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6 heads of Garlic

DaisyM Mar 1, 2009 02:38 PM

Any suggestions on what to do with so much garlic? If I roast a couple of heads, how long can I keep them? Do I just add more oil and put them in the fridge? Thanks for any suggestions.

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  1. todao RE: DaisyM Mar 1, 2009 02:53 PM

    I roast it, cool it, remove it from the skins, drop it into freezer bags, drizzle on a little oil, press out as much of the air as I can from the bag, and freeze. I try not to store them in oil in the fridge longer than about a week, and I don't like them stored in wine or vinegar.

    6 Replies
    1. re: todao
      cheesecake17 RE: todao Mar 2, 2009 05:36 AM

      I roast the garlic and put it in a tupperware with a thin film of oil on top. It lasts much longerthan a week in the fridge. Also, I tend to use more roasted garlic in a recipe than fresh garlic b/c the flavor is not as strong.

      1. re: cheesecake17
        kchurchill5 RE: cheesecake17 Mar 11, 2009 07:53 PM

        Totally great. I use it all the time. Roasted garlic and toss with some fresh pasta (I like a cork screw), add some fresh arugula and roasted onions and you have a wonderful dish for dinner. Add whatever you like red peppers, chicken, it is simple and great. Some parm and some broth and dinner is served. Roast and keep in the fridge and then spread on toasted baguettes.

        I also make a roasted garlic, potato and fennel soup

        I would use that amount in one week easily :)

        1. re: kchurchill5
          cheesecake17 RE: kchurchill5 Mar 13, 2009 02:55 PM

          I used a few spoonfuls of roasted garlic when I made cauliflower and potato soup. It was delicious.

          This sunday night I'm thinking of rolling thin chicken cutlets around a mixture of olives and roasted garlic. Want to serve it with roasted garlic mashed potatoes... but that might be tooo much garlic.

          1. re: cheesecake17
            kchurchill5 RE: cheesecake17 Mar 13, 2009 03:32 PM

            Honey, NEVER too much garlic. I love the olives with the garlic, maybe a maybe some spinach or I make a mix of spinach (frozen is fine for this) with some bread crumbs (fresh) and some herbs, very simple but adds a nice texture for the garlic and olives. Just a bit of green but not too much, some grated gruyer too, but just a little spinach will work for some texture. Love it with roasted garlic mashed, my fave!!.

            Serve with a roasted thick tomato slices. One of my favorites. Just a little blsamic, s/p and olive oil and roast or broil for just a few minutes. To me, the perfect side.

            If you don't want to add spinach to the chicken add some basil leaves. Then saute some chicken and serve over a simple sauteed chicken. Remove the chicken to let set and cook the spinach and serve. Then add 2 tablespoons white wine or broth and 1/2 teaspoon corn starch and some current jelly and a small shallot and serve over the chicken. Not bad. Honest. It is on my catering list. Well almost like that.

            1. re: kchurchill5
              cheesecake17 RE: kchurchill5 Mar 15, 2009 05:20 PM

              ended up not having time to cook- so got takeout. i'm going to try your recipe with the spinach when i defrost the chicken. thanks!

              1. re: cheesecake17
                kchurchill5 RE: cheesecake17 Mar 16, 2009 04:42 PM

                Welcome and enjoy

    2. wolfe RE: DaisyM Mar 1, 2009 03:07 PM

      This is a start, 40 cloves of garlic chicken.

      1 Reply
      1. re: wolfe
        weinstein5 RE: wolfe Mar 1, 2009 07:04 PM

        I second this recipe one of my favorites - also this is very good and keeps the vampures away - http://allrecipes.com/Recipe/Thick-St...

      2. r
        rainey RE: DaisyM Mar 1, 2009 03:10 PM

        Alice Water's puréed garlic! It's a wonderful thing to have on hand. It lasts a long time and gives you the ability to use just the tiniest bit or a whole lot in a second flat. And the poaching liquid is fabulous for braising meat.


        10 Replies
        1. re: rainey
          dmd_kc RE: rainey Mar 1, 2009 07:03 PM

          wolfe, what's up with the instructions on that Alton Brown recipe? I can't even begin to comprehend what the person writing that is getting at. I mean, I know how to make that dish -- but GEESH. This one is a total disaster.

          1. re: dmd_kc
            wolfe RE: dmd_kc Mar 2, 2009 05:42 AM

            Brown chicken, add garlic and thyme, roast covered. Easy as eins, zwei drei.

