Danielle (Habeas Brülée) received the following comment on her blog after posting about Stuffed Grape Leaves made with garlic and hazelnuts:
I like to draw a line on the number of things you can pair with garlic […] Peaches and garlic – no! Hazelnuts and garlic – no!
So many rules!! And as we all know, rules are made to be broken:
As I already mentioned to Danielle, I couldn’t and still cannot imagine that hazelnuts and garlic would NOT go well together. And peaches and garlic could be great! In fact, I’ve had difficulty imagining anything that would not go with garlic. (I did think of one: I suggested in Danielle’s comments that chocolate cake with garlic icing might be a bit odd tasting. But Tara (Should You Eat That?) assured me that mocha mousse with garlic was good so why wouldn’t chocolate cake iced with mocha garlic icing not work? I’m afraid I’m still a bit resistant to that but I’d try it if someone else made it…)
I would have broken the rules with hazelnuts. But we didn’t have any hazelnuts on hand. We did, however, still have a couple of peaches left in the basket after making peach chutney.
T wasn’t so sure (which surprised me because he is definitely not very rule bound about what ingredients will go together) but I was convinced that peaches would be delicious with garlic so one night I made one of my quick one pan dinners with pork chops and vegetables. I often add dried apricots but who would use dried apricots if they had fresh ripe peaches?! (click on image for larger view)
Here’s how I prepared pork chops, peaches and garlic on a bed of couscous.
Before frying the pork chops, I rubbed them with grainy mustard. Then I sauteed onion, garlic, red pepper, yellow zucchini, Asian eggplant in olive oil. I then added the chop and browned it on one side. I turned it over. I tossed in some green beans, a little red wine and fresh peach slices, turned the heat down to the barest simmer and covered the pan.
Then I poured boiling water over some couscous – with a little chicken stock powder added – if we had had stock in the fridge, I’d have used it instead. In a small pot (oops, did I say this was a one pan dinner? Okay, okay, you’re right, it was a two pan dinner, but the couscous pot is very small so it doesn’t really count…) I covered the couscous and let it sit for 5 minutes.
When the couscous was ready, I served the chop and vegetables on top and quickly deglazed the frying pan with a little more red wine and poured that over as well. Et voila! Dinner was ready!
Peaches and garlic with a pork chop is delicious. The only change I will make next time will be to add a little more garlic. (Too bad peaches aren’t in season any more!! Unless we can get frozen peaches, we’ll have to wait til next summer to try this again!)
[A]ll you have to do is cook a dish that pairs garlic with something it’s not usually paired with. [Danielle has] a really strong preference for seeing garlic/hazelnut dishes, but any unusual garlic pairing is fair game. Have fun with this!
The deadline for Yes, Of Course You Can Pair Garlic With That! is Monday, 8 October 2007.
edit 9 October 2007:
Newsflash!! Because of time constraints, Danielle has changed the deadline to next Monday, 15 October 2007.
If you would like to participate in Yes, Of Course You Can Pair Garlic With That!, please read the following for more information:
- Habeas Brülée – Yes, Of Course You Can Pair Garlic With That! – announcement
- Habeas Brülée – Yes, Of Course You Can Pair Garlic With That! – deadline extension
edit 23 October 2007: Danielle has posted the roundup. Take a look at the many really interesting recipes full of not really that surprising combinations as well as some really quite surprising (to me) combinations: (eg: brownies with garlic, chocolate dipped candied garlic, Apple and Plum Tarts Glazed with Garlic Jelly!!)