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Mar 1, 2009 02:38 PM

6 heads of Garlic

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. 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

      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

        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

          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

            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

              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: wolfe

        I second this recipe one of my favorites - also this is very good and keeps the vampures away -

      2. 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

          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

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

          2. re: rainey

            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: chowser

                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 , 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:

                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

                  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

                    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

                      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' really have to know what to order.

                      1. re: chowser

                        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

                        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. 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. 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.