Found these yummy recipes on the Everyday Cheapskate newsletter today and they sound devine! We love, love, love garlic in my house. So I am eager to try these soon. - Tamra (a.k.a. The Frugal Mom)
Four Fabulous Ways to Prepare
and Enjoy Garlic
To refer to garlic as a "stinking rose" makes me laugh, but it does clearly describe the onion-like bulb that is as delicious as it is healthy. Best of all, it's cheap!
I've tried garlic in just about every form imaginable, including garlic ice cream (it was pretty gross, as you might imagine, which explains why a recipe for it does not follow). However, the recipes that do follow have been tested thoroughly and found to be a notch above awesome, especially the cauliflower. Your kids are going to love it. Just don't tell the picky ones what it is. Enjoy!
Roasted Garlic Dip
3 heads garlic, unpeeled
1 tablespoon olive oil
1/2 cup sour cream
1/4 cup mayonnaise
1 green onion, chopped
1 tablespoon red wine vinegar
1/2 teaspoon salt
3/4 tablespoon ground black pepper
Preheat the oven to 300 F. Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil. Then, wrap them loosely in a piece of aluminum foil. Bake until the cloves are tender and nicely browned, about 1 hour.
Remove garlic from the oven and allow to cool to room temperature. Once cool, squeeze the garlic cloves out of their skins into a mixing bowl. Mash well with a wire whisk. Add the sour cream, mayonnaise, green onions, vinegar, salt and pepper. Whisk until evenly blended. Refrigerate 2 to 4 hours to allow the flavors to blend. Serve with chips, crudités or pieces of toasted baguette.
Roasted Garlic Soup
4 heads garlic
1/4 cup olive oil
6 tablespoons unsalted butter
1 leek, chopped
1 onion, chopped
6 tablespoons all-purpose flour
4 cups chicken broth
1/3 cup dry sherry
1 cup heavy whipping cream
1 tablespoon lemon juice, or to taste
salt to taste
1/4 teaspoon freshly ground white pepper
2 tablespoons chopped fresh chives
Preheat oven to 350 F. Cut 1/4 inch off the top of each garlic head. Place heads in a small, shallow baking dish. Drizzle them with olive oil and bake until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release from skin, and then chop.
Melt butter in a large, heavy saucepan over medium heat. Add garlic, leek, and onion. Sauté until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in a blender or food processor. Return soup to saucepan and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives. Servings: 4.
Fantastic Garlic Bread
1/2 cup butter, softened
2 tablespoons mayonnaise
1/4 teaspoon sage
3 cloves garlic, chopped
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 French baguette, halved lengthwise
2 tablespoons grated Parmesan cheese, or to taste
Preheat oven to broil. In a medium bowl combine butter, mayonnaise, sage, garlic, oregano, salt and pepper. Spread mixture evenly on bread and sprinkle with Parmesan cheese. Place bread under broil for 5 minutes, or until lightly toasted.
Roasted Garlic Cauliflower
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
Salt and black pepper to taste
1 tablespoon fresh parsley, chopped
Preheat the oven to 450 F. Grease a large casserole dish. Place the olive oil and garlic in a large, resealable bag. Add cauliflower, and shake to mix. Pour into prepared casserole dish. Bake for 20 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
©Copyright 2010 Mary Hunt
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