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post #1 of 26
Thread Starter 
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?

post #2 of 26
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.
post #3 of 26
Thread Starter 
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

post #4 of 26
ohhh nice!!!
post #5 of 26
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:lips:, 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 :rolleyes: ) 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.
post #6 of 26
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....
post #7 of 26
Thread Starter 
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.

post #8 of 26
Indeed, I've eaten at the Stinking Rose a few helps to go with a crowd, so you don't feel self-conscious about your breath afterward. Never made the ice cream, 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.
post #9 of 26
Thread Starter 
Sounds like a variation of the cf the classic Chicken with 40 Cloves of Garlic.

post #10 of 26
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
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

post #11 of 26

what about pickling it

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
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires
post #12 of 26
Thread Starter 
We certainly have different tastes ...:lol:

I like the local cats ...

post #13 of 26
Thread Starter 
Pickling sounds like a nice idea ... thanks!

post #14 of 26
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.

post #15 of 26
Does everyone use a garlic press for preparing garlic? Has anyone experimented with a microplane?
What do you crave?
What do you crave?
post #16 of 26
I used to cook a classic provencal dish of 'chicken with 40 cloves of garlic' - but haven't cooked it for a long time. It was a popular restaurant dish here in the UK in the 70s...

I bet there are hundreds of versions of it online!
post #17 of 26
Shredding garlic is one of the things that the Microplane does best.

You achieve what is basically a puree.

I frequently use the CI approach to garlic - especially as I frequently use about five or six times as much as the recipe calls for - which is to sautee about 2/3 of the total in EVOO to a very light tan to tone down the bite and bring out the nuttiness. Then add the balance at the end of prep to put back some bite. Best of both worlds.

If you need a large quantity of minced garlic, put the cloves in a mini-Cuisinart and run on low speed. The garlics bounce around until the bits are just about the right size and then these stick to the sides of the bowl, out of the way of the blades. You wind up with a VERY uniform chop.

When a food processor recipe calls for garlic, I always put it into the machine first and buzz it to get the uniform chop, and then put in the other ingredients.

All five of my grandchildren (who range in age from 8 to 13) are, as the foodies say, "heavy-duty garlic freaks." Must be something genetic about it. :p

travelling gourmand
travelling gourmand
post #18 of 26
Thread Starter 
I've been making a traditional version of 40 garlic chicken since 1969 - have made it dozens of times. Many of the on line versions are bastardizations of the traditional Provençal dish, with most not even cooking the garlic with the chicken. Some are OK, but the chicken doesn't carry the flavor of infused garlic which, imo, makes the dish less than it can be.

Paula Wolfert has a couple of great chicken/garlic recipes in her book, The Cooking of Southwest Francre. One of my favorites is Poulet aux Perles d'Ail Doux et au Sauternes, and the other is a lemon-garlic chicken, the name of which escapes me right now. It's a Catalan dish with a name something like Chicken for the bandits hideout, both of which I've made a few time over the last 25 years.

post #19 of 26

if you have a smoker

try smoking the garlic ......ohmgoodness its incredible
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires
post #20 of 26
Garlic mashed potato is really good especially if you have got lots of butter in there.
post #21 of 26
I didn't bother to look for 40 cloves/chicken recipes online - and I suspect that you're correct that they are not 'authentic', The version I make is one that I learned at a cooking school in Provence, in about 1971... Somehow or another, like many recipes, it has slipped off my list of 'use often' recipes.. Perhaps I'll give it a go again this weekend.
post #22 of 26
i love garlic too. it's good for you and supposedly it helps you sleep.
post #23 of 26
The Bagna Cauda mentioned above was always a favorite of my family's around the holidays.

Slowly sautee lots of chopped garlic in a mix of olive oil and butter. I like to use a fork to press/mash the pieces of garlic as they cook. I am talking about a whole stick of butter and one or two heads of garlic chopped. The mix will become thicker and nuttier as the garlic breaks down. Then put in a can of anchovie fillets in olive oil and mash those as well. Then add cream and lots of black pepper. Slowly simmer or serve in a fondue pot.

We would always stand around an electric skillet full of this magic concoction dipping into it with bread, cauliflower, bell pepper slices, celery, or anything else you want. I mean it is butter, garlic, olive oil, anchovies, and black pepper. It doesn't really matter what you dip into it, It will taste amazing.
post #24 of 26
I tried that but couldn't get it to fit right in the cigarette paper.

And when I lit it, wasn't as good as all the hoopla. Not even close. Maybe I need a special lighter for it.
post #25 of 26
I think I'll try making this tonight, I've never had it but it sounds absolutly amazing!!
post #26 of 26
Boy, gives a new meaning to "killer bud", doesn't it? :D
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