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!