RiverEdge Studio
Garlic Recipes
Garlic Recipes
Garlic Recipes
Garlic Recipes
Garlic Recipes
Garlic Recipes
Index
Select from index of recipes below
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Scape Recipes
Garlic Recipes
General Cooking Tips Using Scapes
Garlic Scape Tortilla
Stir-Fried Beef With Garlic Scapes
Mashed Potatoes With Garlic Scapes
Garlic Scape Dressing or Dip
Garlic Scape Frittata
Garlic Scape Pesto
Deep Fried Scapes
Raw Scape Pesto
Spinach & Garlic Scape Pesto
Walnut/Scape Pesto
Peanut/Scape Pesto
Sunflower Seed/Scape Pesto
Scape Dip
Sauteed Scape Dressing
Scape Soup
Scape Hummus
Scapes & Green Beans
Garlic Scape Potatoes
Mashed Potatoes With Garlic Scapes
Spinach & Scape Frittata
Chicken With Garlic Scapes
Garlic Scape Omelet
Stir-Fried Scapes (general method)
Stir-Fried Beef with Scapes
Deep-Fried Battered Scapes
Garlic Scape Tortilla
Baked Scape/Vege Frittata
Grilled Scapes
Scape Sautee
Roasted Scapes
Fried scapes
Pickled scapes
Other Ideas
Garlic Recipes
Roasted Garlic Basil Paste
Garlic Confit
Clams in Garlic Sauce
Garlic Soup
Tapenade
Garlic Aioli (pronounced - eye O lee)
Patee of Smoked Salmon, Capers, & Garlic
Chimichurri Sauce
Argentine Garlic Bread
Garlic Mashed Potatoes
Garlic Green Beans
Caramelized Garlic Vegetables
Bodacious Beets
Apple Spice Cake w/Roasted Garlic
Roasted Garlic Quesadillas
Roasted Garlic
Aioli Pasta
Garlic Shrimp
Garlic Oysters
Island Chicken
Tomato- Jalapeno Salsa
Viet-spicy Salsa
Garlic Lamb Shanks
Crusty French Bread
Garlic and Bacon Pie
Pot Roast With Roasted Garlic & Vegetables
Garlic Gouda Cheese Spread
Blue Cheese Dip With Garlic
Spinach & Honey-Garlic Dressing
Garlic French Dressing
Garlic & Honey Pesto
Garlic Ice Cream
Freezing
Garlic Stored in Wine
Garlic Stored in Oil
Drying
Garlic Powder
Garlic Salt
Pickling
Pickled Garlic:
Sugar-Pickled Garlic
Garlic Butter
Simple Garlic Butter
Garlic Marinade or
Sauce For Steak Or Hamburgers
Garlic Vinegar
Baked Whole Heads
Roasted Garlic
For Subtle Garlic Flavor in Salads
Storing Garlic
Do not allow garlic to brown or burn
Peeling Garlic
Chopping or Pressing
Garlic Pudding With Bok Choy
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Using Scapes
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When the scapes are newly-budded and still in full curl, they are tender and provide a delightfully subtle garlic flavor. Cut them when they curl between 1/2 and 3/4 turn. After the scapes have straightened and the flower top is maturing, they will be tough.
Garlic scapes store well. You can keep batches in the refrigerator for upwards of three weeks, though fresh cut is always the best. Remove all of the stalk tip above the pod [umbel] before cooking.
General Cooking Tips Using Scapes
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Here are general cooking tips:
Don't overcook scapes, they tend to get tough and/or loose their flavor.
Try starting simple, to learn how much cooking is enough and how much is too much, by sautééing the scapes in a little olive oil at medium heat, adding salt and pepper to taste.
The end result should be a side dish that is elegant and delightfully tasty.
Garlic spears can almost be used like asparagus.
They are very well suited for stir-fries.
Garlic Scape Tortilla
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1-1/2 cups chopped garlic scapes
1/2 cup chopped scallions
1/4 cup hot water
Salt & Pepper
4 large eggs
2 Tbsp. extra virgin olive oil
Place garlic and scallions in a 10 inch skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt.
Cook covered over med. high heat until tender, about 5 minutes.
Drain well.
Beat eggs with salt and pepper.
Add remaining oil to skillet.
When oil is hot, shake skillet to spread greens evenly, add eggs.
Cover and cook over med. low heat until top is set [2-3 Minutes].
Serve hot or warm - cut into wedges.
Serves 2.
Stir-Fried Beef with Garlic Scapes
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Combine using 2 Tbsp. oil.
1-1/2 lbs. boneless sirloin cut 1/4 slice
1/3 cup soy sauce
2 Tbsp. lemon juice
2 garlic scapes chopped
1 whole scallion chopped
1 Tbsp. fresh ginger chopped or 1/8 tsp. dried
1 Tbsp. fresh thyme chopped or 1/8 tsp. dried
1/4 cup water
5 Tbsp. veg. oil
4 garlic scapes chopped
1 lb. broccoli cut into flowerets
Marinate beef for 30 minutes.
Heat a wok or skillet over high heat.
Add remaining 3 Tbsp. oil.
Stir fry beef in batches for 1 minute.
Transfer to plate.
Stir fry scapes, add broccoli and stir fry for 1 minute.
Add water and steam covered for 2 minutes.
Combine 1-1/2 Tbsp. cornstarch with 4 Tbsp. water.
Add to marinade.
Stir marinade slowly into wok.
Add beef and stir until sauce thickens.
Serve with rice.
Serves 4 generously.
Mashed Potatoes With Garlic Scapes
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2 1/2 lbs. russet potatoes, peeled and cut into 1" pieces.
1/2 stick butter
2 Tbsp, olive oil
1/4 cup finely chopped scapes
1/4 cup hot milk (or more)
Cook potatoes until very tender.
Drain and return to pot.
Over medium high heat, melt butter with olive oil in a small skillet.
Add scapes and saute about 5 minutes.
Add to potatoes and mash.
Gradually add milk while stirrinq.
Season with salt and pepper.
Garlic Scape Dressing or Dip
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1 cup mayonnaise
1 cup sour cream
4 - 5 garlic scapes finely chopped
1-1/2 Tbsp. dried dill
2 Tbsp. white vinegar
Milk to thin
Mix all ingredients, thin to desired consistancy. Use on salad or vegetable dip.
Garlic Scape Frittata
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1/4-cup hot water
4 large eggs
1/2 cup chopped scallions
1-1/2 cups chopped garlic scapes
Salt & pepper
2 Tbsp. extra virgin olive oil
Place garlic and scallions in a 10" skillet with 1 tsp. oil, 1/4-cup water and a pinch of salt. Cook covered over medium-high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over medium low heat until top is set (2-3 minutes).
Serve hot or warm-cut into wedges. Serves two.
