Reciperiodic Table: Garlic

[drewbear]

My good and dear friends, I have a question for you:

What recipes do you think I should try with fresh garlic?

A month ago, I bought a bulb with the vague idea that I would roast it and toss it into the ghoulash I was making, but promptly forget about it once I got home and put it in my pantry-veggies basket (non-refrigeration veggies like potatos, onions, etc.). Today, havign forgotten about the bulb at home, I bought two more at the store (what can I say? they were 2/$1) and then found that I had more garlic than I knew what to do with.

I've been looking up some recipes that use fresh or roasted garlic, but they almost all assume that the cook has a food processor or electric mixer of some kind, which is not my case. I have an oven, a cutting board and various cookware (knives, potato mashers, mallets, spatulas, etc.). The long and short of it is that everything I cook is done by hand and the recipes I'm finding don't account for that.

So. Any ideas for this over-garlicked soul?

Comments

[gullinbursti.livejournal.com]

You honestly don't need a food processor to deal with garlic. (I never use ours because it's a bitch to clean!) Take a big knife and put the clove on the cutting board, put the blade of the knife sideways on the clove, and press on the metal with your hand, hard -- this will crush the clove, releasing the skin and getting the juices released. Throw away the skin and then mince the garlic finely, and use it in your recipe.

If you roast it, it's even easier -- the skin should just peel off and the garlic will be mushy already... and now I'm hungry for roasted garlic. *drool*

[drewbeartx.livejournal.com]

I thought that was the best way to manually prep garlic (thank you, Food Network!), but I'm glad you confirmed it for me. I was also looking for any good recipes using garlic you might have, since I've only ever really used garlic powder before and not the real stuff.

yum-yum garlic

[(Anonymous)]

Peel, either minced raw or roast whole cloves. Then place in a small jar and just cover with olive oil. Refrigerate until needed. Use whenever you use "flavoring vegetables- onion, celery, bell pepper". Roasting causes garlic's flavor to become much more mild. Roasted garlic is great in mashed potatoes, stir fries, salad, stuff any meat to be slow cooked, or grilled shrimp. All kinds of soups and stews and sauces. Look online at the food network. I think they had an iron chef episode with secret ingredient of garlic. And yes, someone made garlic ice cream. Like I said in the heading, yum, yum garlic. I have the remains of a quart jar of minced garlic in oil in my refrigerator that Micheal brought with him when he lived here.Beware. if they consume too much garlic, some people exude the smell. Nursing women should not eat garlic or onions. See above reference to ice cream. Call me about more. Sara's MOM

[rufinia.livejournal.com]

I often use garlic in spaghetti sauce (I get stuff in a jar and doctor it), or in a cream sauce vat of pasta (with onions, mushrooms, artichoke hearts, sun dried tomatoes, basil, garlic, half and half, tossed with pasta and cheese). Mushroom pie with mushrooms, onions, garlic, bacon and cheese...

[lysariala.livejournal.com]

Ben Says: take the head, and cut the top off. take a high sided pan or tupperware container and place the head upside down in said container. then add olive oil to cover the head of garlic (preferably Extra virgin, but any kind will do) let it sit in the fridge covered until the oil has soaked in enough to make the cloves translucent. at this point, you can use it for just about anything you need a garlic spread for, or anything else you would use garlic in. The practical up shot of this is that the garlic lasts longer (its good until mold starts growing on it) and that its is much easier to use. hope that helps.