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Our Favorite Garlic Recipes |
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Charred
by Beverly Goldie |
1# fresh veggies (green beans, broccoli florets and stems sliced as one lengthwise, zucchini cut in 1/2" x 2" lengths, etc) 2 tsp. coconut or peanut oil 5 or so cloves of garlic, peeled and sliced Red pepper flakes to taste 2 Tbsp. organic soy sauce or tamari 1 tsp. sesame oil 1 Tbsp. toasted sesame seeds
Heat a wok or iron skillet to very hot. Add oil, then veggies, stirring but letting them char a bit as well. When they begin to soften add the garlic and chili: keep tossing to prevent the garlic from burning (a little browned is good.) Add soy sauce. Let it cook into the veggies. Turn off the heat when crisp-tender and add sesame oil. Toss. Sprinkle with sesame seeds. |
Chicken with 40 Cloves of Garlic from the Gourmet Cookbook Serves 4 Active Time 15 minutes Start to finish 1 hour |
1 four-pound chicken, rinsed and patted dry (Organic whole birds for sale at Farm Store) ½ teaspoon salt ¼ teaspoon freshly ground pepper 1 scant cup olive oil 2 fresh flat-leaf parsley sprigs 1 fresh rosemary sprig 1 fresh thyme sprig 1 fresh sage sprig 1 Turkish or California bay leaf 1 celery rib 40 cloves garlic, peeled (3-5 heads) Accompaniment: toasted baguette slices Special equipment: kitchen string; an instant-read thermometer
1. Put a rack in middle of oven and preheat oven to 350oF. 2. Sprinkle chicken inside and out with salt and pepper. Tie legs together with kitchen string and fold wings under chicken. Heat oil in a 6- to 8-quart wide heavy ovenproof pot over moderately high heat until hot but not smoking. Add chicken and sear, turning it carefully, until golden brown all over, about 10 minutes. Transfer chicken to a plate. 3. Tie herbs and celery together with string to make a bouquet garni and add to pot. Scatter garlic over bottom of pot and put chicken breast side up on top of garlic. Cover tightly, transfer to oven, and bake, basting twice, until thermometer inserted into thickest part of a thigh (without touching bone) registers 170oF, 30 to 40 minutes. Transfer chicken to a cutting board and let stand for 10 minutes; reserve pan juices. 4. Spread roasted garlic on toasts and cut chicken into serving pieces. Serve chicken drizzled with some of pan juices.
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Creamy
Soup
by Jacques Pepin
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2 Tbs peanut oil 1 leek, white and tender greens, halved lengthwise and cut into 1-inch pieces 1 medium onion, coarsely chopped 8-10 small garlic cloves, peeled and crushed (2 Tbs) 2 cups chicken stock or low-sodium broth 1 pound potatoes, peeled and cut into 2-inch chunks -Salt and freshly ground pepper 2 slices good quality sandwhich bread, crusts removed, cut into 1/2 inch cubes 1 Tbs canola oil 1 cup milk (whole or skim) Finely chopped fresh chervil, chives, tarragon, parsley or basil
1. Preheat the oven to 400. In a large saucepan, heat the peanut aoil. Add the leek, onion and garlic and cook over moderately high heat, stirring occasionally until just softened, about 2 minutes. Add the chicken stock, potato chunks, 1 teaspoon salt, 1/2 teaspoon of pepper and 2 cups of water and bring to a boil over high heat. Reduce the heat to low cover and summer until the vegetables are tender, about 20 minutes. 2. Meanwhile, in a medium bowl, toss the bread cubes with the canola oil. Spread the cubes on a baking sheet and toast in the oven for about 6 minutes, or until golden. 3. Strain the soup into a clean saucepan. In a blender or food processor, puree the vegetables with a little of the liquid until smooth. Return the puree to the pan and stir in the milk. Bring the soup just to a simmer over moderately high heat. Season with salt and pepper and serve in shallow bowls, garnished with chopped fresh herbs and the croutons.
