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

[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...