fresh young red hard-neck garlic
young garlic heads ready to bake: drizzled with olive oil and strewn with thyme
how to store garlic: on a cool counter. or a dark cupboard
green garlic recipes
Roasted Garlic Hummus
2 cans garbanzo beans, or 4 cups cooked garbanzos (I use a pressure
cooker, and cook them for at least 45 minutes under high pressure, with a split
onion and a bay leaf....)
2 HEADS roasted garlic (wrap in foil two heads of garlic and roast when you're baking something else, then they will be ready to use!)
1/4 cup tahini (sometimes I use 1 Tablespoon toasted sesame oil instead)
1 teaspoon salt
1/4 cup olive oil, or less if on fat-restricted diet
2 lemons, juiced, zest removed and chopped from one of the lemons
1/2 bunch parsley, chopped
In food processor* add cooked or canned beans, the pulp from the roasted garlic cloves, tahini, salt, olive oil, zest from one lemon, all lemon juice, and parsley. Whirl for quite a long time, until it's very smooth. WHILE WHIRLING, add water a tablespoon at a time until it looks perfect, I often use about 3-4 tablespoons, but it depends on whether the beans were canned or cooked at home...
*A food processor generally has more power than a blender, I've ruined more than one blender trying to make hummus! If you only have a blender, add at least a 1/2 cup of water and maybe more, you'll have smooth, almost runny hummus, but you'll still have your blender intact.)
Garlic Pork Soup adapted from The Minimalist Cooks at Home by Mark Bittman
1/4 cup extra virgin olive oil
8-18 medium/large garlic cloves, peeled
S & P 4 thick slices French or Italian Bread
2 Cups boneless pork, cut into 1/2 inch cubes
6 cups stock or water
Combine the oil and garlic in a deep skillet, turn the heat to medium, and sprinkle lightly with S & P to taste. Cook, turning the garlic cloves occasionally until they are tender and lightly browned all over, about 10 minutes; lower the heat if they seem to be browning too quickly. Remove the garlic with a slotted spoon.
Turn heat to low and add the bread; cook on each side until nicely browned, a total of about 4 minutes (do in batches if nec.) Remove bread, add stock and raise the heat to medium high.
When the stock (water) is nearly boiling, add the pork. Cook until the meat is done, 4-6 minutes. (longer if the meat chunks are larger). Place a piece of bread and a portion of garlic in each of 4 bowls, then ladle in a portion of the stock and meat. Sprinkle with parsley and serve.
1 chicken, cut in pieces
40 cloves fresh garlic
1/2 cup white wine
1/4 cup dry vermouth
1/4 cup olive oil
1 fennel bulb, chopped
2 Tablespoons chopped fresh oregano
1/4 cup chopped fresh basil
6 sprigs chopped parsley
Pinch of dried red Pepper
1 lemon, juiced S & P to taste
Place chicken in a baking pan, skin side up. Sprinkle everything evenly over top of chicken. Squeeze juice from lemon and pour over top. Cut remaining lemon rind into pieces and arrange throughout chicken. Cover with foil and bake at 375 degrees F. for 40 minutes. Remove foil and bake an additional 15 minutes.
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