10 Recipes: Cooking With Garlic Was Never Better

Preparing roasted garlic:

Preheat oven to 375 degrees. Slice off top 1/3 of each head of garlic (can be reserved for another use!) and peel off outer layers of skin. Place heads close together in shallow baking dish just large enough to hold garlic. Drizzle 1 teaspoon extra virgin olive oil over each head. Cover with aluminum foil and bake until cloves begin to pop out of their skins, about 1 hour. Uncover and bake additional 15 minutes to allow garlic to caramelize.

Incorporating raw garlic into everyday cooking:

Raw minced garlic is delicious mixed last minute into prepared vegetables, couscous, or other grains. If you find raw garlic difficult to digest, sauté lightly for 5 minutes prior to mixing into other ingredients.

Baba Ghanoush (adapted from www.williams-sonoma.com)

  • 1 large eggplant
  • ¼ cup tahini
  • 3 cloves garlic, minced
  • ¼ cup fresh squeezed lemon juice
  • 1/8 tsp ground cumin
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh Italian parsley, chopped
  • Salt, to taste

Prick eggplant with fork several times. Blacken eggplant skin either on grill, gas flame, or under broiler until skin blisters and flesh begins to feel soft, 10-15 minutes. Let cool enough to peel and discard skin. Place eggplant in bowl and mash to a paste using a fork. Add tahini, garlic, lemon juice, and cumin and mix well. Season with salt. Drizzle with olive oil and sprinkle with parsley to serve.

Sizzling Shrimp with Garlic (adapted from www.williams-sonoma.com)

  • 4 tablespoons olive oil
  • 4 garlic cloves, finely minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon sweet paprika
  • 1 pound medium shrimp, peeled and deveined
  • 1-2 tablespoons fresh lemon juice
  • 1-2 tablespoons dry sherry
  • Salt and pepper, to taste
  • 1 tablespoon fresh Italian parsley, chopped

Heat olive oil in sauté pan over medium heat. Add garlic, red pepper flakes, and paprika and sauté for 1 minute until fragrant. Increase heat to high, add the shrimp, lemon juice, and sherry, and sauté until shrimp is pink and opague, about 3 minutes. Season with salt and pepper. Sprinkle with parsley to serve.

Roasted Garlic Soup (adapted from www.epicurious.com )

  • 26 garlic cloves, peel on
  • 2 tablespoons olive oil
  • ¼ stick butter (organic if available)
  • 2 ¼ cups sliced yellow or white onion
  • 1 ½ teaspoons fresh thyme, chopped
  • 18 garlic cloves, peeled (can purchase pre-peeled!)
  • 3 ½ cups low fat chicken stock of broth
  • ½ cup whipping cream (can substitute low fat half and half)
  • ½ cup Parmesan cheese, finely grated
  • 4 lemon wedges

Preheat oven to 350 degrees. Place 26 garlic cloves in small glass baking dish and drizzle with 2 tablespoons olive oil, salt and pepper, tossing to coat. Cover dish lightly with foil and bake until golden brown and tender, about 45 minutes. Cool slightly then squeeze garlic between fingertips to release cloves. Place in small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onion and thyme and cook about 6 minutes, until onions are translucent. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock or broth; cover and simmer about 20 minutes. Garlic should be very tender. Puree soup using immersion blender or in batches in a blender. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. Divide soup between 4 bowls; sprinkle with Parmesan cheese and a squeeze of lemon juice and serve.

