Post # 1
and by a ton…i mean around 50 heads of it! DH and I were driving along the highway and spotted one of the garlic sellers that are dotted here and there. We like to support local farmers over supermarkets if possible so we bought a string of it…. and now i cant think what to do with it all other than using the odd clove here and there in normal cooking
Here is a gratuitous photo of me and the garlic haha (we bought the longer ones on the left as they seemed fresher)
Post # 3
oh man, my FI would have fainted over if he saw that! We’re a garlic loving household. We kiss each other anyways. 🙂
Our favorite is a garlic cheese pasta: saute the garlic in olive oil, just make sure not to brown in, pour it over any type of pasta noodles, and add mozzerella or paramsean cheese while everything is hot so it’s all melty. Nothing earth shattering, but i put a lot of garlic in there!
Or you could always roast it and put it over bread for garlic bread.
Post # 4
We just bought a huge bag because we put it in nearly everything–soup, stir fry, you name it. Usually when it calls for 3 cloves we use about 10 becuse we can’t get enough of it, lol.
I like PP idea of putting it over bread. Yummy. You could can your own spaghetti sauce and put the garlic in there too.
Post # 5
Do you like soups? I have some pretty garlic heavy soup recipes.
Post # 6
Chef John’s sopa de ajo. This soup is delicious! You have to go to his blog for specific measurements.
Post # 7
i’ve seen recipes for “chicken with 40 cloves of garlic”- i’d say this is a good opportunity for you to try it!
i was also watching ina garten the other day- she made garlic and lemon infused olive oil. you simmer a bunch of peeled cloves in good olive oil until they just brown, then you add strips of lemon zest and some red pepper flake. let it cool to room temp and store it in the fridge.
Post # 8
Chimichurri or pesto!! Both require a substantial amount of garlic to make any reasonable amount of sauce. You can also just roast it and spread it on bread. I could eat that all day, it’s freaking delicious. MMM…garlic.
Post # 9
I agree with 40 clove garlic chicken – its yummy!
You could also make garlic infused oil to cook with
Post # 10
You could process 5 bulbs or so and finely chop them in the food processor then put it all in a large jar and fill it with olive oil. I do this when I find good garlic. Then whenever I need fresh minced garlic I use a tablespoon, for making pasta sauces, stirfrys, hummus etc. It keeps in the fridge for 6 weeks or more.
For some of the other bulbs I would roast a good portion of them on a baking sheet driizzled with olive oil, salt and pepper. Just cut off the tops to expose the garlic, drizzle with EVOO, s & p, individually wrap each bulb in foil, roast at 400, the garlic will turn sweet and nutty. The timing depends on how big the garlic is and your oven temp. You can spread it like butter on crustinis or baquettes. Yum.
Post # 11
@Jabberwocky: ooh i do, i’d love it if could could share some
@Mokara: ooh ill give that a go. He does my go to recipe for meatballs so I know I like his food!
Thanks for all the ideas!
Post # 12
Chicken with 40 cloves of garlic is AMAZING.
You could also roast a bunch of it, process it with butter and freeze it in logs. That would be incredible for putting on steaks, quick garlic bread etc. So good.
Post # 13
We make “green seasoning.” It’s a bit like sofrito or recaito, but it’s basically onion, garlic and cilantro processed together. I use about 4 entire heads of garlic, about a cup of vinegar, 2 bunches of cilantro and a whole red onion for mine. It yields about a mayonnaise jar full and I season just about everything with it.
Post # 14
@newname_99: Here ya go.
Peanut and Squash Soup. Those things don’t sound like they would go good together, but it’s amazing, and perfect for fall and winter. I always add more garlic than the recipe calls for though. http://www.myrecipes.com/recipe/peanut-squash-soup-10000001134061/
And Garlic Coconut Lentil Soup. I have no idea where I got this recipe from, but it’s good. You need a big onion, at least a bulb of garlic, some olive oil, a couple of handfuls of lentils, some chopped cilantro, a can of coconut milk, 2 or 3 hot peppers of your choice, 1/2 teaspoon turmeric, 1 teaspoon coriander, 1 tablespoon cumin, and salt and black pepper.
Chop the onion and garlic and cook in the olive oil. When it starts looking done, add the spices and cook for another minute or two. Add the coconut milk and about the same amount of water. Throw in the lentils and hot peppers, bring it to a boil, then let it simmer loosely covered for about 45 minutes, until the lentils are soft. Add cilantro, salt, and pepper to taste.
Post # 15
@spotted_giraffe: Haha, same here. Garrrrrrrrrrlic!
Honestly, we put minced garlic in everything. Potatoes, pasta, steak marinade, chicken whatever, urrrrrrything. I <3 garlic.
Post # 16