          2. re: rainey
            KailuaGirl RE: rainey Mar 6, 2009 11:47 AM

            The Alice Water's garlic puree looks fabulous!!! I'm going to make a bunch this weekend. I usually marinate my meats in garlic, Hawaiian alaea or coarse sea salt, lemon juice, and olve oil for a few hours before BBQ'ing or roasting. Tht garlic puree should be wonderful.

            1. re: rainey
              chowser RE: rainey Mar 12, 2009 05:04 AM

              Along the lines of this is toum, which is addicting.


              1. re: chowser
                alkapal RE: chowser Mar 12, 2009 06:02 AM

                the toum garlic paste/sauce is fabulous on roast chicken. it'll take a grocery rotisserie garlic & herb chicken to new delicious heights. if you have access to lavash flat bread http://en.wikipedia.org/wiki/Lavash , wrap the whole roast chicken in the sheet of bread, wrap that in foil and warm in the oven for a bit. the bread will soften more and absorb some of the chicken goodness.

                to serve, tear off a piece of bread, some chicken, smear some of the garlic toum, and add a small french-fry size turnip pickle, roll up like a taquito and munch away. you will think you've been transported to the third heaven! trust me. try it. you will swoon.

                here is scubadoo's turnip pickle recipe: http://chowhound.chow.com/topics/5006...

                the garlic as a whole head will keep for weeks in a cool, dark, dry, ventilated spot. i use a garlic keeper, to great success.

                1. re: alkapal
                  chowser RE: alkapal Mar 12, 2009 08:28 AM

                  I use it on everything but you want to make sure everyone else is eating it, too, or you make for unpleasant company. My favorite place that sells it has a platter of kebabs, pita and side turnips--heavenly, and the pita isn't even that great by itself.

                  1. re: chowser
                    alkapal RE: chowser Mar 12, 2009 08:34 AM

                    lebanese taverna market in arlington? that's where i get the toum and turnip pickles for two. and lavash bread, for that matter. their retail pita is fresher there than other places i've tried.

                    1. re: alkapal
                      chowser RE: alkapal Mar 12, 2009 09:04 AM

                      That's on my list of places to try but it's hard for me to get there. Just Cedar Cafe in Burke--what they do well, they do really well. What they don't...you really have to know what to order.

                      1. re: chowser
                        alkapal RE: chowser Mar 12, 2009 05:36 PM

                        i'll bet cedar cafe doesn't charge $7.80 per pound for toum, though! you're lucky, probably, with the likely better pricing!

                      2. re: alkapal
                        cheesecake17 RE: alkapal Mar 13, 2009 02:57 PM

                        Turnip pickles are so simple to make and they last for a while in the frigde. The only work involved is slicing up some turnips and a beet. So much better to make them than to buy!

              2. alwayscooking RE: DaisyM Mar 1, 2009 03:11 PM

                Garlic lasts a long time when stored in a cool, dark place. You can roast one at the beginning of the week and use it throughout the week when you want a more mild, sweeter taste.

                Six heads isn't that much though - it gets used quickly.

                1. j
                  janniecooks RE: DaisyM Mar 2, 2009 03:46 AM

                  Try this Roast Chicken with lemon to use up one head:

                  One 3- to 4-pound roasting chicken
                  3 to 4 tablespoons lemon juice
                  2 tablespoons olive oil
                  1 head garlic, cloves separated but not peeled
                  ½ cup water

                  1. Preheat the oven to 400 degrees.
                  2. Discard any loose fat from cavity of chicken, rinse and pat dry. Sprinkle the chicken with lemon juice, season inside and out with salt and pepper, and put chicken in roasting pan.
                  3. Rub chicken with olive oil and pour ½ cup water in the pan.
                  4. Scatter the garlic cloves around and under the chicken.
                  5. Roast in a preheated 400-degree oven for 45 minutes to an hour, basting every 15 minutes. Chicken is done with juices run clear when thigh is pricked.
                  6. The chicken should rest for at least 15 minutes, and up to an hour, before serving. It will be moister than if eaten immediately from the oven.

                  The pan juices make a nice sauce as they are, and the garlic cloves should be squeezed from their skins and spread on slices of good bread - baguette, country bread, etc. Since I'm not much of a bread eater I just squeeze them onto the chicken as I eat it.
                  Love this chicken! In my household it's our go-to roast chicken.

