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Enjoy these favorite Garlic recipes.
Not Your Average Cranberry Sauce
/ Jean Pitches
and Leo Keene
If you think cranberry sauce comes in a can; you won't believe
how great it can taste! I know it sounds strange, but the
proof is in the pudding, as they say! (By the way, fresh cranberries
freeze beautifully, so buy them around the holidays when they're
easily available, and freeze for use year 'round). Into a
medium saucepot put:
1 Bag Fresh Cranberries, washed and drained
1 Cup Water
½ Cup Honey
1 Large Apple or Pear, peeled, cored and cut into cubes
1 Medium Jalapeno Pepper (optional) finely minced (remove
seeds first for a little less heat!)
1-2 Cloves Blue Moon Farm Garlic, minced
½ to ¾ inch Freshly grated Ginger Root
Bring to a boil, and then simmer until cranberries pop. Serve
warm or cold.
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Aioli (Garlic Mayo) / Dave
Stern
Combine ingredients in blender and blend well at high-speed.
Slowly add 2 ½ Cup of oil (olive or olive mix) on medium speed.
Stop when thick/stiff. Don't blend too long or it shall return
to a liquid.
½ Cup Lemon Juice
½ t Salt
1 t Tamari
5-6 Cloves (Lg.)
2 Whole Eggs
2 Egg Yokes
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Stir-Fried Leftovers / Janet
Bachmann
Chop up garlic and onion. Toss into hot olive oil in a skillet.
Stir. Cover with a lid and cook until it smells good. Add
last nights left over meat, vegetables and rice. Heat throughout
and serve.
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Garlic Sandwiches / Shane
LaBrake
Assemble all of the below into two yummy sandwiches. During
tomato season (here: early July- late October) I eat two of
these almost every single day. It's true. I love 'em that
much! It's December 6th today and I still have tomatoes left.
Yesterday I made two whole-grain bagels with cream cheese,
garlic, and tomatoes. Love it!
4 Slices Real Good Bread
2-4 Cloves Garlic; peeled and sliced thin
1-2 large Heirloom Tomatoes (I prefer Golden Queen or Rose)
Globs of Mayo and Honey Mustard (omit Mayo when watching weight)
Salt and Pepper to taste
Leaves of Basil
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Pesto / Eugenie
Doyle
Combine all ingredients in food processor or bender. Toss
with hot pasta.
3 Cups Fresh Basil Leaves
2-3 Cloves Fresh Garlic
½ Cup Walnuts
¾ Cup Fresh Parsley
¾ Cup Grated Parmesan
½ Cup Olive Oil
¼ Cup Melted Butter
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More Garlic Pesto / Carl
Rosen
Same as Joy of Cooking, except double the amount of
garlic and pine nuts.
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Roasted Garlic / Walt
Lyons
Gourmet Garlic
1 t. Olive Oil and/or dash of Cooking Sherry
Salt and freshly ground Pepper
To Bake: Cut approximately half inch if garlic top to expose
cloves. Place in garlic baker or on aluminum foil. Drizzle
with oil and sprinkle with salt and pepper. Cover garlic baker
or tightly wrap foil. Bake in preheated oven at 375 degrees
for one hour and 15 minutes or until soft.
To Serve: Squeeze cloves from their skins and serve on your
favorite bread, plain or toasted, or on crackers.
Variations: Sprinkle with Parmesan Cheese halfway through
roasting or serve with melted Brie and Capers or for the fat
conscious, with tomato-basil-onion salsa.
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Roasted Garlic Dressing / Alberto Vanoli, Garlic
Press #2
2 ea. garlic bulb, whole
2 ea. anchovies filet
2 tsp. mustard
1 cup olive oil
1/4 cup white vinegar
1/2 ea. lemon (juice only)
For a smooth creamy dressing, use a blender. Roast the garlic
in the oven until tender. Squeeze the garlic out into the
blender cup, add anchovies, mustard, vinegar, and lemon juice.
Turn the blender on and add the olive oil until the dressing
is smooth.
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Jackie Olden's Fabulous French Bread / Garlic
Press #41
1 lb loaf french bread
2 cups monterey jack cheese, cubed
1/2 lb. butter
1/4 cup parsley flakes
6 Cloves garlic
1/4 cup parmesan cheese
2 tbls. sesame seeds
14 oz. can of artichoke hearts, drained and quartered
1 1/2 cups sour cream
Topping:
1 cup cheddar cheese
6 oz. can pitted ripe olives
tomato, sliced
parsley sprigs
Rather than use the tomato slices, I sprinkle paprika heavily
over the cheddar cheese and garnish with sliced stuffed green
olives. Also, don't use more than the 2 cups of Jack cheese.
There is a tendency to use all the Jack cheese you have, but
then it is too rich.
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Homemade Garlic Dog Biscuits / From "Quincy" and "Higgins"
Huffstutler, Harrah's Casino, Garlic
Press #41
1 pkg. active dry yeast
1 cup warm vegetable broth 2 Tbs.. Molasses
1 3/4 to 2 cups flour
1 1/2 cups whole wheat flour
1 cup cracked wheat
1/2 cup corn meal
1/2 cup nonfat dry milk
2 tsp. garlic powder
1 beaten egg
1 tsp. salt
Dissolve yeast in 1/4 cup warm water. Stir in broth and
molasses. Add 1 cup of the all purpose flour, whole wheat
flour, cracked wheat, corn meal, dry milk, garlic and salt.
