Garlic!

[shel]

Garlic is as Good as Ten Mothers is the title of a 1980 film by Les Blank. And Les was right - garlic is good and good for you.

However, being of little creativity and imagination, I don't know of many ways to prepare garlic, and I'd ike to start eating more of it. I only know about frying, sauteing, and roasting garlic, and I have enjoyed several versions of garlic soup. What other preparation techniques might there be? I'd also love some recipes in which garlic is the star attraction, perhaps more than just a flavoring or seasoning ingredient. Any ideas?

shel

[GhettoRacingKid]

I LOVE garlic. flat out love it. alot has to be wit the different tastes that comes from it on how you cook it.

my favorite is taking whole cloves drizzling with olive oil and some salt and then roasting it that way until super soft. they are like candy. umm umm good.

There is a garlic festival in East Stroudsburg PA every year. They have made garlic ice cream. I havent tried it yet. and its a bit of a ride for you.

you could do like a what ever protein in 40 cloves of garlic.

sorry i couldnt be of more help. but i stick garlic in jsut about everything. even eggs.

[shel]

Originally Posted by GhettoRacingKid

I There is a garlic festival in East Stroudsburg PA every year. They have made garlic ice cream. I havent tried it yet. and its a bit of a ride for you.

Probably the largest garlic festival in the US, if notthe world, is located in Gilroy, CA, which is known as the garlic capitol of the US. It's not far from me, and the festival draws so many people that the roads are jammed for fifty miles. The festival people have started running their own special trains to help ease the traffic.

Gilroy Garlic Festival

shel

[GhettoRacingKid]

ohhh nice!!!

[stir it up]

shel is that restaurant still there, the Stinking Rose (a garlic restaurant). They had a cookbook. I remember making garlic ice cream from it, green garlic soup, and garlic Bagna Calda. (think whole peeled garlic cloves under olive oil with a little butter, a couple anchovies laid across the top, slow cooked at 275 for 90 minutes, then served with good bread and veggies.

I also like a good quality caesar salad from scratch (aka no mayonaisse anywhere near it ) with lots of garlic in the dressing, rubbed on the bowl, rubbed on homemade croutons... trust me the garlic is more than a seasoning on that one, it's front and center, the lettuce and croutons are incidental.

[jigz369]

I have had great success taking roasted garlic, mincing into a paste, coating any meat you can think of with it and roasting to doneness. The garlic infuses the meat and the taste is heavenly.
Just my opinion though....

[shel]

Originally Posted by stir it up

shel is that restaurant still there, the Stinking Rose (a garlic restaurant). They had a cookbook. I remember making garlic ice cream from it, green garlic soup, and garlic Bagna Calda. (think whole peeled garlic cloves under olive oil with a little butter, a couple anchovies laid across the top, slow cooked at 275 for 90 minutes, then served with good bread and veggies.

I also like a good quality caesar salad from scratch (aka no mayonaisse anywhere near it ) with lots of garlic in the dressing, rubbed on the bowl, rubbed on homemade croutons... trust me the garlic is more than a seasoning on that one, it's front and center, the lettuce and croutons are incidental.

Yes, the Stinking Rose is still around. I understand there's a second restaurant in Beverly Hills ...

I like your idea for the "Bagna Calda." May try that soon.

I don't care for too much garlic in my Caesar Salad. When I make a Caesar, I always use the traditional method - Mayo!? Yech ... that ain't a Caesar salad. BTW, the "riginal" version contained no anchovies. Cardini didn't use any. The closest I've come to the "true" original recipe came from Rosa cardina, Caesar's daughter. IIRC, garlic infused olive oil was used, and caesar suggested that a flavorful, extra virgin Tuscan oil be used for the salad.

shel

[annud]

Originally Posted by stir it up

shel is that restaurant still there, the Stinking Rose (a garlic restaurant). They had a cookbook. I remember making garlic ice cream from it, green garlic soup, and garlic Bagna Calda.

Indeed, I've eaten at the Stinking Rose a few times...it helps to go with a crowd, so you don't feel self-conscious about your breath afterward. Never made the ice cream, though...how did it turn out?

I tend to use browned garlic as a base for a LOT of dishes...pastas, soups, meat dishes -- basically most savory stuff. I've also made a chicken recipe a few times where you just dump a bunch of whole cloves over the bird (with other spices, of course) and bake it all together. Quite tasty.

I have never seen that Les Blank film but may check it out...I liked his Werner Herzog doc.

[shel]

Originally Posted by annud

I've also made a chicken recipe a few times where you just dump a bunch of whole cloves over the bird (with other spices, of course) and bake it all together. Quite tasty.

Sounds like a variation of the cf the classic Chicken with 40 Cloves of Garlic.

shel

[DC Sunshine]

Fry some sour dough bread in butter, then spread with roasted garlic...verrry nice.

I think the fried bread kind of outweighs the benefits of the garlic.....maybe just griddle some bread dry with a weight on top to get good markings and try it with the roasted garlic squeezed out of the clove.

Or aioli....find your own balance of garlic to your taste.

I like caesar salad with garlic and anchovies, but then, I'm an anchovie freak.

Or wear it round your neck to ward off vampires....hang it around any open windows...will certainly keep local cats out

Love the stuff

[tessa]

pack a sterilised jar with garlic and then heat up your favourite vinegar with a little brown sugar to boiling point, add some peppercorns, cloves, and some herbsto the jar, then pour the hot vinegar over the top with a knife down the inside edge of the jar, fill to top move knife to release airbubbles and seal with a air tight lid not metal, and make the lid nice and tight, let cool, clean off the jar and store in a dark cupboard .store for about 2 - 3 weeks then eat as is, orput in sandwiches with meat or cheese etc

[shel]

Originally Posted by DC Sunshine

Fry some sour dough bread in butter, then spread with roasted garlic...verrry nice.

We certainly have different tastes ...

....hang it around any open windows...will certainly keep local cats out

I like the local cats ...

shel

[shel]

Pickling sounds like a nice idea ... thanks!

shel

[deltadoc]

Originally Posted by shel

[i]However, being of little creativity and imagination, I don't know of many ways to prepare garlic, and I'd ike to start eating more of it. I only know about frying, sauteing, and roasting garlic, and I have enjoyed several versions of garlic soup. What other preparation techniques might there be? I'd also love some recipes in which garlic is the star attraction, perhaps more than just a flavoring or seasoning ingredient. Any ideas?
shel

Triple Garlic Pate

Roast some garlic bulbs by dousing with a little oliveoil, S&P, wrap in heavy alum foil, place on a baking sheet, and stick in the over at about 350 for about 40-45 minutes or until they are soft to the touch. Let cool. Squeeze out the contents of each bud into a dish. Add some S&P, a dash more of olive oil, and a little fresh lemon juice. Whisk it until it forms a nice smooth thick paste.

Braise some whole peeled garlic buds in red wine or red wine vinegar. Add a little brown sugar.

Chop up some fresh garlic buds.

Now get some cream cheese and let soften. Mix in the fresh garlic and the roasted garlic paste. Top with the braised garlic and its braising liquid.

Serve with toasted rounds of baquette.

Very very good!

PS: The roasted garlic is also good on fresh artisan breads instead of oliveoil or butter.

doc

[iswhaticrave]

Does everyone use a garlic press for preparing garlic? Has anyone experimented with a microplane?