Garlic, je t'aime

All this St Valentine talk reminds me of the first time I met my future father-in-law. Future priest and I were dating seriously (basically engaged except he hadn't met my family yet), and we went to visit his parents. My future mother-in-law served a delicious meal, as usual. After the soup, she served pork loin, mashed potatoes and more veggies. A delicious-smelling garlic sauce was in a bowl at the middle of the table. My boyfriend (funny to call him that) took a large spoonful of the sauce. I felt the table rattle and he had to stifle an 'OUCH'- my future father-in-law had kicked my boyfriend under the table. He assumed I wouldn't be kissing his son if his son ate garlic. We laughed, and I took a big spoonful of the sauce, too. It has been a staple on our menu ever since and required whenever we eat pork. My girls put it on their mashed potatoes...here's the recipe- it is very simple, but please use fresh garlic- nothing pre-minced!

Classic Garlic Sauce 

Crush 1 large head of garlic and place in either wooden or ceramic bowl. Cover with 2 tablespoons of olive oil. Sprinkle half a teaspoon of salt and one teaspoon of mild paprika over garlic mixture. Mash with a wooden pestle or plastic spoon (metal might react). Add 2 tablespoons of water or white wine. Blend.

Garlic Sauce with Sour Cream

Crush 1 large head of garlic and place in either wooden or ceramic bowl. Sprinkle half a teaspoon of salt and one teaspoon of freshly minced parsley over garlic mixture. Mash with a wooden pestle or plastic spoon. Add 3 or 4 spoons of sour cream and blend.