                  1. thew RE: DaisyM Mar 2, 2009 04:20 AM

                    brown sausage meat, add a few heads of chopped garlic, chopped basil, cubes of italian bread (day old is fine) and fill with good chicken stick/broth, with a little saffron, salt pepper. also whatever else you think would be good in there. let simmer for an hour or 2. delicious garlic soup. can be served with a poached egg on top.

                    1. alwayscooking RE: DaisyM Mar 2, 2009 05:41 AM

                      Another way to quickly use garlic - from Spain:

                      Halve a clove of garlic and rub it on toasted bread. Then take a tomato and also rub on the bread. Salt and add, if desired, choice of condiments - jambon, basil, olive oil, cheese, etc.

                      Uses tons of garlic and is soo good (if you love garlic)

                      1. l
                        lergnom RE: DaisyM Mar 6, 2009 03:59 PM

                        The only time I have fewer than 6 heads of garlic on hand is ... almost never. Basic rule of garlic is: treat it gentle and it will be gentle to you.

                        1. r
                          rainier_wolfcastle RE: DaisyM Mar 11, 2009 07:47 PM

                          A little late, but this soup is fantastic. I have had nothing but raves about it. If you make a double recipe and roast extra garlic cloves for other uses, you can easily use well over 100 cloves of garlic:


                          A few suggested (and well-tested) modifications:

                          When roasting the garlic cloves in the oven, use enough oil to completely cover the garlic. Drain it off afterwards and you've got lovely roasted garlic olive oil for other uses. Feel free to roast more cloves than the recipe calls for and use them for an appetizer or something else.

                          I either mix shallots and onions or, more often, replace all the onions with shallots.

                          Instead of adding Parmesan cheese, I just throw a couple of good-sized chunks of Parmesan rind in while the soup is cooking, then remove them before adding the cream. I went to my local upscale supermarket, talked to the person in charge of the cheeses, and got her to save me a lot of Parmesan rinds which I then vacuum-packed and froze, so I always have them on hand to toss into soups or sauces. Cheaper than using just the cheese itself, same flavor, and the rinds are not wasted.

                          1. michele cindy RE: DaisyM Mar 12, 2009 11:30 AM

                            Take a look at this site.
                            Note if garlic is not stored properly in the oil, there is a risk of botulism. There is plenty of information here at CH on it, as well as the internet.

                            1. k
                              KailuaGirl RE: DaisyM Mar 16, 2009 10:14 AM

                              FXCuisine.com has a great recipe for French Garlic Soup. There are also great photos soe almost all of the recipes. Terrific for garlic lovers (or anyone else, for that matter).

                              1. yummyinmytummy RE: DaisyM Mar 16, 2009 05:12 PM

                                roast two heads of the garlic. In a food processor combine the garlic cloves, 16 ounces of your favorite brie (rind removed - easily done when VERY cold) and a stick of butter. This makes a yummy dip....served warm or room temperature. You can add, more or less garlic, brie and butter to satisfy your palate.

                                Great on baked potatos, bread, veggies....

                                6 Replies
                                1. re: yummyinmytummy
                                  alkapal RE: yummyinmytummy Mar 16, 2009 05:58 PM

                                  THAT, dear yummy, is the definition of delicious decadence!

                                  1. re: alkapal
                                    kchurchill5 RE: alkapal Mar 16, 2009 06:03 PM

                                    That is more than just decadent!!

                                    Just on baguettes would be absolutely perfect. Or maybe just a spoon :)

                                    1. re: kchurchill5
                                      alkapal RE: kchurchill5 Mar 16, 2009 06:16 PM

                                      add some toasted sliced almonds, and... "i'm in heaven."

                                      1. re: alkapal
                                        kchurchill5 RE: alkapal Mar 16, 2009 07:38 PM

                                        I can easily do that. My favorite!! Wrap in puff pastry and cut and then serve with a fresh berry and almond puree. Double decadent. Something with smoked salmon and I'll be there.

                                        1. re: kchurchill5
                                          michele cindy RE: kchurchill5 Mar 17, 2009 04:31 AM

                                          I was thinking the same thing the pastry, with a dab of a good berry jam.

                                          1. re: michele cindy
                                            kchurchill5 RE: michele cindy Mar 17, 2009 08:24 AM

                                            I'm there

                                2. alkapal RE: DaisyM Mar 16, 2009 06:01 PM

                                  someone upthread mentioned the garlic will keep the "vampures" away. it was a cute typo, but it made me think, the "vampure" could be a food snob who only wants "authentic" or "pure" foods! LOL!

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