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So much garlic, Dracula could smell it 500 feet away.

Hey Everyone!

Okay, so here's the deal. I move in with my brother recently, and considering the fact that him and his roommate are what I like to call "college bachelors" (a.k.a. Eat nothing but cheap bulk frozen foods XD), it was semi-put on myself to become the cook for the house. And in doing so, and trying to be helpful, my brother buys a package of 50+ bulbs of fresh garlic.

Now, I have an idea of what I can do with garlic, but I think I can use about.. 4 whole bulbs in a month. I want to use the rest of the garlic, but I don't want to become sick of it by having an over-abundance.

Anyone have some good ideas on other ways to prepare or use fresh garlic without getting sick and tired of it? Thank you!

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  1. Take a whole head of garlic and slice off the top, cutting low enough so that all the cloves are exposed, but high enough that you remove as little garlic as possible. Put the head on a piece of foil and drizzle with olive oil and a sprinkling of salt. Wrap the foil around, twisting the top to make a tight package. Put in a 350F oven and bake for an hour.

    You now have a head of soft, smooth, deliciously mellow roasted garlic.

    Once it has cooled to a touchable temperature, you can squeeze the butter-like garlic from the husk and do whatever you want with it. It's good mixed with olive oil and parmesan and tossed into pasta, or you can use it as a sandwich spread. I like to serve it as an appetizer, with warm bread and baked brie. I've been known to eat an entire head of it by myself in one sitting.

    3 Replies
    1. re: BananaBirkLarsen

      Roasted garlic... and a sandwich spread.... now there's an idea! :D And it doesn't take much effort at all! Thank you very much for the ideas! ^_^

      1. re: ChrisHedgie

        I freeze garlic all the time, every fall I buy what I think I will use for the winter, peel it, put it in food processor with a little oil, little salt. I have my garlic ready to use all winter.

        1. re: ChrisHedgie

          agree with BBL, roasted garlic is wonderful to have on hand. be VERY careful when squeezing it out - even though the exterior may feel cool to the touch, the contents can still be like molten lava. ouch.

          one other serving idea - it's wonderful blended into hummus or white bean dip.

          oh, and it doesn't keep very well, so if you're going to roast a lot at once, freeze it. you can either do a block of it and just whack/break off a piece when you need it, or freeze it in smaller portions - an ice cube tray is super handy for that.

          also, another vote for chicken with 40 cloves - it's easy and delicious. recipes vary, so search the Home Cooking board for opinions. i personally like Patricia Wells' version, though i doctor it up a bit with added herbs:
          http://www.nytimes.com/2007/10/31/din...

          and Jamie Oliver's recipe for Ligurian Chicken is another option that requires less garlic.
          http://www.nytimes.com/ref/dining/OLI...

      2. I do like BananaBirkLarsen sometimes when garlic is on sale or when my husband decides to buy way too much (he has this propension to do like your brother when he wants to help).

        You can use about 4 heads of roasted garlic to a leek-potato purée and turn it into a roasted garlic soup. It's very good. You can also make cream of garlic without the potato and leek and just make a roux and mix the mashed roasted garlic directly in it and add broth. This I make often but not everyone likes it, you have to really love garlic.

        You can also make a huge batch of garlic butter. Sometimes I fill a margarine container, so I always have it on hand. For me it keeps well, and is an easy go-to flavour enhancer.

        Another favourite of mine is pickled garlic. You pickle the whole cloves in big jars. I can eat that with some thick yogourt, olive oil and oregano any day.

        1. Google the recipe for the famous recipe for chicken roasted with forty cloves of garlic. You'd be surprised how good it is.

          1. agreed on roasted garlic AND on 40 clove chicken. both make garlic go super fast.

            however, even 50 heads of garlic would go super fast in my kitchen.... dracula wouldnt stand a chance around here

            1. Another vote for chicken with 40 cloves. I like Alton Brown's version and I use about 60 cloves rather than just 40.

              http://www.foodnetwork.com/recipes/al...