Garlic Scape Pesto
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1 cup grated Parmesan cheese
3 Tbsp. fresh lime or lemon juice
1/4 lb. scapes
1/2-cup olive oil
Salt to taste
Puree scapes and olive oil in a food processor until smooth. Stir in Parmesan and lime or lemon juice and season to taste.
Serve on bread, crackers or pasta.
with Asheray Vinaigrette
2 medium red potatoes (sliced with peel)
1/2-cup red or yellow peppers (sliced)
1/4-cup garlic scapes (chopped)
1/4-cup fresh beets (sliced)
1/4 lb. turnips (chopped)
1/4-cup asparagus tips
1/4 lb. french beans
1/2-cup baby carrots
1/4-cup snow peas
Salt & pepper
Olive oil
In a large pan, add enough oil to coat the bottom with a thin layer of oil. Sautee the scapes, potatoes, beets and turnips till almost tender, about 15 to 20 minutes. Then add the rest of the vegetables and continue to sautéé for 5 minutes. Put vegetables in serving dish, drizzle with vinaigrette and serve.
3 Tbsp. olive oil, 1 Tbsp. sherry vinegar, and 1/8 tsp. summer white truffle puree, slightly warm.
Deep Fried Scapes
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Fish or beer batter
Oil at 350F
Drop scapes one at a time in the oil to prevent sticking
Leave in oil for 2 minutes or to taste
Raw Scape Pesto
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Garlic scapes make a pesto that is a pretty green color and a knock-your-socks-off rich garlic flavor. If this pesto is too strong for your taste, add mayonnaise or sour cream to dilute by 1/1 or even 2/1.
1/2 lb. scapes (chopped into 1" sections)-1/2 c. olive oil
2 c. grated parmesan cheese
In a blender, combine the scapes and olive oil. Pour mixture into bowl and blend the cheese in by hand. Can be used as a cracker or pizza spread. Can be frozen in plastic ice cube trays and used later - this applies to the other pestos, dips, and dressings as well. Wrap cubes individually with plastic wrap, place in a freezer bag and return to freezer. Use all year for making bruschetta, with pasta or pizza.
ALSO, garlic bread: 2 or 3 cubes thawed works great as a substitution for the oil component of bread.
Spinach & Garlic Scape Pesto
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10 oz. frozen chopped spinach, thawed, well drained or 3 cups packed fresh spinach leaves
1/2 cup parsley leaves
2/3 cup grated parmesan cheese
1/2 cup walnuts
10 chopped garlic scapes
2 Tbs. basil
1 cup extra virgin olive oil
Process until smooth, then drizzle in oil.
Makes 2 cups.
Walnut/Scape Pesto
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1 cup tender scapes - cut in about 1" pieces
1 cup fresh sage
2/3 cup canola oil
1/3 cup grated parmesan cheese
1/3 cup chopped walnuts
Blend all to an even consistency in blender.
Store in refrigerator for short term use, or in the freezer to keep longer.
Peanut/Scape Pesto
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10 scapes
equal volume raw peanuts
3 Tsp olive oil Salt or tamari sauce to taste
Process or blend until finely chopped.
Serve on crackers or with pasta.
Sunflower Seed/Scape Pesto
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6 Garlic Scapes, tips
1 cup extra virgin olive oil
1 small head of leaf lettuce, chopped
1/4 cup parsley
1/4 cup sunflower seeds
1/2 cup grated Parmesan cheese
salt & freshly ground pepper, to taste
Chop the scapes into small pieces. Blend briefly with 1/2 cup of the olive oil. Add lettuce and parsley. Process until blended. Gradually add remaining oil. Transfer mixture to a small bowl; stir in sunflower seeds, cheese, salt & pepper.
Scape Dip
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1 cup mayonnaise
1 cup sour cream
5 garlic scapes finely chopped
1&1/2 Tbs. dried dill (optional)
Tbs. white vinegar (optional)
Mix all ingredients, thin to desired consistency by adding milk.
OR
1/2 cup yogurt
1/2 cup mayonnaise
1/2 tsp. Dijon mustard
1 garlic scape
Variation: for a salad dressing, add 2 tbsp. apple cider vinegar.
Sauteed Scape Dressing
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1 medium onion, chopped
2 cloves garlic, minced
1 inch chunk fresh ginger, minced
6 garlic scapes, rough chopped
1 & 1/2 tsp coriander
1 tbsp sea salt
2 tsp chili flakes
1/2 cup pure olive oil
Sautee onions in olive oil for one minute then add the rest of the ingredients. Continue until onions are soft.
Place in blender and add:
2 cups lemon juice
1/2 cup mirin (a Japanese sweet rice liqueur)
2 tsp sea salt
1 cup extra virgin olive oil (or more)
Blend all ingredients, adding olive oil until desired consistency is reached.
Chill before serving.
Scape Soup
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7 scapes of green garlic
3 small potatoes, chunked, with skins
2 Tbs butter
3 cups of chicken broth
2-3 Tbs white wine vinegar
Cut the scapes into thin rounds. Sautéé in butter for about 10 minutes at low heat. Place the potatoes and sautééed garlic in a sauce pan and add chicken broth. Cook covered for about 30 minutes. In small batches in your blender, puree the soup until it is smooth. Return soup to the saucepan and add more broth if it is too thick. Add salt and pepper to taste, reheat. When hot, add white wine vinegar and serve.
Serves 2.
Scape Hummus
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2 cans of chick peas (garbanzos) drained
1 c. raw sesame seeds or tahini
2 Tbsp. olive oil
1/2 c. lemon juice
1/2 c. or more fresh chopped garlic scapes
Place the ingredients in a blender on high until done. Salt to taste.
Optional: add your favorite curry to taste.
Makes 3 cups
Scapes & Green Beans
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While the red pepper adds color, the beans & scapes are look-alikes that fill this dish with taste surprises!
Serve with sautééed or grilled poultry or meat.
8 ounces green beans
6 ounces garlic scapes
1 tablespoon olive oil
1/2 red pepper, diced salt, & freshly ground pepper
1 tablespoon balsamic vinegar
1. Top& tail green beans.
2. Boil a large pot of salted water; add beans& blanch for 2 3 minutes or until crisp-tender.
3. Drain & refresh with cold water until beans are cold.
4. Trim garlic scapes & remove any seed pods.
5. Cut into pieces about the same length as the beans.
6. Blanch for 1 - 2 minutes; drain& refresh with cold water.
7. Heat oil in skillet on medium heat; add scapes& saute for 2 minutes.
8. Add beans & red peppers.
9. Toss together, cover skillet & cook for 2 minutes longer or until scapes are crisp-tender.
10. Uncover & season with salt, pepper & balsamic vinegar.
Garlic Scape Potatoes
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1 & 1/2 lbs yukon gold potatoes
1/2 cup butter
1/2 cup garlic scapes, very finely chopped
1/3 cup whipping cream
1. Cook potatoes in salted boiling water until tender.
2. Melt butter & sautee the scapes for about 5 minutes.
3. Remove from heat & stir in cream.
4. Drain potatoes & mash.
5. Add garlic mixture & combine well.
Mashed Potatoes with Garlic Scapes
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2 & 1/2 lb. russet potatoes, peeled and cut into 1" pieces.
