
Pan fried foie gras recipe for 4 people:
4 Slices of foie gras of 90g (3oz) each
4 thick slices of slicepan bread
4 apples, grannysmith preferable
50g butter
1/2 beetroot and one chicory
salt and freshly ground pepper



Direction :
Toast the bread and cut it with a medium size cutter to give it a round shape.
In a frying pan, melt the butter down and pan fry the apples that have been peeled, cored and quatered. Cook them until a nice golden color. Set them aside.
Season well your slices of foie gras and place them in the freezer for 5 minutes.
Heat up a dry frying pan and sear your slices of foie gras for a minute on each side and set them aside on some kitchen paper.
Arrangement:
On a small tray put your slices of toasts, top them up with the apples and finish with the slices of foie gras. At the last minute put this little "sandwiches" in the oven for 3 minutes at 200C/ 392F. Sprinkle with a couple of grains of cracked pepper and "fleur de sel" on the top of the foie gras just before serving.
Place your foie gras-apple "toasties" at the centre of a plate, then place a bit of salad made of finely chopped chicory and beetroot at the top of the plate and season it with a little bit of dressing made of cherry vinegar and hazelnut oil.
Enjoy this dish with a nice glass of black muscat or tokaji wine.

Stuffed roasted chicken -Cho hyun min (Bailey)

Ingredients:

• 1 roaster chicken, about 4 pounds
• butter
• .
• Stuffing:
• 1/2 cup chopped onion
• 1/4 cup butter
• 1/2 teaspoon dried leaf thyme, crumbled
• 2 tablespoon chopped fresh parsley, or 2 teaspoons dried parsley flakes
• 2 cups soft bread crumbs
• 1 beaten egg
• 1/3 cup milk
• salt and pepper

Preparation:

In a skillet, melt 1/4 cup butter over low heat; saute chopped onion for 3 minutes. Add thyme, parsley, and bread crumbs. Stir in egg and enough milk to make dressing moist. Season with salt and pepper.Spoon stuffing into cavity of chicken; close by sewing or with a piece of foil. Rub chicken with butter. Place chicken breast side up on rack in a shallow roasting pan. Roast stuffed chicken at 375° for about 60 to 70 minutes, basting several times. Internal temperature should register 175° when done. Let chicken stand for about 15 minutes before slicing.                          

Gnocchi With Green Beans, and Ricotta - tom cruise ( Eom won sik )

Gnocchi With 

 Green Beans, and Ricotta

< Ingredients >

Potato 400 gm

Italian parsley 20 gm

Butter 20 gm

Egg 1ea

Salt, pepper - Some

Green beans 20 gm

1/4cup heavy cream 

1/4 ricotta

< Method of preparation > 

1.Prepare the gnocchi : bake the potatoes ( about 45 minutes, oven 180 cirsius ). peel them and pass through a food mill. Add 20 gr butter, egg, season and mix well. Add the flour and knead with the first mixture. Roll and cut into.

2. Meanwhile, bring a large saucepan of water to a boil and add 1 tablespoon salt. Add the green beans and cook until tender, 3 to 4 minutes; drain

3. Add the pesto and cream to the gnocchi and cook over medium heat, stirring, just until heated through, 2 to 3 minutes. 

4. Divide  gnocchi among bowls and top with the green beans, ricotta, and ¼ teaspoon pepper. 

Steak with bearnaise - tom cruise ( Eom won sik )

Steak with bearnaise

< Ingredients >

2 medium shallots, finely choppd

30 ml white or red wine vinegar

2 tbsp tarragon leaves

4 black peppercorns, cruched

30 ml white wine 

120 g butter, cut into small cubes

2 egg yolks

Salt and freshly ground pepper 

1tbsp oil

4 steaks, e.g. sirloin, eye fillet or rump

< Method of preparation >

Place the shallots, vinegar, half the tarragon, the white and crushed peppercorns in a saucepan. Bring to a simmer and cook until the liquid has reduced to about 1 tbsp.

Meanwhile, melt the butter completely in a small saucepan on low heat without boiling it.

Place egg yolks in a medium metal or glass bowl and whisk in the shallot preparation.

Position the bowl over a saucepan of hot water with the bowl touching the water.

keep the pan on low heat as the water must be hot but not boiling. continue whisking the yolks briskly. the preparation becomes foamy and thickish and doubles in volume after about 5 minutes. Turn off heat and remove bowl from pan.

While whisking continuously, poul the melted butter very slowly onto the egg preparation until it is all incorporated. The finished Sauce is creamy but not too runny.

Add remaining finely cut tarragon and season with salt and pepper.

Heat oil in a frying pan and cook steaks on both sides to your liking. 

Season steaks with salt and pepper and serve on hot plates.