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Garlic Dip
From
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2 cups cooked or canned garbanzo beans 1 Tbsp fresh lemon juice 3 cloves garlic, chopped 1/4 cup chicken or vegetables broth 3 Tbsp extra virigin olive oil Sea salt and pepper to taste Combine all ingredients in the blender and blend until smooth. Serve with carrot sticks or celery, kholrabi, cauliflower, steam beets, halved Brussels sprouts, bok choi stems, sunchokes, etc. |
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Cheddar
&
Garlic-Stuffed
Potatoes
from the Gourmet Cookbook
Serves 4 Active Time 15 minutes Start to finish 1-1/2 hours |
1 medium head garlic (about 2 ½ inches diameter) 4 medium russet potatoes (2 pounds total), scrubbed 3 Tablespoons unsalted butter, softened 1/3 cup sour cream 1 ½ cups coarsely grated Cheddar (about 6 ounces) Salt and freshly ground pepper
1. Put a rack in middle of oven and preheat oven to 400oF. 2. Cut off and discard top quarter of garlic head. Wrap garlic in foil. Prick potatoes with a fork. Bake potatoes and garlic on oven rack for 45 minutes. Remove garlic and let cool. Continue baking potatoes until tender, about 20 minutes more. (Leave oven on.) 3. Squeeze pulp from garlic cloves into a medium bowl and discard skin. Stir in butter, sour cream, and 1 cup Cheddar. Cutting length-wise, slice off top quarter of each potato and discard. Leaving ¼-inch-thick shells scoop flesh out of potatoes and add to cheese mixture. Mash with fork to combine. Season with salt and pepper and divide among shells. 4. Arrange potatoes in a small baking pan and sprinkle with remaining ½ cup Cheddar. Bake until heated through, 15 to 20 minutes.
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Blender Aioli
Makes 2 cups |
¼
cup fresh lemon juice Put everything except the oil in the blender. While on high speed until smooth. Combine the oils and, with the blender running on medium speed, drizzle them very gradually into the egg-garlic mixture, stopping as soon as all the oil is added. Sauce should be creamy and thick. Serve with raw or steamed vegetables or grilled meats or fish. |
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The
One,
Greatest Garlic
Serves 2-3
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Note: Both the egg and the garlic are intentionally raw: When the hot pasta hits the garlic paste, the butter melts, and the garlic aroma makes you levitate It is not low fat, so save it for a once or twice a year celebration of this awesome allium. Don’t wuss out on the amount of garlic!
8 oz. spaghetti or fettuccine 1 raw large egg 7-8 cloves garlic, peeled 3-4 T butter, softened ¼-1/3 cup freshly grated Parmesan cheese 1 tsp dried basil Salt and freshly ground black pepper
1. Bring a large pot of water to a vigorous boil. Drop in the pasta 2. As the pasta cooks, gently warm a bowl. 3. In a food processor, combine the egg, garlic, butter, Parmesan, basil, salt and lots of pepper. Scrape down the sides, until a thick paste is formed. 4. Drain the pasta, don’t rinse. Quickly transfer to warmed bowl and add the garlic paste. Toss quickly adding salt and pepper to taste. 5. Sit down and eat. Serving the dish ASAP on warmed plates, passing red pepper flakes, veggie bacon bits, additional Parmesan and the pepper mill. |
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Garlic Poultice |
To make a garlic poultice, simply put either crushed raw garlic or garlic powder directly over the body part you wish to use a poultice on (a poultice is just a fancy word for any moist application put on the skin for healing purposes). Cover with a clean cloth or bandage. You can also warm the poultice with a hot water bottle to help it penetrate more. On sensitive skin (such as the face, or on a young child or baby's skin) use a light coating of oil or cream underneath, like coconut oil or a natural lotion. When garlic goes on the skin, it is absorbed and enters the blood and lymph system (this is how it is able to work and heal!), and you may actually begin to taste it in your mouth! This is just fine, but you might want to chew or sip on something to mask the flavor (mint, parsley, etc.). |
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