Garlic Tasting Recipes
For garlic aficionados who want to taste the subtleties of each individual garlic variety, here are some suggestions for tasting.
Method 1: Mince a couple of cloves and put the minced cloves into a quarter cup of olive oil. Either paint the garlic and olive oil mix on crostini or dip fresh bread into the mixture.
Method 2: Broil or toast bread. Rub a raw clove of garlic on toasted bread.
Method 3: Finely chop one clove each of three different varieties of garlic. Separate one recipe of hummus into three different bowls. Add a chopped clove of each variety to each bowl and mix.
Method 1: Choose one bulb of garlic for each variety that you want to taste. Wash entire head with roots attached thoroughly under cold water. Slice a small cross section off the top of the head, enough to expose the top of each clove. Drizzle olive oil over the exposed area. Add salt and herbs, if desired (I use thyme). Cover in foil and bake at 375° for 40-45 minutes or until the garlic begins to soften. Then open the foil and bake for another 10 minutes. Pull the garlic apart. Squeeze each clove, as if it is a tube of toothpaste, onto bread.
Method 2: Quick Roasting – KC Bemke’s Easy Method
Take a head of garlic apart, leaving each clove in its skin. Put enough olive oil in a small saucepan to cover the garlic. Simmer on the lowest heat possible until soft. Squeeze the clove onto bread or crackers to taste.
General Garlic Recipes (with more to come!)
Garlic Mashed Potatoes
10 medium Russet potatoes, peeled
2 heads of garlic, or more
1 cup half-and-half
1/4 cup butter
Put the potatoes in a pan of cold, salted water and bring to a boil. While the water is heating, peel the garlic cloves. Add the garlic to the pan when the water has come to a boil and cook until the potatoes and garlic are tender. In another pan, heat the half-and-half and butter together. Drain the potatoes and put them through a ricer or food mill. Whisk in the hot cream and butter mixture.