1/2 stick butter
2 Tbs., olive oil
1/4 cup finely chopped scapes
1/4 cup hot milk (or more)
Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and sautee about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.
Spinach & Scape Frittata
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3 tbs. Olive oil
10 eggs
1 cup finely chopped raw spinach (1/2 lb)
1/2 cup grated Parmesan cheese
1 Tbs. chopped parsley or basil
1/2 cup finely chopped Garlic Scapes or Garlic Greens
Salt
Pepper
Preheat oven to 350ºº In a large bowl mix egg, spinach ,cheese, herbs, salt and pepper. Heat oil in 10-inch ovenproof skillet on the stove. Add the garlic scapes and sautee until tender on med. heat (about 5 minutes). Pour egg mixture in skillet with garlic and cook over low 3 mins. Place in oven and bake uncovered 10 mins or until top is set. Cut into wedges and serve.
Chicken With Garlic Scapes
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2 whole skinless boneless chicken breasts, halved
4 Tbs. Unsalted butter
2 Tbs. vegetable oil
4 Tbs. dry white wine
2 Tbs. lemon juice
4 chopped garlic scapes
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 2 Tbs. of butter and the oil over medium high heat. Sautéé until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Salt & pepper to taste. Spoon sauce over chicken.
Serves 4.
Garlic Scape Omelet
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This omelet has a mildly garlic taste with asparagus-like crunchiness
1 & 1/2 cups chopped garlic scapes
1/2 cup chopped scallions
1/4 cup hot water
Salt & Pepper
4 large eggs
2 Tbs. extra virgin olive oil
Place garlic and scallions in a 10-inch skillet with 1-tsp. oil, 1/4 cup water and a pinch of salt. Cook covered over med. high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over med. low heat until top is set [2-3 Minutes].
Stir-Fried Scapes (general method)
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Scapes work well with any stir-fry. The easy way to insure they're uniformly cooked is to chop them into 2" lengths, boil for 2 minutes, then add to the stir-fry mix during the last minute of preparation.
Stir-Fried Beef with Scapes
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For beef Combine using 2 Tbs. oil.
1 & 1/2 lb. boneless sirloin cut 1/4 slice
1/3 cup soy sauce
2 Tbs. lemon juice
2 garlic scapes chopped
1 whole scallion chopped
1 Tbs. fresh ginger chopped or 1/8 tsp. dried
1 Tbs. fresh thyme chopped or 1/8 tsp. dried
1/4 cup water, 5 Tbs. vegetable oil
4 garlic scapes chopped
1 lb. broccoli cut into flowerets
Marinate beef for 30 minutes. Heat a wok or skillet over high heat. Add remaining 3-Tbs. oil. Stir fry beef in batches for 1 minute. Transfer to plate. Stir fry scapes, add broccoli and stir fry for 1 minute. Add water and steam covered for 2 minutes. Combine 1-1/2-Tbs. cornstarch with 4-Tbs. water. Add to marinade. Stir marinade slowly into wok. Add beef and stir until sauce thickens. Serve with rice.
Serves 4 generously.
Deep-Fried Battered Scapes
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1 lb garlic scapes
3-4 tbsp. brown rice flour
salt, pepper
1 cup brown rice flour
1 egg
1 tbsp. cornstarch
3/4 - 1 cup flat beer
canola oil for deep frying
1. Wash and thoroughly dry the scapes. Toss in a few tablespoons of rice flour, seasoned with salt and pepper.
2. Beat together the cup of rice flour, cornstarch and egg with enough beer to make a thick batter.
3. Fill a deep-sided pot with about two inches of oil. Heat the oil until hot, but not smoking. Dip the scapes in batter, one at a time, and lower into the hot oil. Flip once and remove when golden brown.
Serve hot with tamari dipping sauce.
Garlic Scape Tortilla
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1 & 1/2 cups chopped garlic scapes
1/2 cup chopped scallions
1/4 cup hot water
Salt & Pepper
4 large eggs
2 Tbsp. extra virgin olive oil
Place garlic and scallions in a skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt. Cook about 5 minutes covered over med. high heat until tender. Drain well. Beat eggs together with salt and pepper. Add remaining oil to skillet. When oil is hot, spread greens evenly and add eggs. Cover and cook over med. low heat for 2-3 Minutes.
Serve hot.
Serves 2.
Baked Scape/Vege Frittata
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1/4 cup chopped cooked vegetables
1 cup chopped cooked scapes
1/2 cup dried bread cubes or seasoned croutons
4 eggs
1/4 cup 2% milk
1/2 cup grated cheese
pinch dried basil
Preheat oven to 350°F (180°C)
Combine vegetables and bread cubes. Sprinkle mixture evenly over bottom of 8" square greased baking pan.
Wisk eggs, milk, salt & pepper. Pour over vegetable mixture. Sprinkle with cheese & basil.
Bake in preheated oven for 20 minutes, or until knife inserted in center comes out clean.
Serves 4.
Grilled Scapes
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1/2 lb garlic scapes
olive oil
salt
pepper
1. Cut scapes into pieces about 2 inches long& place onto a large sheet of foil wrap.
2. Sprinkle liberally with olive oil; season to taste with salt& pepper.3. Loosely fold the foil & grill for about 10 minutes or until soft & golden.
Beware of folding the foil so tightly that the scapes steam rather than grill. Steamed scapes have very little taste or texture.
Scape Sautee
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1 dozen garlic scapes
1/4 cup red onion, finely chopped
1 tbsp balsamic vinegar.
Trim and discard the scape tips. Cut into two-inch lengths. Heat oil in a skillet over medium heat. Add the scapes and the onions and sautéé for 5 to 7 minutes, until the scapes are crisp-tender. Uncover and season with salt, pepper, and balsamic vinegar.
Roasted Scapes
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Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or sea salt works best but any will do). Put the loaded and covered pan in a hot (400E°F) oven for 30 to 45 minutes or until they are just beginning to turn brown on the bottom. Serve as a side or main dish.
Tastes like roasted garlic but creamier.
Fried Scapes
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Cut scapes to green bean size and sautee them in butter and salt for 6 to 8 minutes. During the last minute of cooking add about 1 tsp. of balsamic vinegar.
They are good and amazingly simple.