Garlic Balsamic Vinaigrette

  • 2 cloves garlic
  • ¼ teaspoon salt
  • 1 tablespoon minced shallot
  • 2 tablespoons balsamic vinaigrette
  • ¼ cup extra-virgin olive oil

Mince garlic then mash to paste with salt. Whisk together garlic paste, shallot, and vinegar and add oil in a stream, whisking until emulsified

Roasted Chickpeas and Garlic with Swiss Chard (adapted from Bon Appetit, January, 2008)

Chickpeas:

  • 2 15.5 ounce cans chickpeas, rinsed and drained
  • 10 garlic cloves, peeled
  • 2 large shallots
  • 3 small bay leaves
  • ½ teaspoon fennel seeds
  • 1 cup extra-virgin olive oil

Chard:

  • 2 tablespoons extra-virgin olive oil
  • 6 garlic cloves, peeled, crushed
  • 3 small bay leaves
  • 2 shallots, sliced
  • 2 bunches Swiss chard, leaves coarsely torn
  • 2 cups low-salt chicken broth

Preheat oven to 350 degrees. Combine first 5 ingredients in 8X8 class baking dish. Sprinkle with salt and pepper. Pour olive oil over; cover dish with foil, and roast until garlic is tender, about 45 minutes.

Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover and cook until shallots are tender, about 2 minutes. Uncover, add half of the chard, and toss until chard wilts, about 2 minutes. Add remaining chard and toss until wilted. Add broth; cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season with salt and pepper. Drain over colander.

Drain chickpeas and reserve oil, discarding bay leaves. Combine chickpeas and chard in skillet. Add 2 tablespoons reserved oil and toss over medium heat until warmed through. Adjust seasoning and serve 6.

Roast Chicken with Rosemary and Garlic (adapted from Bistro 110, Chicago)

  • One 3 ½ pound chicken, split in half lengthwise
  • 1 ½ cups extra-virgin olive oil
  • 8 garlic cloves, flattened
  • ½ cup minced fresh parsley
  • 6 garlic cloves, pressed
  • 3 tablespoons chopped fresh rosemary (or 1 tablespoon dried)
  • 2 ½ tablespoons chopped fresh thyme (or 2 teaspoons dried)
  • Coarse salt, coarsely ground pepper

Place cleaned chicken in large shallow roasting pan. Pour oil over chicken. Add 8 flattened garlic cloves and parsley to oil, turning chicken to coat. Cover and refrigerate 24 hours.

Preheat oven to 450 degrees. Remove chicken from marinade. Pour 1/3 cup marinade into large bowl, discarding remainder. Mix 6 pressed garlic cloves, rosemary and thyme into marinade in bowl. Place chicken in roasting pan and pour marinade over. Season with salt and pepper; bake skin side up until cooked through, about 50 minutes. Serves 2.

Spanish Garlic Chicken (adapted from www.epicurious.com )

  • 4 boneless, skinless chicken thighs, cut into 1 ½ -inch pieces.
  • Sweet paprika
  • Salt and pepper, to taste
  • 1/3 cup extra-virgin olive oil
  • 6 cloves garlic, crushed
  • 2 cloves garlic, minced
  • 2 bay leaves
  • ½ cup fino or manxanilla sherry
  • ½ cup chicken broth

Rub chicken with paprika, salt and pepper, and set aside at room temperature for at least 1 hour or in refrigerator at least 8 hours.

Preheat oven to 400 degrees. Heat oil in large sauté pan over medium heat. Add crushed garlic and cook stirring, until garlic is softened but not browned. Add chicken pieces and brown on both sides but not cooked through, about 5-8 minutes. Transfer chicken to paper towel and drain, then arrange the pieces in baking dish large enough to hold them in single layer. Remove the crushed garlic from the oil and discard the oil. Return sauté pan to low heat and add the mince garlic and begin cooking. Add thyme, bay leaves, sherry, and broth, and raise heat to high, bringing mixture to boil. Remove from heat and pour over chicken pieces. Bake the chicken until cooked through, about 25 minutes. Remove from ove; discard bay leaves and thyme. Serve immediately. Makes 4 servings.

