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bigmackdaddy
Jan 24, 2011 05:10 AM
A friend of mine simmers sliced garlic and hot peppers in EVOO. It makes for a great top-dressing on foods like soups, eggs, sandwiches and so on. I believe he simmers it low and slow for a few hours and keeps it refrigerated afterward.
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al b. darned
Jun 27, 2010 03:05 PM
When I get a bonus bag from my neighbor, I slice it thinly with my Kyocera ceramic slicer ( http://www.amazon.com/Kyocera-Adjusta...) and dry it in the dehydrator. I store the resulting garlic chips in an air-tight container, I eat some, I put some whole into soups, stews, etc, and grind some for fresh garlic powder.
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scubadoo97
Aug 16, 2007 07:43 AM
a lot of great ideas here. Something different is garlic chips. Sliced thin and long then fried crispy to light brown. Makes a great garnish or topping
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Covert Ops
Aug 15, 2007 02:14 PM
This CHOW recipe sounds awesome: Garlicky Roasted Chicken with Garlic Jus on Garlic Toast:
http://www.chow.com/recipes/10625Also, I'm about to try this garlic bread recipe (for dummies like me who can't make bread) from Gilroy, Calif., home of garlic: http://suburban-gourmet.com/2007/06/21/california-rosemary-garlic-bread/
That same author also makes a killer garlic sauce: http://suburban-gourmet.com/2007/07/0...
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jfood
Aug 15, 2007 11:04 AM
as many of jfood's favorite posters have recommended, roasted garlic is to die for. In the winter jfood is always throwing one into the oven when he roasts a chicken. In the fridge they last under a week with all the uses.
For another idea, James Beard has a great chicken with forty cloves of garlic. When jfood first read this he said "you kdding me?" But the he said OK let's try it. It was outstanding. In fact, jfood needs one more dish to make and freeze for next week and has some garlic in the drawer. Definitely going this root (pun intended).
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foxy fairy
Aug 14, 2007 07:41 PM
two more ideas:
Garlic smashed potatoes.
Homemade Roasted Garlic Bread.
Plus, I recall two garlic-themed locales that might be of interest: the town of Gilroy, CA (home of a somewhat outlandish garlic festival), and that restaurant in San Francisco The Stinking Rose. Here are a couple of recipes from the S.R. site: garlic rose relish (mmmm) and 40 Clove Garlic Chicken.
http://www.thestinkingrose.com/recipies.htm
Here's one for 101 Garlic Chicken -- haven't tried it, but it calls for 101 cloves!
http://www.ochef.com/r170.htm›4 Replies-
re: foxy fairy
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re: LaLa
luckyfatima
Aug 15, 2007 09:38 AM
All this roasted garlic sounds great, gonna have to try it. About once a month I grind a whole bunch of garlic in my food chopper with a pinch of salt and about 1 tbs of oil and I keep it in a jar in my fridge to use as needed. I do the same with ginger. The salt and oil prevent it from turning green, but actually turning green is perfectly harmless, I've read...just in case you don't want to add oil.
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re: luckyfatima
C. Hamster
Aug 15, 2007 11:00 AM
Garlic in oil = botulism risk. Don't keep for more than 10-14 days.
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2m8ohed
Aug 14, 2007 11:12 AM
Another way to "roast" is to peel and then simmer slowly in olive oil (crock pot works for this) until it's light brown and spreadable, then serve with crusty bread. Nice fringe benefit is some tasty garlic olive oil! If you can't finish it all, freeze flat in baggies.
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re: 2m8ohed
HungryRubia
Aug 14, 2007 11:57 AM
This sounds like a great idea! I refuse to turn on my oven in the summer but I have had a hankering for raosted garlic lately. And I can put my crockpot to good use.
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re: HungryRubia
revsharkie
Aug 15, 2007 02:03 PM
This is one thing a toaster oven would be good for, if I still had one. You can roast quite a bit of garlic without really having to heat up the kitchen.
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re: HungryRubia
2m8ohed
Aug 15, 2007 08:51 PM
For those of you not wanting to turn on the oven: I've also roasted whole heads of garlic wrapped in foil on the grill, while grilling other things. And once it's oven-usage weather again, a good use for all those roasted cloves is to fold it into bread dough before baking. I've mixed it into the "No Knead Bread" recipe (lots of discussion on CH) with great success.
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re: 2m8ohed
foxy fairy
Aug 20, 2007 09:49 PM
I might try this on the campfire next time I'm camping. I actually usually roast garlic at home and bring it along for picnics, camping, etc. -- b/c it makes everything taste -- well, better!
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re: LindaWhit
foxy fairy
Aug 14, 2007 06:54 AM
I would say that too -- and once you roast it, good luck keeping your hands off it! It is excellent on fresh bread, toast, as a sandwich spread...
Here's another terrific idea -- Roasted Garlic Soup with Parmesan. This is one of my all-time favorite soups (and I try between 20 and 30 new recipes each year). Here's the link, and I am not kidding when I say the recipe calls for FIFTY cloves of garlic. I would actually double (or triple!) the recipe because it is really superb. You will want more - and more - and more. Bake some crusty bread and serve with a simple summer salad, maybe heirloom tomatoes to offset the creaminess of the soup. YUM.
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re: foxy fairy
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re: IndyGirl
scubadoo97
Jan 24, 2011 04:33 AM
Since the peel with help to insulate from burning I would roast them with olive oil like the recipe says but watch carefully to make sure they don't get too brown. I think you could also do a confit and cook them low and slow submerged in olive oil.
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re: MMRuth
bitsubeats
Aug 15, 2007 10:31 PM
yep, I do something very similar. I throw all of the peeled garlic cloves into a food processor and process until its pretty fine. After that, I throw the mixture into a freezer safe freezer bag and press the mixture down flat, so it looks like a flat sheet of paper. After the mixture is frozen, I take out the "sheet" of chopped garlic and cut into 1/2 '' x 1/2 '' cubes. I throw the cubes back into the freezer bag and take out cubes when I need it. its great for korean cooking, cause I can add a cube or two to soups, stews, or marinades
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