Italian Recipes – Sauteeing the Garlic for Papa al Pomodoro

    Published: 06-16-2009
    Views: 10,569
    Culinary and Lifestyle Specialist Lisa Mushaw demonstrates how to saute the garlic for Papa al Pomodoro.

    Lisa Mushaw

    A new generation doyenne on the rise who is staking her claim in the lofty arenas of international travel, tourism and the culinary arts, Lisa Mushaw is making transatlantic waves with TREASURES OF TUSCANY – AN EPICUREAN VOYAGE. TREASURES launched in November 2002 as a one-week vacation abroad with a twist – a cooking program where participants are given extensive exposure to Italian cuisine while discovering the physical beauty and traditions that are uniquely Tuscan. The idea was to offer “foodies” an opportunity to share and celebrate the cultural, personal and convivial rites that are the Tuscan Table, while basking in the charm of one of the world’s most exquisite and historic treasures. Lisa is a “natural taster” who cut her culinary teeth in the kitchen of relatives who excelled in the preparation of Creole cuisine. As a child, long before she knew the difference between battuto and affogato, she demonstrated a natural talent for discerning which ingredients were missing or used in excess in recipes. Her culinary gifts are no accident as her family roots include small business owners who made their living as caterers in New Orleans. A fervent student of food and wine, Lisa’s most recent accomplishment was completing a three year sommelier program. TREASURES OF TUSCANY – AN EPICUREAN VOYAGE is ideal for those with a passion for continental adventure who want to escape the drama of daily life and be transformed by a week in Florence – the center of the Renaissance, the Etruscan city of San Gimingnano or the medieval town of Lucca, creating memories that will last for years on end. Those who bask in attention to detail, pampering and personal service will want to join Lisa for the this extraordinary excursion to Toscana, the Italian province rich in beauty and character and the birthplace of much great Italian art, cuisine, and history.

    Lisa Mushaw: Hi, I am Lisa Mushaw, owner of Treasures of Tuscany, an Epicurean Voyage, Treasures of Tuscany is a creative vacation with the cooking program. Today we are talking about preparing Papaalpomodoro. Papaalpomodoro is tomato and bread soup. Right now, we are going to go ahead and saut the garlic. And to do that, you need one cup of olive oil, put into a skillet, then turn your stove on to cook the olive oil. So, we are just going to go ahead and heat this up really quick and once we do that, we are going to add the five cloves of chopped garlic that we chopped earlier. Here it is and when you are putting the garlic into the olive oil, you want to make sure that you do not burn the garlic.

    You are just cooking it, sauting it rather just enough to enhance the flavor. And you also want to make sure that you use a wooden spoon, wooden spoon will get no reaction, from the garlic.

    Alright, so, we are going to go ahead and saut the garlic in the olive oil, and again, this is sauting, we do not want to brown it, we just want to soften the garlic. It s about a minute and half to two minutes. Stir that around a little bit, oh wow, you really can smell the garlic. It s lovely, one with the beautiful olive oil. So, you just cook in this, or sauting it rather. And once we finish sauting the garlic, we will then go ahead and add the chopped tomatoes.