Too much garlic

[msmemory_archive]

There is such a thing! At least, when it's half the jar of fresh peeled cloves left over from the feast (about 2-3 lbs). I wonder if garlic can be frozen. Anybody have good recipes calling for LOTS of garlic?

Comments

[(Anonymous)]

Garlic can definitely be frozen. It takes on the texture of roasted garlic while mellowing the sharpness just a bit. Pat dry on a paper towel and put the cloves in a ziploc.

Then you can use a few cloves at a time... or a lot, if you wish.

[dsrtao]

sez me.

[tpau]

no, but iwill gladly take half of hte quantity :)

oh, if you hav ethe alton brown cookbooks, the first one has a recipe for chicken and shalots and garlick, is spectacular, andyou ahve all tha chicken...

[ladypeyton.livejournal.com]

Roast it all, salt it and mash to a paste to spread over bread. It will keep in the fridge and is beter and better for you than butter.

[the-nita.livejournal.com]

Yes, it can be frozen.

The phrase "stuff it in a chicken and roast & enjoy" comes to mind.

Or just roasting it, then jar the roasted garlic for future use.

Garlic

[duchessmel.livejournal.com]

If you like chickpeas, there's a fabulous recipe called Chyches that calls for roasted chickpeas with lots and lots of garlic. Go to GodeCookery.com and search for chyches. Definitely worthwhile.

[oakleaf-mirror.livejournal.com]

Cream of garlic soup. Like the garlic sauce, though more so. I'd try sautéing a bunch of the garlic with some fresh minced onion in some olive oil. Add to enough well seasoned chicken stock to cover and simmer for a bit. To avoid the sticking issues, do a bechemel sauce with a toasted roux in a different pan, and combine shortly before serving, with fresh chopped scallions for colour. Revise to taste.

[kimberlycreates.livejournal.com]

Mmm that sounds yummy. Of course my hubby probably wouldn't want to touch me with a ten foot pole afterwards. But it would be worth it!

[kimberlycreates.livejournal.com]

I don't know where it is, but I remember seeing a recipe once for 21 clove chicken or something to that effect. If I remember correctly, you make little incisions all over the chicken (or was it a pot roast?) and insert the garlic cloves in the little incisions.

A Different Kind of Garlic Soup

[redsquirrel.livejournal.com]

This isn't cream of garlic soup, but it has a creamy texture.
I've done this one and it's quite nummy.

From Julia Child's "Mastering the Art of French Cooking, Vol.I"
(As Julia says, "Because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic and almost undefinable." It's from Provence - I believe it's also an
Italian dish.)

Aigo Bouido
(Garlic Soup)

Serves: 6 (theoretically)

Ingredients:
1 Separated head or about 16 cloves whole, unpeeled garlic **
2 qt Water
1 ts Salt
1 pinch Of pepper
2 Cloves
1/4 ts Sage
1/4 ts Thyme
1/2 Bay leaf
4 Sprigs parsley
3 Egg yolks
3+ Tb Olive oil

Instructions:

Drop garlic cloves in boiling water and boil for 30 seconds.
Drain, run cold water over them and peel.
Place the garlic and the rest of the ingredients in a 3-quart saucepan and boil slowly for 30 minutes.
Correct seasoning.
Beat the egg yolks with a wire whip in a soup tureen for a minute or until they are thick and sticky.
Drop by drop beat in 3 to 4 T. olive oil for making a mayonnaise.
Just before serving, beat a ladleful of hot soup into the egg mixture by droplets.
Gradually strain in the rest of the garlic broth, beating and pressing the juice out of the garlic.
Put rounds of hard-toasted French bread, & top with 1 cup of grated Swiss or Parmesan cheese in soup bowl before serving. (Same as in the classic French onion soup.)
Serve immediately.
(The garlic broth and olive oil/egg mix can be made ahead and held separately in the the 'fridge. It's only mixing them that needs to be done at the last minute. Of course it's best when totally fresh!)

As with all soups, you can tinker with the proportions till you find a mix that suits you.

** I'm not sure why they have to be unpeeled, since the first thing you do in the recipe is to peel them. *shrug* I guess she wants them blanched, but that's probably a nicety - the soup should taste fine using pre-peeled garlic.

Garlic Chicken

[industrialblues.livejournal.com]

Take a large whole chicken

Liberaly salt and pepper the inside, stuff with garlic cloves
stuff many under the skin
Liberaly salt and pepper the outside.
Olive oil is also usefull.

Slow roast the chicken.

Once the chicken is done, remove the garlic and roast it seperately to finish cooking it. Use the same pan as you roasted the chicken in to get chicken drippings goodness.

Serve.

[silme.livejournal.com]

I think you can freeze, and you definitely can pickle it.

We use garlic in practically everything. :)

Btw, the DVD arrived yesterday. Thank you, thank you! I owe you. Think about what you'd like from this side of the pond.

DVD

[msmemory.livejournal.com]

Nah, you don't owe me anything, except perhaps forgiveness for losing the dratted thing in a pile of papers in my backpack for six weeks (!). Enjoy.

[hrj.livejournal.com]

I'm not a big garlic fan ordinarily, but a former boss introduced me to a wonderful garlic dip/sauce that involves taking large quantities of garlic (several heads worth) and putting them in a crock pot with half-and-half to cover, then simmering for several days until the garlic dissolves.

[herooftheage.livejournal.com]

If you use mayonnaise frequently, you might make and substitute aioli - a garlic version that, while not out of this world, is at least from France. It is so good you might decide not to ever buy Hellman's again.

Caramelized garlic

[matildalucet.livejournal.com]

From Lora Brody's "Slow Cooker Cooking"

Basically, put garlic in the crockpot. Add olive or vegetable oil. (She uses a decapitated but not separated bulb, but I don't see why one couldn't use cloves. She puts oil in 1/3 of the way up the bulb. Adjust as seems good to your situation.) Cook on high 4-6 hours. Use as you would use roasted garlic.

[laurion]

I seem to recall a recipe from alton brown called 'chicken and 40 cloves' or somesuch, which used massive quantities of garlic.

[its-just-me.livejournal.com]

Luscious Triple Herb Garlic Spread
by Jamie Picon

6 Heads of Fresh Garlic (preferably Purple Chrysalis, or German Extra Hardy)
2 cups of prepared low salt chicken broth
1 ounce sweet butter
1 ounce extra virgin olive oil
1/2 tsp fresh chopped rosemary
1/2 tsp fresh thyme
1/2 tsp fresh savory

Peel the cloves and remove the base stem. Sauté whole on high heat in the olive oil. When slightly caramelized add the butter and reduce heat to a slow simmer. As the butter begins to brown slightly add in the chicken broth and cover. Simmer the garlic until it is soft but still noticeable whole, and the stock has absorbed in. Add water if needed as the broth cooks out. When the garlic is done remove and divide into three bowls and add one of the three herbs to each bowl respectively. Carefully fold them in and allow to cool slightly. Arrange the three flavors on a serving dish with appropriate garnish and good bread.