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

[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.