Broccolini with Smoked Paprika, Almonds, and Garlic (adapted from Bon Appetit, November, 2009)

  • Smoked paprika, or Pimenton, used frequently in Spanish cuisine, has a very distinct flavor. It is available at many supermarkets and specialty stores.
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ cup whole almonds, coarsely chopped
  • 3 large garlic cloves, chopped
  • 1 ½ teaspoon smoked paprika
  • Kosher salt
  • 2 pounds broccolini, cut into 2-3 inch lengths
  • 1/3 cup water
  • 1-2 teaspoons Sherry wine vinegar
  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat.

Add almonds and stir until lightly browned. Add garlic and paprika. Sprinkle with coarse salt; sauté 1 minute. Transfer to small bowl. Add remaining 2 tablespoons oil to skillet. Add broccolini; sprinkle with coarse salt. Add 1/3 cup water; cover and boil until crisp-tender and bright green, about 4 minutes. Drain water, stir in almond mixture, and season to taste with salt and pepper. Mix in 1-2 teaspoons vinegar. Serves 8.

Braised Brisket with Thirty-Six Garlic Cloves (adapted from www.epicurious.com )

  • 36 large garlic cloves, unpeeled
  • 1 teaspoon minced garlic
  • 3 tablespoons olive oil
  • One 5 pound special trim beef brisket, patted dry
  • 2 tablespoons red wine vinegar
  • 3 cups low-sodium chicken broth
  • 3-4 fresh thyme sprigs, or 2 teaspoons dried thyme
  • 2 fresh rosemary sprigs plus 1 teaspoon chopped rosemary
  • Salt and pepper, to taste
  • 1 teaspoon grated lemon zest

Preheat oven to 375 degrees. Drop garlic cloves in small saucepan of boiling water for 30 seconds. Drain immediately; cool slightly then peel. Set aside on paper towels to dry. (or use pre-peeled garlic cloves)

Heat oil over medium-high heat in heavy-bottomed roasting pan, using 2 burners if necessary. Add brisket and brown well on both sides, about 10 minutes. Transfer brisket to platter and set aside. Pour off all but 1 tablespoon fat remaining in the pan and add the garlic cloves, Cook over medium heat, stirring occasionally, until garlic edges are golden. Add vinegar and deglaze the pan, scraping up all the browned bits from the bottom of the pan with a wooden spoon. Add the broth, thyme, and rosemary sprigs, and reduce to a simmer. Salt and pepper the brisket to taste and add to the pan, fat side up. Spoon the garlic cloves over the meat.

Place brisket in oven, covered, and cook, basting every half hour, until meat is fork tender, about 3 hours. Brisket will taste best if cooked in advance, cooled, defatted, sliced across the grain.

For gravy: bring pan juices to room temperature, then strain it, reserving garlic. Discard rosemary and thyme. Skim and discard as much fat from the liquid as possible. Puree about half of the garlic with 1 cup defatted braising liquid in food processor. Transfer the pureed mixture, remaining braising liquid, and the rest of the cooked garlic to a skillet. Add the chopped rosemary, minced garlic, and lemon zest. Reduce gravy over high heat until desired consistency. Rewarm brisket in the gravy until heated through. Serves 8-10.

Garlic Mashed Potatoes (adapted from www.williams-sonoma.com)

  • 6 garlic cloves, unpeeled
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh rosemary
  • 3 baking potatoes, about 1 ½ pounds total, cut into 2-inch cubes
  • ½ stick unsalted butter
  • ½ cup 2% milk
  • Salt and pepper, to taste

Preheat oven to 325 degrees. Place garlic cloves in small baking dish, drizzle with olive oil, and sprinkle with rosemary. Cover with foil and bake until very soft, about 40 minutes. Remove, cool , and squeeze garlic pulp from skins into small bowl. Mash with fork. Mix in oil.

Meanwhile, cover potatoes with 1 inch water and boil until tender, about 20 minutes. Just before potatoes are ready, combine butter and milk in small saucepan and cook over low heat until butter is melted and mixture is hot. Drain potatoes, transfer to a warmed bowl, and mash well with fork or potato masher. Add the butter mixture to the potatoes and stir until smooth. Mix in the garlic and season with salt and pepper.

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