Pickled Scapes
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1 pound or more of scapes, whole
cups vinegar
5 cups water
1/4 cup kosher salt
1 tbsp curry powder in each quart jar (if desired)
other herbs to taste:
basil & oregano are very good plus chopped cayenne or jalapeno pepper to taste
Boil the water, vinegar & salt solution. Pack hot jars with whole scapes, then curry powder, and then the brine. Put on lids, place in a hot water canner and boil for 45 minutes. Leave at least 2 weeks before serving to get best flavor.
Makes 3 quarts
Other Ideas
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Steam and serve in dishes instead of asparagus.
Add to quiche or omelets.
Stir fry with vegetables.
Add raw to salads.
Combine with mayonnaise to add zest to sandwiches.
Garlic Recipes
Roasted Garlic Basil Paste
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Time: 1 hour 15 minutes
4 heads garlic
Olive oil
2 cups fresh basil
Kosher salt
1 teaspoon lemon juice.
1. Preheat oven to 350 degrees.
Rub garlic heads with olive oil, and wrap with aluminum foil.
Bake until garlic cloves are very tender when pierced with a knife, about 50 minutes.
Allow heads to cool, then squeeze softened garlic from cloves into a bowl; there should be 1 cup.
2. Using a mortar and pestle (do not use a food processor), mash basil with 1/2 teaspoon salt until it is a paste.
Add roasted garlic one tablespoon at a time, and mash until fully blended.
Season with lemon juice, and add more salt if desired.
Spread on grilled meats or fish, or use as a sandwich spread.
Yield: about 2 cups.
Garlic Confit
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Time: 1 hour 20 minutes
4 heads garlic, separated into cloves and peeled
1 cup extra virgin olive oil.
1. Place garlic cloves in a 1-quart saucepan, and cover with cold water. Bring to a boil, and strain off water. Repeat this process two more times.
2. In saucepan, pour oil over garlic cloves. Place over lowest heat possible, so that the oil is barely at a simmer. Cook for about 1 hour. Allow to cool completely, then transfer to an airtight container. It may be stored, refrigerated, for up to two weeks.
Yield: about 2 1/2 cups, including oil.
Clams in Garlic Sauce
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Adapted from Picholine
Time: 30 minutes
1 tablespoon plus 1/2 cup extra virgin olive oil
3 shallots, peeled and sliced
3 cloves garlic, peeled and thinly sliced
2 sprigs fresh thyme
5 sprigs Italian parsley
1 bay leaf
1 1/2 pounds Maine butter clams (or littlenecks or mussels)
1 cup dry white wine
4 cups bottled clam juice or chicken broth, or more if desired
1 cup drained garlic confit (recipe follows)
1 tablespoon fresh lemon juice
Oil from garlic confit, optional
Sea salt and freshly ground black pepper
1 pound linguine, cooked al dente.
1. In a heavy saucepan over medium heat, heat 1 tablespoon olive oil. Add shallots, garlic, thyme, parsley and bay leaf. Saute until shallots are translucent, about 3 minutes. Add clams and wine, raise heat to high, and cover. Boil until all of the clams have opened, about 3 minutes. Use a slotted spoon to transfer clams to a bowl, then cover.
2. Add clam juice to the saucepan, and boil over high heat until liquid is reduced to about 1 cup. Remove and discard bay leaf, parsley and thyme sprigs. Transfer contents of pan to a blender, and add garlic confit and lemon juice. With blender running, add remaining 1/2 cup olive oil in a slow steady stream until sauce is smooth and emulsified. For extra garlic flavor, add some of the oil from garlic confit if desired.
3. Season sauce with salt and pepper to taste. Adjust thickness of sauce with more clam juice, if desired. Toss with linguine, and top with clams. Serve immediately.
Yield: 4 servings.
Garlic Soup
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Adapted from Jean-Georges Vongerichten
Time: 30 minutes
3 tablespoons extra virgin olive oil
4 whole garlic bulbs, separated into cloves, peeled and thinly sliced
2 teaspoons fresh thyme leaves
6 cups chicken stock, preferably homemade
Salt and freshly ground black pepper
2 large eggs
1 tablespoon white wine vinegar.
1. In a large saucepan over medium heat, heat the olive oil and add garlic and thyme. Saute until garlic is soft and translucent, about 6 minutes.
2. Add chicken stock, and bring to a boil over high heat. Reduce the heat to medium, and simmer until the liquid is reduced by half and the garlic is very tender, about 15 minutes.
3. Season to taste with salt and pepper. In a small bowl, combine eggs and vinegar, and beat with a fork until well blended. Whisk into soup, and stir until soup has thickened. Serve hot.
Yield: 4 servings.
Tapenade
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This is a favorite recipe and is taken from the book Garlic, Garlic, Garlic, which is a favorite garlic cookbook. Use on crackers or with your imagination.
1 & 1/2 cup pitted Nicoise or Kalamata olives
6 oz jar sundried tomatoes, drained
5 to 10 garlic cloves
1 tsp oregano leaves
1/2 tsp fresh black pepper
1/2 cup extra-virgin olive oil
Blend all ingredients using shredder plate, don't overblend.
Makes 2 cups.
This will keep for weeks refrigerated and does gradually mellow with age.
Garlic Aioli (pronounced - eye O lee)
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A traditional Mediterranean garlic sauce. It's sometimes made with bread or potatoes but the mayo/pepper-based sauce has a smooth creamy texture.
1 cup Mayonnaise
1 cup pureed roasted red peppers
8 Cloves Garlic
10 dashes Tabasco Sauce
15 dashes White Worcestershire Sauce
2 Tbl. White Wine
Salt and White Pepper to taste
Use garlic press or mortar and pestle to mince the garlic. Add the garlic and the rest of the ingredients to the mayonnaise and pepper puree and whisk well. Cover tightly with plastic wrap. This will keep fresh in the fridge for a week.
Paatee of Smoked Salmon, Capers, & Garlic
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1/4 cup marinated or pickled Garlic
1 oz. Capers
1 tbsp. Dill
8 oz. Cream Cheese, softened
3 oz. Smoked Salmon, chopped
Coarse Pepper to taste
Mince garlic, capers, and dill in food processor. Combine all ingredients and refrigerate for 2 hours.
Serve with crackers. Chopped green onion garnish optional.
Chimichurri Sauce
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In Argentina, bowls of this pungent parsley-garlic-vinegar sauce grace tables, awaiting platters of meat. The tart, tangy and fresh flavors accent any grilled food well, from chicken to vegetables. You can make it in just a few minutes using a handblender, mini-chopper, or for larger amounts, a food processor.
8 cloves garlic, peeled
1 bunch parsley, stems cut away and removed
2/3 cup olive oil
3 tablespoons sherry wine vinegar (or red wine vinegar)
3 tablespoons fresh lemon juice (or more vinegar)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper, or to taste
Chop the garlic, then add parsley. Add olive oil, vinegar, lemon juice, salt and pepper on top of parsley, to weight the parsley down for easier chopping. Pulse until mixed and finely chopped but not totally pureed. Taste and adjust seasonings accordingly. Serve at room temperature. (To store, cover and refrigerate; will last several days, but the flavors will weaken over time.)
