Gripped in the claw of a nasty head cold – with a head feeling like it’s full of bricks and a throat that seems to have been sanded raw with #80 grit sandpaper – a friend suggested a novel way to eat raw garlic. I’ve known about the age-old remedy of eating garlic to fend off illness for a long time. But, really, the thought of eating uncooked garlic while under the weather is just somehow wrong. Or unrealistic. But when I heard the idea of mixing chopped garlic with yoghurt, I liked the idea. I thought to combine it with a tomato, seeing as we are at the end of the season.
I found a Jersey Beefsteak and some Ronnybrook yogurt at the farmers’ market. The tomato was a bit waterlogged (not surprising after the recent rains), but had a nice taste of end-of-summer nonetheless. After thickly slicing it, I blended together a creamy yoghurt dressing:
3 ounces plain, whole milk yogurt (half a small container) 2 large cloves garlic, minced (it measured 4 teaspoons) drop of olive oil drop of sherry vinegar salt fresh herbs, finely chopped, to taste (optional – I used rosemary and thyme)
I combined the yoghurt and garlic, added just a tiny drop each of olive oil and vinegar, a pinch of salt and a few sprigs of finely chopped herbs and blended well with a fork.
It had a sharp taste – in that too-much-of-a-good-thing kind of way (way too much of a good thing). After spooning most of the garlic-laced yoghurt – aka medicine – into my mouth rather quickly, I slowly enjoyed the tomato slices. And, amazingly, I did feel much better almost instantaneously. While I was not cured on the spot – nor overnight – I did feel much improved, which is nothing to sneeze at.