garlic excesses

M

MikeT

New member
Have just acquired masses of garlics (quite a few are already growing out
tiny green shoots). Since we cannot consume them all by normal means is
there any good way to either store them (ie freeze or pickle) or any way to
cook a lot of them all up at once so the taste is not overwhelming.
 
"john brook" wrote:


IMO, Garlic seems to reach a point. . . then the dish doesn't get any
stronger. We did "40 clove garlic chicken' a few months back-- and
I swear, I could have gotten more flavor from 8 cloves.
http://www.jamesbeard.org/index.php?q=recipes/show/chicken_with_40_cloves_of_garlic

Pickled garlic would be good-- And you must roast some & make a
spread of it. Garlic butter should freeze OK.

I like to chop up a head [or 2] of garlic, mix with butter, salt a
bit, and make a garlic loaf with my basic bread dough recipe. After
the first rise, flatten to about 1/2" thick- spread the garlic mixture
on and roll up like a jelly roll. Rise again and bake.

You could do it with frozen dough or pizza dough if you don't make
bread.

"too much garlic" isn't a phrase that has ever been uttered in my
house.

Jim
 
Il 03/04/2011 13:47, Jim Elbrecht ha scritto:


LOL I love those things, I remember when I, around 13 or 14 years old,
baked a chicken with 3 heads of garlic (12-15 cloves each) and we all
had it and it was good, LOL, thank God nobody here hates garlic.


Probably yes. Or just freeze the cloves... I never did it but it sounds
feasible.


The exact same here!
--
Vilco
And the Family Stone
This is post has been posted ONLY FOR THE STATS.
No trolls have been harmed in the making of this post.
 
On Apr 3, 4:58?am, "john brook" wrote:


I chop up garlic, put it in a jar, and pour oil (I use olive oil) over
the garlic. This preserves the garlic for a while. It depends how
much garlic you have. If you've got pounds of the stuff, well I just
don't know. But a small jar of above will keep about a month. After
that it gets kind of strong tasting.
 
On Sun, 03 Apr 2011 07:47:45 -0400, Jim Elbrecht
wrote:


I would just roast them and do nothing with them except squeeze them
all into a container to freeze. Use it for anything that requires
roasted garlic or just make up reasons to use it. Garlic butter,
garlic aioli, garlic mashed potatoes, roasted garlic can be
substituted in just about any recipe that calls for fresh.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On 4/3/2011 1:58 AM, john brook wrote:
I peel the cloves, put them in a jar, cover with sherry and store in the
refer. Been doing this for years and it works well.
 
On 4/3/2011 2:58 AM, john brook wrote:



I ould experiment--roast a few heads, mash and freeze in a small
container (glass, so the flavor doesn't spread to everything in your
freezer.) Try it in a week or to to see if it has kept its flavor.
If you like it, roast a bunch more. Freeze a few peeled cloves,
double bagged, in glass also and compare the flavor.

Come back and let us know the results.

gloria p
 
On 03/04/2011 4:58 AM, john brook wrote:

Chop it up and fry it gently in olive oil with a pinch of dried chili
flakes and toss in freshly cooked pasta. You can use 4-5 cloves per
person. It is even better if you toss in some asparagus cut into pieces
aboot 1-2 inches long.
 
On 4/3/2011 11:51 AM, Sqwertz wrote:


All together now:


BOTULISM!!!


gloria p

who has always wondered why raw honey may
give infants botulism but is OK for adults.
 
john brook wrote:


Roast and then make garlic butter (which can be frozen ) and/or make a
big batch of aioli (garlic mayo). A well seasoned bottle of garlic oil?
Mojo de Ajo?

THere is also the old recipes for "macidoines" which among other raw
veggies has whole cloves of peeled garlic set to marinate in a seasoned
vinegar, serve as a type of pickled veggies. Let me know if you wish a
more detailed recipe.
--
JL
 
On Sun, 03 Apr 2011 15:14:30 -0400, Jean B. wrote:


Certain posts, "liek peeling an egg" invoke dozens of answers. Other
posts invoke only one answer from dozens of people. I'm surprised
you're the only one who answered. It's nothing to be ashamed of.

Besides, Koko made me do it!

-sw
 
On Sun, 3 Apr 2011 13:29:43 -0700 (PDT), Portland wrote:


She's right. It's a popular and real subject here. Which is why a
couple of us told you to brace yourself.

I mentioned it on Friday in my post about herbed garlic oil for
dipping.

-sw
 
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