What do you do with garlic? How much is too much?
Roasted Garlic
One or more whole garlic heads
Extra virgin olive oil
Preheat oven to 375 degrees farenheit. A toaster oven will work just as well at the same temperature.
Lay garlic head on side and chop off top to expose the tops of each garlic clove. You want to chop off only a small amount so that all of the individual cloves remain firmly attached to remain as one whole garlic head.
Drizzle olive oil over the top of each garlic head.
Place garlic heads with tops facing up in a baking dish and bake until garlic cloves are soft when pressed - approximately 30-40 minutes.
Spicy Garlic Bread
1/2 cup chopped pickled jalapenos
1 cup thinly sliced artichoke hearts
4 ounces grated Parmesan
1 large loaf of French bread, split in half
3 tablespoons Sambal Aioli
Preheat oven to 400 degrees F. In a mixing bowl, combine all the ingredients together. Mix well. Season with salt and pepper. Spread the mixture over each half of the bread. Place on parchment lined baking sheet and bake until golden and bubbly. Remove from the oven before slicing.
Garlic Salsa
10 garlic cloves - finely chopped
3/4 cup chopped fresh Italian parsley
1/2 cup olive oil
Coarse salt and fresh ground pepper
1/4 teaspoon dried pepper flakes
1 baguette
Combine first three ingredients in a glass or metal bowl. Season with salt and pepper to taste. Add red pepper flakes (optional). Cut baguette into bit sized pieces and serve. Serves 4 to 6.
SUGGESTION:
A very tastey condiment with grilled chicken or meat.
Garlic Fries
Ingredients:
Oil for frying (peanut or canola)
4 Russet potatoes or 12 oz bag of frozen pre cut fries
1/2 cup fresh minced garlic
1/4 cup kosher salt
1 tblsp black pepper
1 tblsp dried thyme
2 tblsp extra virgin olive oil
Directions:
Cut the washed potatoes into 1/2 inch to 3/8 inch thick strips (if using a French mandolin set it to its thickest setting). Heat the oil in a cast iron pot or any heavy duty pot to 360 degrees.
Heat the olive oil in a frying pan then add the minced garlic for 30 seconds. Remove from pan and add to a mixing bowl with the salt, pepper, and thyme. Mix well.
The potatoes must be fried three times for best results. In batches, if necessary, place the raw fries into the oil for 90 seconds. Remove and let drain. Drop fries again for another 90 seconds. Remove and let drain. Drop fries in again this time for 60 seconds or until crisp and golden brown.
While the fries are still warm toss them with the garlic seasoning.
Barbara’s Holiday Garlic Ice Cream
After a spicy, rich dinner, this dessert is a refreshing climax. It should not be served after a bland, garlic-free meal as the slight hint of garlic will be extremely offensive to some. The strawberry or other fruit topping can be eliminated, along with the sugar, and the resulting mixture can be served with roast beef in lieu of horseradish sauce.
Ingredients:
1 1/2 tsp Gelatin
1/4 cup cold water
2 cups milk
3/4-1 cup sugar
2 tblsp lemon juice
2 cloves garlic, minced
2 cups whipping cream
Strawberry topping (or other fruit)
Directions:
Soak the gelatin in cold water while you heat to a boil the milk, sugar and salt. Dissolve the gelatin in the hot milk. Cool, then add the lemon juice and garlic. Chill the mixture until slushy. Whip the cream until thick but not stiff and stir into the mixture. Freeze in a mold, or in a foil-covered tray.
Garnish servings with the fresh fruit topping. Serves 6-8.
Creamy Garlic Salad Dressing
2 cups sour cream
1 cup mayonnaise
1 teaspoon steak sauce
3/4 teaspoon lemon juice
3/4 teaspoon white wine vinegar
3/4 teaspoon vegetable oil
1 teaspoon monosodium glutamate (MSG)
2 teaspoons garlic powder
1 teaspoon mustard seed
Whisk together the sour cream, mayonnaise, steak sauce, lemon juice, vinegar, oil, monosodium glutamate, garlic powder and mustard seed. Refrigerate until chilled.
Barbecued Garlic
8 Heads Garlic
Springs of Fresh Rosemary *
4 tb Butter
- Fresh Oregano also may be used.
