Jul 26, 2007

Garlic


Rani asked about what to do with a multitude of garlic. So, I have put together a few ideas, being a garlic fan and loving to cook and experiment.

Almost every day, I use garlic when preparing a meal. I put about 25 peeled cloves in a blender with a bit of water and whiz it until it's smooth, then I scrape it out and put it in a glass container to use when I cook. That much usually lasts me about a week.

I also like to make stir-fry through the week, so I make pickled garlic. I peel a pile of garlic cloves, and put them in clean glass pint or half-pint jars. Then I add one teaspoon of pickling spices (you can buy this in the grocery store in the spice section. Just look for the bottle labeled "pickling spices") and bay leaf to each jar. Mix water and vinegar (make it half and half) and add sugar to taste. Bring that liquid to a boil, and pour it over the garlic in the jars, up to the shoulder of the jars. Be sure that the liquid covers the garlic cloves. Cap the jars tightly and either process them in a hot water bath or put them in the fridge, if you haven't made too many jars full. Let them sit for about 6 weeks to allow the flavors to develop. If processed in a hot water bath, they will keep for a couple of years. The pickled garlic adds a wonderful flavor to stir-fry and the vinegar is great for salad dressing.

Another way to use garlic is to roast it. Preheat your oven to 250 deg F. Cut about 1/4 inch off the top of a whole head of garlic and discard. Drizzle a couple of tablespoons of olive oil over the garlic and wrap it in foil. Roast it until soft, about 40 to 50 minutes. Roasted garlic will keep in the fridge for about 2 weeks. Use it warm by squeezing the cloves out on bread or in soups.

I'll think of some more ways to use garlic, but I like the pickled idea the best. No spoilage, no loss of your purchase and you can make it last for years!

4 comments:

Greenlee's Forest said...

Kathleen ~ hi! Roasted garlic is just SO Delicious! I used to work in a restaurant that roasted large pans of it and we would eat clove after clove of it on bread. Yummy!
So glad to find your blog! :)
Love,
Greenlee

Dorothy said...

Mmmm, I love garlic! Thanks for the quick tip on pickling them. It sounds good and since garlic around here is only slightly fresh to old, that will help quite a bit for the times when I find them slightly fresh.

Thanks for the compliment on my patterns.

Kat said...

I love this post! I'm going to have to try pickling some garlic now. We have a wonderful local produce market here, and I can come away with four bags of food for less than $20.

Making hummus is also a good way to use a lot of garlic. Also-

Goat Cheese Bruschetta

- 1 loaf French bread, sliced thin
- olive oil
- herbed goat cheese
- garlic
- honey

On a baking sheet, lightly toast both sides of the French bread in a thin layer of olive oil. Crush some garlic (I usually use nearly a whole head of it for this recipe, but I'm a garlic nut) and spread it on the little toasts. Top with a thin slice of herbed goat cheese. Broil in oven until cheese gets slightly browned (it's okay if some of it doesn't turn color). Drizzle each piece in honey. Delicious!!

Faith said...

You have some good ideas for garlic there. I like the taste but dont want to go round smelling of it, so dont use it as often as I should. I know it is good for you.

Angel card: I am happy to pick one for you. Thinking about you, I randomly picked 'Honesty'. The card has a little picture of an angel looking into a mirror and seeing a full length reflection of herself. My book gives this meaning: 'Self-reflection is an opportunityto acknowledge and honor your truth. Give voice to your genuineness and share your authenticity with those around you'

You come across as very genuine to me, Kathleen. I was quite surprised to pick that card because it hasnt come up for a long, long while.

Best wishes,

Faith