Makes about 1-1/3 cups
Argentine Garlic Bread
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This is a great bread for meat sandwiches, spicy with lots of herbs and tons of flavor.
1 cup water
1-1/2 tablespoons white wine or balsamic vinegar
3 tablespoons olive oil
1/8 teaspoon cayenne pepper
3/4 teaspoon dried oregano
2 cloves garlic, minced
3 tablespoons chopped onion
3 tablespoons fresh parsley
1-1/2 teaspoons salt
1 tablespoon white sugar
3 tablespoons wheat bran
3 cups bread flour
2 teaspoons active dry yeast
Place ingredients in the pan of the bread machine, Select Basic or White Cycle; press Start.
Makes 1 - 1- 1/2 pound loaf
Garlic Mashed Potatoes
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Ingredients
1 - 5 lb bag russet potatoes
2 turnips peeled and diced(optional)
5 to 7 heads garlic peeled
1 - 8 oz package low fat cream
2 tablespoons butter(or substitute)
1 teaspoon salt
1 teaspoon ground white pepper
Preparation
Wash and scrub the potatoes. Do not peel. Place in a suitable stock pot along with the turnips and peeled garlic cloves(delete garlic here and substitute roasted garlic cloves during mixing, if desired. Cover with water, add the salt and bring to boil until the potatoes are fork tender. Empty the stock pot into a colander and let stand until well drained. Return to the stock pot and whip the potatoes with the wire whisk attachment of an electric hand mixer. Add slightly heated cream and melted butter and mix until smooth. Season with additional salt and pepper to taste.
Garnish with parsley.
Garlic Green Beans
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Ingredients
11/2 cups water
1/4 teaspoon salt
1 lb fresh green beans trimmed
1 cup leeks cut into 1/4-inch slices
4 garlic cloves finely chopped
1/2 teaspoon grated fresh ginger (optional)
1/2 teaspoon coarsely ground pepper
2 tablespoons butter or substitute
1 tablespoon sesame seeds (optional)
Preparation
In a 10 inch skillet bring water to a full boil and add the beans. Cook over medium heat stirring occasionally, until the beans are crispy tender, about 10 - 15 minutes. Drain. In the same skillet add the leeks and butter. Saute' the leeks until tender crisp about 5 minutes. Add the beans and remaining ingredients and cook over medium heat until the garlic is tender, about 3 minutes.
Garnish with the sesame seeds, if desired.
Caramelized Garlic Vegetables
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Ingredients
1 small zucchini - sliced thin crosswise
1 small yellow squash sliced thin crosswise
1 small yellow onion julienned
1/2 small red onion julienned
5 carrot sticks specially cut
6 to 8 fresh mushrooms, sliced thin
8 cloves garlic chopped
2 tablespoons extra virgin olive oil
Sprinkle of Red Wine vinegar
2 tablespoons sugar, reserved
1/4 head freshly snipped broccoli
salt and pepper
pinch of cayenne pepper
Preparation
Prepare the vegetables (carrots should be 1/8" diameter strips), place in a bowl and sprinkle with the sugar. Toss to coat. In a large nonstick fry pan heat the olive oil under medium high heat. When hot, add the onions and carrots, fry for two minutes. Add the remaining vegetables, pinch of cayenne pepper, salt, pepper and remaining sugar to the skillet. Stir from time to time, for six minutes until the onions turn a golden brown and caramelize. Add the garlic and broccoli, sprinkle with the vinegar and cook two more minutes. Remove pan from heat. Divide vegetables evenly on plates and top the vegetables with sautéed garlic scallops and shrimp or your favorite fish. Garnish with Minnesota wild rice and serve immediately.
Bodacious Beets
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1 - 15 ounce can canned beets, shoestring or sliced, drained and rinsed
4 cloves organic garlic
1 tablespoon roasted sesame oil
1 tablespoon red wine vinegar
1/4 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 tablespoon roasted ground sesame seeds
If you are using sliced beets, just stack them and cut to make match sticks.
Find a small screw top jar. Put the garlic cloves through a press and into the jar. Add oil, vinegar, mustard, salt, and pepper. Shake to blend. Toss with beets, then add the sesame seeds. This has proven to be a favorite recipe for beet haters.
Apple Spice Cake w/Roasted Garlic
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1-1/2 cups + 2 Tbl. whole grain flour1 tsp baking soda
1/4 tsp salt
1/4 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp freshly grated nutmeg
3 large tart apples, chopped med fine
1 large lemon - zest and juice
7 Tbl. + 1 tsp honey
1/2 cup olive or canola oil
2 heads of roasted garlic
2 Tbl. white wine
1 large egg
1/2 cup milk
2 Tbl. sugar
2/3 cup finely chopped pecans
Preheat oven to 350 degrees. Thoroughly grease a 9 inch round cake pan. Sift together flour, baking soda, salt, and spices. Set aside. Combine lemon zest, juice, & apples pieces in a medium sized bowl. Mix well to thoroughly coat apples. Set aside. Combine honey & oil, add garlic & wine. Mix thoroughly. Add egg & beat with electric mixer until smooth. Gradually add flour mixture to honey & oil, alternating with milk. Blend at low speed, scraping the sides of the bowl several times. Stir in apple mixture. Stir in pecans. Pour batter into prepared cake pan, smoothing top with a spatula.
Bake until cake shrinks from the sides of the pan & toothpick inserted into center comes out clean, 60-75 minutes.
Roasted Garlic Quesadillas
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4 flour tortillas
1 cup Parmesan cheese
1 cup Mozzarella cheese
1 cup cooked chicken, diced small
1/4 cup crumbled cooked bacon
1/4 cup diced green onions
Roasted Garlic
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Spread some of the roasted garlic puree on tortillas. Sprinkle on top of garlic puree in this order: Parmesan, Mozzarella, chicken, bacon, and green onion, then a little more of the cheeses. Place second tortilla on top of ingredients and press down to secure. Spray non-stick pan with cooking spray and cook over medium heat until brown and crisp. Slice into 8 pieces and serve with sour cream and garlic salsa.
Aioli Pasta
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2 heads garlic
2 tablespoons truffle oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons extra virgin olive oil
1 large Vidalia onion, thinly sliced
1/2 ounce dried Porcini mushrooms, soaked in water 30 minutes.
1/2 cup white wine
1 pound farfalle (bowtie pasta)
1 tablespoon butter, ice cold, cut into pieces
5 basil leaves
Salt and pepper to taste
Slice off top 1/2 inch of garlic heads. Place garlic in small oven-proof dish and pour truffle oil over tops. Sprinkle with salt and pepper. Cover and roast garlic in 350 degree oven until golden, approximately 45 minutes. Cool and remove peel.
