Fresh Garlic

[terrynknox]

we have a lot of garlic fresh from the garden, any ideas on what to do with it besides letting it dry to use in cooking, thanks

[cheedo1@hotmail.com]

i take the cloves and peal, them put into the blender cup, mine has a 1 cup,cup for the blender,fill that with garlic,add some olive oil,and parsley,it will shrink right down,keep adding and blending till you've reached the top, put into a 1/2 pint jar screw the lid on and keep in the fridge,instant garlic, and it freezes really well.I'll look up my garlic soup recipe for you,doesn't taste like garlic.

garlic soup.
1 cup of garlic gloves
1 cup of chopped potaoes
1cup of chopped carrots
1 cup of chopped onions,
2 cups of chicken stock,
simmer till all is soft and put into blender to smooth it out return to pot reheat, and serve, you can add what ever spice that you like,if you want it creamy just add1 cup of whipping cream at the end and heat till hot but do not boil.
serve with crusty bread.


remember,STRESSED spelt backwards is "DESSERTS"
happy cooking
Ron

[goldfish]

ok how did you do it. meaning I grew some garlic and it didnt make any cloves just went to seed?

oh hush with you ron! LOL..


do fish burp?

goldie

[cheedo1@hotmail.com]

lol goldie,
just plant in the late of summer aug to sept, and leave till the end of the following summer. you'll see the tops curl and a bulb flower head form, once they flower they can be harvested, and the tops can be used like chives, try agin goldie you'll have a great harvest this time,and enough garlic for your resturant.
happy smelling.
remember,STRESSED spelt backwards is "DESSERTS"
happy cooking
Ron

[davidwine]

Yummmmm

[boomerang]

Sounds delicious

[CM]

It does!

I have sometimes sliced garlic (razor thin) and put it into a dehydrator, then processed it in a food processor until fine. You can do this with onions, too. It's a bit of work but it's something to do if you have too much garlic from the garden that you want to keep. You can also store them in sand in a cold place (like in a root cellar). They can take a good amount of cold, but don't allow them to freeze for best flavor.

[BasilRock]

Speaking of Garlic. I do peel and freeze mine at the end of summer. I just make sure they are wrapped real good. Another thing that I do with garlic is, I take a small heavy bottom pan and add about 2 cups of extra virgin olive oil and about 20 or so cloves of fresh (or even frozen if I do not have the fresh on hand) and simmer it very low for about an hour till the cloves get soft. I let it cool a bit and then put it in a glass jar for future use. It will be a little cloudy for a day or so, then it clears up. I get the most flavorful oil that can be used for months. I just keep it in the dark in the kitchen where it does not get too warm. I use it for pasta, I add it to spaggetti gravy, or as a dipping oil w/added herbs & or grated cheese for french bread. I also put it in tabboule and briscitta. (not sure of the correct spelling) There are endless ways to use this oil. Hope you all will try it.

[CM]

I like to put garlic in oil and roast it like that, but I usually only do it on a small scale. Nothing beats the taste of roasted garlic in oil! Your method of doing a large quantity sounds like it would be a very worthwhile project.

Another way we store garlic is to coat it in olive oil, then roast it til it's golden. Then pack it in kosher salt and pour oil over the top in small jars.

We do a similar thing with basil at the end of the season before the frost by picking basil stems/leaves and packing them tightly into glass jars between layers of salt; a layer of basil, a layer of salt, etc, then pour olive oil to the top of the jar. (The basil isn't roasted like the garlic). This keeps in the fridge for several months. Just take out what you need and refill with oil and salt on the top. The basil will discolor somewhat but the taste will be wonderful, and you can use a little oil off the top and replace it.