Place whole heads of garlic, prepared as for Roasted Garlic, on a sheet of heavy-duty foil. Top with butter (4 T per 8 Heads) and a few sprigs of fresh rosemary or oregano. If fresh herbs are unavailable, substitute dried (2 t of dried herbs for 8 heads of garlic). Fold the foil over the garlic and seal the package well. Cook over hot coals for about 45 minutes, turning the package occasionally with tongs.
Garlic Confit
1 Bulb Garlic; peeled and seperated.
2 c Water
1 tb Kosher salt
1 tb Fresh basil
2 tb Unsalted butter
Blanch garlic in salted water until tender, drain.
Saut garlic lightly in butter and garnish with Basil.
Garlic Cocktail Olives
1 (7 oz.) jar stuffed green Olives, drained
1 (7 1/2 oz.) can pitted ripe Olives, drained
1 tb Chopped fresh parsley
1 Clove garlic, crushed
3 tb Olive oil
Salt and pepper
Combine all ingredients; cover and chill several days. Before serving, remove garlic and let olive mixture stand at room temperature several hours.
Garlic Croutons
1 cl Garlic, large
1/3 c Olive oil
12 French bread, slices
Salt, pinch
Crush the garlic with a pinch of salt. Whisk in olive oil. Brush on 12 1/4 ea 4-inch thick slices stale French bread. Bake in a preheated 325 degree oven until golden, about 15 minutes. Tear into smaller pieces, if desired
Mrs. Garlic’s Garlic Soup
1 tbsp olive oil
20 cloves fresh garlic, peeled and thinly sliced
2 large, sweet yellow onions, such as Walla Walla or Vidalia, peeled and thinly sliced
1 tsp fresh thyme, or 1/4 tsp dried
2 cups chicken stock or veggie boullion
1 pinch cayenne pepper, or more if you like is HOT
1 tbsp fresh basil, chopped
salt to taste
Put olive oil in an 8 cup sauce pan. On low heat sautÈ the garlic and onions, covered, for about 25 minutes until cooked through(nearly translucent).
Transfer garlic and onions to a food processor or blender and puree with the thyme and 1/2 cup broth or boullion. Pour puree back in pan and add remaining broth. Simmer for 20 minutes. Stire in cayenne and fresh basil. Add salt to taste and heat 2 minutes. Ladle into bowls and serve. Serves 4.
Garlic Spring Rolls with Garlicky-Lime Sauce
35 cloves garlic, peeled, divided
2/3 cup fresh lime juice
1/2 cup fish sauce (nuoc man)*
1/4 cup bottles diced jalapenos
2 tsp sugar
1/2 cup chopped water chestnuts
2 cups ground pork
5 green onions, chopped
1/2 cup grated carrot
1 tsp salt
1 tsp coarse ground black pepper
4 cups thinly sliced Napa cabbage (Chinese cabbage)
18 sping roll wrappers (thawed, if frozen)*
1/3 cup canola oil or as needed
Boston lettuce for garnish (optional)
Pickled carrot for garnish (optional)
Green onion brushes for garnish (optional)
To make sauce, in a food processor, finely chop 20 cloves garlic. Mix garlic with lime juice, fish sauce and sugar; reserve.
To make eggrolls, in a food processor, chop remaining garlic. In a bowl, thoroughly mix garlic with water chestnuts and next 6 ingredients. Gently fold in Napa cabbage. On a work surface lightly dusted with cornstarch, wet the edge of one wrapper; put 2 tablespoons filling in center. Fold one corner over filling. Fold in sides and roll tightly. Repeat with remaining rolls. Heat oil in large pan. Fry rolls until cooked and golden brown. Drain.
To serve, arrange spring rolls on a serving platter with bowl of dipping sauce in the middle. Garnish with lettuce, carrot and onions.
Gartini
2 jiggers gin
1/2 teaspoon dry vermouth
1 garlic stuffed olive
2 pickled garlic cloves for garnish
In a cocktail pitcher combine the gin and vermouth with 1 cup ice cubes. Stir well and strain into a cocktail glass. Garnish
Garli Mary
1 jigger vodka
1/2 cup tomato juice
1/2 teaspoon Garli Garni or garlic powder
2 teaspoons fresh lemon juice
Worchestershire sauce, to taste
Tobasco, to taste
1 lemon wedge
2 pickled garlic lcoves on toothpick (or cocktail skewer) for garnish
In a shaker combine all ingredients, except the garnish, with 1 cup ice cubes and shake well. Strain into a tall glass and garnish with pickled garlic cloves ( and an optional celery stick).