Heat olive oil in a large skillet. Add onion and cover skillet. Cook slowly to caramelize, stirring occasionally, about 45 minutes. Uncover skillet and finish onions to a deep caramel color over medium heat. Stir in mushrooms and cook 5 minutes. Add garlic, sautee for 5 minutes. Deglaze pan with wine, stir and boil for 1 minute. Remove from heat. Add butter and stir in.
Boil farfelle in salted water until al dente. Drain. Add to the hot sauce.
Garlic Shrimp
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12-18 Large deveined shrimp
1 - 7 oz. can button mushrooms
1 - 10 oz. can diced tomatoes
4 Tbsp. butter
1-1/2 tsp. dill weed
1-1 /2 tsp. pepper
6-8 garlic cloves (whole)
8 oz. spaghetti
2 Tbsp. Garlic flavoured olive oil
Cook spaghetti according to package directions with olive oil added to the water.
Melt butter in large skillet, add garlic and warm. Add dill, pepper, and simmer for 5-10 minutes. Add shrimp and simmer until shrimp turn pink. Remove shrimp from skillet and add spaghetti, simmer for 3-5 minutes. Place spaghetti on platter and top with shrimp.
Serves 4
Garlic Oysters
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2/3 cup all-purpose flour
Fresh ground black pepper to taste
2 eggs
2 tablespoons light cream
1-1/2 cups saltine cracker crumbs (about 2 sleeves)
8 garlic cloves, minced
1/3 cup minced fresh parsley
1 quart fresh oysters, drained
Hot oil for frying
Prepare 3 bowls for coating the oysters.
In the first bowl, beat the eggs, then mix in the cream; in the third bowl, mix the cracker crumbs, garlic, and parsley. Dredge oysters, one at a time, in the flour followed by the egg/cream, and finally in the garlic and cracker crumbs. Arrange on a platter in a single layer and allow to stand for coating to set. (At least while the oil is heating or up to several hours, uncovered, in the refrigerator.) Fry oysters, a few at a time, in hot oil until golden brown, turning once.
Drain on paper towels. Serve immediately with lemon wedges, tartar sauce, and cocktail sauce.
Island Chicken
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3 boneless skinless chicken breasts
1/2 cup Tequila
1/2 cup Barbecue sauce
6 cloves finely chopped garlic
1 Tablespoon fresh lime juice
3 Tablespoons honey
Mix sauce ingredients until honey is blend with tequila. Place chicken breasts and marinade in ZipLock® bag, squeeze out air and seal. Marinate overnight or for a minimum of one hour.
Grill 12-15 minutes per side over medium coals, basting frequently with marinade. Discard any left over marinade.
Tomato- Jalapeno Salsa
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3 cups chopped, peeled, cored tomatoes
2 tablespoons minced cliantro
3 cups chopped Jalapeno pepper
2 teaspoons oregano
1 cup chopped onions
1/2 teaspoon cumin
6 cloves garlic, chopped
1-1/2 teaspoons salt
1 cup cider vinegar
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/4 inch headspace.
Process 15 minutes in canner.
Viet-spicy Salsa
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32 Oz canned whole peeled tomatoes
20 cloves garlic
2 Jalapeno peppers -- chopped
1 chipotle pepper -- crumbled
2 Ribs celery
1 medium yellow onion
8 tablespoons nuoc mam
5 tablespoons apple cider vinegar
4 tablespoons Worcestershire sauce
3 tablespoons sugar
2 tablespoons black pepper
1 tablespoon brown mustard seeds -- crushed
1 tablespoon paprika
1 tablespoon ground hot red pepper -- preferably dried Tabasco
1 tablespoon whole cumin seed
1 teaspoon oregano -- crushed
Coarsely chop the tomatoes. Place in a saucepan. Add coarsely chopped onion, celery, and jalapenos. Peel and finely dice the garlic, add half now and save the other half. Grind the cumin seed and add it along with the nuoc mam, vinegar, Worcestershire, paprika, ground red pepper, and sugar. Bring to a gentle boil, then reduce to a moderate simmer, and cook for 25-30 minutes or until desired thickness is achieved.
Now, about 5 minutes before the salsa is done, fry the saved garlic in a little oil until it is crispy and golden. Remove the salsa from heat, add the fried garlic with one tablespoon of sugar, and stir occasionally until the salsa cools.
This should keep up to 2 weeks refrigerated. The recipe makes almost 2 quarts of salsa.
Garlic Lamb Shanks
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2 tablespoons olive oil
4 lamb shanks, trimmed of fat
8 cloves mashed garlic
2 medium onions, halved and sliced
2 cups beef stock
1 cup red wine
1 tablespoon fresh rosemary, or 1 teaspoon dried
1 tablespoon fresh thyme, or 1 teaspoon dried
1 tablespoon fresh marjoram, or 1 teaspoon dried
Freshly ground pepper and salt to taste
3/4 pound mushrooms, quartered (choose your favorite type)
8 large cloves garlic, sliced thin
4 medium tomatoes, peeled, seeded, & quartered
2 tablespoons brandy
3 tablespoons ketchup
1/2 cup chopped fresh parsley
Beurre manie of 1/3 cup soft butter
1/2 cup flour
Crusty French Bread
2 cloves garlic
4 tablespoons olive oil
8 ounces Feta cheese (herbed or plain)
Heat oil in skillet and brown lamb shanks on all sides. Remove shanks and set aside. Add mashed garlic cloves and onions. Sautee over low medium heat. When onions are soft, add beef stock, wine, rosemary, thyme, marjoram, salt, and pepper.
Return shanks to pan and lower heat to simmer. Cover and cook 45 minutes to 1 hour. Add mushrooms, simmer 15 minutes. Add tomatoes, brandy, ketchup, and parsley. Cover and simmer until meat is tender and easily comes off the bone. Remove bones. Return meat to sauce. Make beurre manie and stir into lamb and sauce mixture until it is thickened. Set aside, on low heat.
Slice French bread. Rub with cut garlic, brush with olive oil and toast bread lightly. Crumble Feta cheese loosely over toasted bread. Spoon meat and sauce over toast.
Garlic and Bacon Pie
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4 -5 bulbs of garlic - approximately 40-60 cloves
1 deep dish piecrust
1 cup of heavy cream
4 slices of thick-sliced bacon, diced
3 eggs
1/2 pound Swiss cheese, diced or sliced
Salt, pepper, rosemary
Preheat oven to 450 degrees. Bake piecrust for 7 minutes and remove. Layer with diced Swiss cheese and set aside. Break garlic cloves from head, peel all cloves individually or by using this easy method. Cut any thumb-size or larger cloves in half to allow more even baking.
