Garlic recipes

Garlic Recipes

Garlic Dipping Sauce with Ginger & Tamari

Hot Garlic-Parmesan Soufflé

Pickled Garlic

Rosemary pasta in roasted garlic sauce

Garlic Dipping Sauce with Ginger & Tamari
 
Makes about 1½ cups.
Author:
Recipe type: Dip
Ingredients
  • 1 large head roasted garlic
  • ¾ cup extra-virgin olive oil
  • ½ cup good-quality aged balsamic vinegar
  • 1 tbs tamari sauce or soy sauce
  • 2 tsp shredded/grated ginger
  • ½ tsp dark sesame oil
Instructions
  1. To make the sauce:
  2. Squeeze the cooled roasted garlic cloves out of the skins and place them back in a bowl. Smash the cloves into small bits. Scrape the mixture into a bowl and stir in the balsamic vinegar, tamari, ginger, sesame oil, and olive oil. May be prepared several days or weeks ahead and refrigerated.
  3. Bring the sauce to room temperature before serving. Ladle into shallow platters and surround with chunks or slices of good quality, crusty bread.
  4. Blue cheese variation: Just before serving, gently heat the sauce in a fry pan until warmed through. Pour the mixture into shallow plates and sprinkle with crumbled blue cheese (divided among the plates), and gently stir just until some of the cheese begins to melt slightly and merge with the sauce.

Hot Garlic-Parmesan Soufflé
Hot Garlic-Parmesan Soufflé
 
Author:
Recipe type: Souffle
Ingredients
  • 7 cloves garlic, peeled
  • 1 cups chicken broth or stock
  • 1 (8-ounce) packages cream cheese, room temperature
  • ½ cup freshly grated parmesan cheese
  • ½ can cream of mushroom soup, undiluted
  • 1 egg yolks, beaten
  • ½ loaf baguette bread, thinly sliced.
Instructions
  1. Preheat oven to 176C.
  2. In a medium saucepan over medium-high heat, combine garlic cloves and chicken broth; bring to a boil and poach 15 minutes or until garlic is soft. Remove garlic cloves to a small bowl and allow them to cool. When cool, mash with a fork; set aside.
  3. Cook and reduce chicken broth to a glaze; remove from heat and set aside.
  4. In a large bowl, combine cream cheese, parmesan cheese, mushroom soup, garlic-chicken glaze, mashed garlic, and egg yolks; stir until well blended. Transfer into a shallow ungreased soufflé dish.
  5. Bake, uncovered, 45 to 50 minutes or until golden brown. Remove from oven and serve with bread.

Pickled Garlic
Pickled Garlic
 
Author:
Recipe type: Pickled
Ingredients
  • 1 bulb unpeeled garlic cloves
  • 1 cup vinegar
  • 4 cups soy sauce
  • ⅔ cup sugar
Instructions
  1. Place garlic in a jar. Add vinegar and enough water to cover garlic. The cloves must be fully covered, not floating on top. Close jar and let stand for one week, then drain.
  2. Boil the soy sauce and sugar for 10 minutes. Set aside to cool. Pour cooled soy mixture over garlic and seal jar. The garlic will be ready to eat in 3 weeks. To eat, bite or cut the tips from the cloves, and suck out the meat. If the skins are tender, you can eat the whole thing. The younger the garlic, the more tender the skins.

Rosemary pasta in roasted garlic sauce
Rosemary pasta in roasted garlic sauce
 
Author:
Recipe type: Pasta
Serves: 4
Ingredients
  • 45 g unsalted butter, divided
  • 40 g finely chopped onion
  • 3 cloves garlic, coarsely chopped
  • 120 ml chicken stock
  • 2 g chopped fresh rosemary
  • 225 g spaghetti
  • 10 g grated Parmesan cheese
  • salt and cracked black pepper to taste
Instructions
  1. Melt 2 tablespoons of butter in a fry pan over low heat. Add the onions; cook and stir until they turn a deep brown, about 10 minutes. Stir in the garlic, and cook for 2 minutes, until fragrant. Mix in the chicken stock and rosemary, and increase the heat to medium-high. Cook until reduced by ⅓, about 8 minutes.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add the spaghetti pasta, and cook until tender, about 8 minutes. Drain, then add noodles to the sauce in the frypan. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper.
  3. Serve in a large bowl family style.
  4. Another serving idea: place about 1 cup of pasta in a large mug or small bowl. Insert a dinner fork in the center of the pasta and twirl the fork around, holding the mug steady. The pasta will wind up tighter and tighter as you turn. Remove the fork and immediately turn the pasta out onto a dinner plate or shallow bowl.
  5. Garnish with extra cheese and rosemary sprigs.

 

 


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