Mix well. On floured surface, knead in remaining flour. Roll
into desired shapes. Place on ungreased baking sheets. Brush
tops with a mixture of egg and milk. Repeat with remaining
dough. Bake in a 300 degree oven for 45 minutes. Turn oven
off, let dry over night. Makes 40 - 45 depending on size.
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Garlic Chipotle Bean Dip / C. Dunn, El Prado NM, Garlic
Press #41
Beans of all sorts mixed and cooked with onion, garlic,
cumin, oregano, chile powder, salt and pepper.
Mix about 2 cups of beans with about 3 cloves garlic, 2
chipotle peppers and sauce, salsa of your liking. Puree.
Varying proportions to your taste for consistency and flavor.
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Roasted Garlic Ice Cream / Chef Michael Fusco, Garlic
is Life Festival, Garlic
Press #41
2 pints heavy whipping cream
2 pints milk
1/4 cup sugar
8 egg yolks
1 vanilla bean - split lengthwise
1/2 cup roasted garlic cloves (lightly pureed)
In a mixing bowl combine egg yolks and sugar and whip until
thick a\and light. Bring the milk and vanilla bean to a boil
and remove it from the heat, slowly beat the milk into the
egg mixture. Pour the milk and egg mixture back into the pan
on low heat constantly stirring until the mixture thickens
enough to coat the back of a spoon. Immediately remove from
the heat.
Stir in the cold cream to the mixture to stop it from cooking
further, then immediately cool the mixture thoroughly. Remove
the vanilla bean and with the tip of a thin knife scrape the
beans from the pod into the cooled mixture. Freeze according
to the directions on your ice cream freezer. Once the ice
cream is done in the mixer, it will still be slightly soft.
Gently fold in the roasted garlic and freeze. Makes approximately
2 quarts.
Serve with jalapeno cornbread.
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Lemon-Garlic Roasted Chicken / Garlic
Press #40
1 whole chicken
2 tbs.. butter, softened
salt and pepper to taste
2 -3 cloves minced
1 tsp. oregano
1 carrot, cut into sticks
1 stalk celery, cut into sticks
1/2 small onion, sliced
3 tbs.. Lemon juice
Wash the chicken inside and out and pat dry. Combine the
butter, salt, pepper, garlic and oregano into a paste and
rub over the chicken. Place the cut-up vegetables in the bottom
of the slow cooker and add the chicken. Cook on low heat for
six to eight hours. About one hour before serving, add the
lemon juice. To serve, transfer the bird to a cutting board
and carve. Skim the fat from the juices and spoon some of
the juice over the chicken.
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Vegan Garlic Soup / Garlic
Press #40
3 quarts water
1/2 cup pearl barley
1/4 cup long grain wild rice
3 celery stalks sliced
1 tsp. thyme
1/4 tsp. rosemary, ground
2 tbs. vegetable broth powder
2 tsp. Simply Organic seasoning
4 russet potatoes, small chunks
3 fresh garlic bulbs
4 large onions, chopped
1 tbs. dried parsley flakes
1/4 cup Tamari/ soy sauce
1 tbs. Spike
2 tsp. Vegit
1 cup mushrooms, sliced
2 tsp. dill weed, dried
Place 2 cups of the water in a large stock pot. Add the
whole garlic cloves and cook over medium heat for 15 minutes.
Add the remaining ingredients. Bring to a boil, turn down
to simmer, and cook until tender, about 30 -45 minutes. (Serves
8 people)
Although this recipe is called Garlic Soup because it has
so much garlic in it, it is actually a very hearty soup wit
ha very sweet garlic flavor. It is well worth the time it
takes to peel the garlic, but you must use fresh garlic; do
not replace with dried or minced. This soup tastes best if
made a day or two in advance to give flavors a chance to blend.
Nutrition per serving: 274 calories - Fat: 1g (3 % of calories).
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Pickled Garlic / Chef Liv Lyons from Garlic is
Life Symposium and Festival, 2001, Garlic
Press #40
3 cups white vinegar
1 cup water
1 2/3 cups sugar
3 cups peeled garlic cloves
Bring vinegar, water and sugar to a rolling boil. Allow
to cool completely. Place the peeled garlic cloves in a heat
and acid proof container (glass, ceramic, porcelain, stainless
steel) that holds at least 2 gallons, and pour the brine over
the cloves. Cover, and let stand for 2 - 3 days. Separate
the garlic from the brine and bring the brine to a rolling
boil. Allow the brine to cool slightly. In the meantime, fill
the garlic in the sterilized pickling jars and fill the jars
up with brine. Screw lids on tightly and turn the jars upside
down for about 5 minutes after closing. Remember to make the
extra brine to fill up jars after reboiling. The pickled garlic
needs at least 2 weeks to be ready to eat, but keeps for a
year or longer.
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Elephant Garlic Stew / Garlic
Press #38
1 elephant
brown gravy
salt and pepper to taste
2 rabbits
3800 garlic bulbs
Cut Elephant into bite-size pieces (this will take about
4 months). Cook over kerosene at 525° until tender (about
5 months). Add salt and pepper and cover with brown gravy.
This will serve 3,800 people. If more are expected, add 2
rabbits. Do this if only absolutely necessary, as most people
do not like to find hare in their stew.
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