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what to do with lots of garlic?

dee dee Aug 14, 2007 06:27 AM

we have a lot of fresh garlic from our csa...what can we do with it to keep it?...it is getting ripe...can it be saved?...dried?...cooked and saved?...if so, how?...thanks

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  1. MMRuth RE: dee dee Aug 14, 2007 06:28 AM

    You could roast and freeze it for future use.

    12 Replies
    1. re: MMRuth
      LindaWhit RE: MMRuth Aug 14, 2007 06:32 AM

      Exactly my reply. You just beat me to it. :-)

      1. re: LindaWhit
        MMRuth RE: LindaWhit Aug 14, 2007 06:35 AM

        Tom Collichio (sp?) has a recipe for roasted tomatoes and garlic that you can then freeze - keeps for months and is a nice handy treat to have around.

        1. re: LindaWhit
          foxy fairy RE: LindaWhit 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.


          1. re: foxy fairy
            JungMann RE: foxy fairy Aug 14, 2007 06:56 AM

            And you beat me to that soup. One of the best things I've ever made!

            1. re: foxy fairy
              LindaWhit RE: foxy fairy Aug 14, 2007 07:23 AM

              Excellent idea! I often have the garlic soup at a Spanish restaurant I frequent in the Boston area. Wonderful warm-up in the winter months.

              1. re: foxy fairy
                gigicooks RE: foxy fairy Jun 26, 2010 05:58 PM

                Oh, MY that is amazing soup! I had gobs of fresh garlic from my CSA and did a google search, found this thread and shortly thereafter my family was enjoying that soup! Thanks for posting it!!

                1. re: foxy fairy
                  scubadoo97 RE: foxy fairy Jun 28, 2010 05:35 AM

                  I tried this last night. It's very good, a keeper!

                  1. re: foxy fairy
                    IndyGirl RE: foxy fairy Jan 23, 2011 06:48 PM

                    question about this soup--I have a bag of peeled garlic cloves that I really need to use up (which is how I found this thread). can I roast those? if so, how?

                    1. re: IndyGirl
                      scubadoo97 RE: IndyGirl 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.

                      1. re: IndyGirl
                        JungMann RE: IndyGirl Jan 26, 2011 06:29 AM

                        Give them a splash of olive oil and wrap them in foil.

                  2. re: MMRuth
                    bitsubeats RE: MMRuth 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

                    1. re: MMRuth
                      DishDelish RE: MMRuth Jun 26, 2010 07:15 PM


                    2. 2m8ohed RE: dee dee 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.

                      6 Replies
                      1. re: 2m8ohed
                        HungryRubia RE: 2m8ohed 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.

                        1. re: HungryRubia
                          revsharkie RE: HungryRubia 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.

                          1. re: revsharkie
                            LindaWhit RE: revsharkie Aug 15, 2007 02:08 PM

                            Agreed. I regularly roast 3 heads of garlic at a time in my toaster/convection oven.

                          2. re: HungryRubia
                            2m8ohed RE: HungryRubia 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.

                            1. re: 2m8ohed
                              foxy fairy RE: 2m8ohed 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!

                              1. re: 2m8ohed
                                JerryMe RE: 2m8ohed Jun 27, 2010 03:57 PM

                                That is a great idea regarding the grill 2M - the grill gets used more often than that oven in the summer. How long do you keep it on the grill for?

                          3. y
                            yogurtsoda RE: dee dee Aug 14, 2007 11:30 AM

                            Make pickled garlic. Yum.

                            1 Reply
                            1. re: yogurtsoda
                              starlady RE: yogurtsoda Aug 15, 2007 11:14 PM

                              Pickled garlic RULES in martinis :)

                            2. foxy fairy RE: dee dee 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.


                              Here's one for 101 Garlic Chicken -- haven't tried it, but it calls for 101 cloves!

                              4 Replies
                              1. re: foxy fairy
                                LaLa RE: foxy fairy Aug 14, 2007 08:19 PM

                                Once I roast it I use it in everything...so handy.


                                1. re: LaLa
                                  luckyfatima RE: LaLa 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.

                                  1. re: luckyfatima
                                    LindaWhit RE: luckyfatima Aug 15, 2007 10:22 AM

                                    I store my grated ginger in dry sherry in a glass jar. That way, when the ginger is done, I can also use the sherry in a stir-fry.

                                    1. re: luckyfatima
                                      C. Hamster RE: luckyfatima Aug 15, 2007 11:00 AM

                                      Garlic in oil = botulism risk. Don't keep for more than 10-14 days.

                                2. jfood RE: dee dee 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).

                                  2 Replies
                                  1. re: jfood
                                    starlady RE: jfood Aug 15, 2007 11:15 PM

                                    Darn it Jfood beat me to it again!

                                    Garlic garlic Chicken with garlic aka 40 clove garlic chicken.

                                    Props Jfood!

                                    1. re: jfood
                                      delk RE: jfood Aug 16, 2007 06:49 AM


                                    2. k
                                      Kelli2006 RE: dee dee Aug 15, 2007 01:52 PM

                                      chicken with 40 cloves of garlic.

                                      roast it and freeze.

                                      1. Covert Ops RE: dee dee Aug 15, 2007 02:14 PM

                                        This CHOW recipe sounds awesome: Garlicky Roasted Chicken with Garlic Jus on Garlic Toast:

                                        Also, 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/2007/06/2...

                                        That same author also makes a killer garlic sauce: http://suburban-gourmet.com/2007/07/0...

                                        1 Reply
                                        1. re: Covert Ops
                                          Kelli2006 RE: Covert Ops Aug 15, 2007 02:17 PM

                                          Covert. That sounds like my chicken with 40 cloves recipe.

                                        2. starlady RE: dee dee Aug 15, 2007 11:16 PM

                                          What's csa?

                                          2 Replies
                                          1. re: starlady
                                            divadmas RE: starlady Apr 2, 2012 05:36 PM

                                            i forget the acronym but it is a program where you buy shares of the output of a truck garden and receive a weekly supply of whatever is in season. terms of agreement vary.

                                            1. re: divadmas
                                              LindaWhit RE: divadmas Apr 2, 2012 05:44 PM

                                              CSA - Community Supported Agriculture.

                                          2. scubadoo97 RE: dee dee 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

                                            1. al b. darned RE: dee dee 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.

                                              1 Reply
                                              1. re: al b. darned
                                                JerryMe RE: al b. darned Jun 27, 2010 04:01 PM

                                                Damn - dehydrated garlic!!?? Wow! Off to google . . .Thanks ABD!!

                                              2. chefathome RE: dee dee Jan 23, 2011 07:11 PM

                                                We go through garlic like crazy at our house:

                                                Roasted garlic chips
                                                Roasted garlic jam - great with meats
                                                Garlic butter - freeze it

                                                1. bigmackdaddy RE: dee dee 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.

                                                  1. CCSPRINGS RE: dee dee Jan 24, 2011 06:23 AM

                                                    Plant it in your own garden. It is deer resistant too.

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