Garlic Shooters
The “shooter” experience is reportedly followed by an immediate feeling of rejuvenation called the “shooter rush” and is the creation of the Onion family. (really) Garlic legend maintains that garlic is a stimulant which gives strength and protection. Modern research has begun to identify the ingredients in garlic which help prevent disease.
1clove garlic per person
1-2 slices lemon
Chop garlic and scoop into a cup. Squeeze lemon juice into the garlic. Add 1-2 tablespoons of water.
Important: Swirl cup to acheive a circling motion and drink in one gulp. Enjoy!
Garlic Jelly
Canning Recipe
1/4 cup peeled garlic cloves
2 cups white vinegar (labeled 5% acidity)
5 cups sugar
1 3- ounce pouch liquid pectin
In a food processor or blender, blend garlic and 1/2 cup vinegar until smooth. In 6 to 8 quart saucepan, combine garlic mixture, remaining 1-1/2 cups vinegar and sugar. Over high heat, bring mixture to a boil, stirring constantly. Quickly add pectin, return to a boil and boil hard for 1 minute, stirring constantly. Remove from heat. Immediately fill five, sterilized half pint jars with jelly, leaving 1/4 inch head space. Wipe jars tops and threads clean. Place hot lids on jars and apply screw bands firmly. Process in boiling water canner for 5 minutes.
Jelly can be used as a condiment. Add it to meat marinades, or brush on roasts or poultry while cooking. Great with crackers and cream cheese.
Traci’s Garli Garni Party Mix
1cup 100% pure olive oil
2 tsp. Garli Garni seasoning
1 pkg. Original Ranch House Dressing Mix- Parmesan Caesar
Mix well and add:
1 box Wheat Thins crackers
1 box Ritz crackers
1 box cheese crackers or Chex cereal
Mix well. Let stand covered overnight. Serve and Enjoy!
Larry’s Garlic Chipotle BBQ Sauce Extraordinaire
8-12 garlic cloves, minced or grated fine
3-4 Chipotle chilis in sauce*
1/2 fresh lime (juiced and pulped)
3 Tbsp good quality mustard
2 Tbsp honey
1 Tbsp Hoisin Sauce**
1 tsp ginger root (grated really fine)
1 tsp Extra Virgin olive oil
- available in canned food or Mexican sections in most markets.
**available in Asian sections of most markets
Put all ingredients in a mixing bowl or food processor and blend until fully incoprporated.Store mixture in sealed container in refrigerator. Great on the grill on pork, beef, chicken
Pickled Garlic Scapes
Thoroughly clean a half-litre preserving jar.
1 cup honey
1 cup white wine vinegar
1 1/2 cups garlic scapes (or more as needed).
Trim scapes, and cut into lengths of about 5 cm (2 inches). Pack into the preserving jar.
In a small pan, boil honey and vinegar together until honey is dissolved. Pour over the scapes in the jar.
Allow to cool for five minutes, and then cover the jar with the lid, and screw down the sealing ring.
Refrigerate for two or three days before using to allow the flavours to infuse.
Note that this method does not sterilise the jar, so the scapes should be used as pickles within a month or two.
Gingered Garlic Shrimp
Ginger and garlic nicely complement the tender shrimp in this delicious pasta dish.
¾ teaspoon ground ginger or 1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
2 tablespoons butter or margarine
2 tablespoons olive or vegetable oil
2 plum tomatoes, diced
¾ cup chicken broth
3 teaspoons minced fresh parsley, divided
3 teaspoons minced fresh basil, divided
1½ teaspoons cornstarch
1 tablespoon cold water
½ pound uncooked medium or large shrimp, peeled and deveined
2 cups cooked angel hair pasta
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In a large skillet, saute ginger and garlic in butter and oil for 2-3 minutes or until tender. Stir in the tomatoes, broth, 1½ teaspoons parsley and 1½ teaspoons basil.
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Combine cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
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Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until the shrimp turn pink.
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Add the pasta and remaining parsley and basil; toss to coat.
Yield: 2 servings.