Boil bacon slices in boiling water for 4 minutes. Cool and dice in 1/4 " chunks. Layer diced bacon on Swiss cheese in pie crust. Layer peeled garlic cloves on top of the other layers. Mix together beaten eggs with cream, blend and pour into crust. Salt and pepper lightly.
Bake for 15 minutes at 450 degrees, then turn oven down to 350 degrees. Bake for approximately 30 minutes until firm and lightly brown on top. Sprinkle with ¼¼ teaspoon rosemary. Cool slightly and serve.
Delicious and easy.
Pot Roast with Roasted Garlic & Vegetables
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Yield: serves 4 to 6 people
4" thick top round steak
1 tsp black pepper
3 Tbsp olive oil
6 medium potatoes
3 carrots, cut in chunks
2 onions, cut in quarters
3 whole heads of garlic
2 to 3 bay leaves
1 Tbsp Worcestershire
1/4 tsp salt
1/8 tsp pepper
1/2 tsp paprika
1/8 tsp allspice
1 tsp sugar
6 to 8 small branches of fresh rosemary
1 14oz can beef broth
To thicken: 4 Tbsp flour in 2/3 cup water
1. Trim the meat of all fat except for a thin layer. Rub the black pepper into the meat. Heat the olive oil in a heavy pan large enough to hold the meat. When it is hot, but not smoking, put the meat in and sear on both sides until lightly browned.
2. Transfer the meat to a roasting pan with sides high enough to hold the amount of vegetables you are cooking. Scatter the potatoes, carrots and onions around the meat. Cut the heads of garlic in half - horizontally - and put around the meat also along with Bay leaves.
3. Over the top of the meat and vegetables, sprinkle the Worcestershire, salt, spices, sugar and fresh rosemary (or substitute dried rosemary - crushed). Add the beef broth and an equal amount of water. Cover the pan with foil and bake in a 350 degree oven for 2 to 2 ½ hours.
4. Remove the vegetables and meat and keep warm. Dissolve the flour in water and whisk. Pour the mixture through a strainer into the hot pan juices and put the pan over heat. Stir to thicken.
To serve the pot roast:
Slice the meat and keep it warm. Then put the vegetables back into the cooking pan with the thickened juice. Lay the meat in overlapping slices across the top of the vegetables and scatter a handful of fresh parsley or branches of rosemary across everything.
Serve directly from the pan.
Garlic Gouda Cheese Spread
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This is wonderful as an hors d'oeuvre on crackers or dark bread. It is also wonderful on pasta
4 cloves elephant garlic, minced
1/4 cup white wine
1/2 pound Gouda cheese
1 teaspoon chili powder
1/2 teaspoon paprika
2 teaspoons fresh parsley
Mince garlic in food processor. Add wine and soak for a couple of minutes. Add cheese. Process mixture until smooth. While processing, season with chili powder, paprika, and parsley.
Blue Cheese Dip with Garlic
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1 Cup sour cream (or yogurt)
1 Cup mayonnaise
2 Large garlic clove, finely chopped
1 Tablespoon lemon juice
1 Small onion finely chopped
1/2 Cup grated Blue Cheese
Blend all ingredients together in bowl. Refrigerate several hours before serving. Serve as dip for chips, crackers, or Buffalo wings.
Spinach & Honey-Garlic Dressing
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1 lb. Fresh Spinach, stems removed
1 Tbs. Olive Oil
1/2 pint Cherry Tomatoes, quartered
1 Clove Garlic, finely chopped
2 Tbs. Rice Vinegar
1 Tbs. Liquid Honey
Salt & Pepper
Wash spinach and drain well. Heat oil and sautee tomatoes 1 minute. Add garlic, vinegar and honey. Cook about 30 seconds, add spinach, stir and cook until it wilts. Remove from heat and serve at once.
Serves 4.
Garlic French Dressing
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1 C. Plain Yogurt
1/4 C. Ketchup
4 Teaspoon honey
4 teaspoon Dijon mustard
2 cloves minced garlic
1/2 teaspoon pepper
Combine in blender or processor until smooth. Chill for 20 minutes. Serve
over salad greens. Great on chicken or stir fry.
Garlic & Honey Pesto
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18-24 Large Garlic Cloves Peeled
2 Tbs. Olive Oil
1 Tb. Honey
2 Tbs. Soy Sauce Dash Cayenne Pepper
1 Tb. Dijon Mustard
Place all ingredients in blender and blend until smooth. Store tightly covered in refrigerator. Use to season chicken, ribs, hamburgers for grilling. Rub skin of turkey or chicken before roasting. Add to soups, salad dressings or pasta.
Garlic pickling and preservation:
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Garlic Ice Cream
1 to 1-1/2 cups gelatin
1/4 Cup cold water
2 cups milk
3/4 to 1 Cup sugar
1/8 tsp. salt
2 tsp. lemon juice
2 cloves garlic, minced
2 Cups whipping cream
Soak the gelatin in cold water. Bring the milk, sugar and salt to a boil. Dissolve the gelatin in the hot milk. Cook, then add the lemon juice and garlic. Chill the mixture until slushy. Whip the cream until thick but not stiff, and fold into the mixture. Freeze in a mold or in a foil covered tray.
Freezing
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Garlic can be frozen in four ways:
1. Grind or chop the garlic, wrap it tightly, and freeze. To use, just grate or break off the amount you need.
2. Freeze the garlic unpeeled and just remove cloves as you need them.
3. Peel the cloves and puree them with oil in a blender or food processor, using two parts oil to one part garlic. The puree will stay soft enough in the freezer to scrape out parts to use in sauteeing.
4. Peel the cloves and freeze them whole. They will be loose in a freezer bag. Remove the quantity required and grind while still frozen.
NOTE: All garlic placed in the freezer should be tightly wrapped or the strong garlic flavor will penetrate other foods in the freezer.
Garlic Stored in Wine
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Peeled garlic cloves may be submerged in wine and then stored in the refrigerator. The garlic can be used as long as there is no sign of mold growth or yeast on the surface of the wine. Both the garlic-flavored wine and the garlic may be used. Do not store the garlic wine mixture at room temperature because it will rapidly develop mold growth.
Garlic Stored in Oil
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Raw garlic in oil must be stored in the refrigerator (for no longer than 3 weeks).
Drying
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Garlic can be dried and made into garlic powder and garlic salt.
For drying select only fresh, firm garlic cloves with no bruises. Separate and peel the cloves. Small cloves can be sliced in half and large cloves should be sliced in 1/4 inch slices. Place garlic on drying trays and dry at 140°F. for 2-3 hours or until the garlic is crisp.
Garlic Powder
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To make garlic powder, place the dried garlic into a blender and blend until fine.
Garlic Salt
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To make garlic salt, add 4 parts of salt to 1 part garlic powder and blend only a second or two. If you blend longer, the salt will be too fine and will cake.
