With the Hudson Valley GArlic fest in Saugerties only 2 weeks away, I thought I'd give you a few recipes here that exploit the different aspects of this magic allium.
In these recipes we are going to explore the use of garlic 5 ways;
raw, roasted, braised, pickled, and for dessert, we will try black garlic with ice cream!
Neo-Greek Garlic-Walnut dip
This is a variation of the classic Skordalia, or garlic-potato dip.
Is is rich and creamy, sharp with leon and garic and SUPEr healthy-combining whole wheat crumbs, walnuts, olive oil, garlic and lemon juice. POW!
Serve with crudites, pita or ry chilled shrimp!
3 slices hearty toast
, white, whole wheat or oatmeal.
1/4 cup walnuts
5 cloves garlic, chopped
1 tablespoons fresh lemon juice
1 tablespoon white wine viegar, or more to taste
1 tablespoon extra-virgin olive oil
3/4 cup water
2 tablespoons chopped parsley
salt and pepper to taste
Place the toast in a food processor and process into fine crumbs.
With the motor running, add the walnuts and garlic and process until they are ground fine.
Add the remaining ingredients with the motor running and process until smooth, adding more water if the mixture seems too thick.
Scrape the mixture into a bowl, and season to taste with salt and pepper.
ROASTED=SWEET AND CREAMY
Roasted Garlic Bread Pudding
Created by Ric Orlando, New World Home Cooking
Published in:"Recipes from America's Small Farms"
by Joanne Lamb Hayes and Lori Stein
Copyright 2003 Used by permission from Villard Books
This recipe uses a lot of mellow, roasted garlic, is easy and affordable to make and is a great alternative to potatoes, rice or pasta. Serve it as a side dish to hearty meat, game or poultry dishes.
24 large garlic cloves, unpeeled, about 4 heads
Salt and freshly milled black pepper
8 cups 1-inch cubes fresh Italian or French bread
5 large eggs
2 cups milk
2 cups heavy cream
1/2 cup grated Romano cheese
2 tablespoons bourbon or brandy (optional)
1 teaspoon chopped fresh thyme, or a slightly rounded 1/4 teaspoon dried
1 teaspoon chopped fresh rosemary, or a slightly rounded 1/4 teaspoon dried
Preheat the oven to 375°F. Snip off and discard the tip from each garlic clove; toss the cloves with 1 tablespoon olive oil, and salt and pepper to taste. Spread out on a rimmed baking sheet and bake for 20 to 30 minutes, until softened. Let cool to the touch and gently peel.
Meanwhile, generously grease a 13- by 9-inch baking pan or dish with olive oil. Arrange the bread evenly in the pan.
Mash the garlic cloves with a fork in a large bowl. Add the eggs and beat until slightly fluffy. Beat in the milk, cream, cheese, bourbon, if using, thyme, rosemary, salt, and pepper to taste. Pour the mixture evenly over the bread.
Bake for 40 to 50 minutes, or until the top is golden brown, and the middle is set but still soft. Best served hot or warm, but it can be reheated in the microwave or for a few minutes in the oven.
BRAISED=SOFT AND MELLOW
Sopa de Ajo (Garlic Soup)
There are some good Garlic soup recipes out there but this one is my favorite.. Garnishing with plenty of chopped parsley, which has chlorophyll, with help to control that sweet garlic breath some of us fear.
4 cups blanched, sliced almonds
16 peeled cloves of garlic, sliced into thin chips like the almonds
1 1/2 cups medium dry sherry (Amontillado is best here)
8 cups chicken or veggie stock (you may sub canned broth, cut salt in half)
4 tbls extra virgin olive oil
2 tbls fresh thyme leaves or 1 tbls dry
11/2 tablespoons kosher salt or to taste
Generous grinding of black pepper
1 cup heavy cream at room temperature
3 cups stale peasant bread (not whole grain or sourdough) torn in small pieces
1 cup green grapes, sliced in half
Use a heavy bottomed pot. Put the garlic, olive oil and almonds into the pot, turn the heat to medium and cook the until the garlic and almonds are golden and smell real good.
Sprinkle the in salt, pepper and thyme leaves and stir well to coat everything.
Add sherry and turn up the heat all the way. Bring to a boil and let the wine reduce by half.
Add the stock and bring it all to a boil. Reduce the heat just a bit and let the soup boil moderately for 10-15 minutes.
Reduce the hat a bit more and let the soup come down to a upbeat simmer.
Add the bread and stir well. Break up the bread using the back of a wooden spoon against the side of the pot. Add the heavy cream in a slow steam, stirring all the while. Reduce the heat to a gentle simmer until ready to serve.Garnish with chopped parsley white grapes cut in half.
Spicy Pickled Garlic
When you get your annual garlic at the garlic fest, try pickling a jar or two for winter treats. You also stuff them into large queen olive and drop a few in a martini, just sayin’.
1 1/2 lbs garlic, peeled,large cloves cut in half, about 2 cups
5 fresh hot peppers
4 cups white vinegar
1 sprig of dill or 1/2 tsp dry
1 1/3 cups granulated sugar
4 tbls salt
1 sweet red pepper, cut in strips (Optional)
Combine vinegar, salt & sugar over medium heat, stirring until the sugar dissolves, bring to a boil and boil 5 minutes
Add Garlic and hot peppers, also add sweet red pepper if using.
Bring to a boil and boil 5 minutes.
Put a hot pepper into each sterilized jar, add the cloves of garlic to within 1" of the top of the jar (add the sweet red pepper if using) Fill with boiling sugar/vinegar mixture to within 1/4" of the top of the jar.
Release air bubbles, ensure the rim is clean and seal the jars.
Let the pickled garlic rest for 2 weeks and believe me you will enjoy.
BLACK GARLIC=CARAMELIZED AND SWEET
Developed in Korea, Black garlic is regular garlic that has been aged and fermented in warm moist heat for up to one month. Black Garlic is loaded with nearly twice as many disease-fighting antioxidants as raw garlic and also claim it has twice the health benefits too. Black-Garlic was found to have more potent antibacterial properties as well as natural compounds (S-Allycysteine) which have been proven to be a factor in cancer prevention. Buy black garlic at www.earthy.com
Black Garlic Caramel Sauce
1 cup of sugar
20 black galric cloves
6 Tbsp butter
1 cup heavy whipping cream
First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first the caramelized sugar will be at twice as hot as boiling water.
In a small pot, add the garlic and cream. Bring to a boil. Reduce to a simmer and reduce the cream by half volume. Strain and reserve both the cream and the garic cloves.
Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on.
As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.
Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then fold in the garlic. Pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks. Warm before serving.
Uh, it's ppretty good over ice cream!
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