Store the powder and salt in a closed container in a dark, dry place.
Pickling
Pickled Garlic:
back3 cups peeled garlic cloves
1-1/2 cups white distilled vinegar (5%) acidity
1/2 cup sugar
1/2 teaspoon non-iodized salt
1 teaspoon pickling spices (optional)
Red chili flakes (Optional for spicy garlic)
Heat vinegar, sugar, salt and spices to boiling. Boil garlic cloves for 1 minute in a pan of boiling water. Drain and pack hot cloves into hot 1/2 pint or pint jars leaving 1/2 inch headspace. Pour boiling brine over garlic, leaving 1/2 inch headspace. Wipe top of jar, adjust lids, process in a boiling water canner for 10 minutes. Yield 3 half pints.
Sugar-Pickled Garlic
back4 bulbs garlic, separated, unpeeled
2 cups red wine vinegar
2 cups water
1 cup sugar
6 whole nutmeg cloves
2 tablespoons black peppercorns
Bring to a boil over high heat and cook for 10 minutes, stirring occasionally. Reduce the heat to medium and cook 5 minutes. Cool to room temperature. Transfer to a clean glass or ceramic jar. Tightly seal and refrigerate for at least 1 month before serving. The garlic improves with age.
Yield 2.5 cups.
Garlic Butter
back1 lb salted butter (room temp.)
4 tablespoons dried parsley
1 tablespoon fresh ground pepper
8-10 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon sugar
8 servings 5 mins. prep
1. Mix all the ingredients together.
2. Butter is ready to use right away.
3. Can be stored in fridge for a couple of weeks, but if you don't use much of it, it can be frozen into desired portions.
4. I put this butter on vegetables of all kinds like Asparagus and Broccoli.
5. Use to make garlic toast, or garlic bread.
6. Best NOT to store in tupperware, as it is difficult to get the garlic smell out!
Simple Garlic Butter
backMake logs of garlic butter and freeze them to have on hand to melt on broiled meats or to mix into fresh cooled vegetables or spread on bread. Just add mashed garlic cloves to suit your taste to sticks of butter (about 6 cloves fresh garlic per stick is recommended). If you wish, add a few herbs and salt lightly. Form into logs, wrap in plastic and freeze. Slice off as needed.
Garlic Marinade
or
Sauce for Steak or Hamburgers
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Made by putting the following in a blender or food processor:
1/3 cup Soy Sauce
1 Tbsp Balsamic Vinegar
1 Tbsp Worchestershire
1 tsp ground ginger
1 tsp coarse grind black pepper
4 cloves of peeled garlic
1/2 cup of vegetable oil.
Blend until pureed. Pour over steak and Marinate for 4 to 6 hours. Save the marinade and bring to simmer. Add chopped fresh parsley and serve hot over the steak or hamburgers.
Also wonderful over grilled vegetables.
To Make Garlic Vinegar
backPour 1 quart of boiling white wine vinegar over 10 cloves of freshly peeled and sliced garlic in a glass container with a top. After the vinegar has cooled, store in refrigerator for 3 weeks. Remove garlic and add 3 Tbsp of Black Telicherry Peppercorns. Bring to a simmer and pour into hot sterilized bottles.
Cap and label.
Baked Whole Heads
backOne of the most popular ways to serve fresh garlic is to bake whole heads to serve as an hors d'oeuvre with crunchy bread or as an accompaniment to meat or vegetables. Peel as much of the outer skin away as possible, leaving the cloves unpeeled and the head intact (optional: trim the tips of the cloves off to expose the "meat" to the oil/pepper). Place heads in covered casserole or on a piece of heavy aluminum foil. Drizzle with olive oil, salt and pepper to taste, and bake covered at 350 degrees for about 45 minutes or until cloves are soft and can be squeezed easily out of their skins onto bread or other foods.
Roasted Garlic
backTo roast, simply put unpeeled heads of garlic in a roasting pan, sprinkle with olive oil and rosemary and roast at 350 degrees for 30 to 40 minutes. Elephant Garlic is delicious prepared this way.
For Subtle Garlic Flavor In Salads
backRub the salad bowl with a cut clove of garlic before putting in the salad greens.
Storing Garlic
backGarlic should be stored in a cool place with good ventilation. It does not keep well in the refrigerator.
Do not allow garlic to brown or burn
backBurned garlic has an acrid flavor that permeates an entire dish of food. Whole pieces of garlic which have been mashed to release the flavor or thickly sliced garlic may be used in sauteing and will brown or burn less quickly than minced garlic.
Garlic can be easily peeled
backPress a clove with the broad side of a large knife until the skin splits and then it can be pulled off. Garlic may also be blanched for 30 seconds which loosens the skin but there is some loss of flavor.
To Chop or Press
backThere are some who swear by their garlic press, and others who claim that using a garlic press makes the fresh garlic taste bitter. It is certainly a quick and easy method of mincing garlic; however you do lose some of the pulp, which means that hand-chopped gives a better yield and less waste. Again, the choice is yours. If you choose to chop the garlic by hand, here's a tip from the wife of a garlic grower: Add the salt required for your recipe directly into the minced garlic while it is still on the cutting board. The salt will absorb the juices and make it easier to scoop the tiny garlic pieces off the board.
My wife uses a small electric chopper that looks like a small food processor. This is a much faster way to chop or even puree a large amount quickly.
Garlic Pudding With Bok Choy
This is not a desert as the name implies, but a side dish to the Bok Choy. The reference to pudding is because of it's consistency.
1 cup 35 % cream
4 egg yolks
2 egg whites
1/2 cup Parmigiano cheese, grated
1/5 cup Reggiano cheese, grated
1/2 cup elephant garlic, finely chopped
Olive oil
Butter
Salt & white pepper
8 cloves elephant garlic, peeled & cut in half
1 cup milk
2 sprigs rosemary
Salt & pepper
1 stick butter
1/5 cup olive oil
12 pieces baby bok choy, washed & dried
1. In a skillet sauté the garlic with some butter and oil, cook until soft and slightly golden, then set aside.
2. Mix the egg white, egg yolks with the cheese and then add the cooled garlic.
3. Scald the cream and add it to the eggs slowly to temper the eggs. Using a hand blender puree the mixture until smooth, season to taste with salt and pepper.
4. Pour the mixture into greased 4 oz ramekins and bake in a water bath at 350F until set, about 25-30 minutes.
5. In a pot, place the milk, seasoned with salt, then add the elephant garlic and boil for a few minutes. Strain and discard the milk; dry the garlic cloves and place in an ovenproof pan.
6. Add to the garlic some oil, butter and rosemary. Bake at 425F for about 10 to 15 minutes or until the garlic starts to turn golden and crisp.
7. Remove from the oven and add the bok choy, sauté for a minute on high heat. Serve by placing the sautéed bok choy and garlic around the pudding.
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