Recipes for Fresh Garlic
Spinach and Garlic Scape Soup (Serves 4)
- 2 Tbsp. olive oil
- 1 Tbsp. unsalted butter
- ½ to ¾ lb. garlic scapes, trimmed
- 1 qt. vegetable or mild chicken broth
- 8 to 10 oz. spinach leaves
- 1 Tbsp. crème fraîche or sour cream
Warm the olive oil and butter in a large saucepan or Dutch oven over medium heat. Add the green garlic and a pinch of salt, and cook, stirring frequently, until it is soft and translucent.
When the garlic is ready, add the stock, raise the heat a bit, and bring it to a boil. Then adjust the heat to maintain a gentle simmer, and continue to cook for about 15 minutes. Add the spinach, and immediately turn off the stove. Let it sit for 5 minutes – not too long, or the spinach will lose its color – and then, working in batches, purée the mixture in a blender. (Remember never to fill the blender more than a quarter or a third full, because the hot liquid will expand when you turn on the motor.) The soup should be a rich shade of green and very smooth.
Return the soup to the pot, and place it over low heat to re-warm gently. Add 1 Tbsp. crème fraîche or sour cream and another pinch or two of salt. Taste, and adjust seasoning as necessary.
Serve warm or hot, with a drizzle of olive oil or a dollop of crème fraîche or sour cream, if you like.
3 Day Pickles (recipe for gallon jar)
- 1-1/2 basket small pickles up to 3” long
- 4-6 garlic heads (divided in 3 piles)
- Coarse salt
Wash and scrub pickles clean and cut stem end off. Put 1/3 of washed dill and 1/3 of clean and washed garlic in bottom of gallon jar. Layer pickles standing up and down in the bottom of the jar. Again put dill and garlic in and stand pickles on end. Keep doing this till jar is full. Put remaining dill and garlic on top. In an 8 cup measuring cup put 3 tablespoons of coarse salt and add warm water to top. Stir till salt is dissolved and pour into your gallon jar. Make sure it comes to the top. Put lid on and leave on counter. The pickles will ferment each day. They can be tried the second day; if you like that taste, refrigerate and it will keep as is. The third day they will be that much more tart. If you like that taste, refrigerate and enjoy till your jar is done. If you make smaller quantities always adjust your recipe accordingly.
Garlic Cabbage Salad (Kruzilka)
- 1-2 medium cabbage
- 3 heads of garlic, sliced
- 3 tablespoons coarse salt
- 1 gallon jar with lid
Core cabbage and cut into ½, then again in ½ (should end up with 8 pieces per cabbage). In a large pot boil cabbage for ½ hour or till it becomes soft. Drain hot water out and put cold water in so it will cool down. When cabbage is cool enough to handle, take each piece and press water out with hands. Set in the gallon jar until the bottom is full, then add the chopped garlic. Again put a layer of cabbage and a layer of garlic till jar is filled. Then take an 8 cup measuring cup and put 3 tablespoons of coarse salt and warm water to top. Stir till salt is dissolved and pour into your jar. Cover and put in fridge. After 3 days, pull out enough for a meal. Cut up in smaller pieces, add ¼ cup of olive oil and some pepper and mix together. Has a sharp taste. Enjoy.
- 4-5 garlic heads cleaned and washed
Crush garlic and add to a pound of soft butter or margarine. Stir till mixed throughout and put in container and refrigerate. For a milder taste, use half the amount of garlic.
- 6 whole heads of garlic
Cut off tops of garlic heads. Drizzle 1 teaspoon of olive oil over each head, place in an oven-safe container and bake at 350 degrees for 30 minutes. The last 10 minutes, put brie cheese in a separate oven-proof container and let it melt in the oven. Take out together and spread cheese and roasted garlic on any kind of cracker and enjoy.
Creamy Garlic Soup
- 1 pound garlic (about 8 medium heads)
- 2 tablespoons olive oil
- 2 medium onions, coarsely diced
- 3 cups chicken stock or broth
- Juice of 1 lemon
- 4 bay leaves
- 4 sprigs fresh thyme (or 1 ½ tsp dried)
- 4 cups milk (low fat is fine)
- Salt, freshly ground pepper, extra lemon juice
Separate heads of garlic into cloves (peeling isn’t necessary). Heat the olive oil in a 2 quart saucepan over medium heat. Add garlic and cook, stirring occasionally, 15-20 minutes or until skins start to turn golden. Add onions and cook until soft, 5 more minutes. Add stock, lemon juice, bay leaves and thyme. Raise heat and bring to a boil, then lower heat and simmer 30 minutes. Pass mixture through a food mill or puree in a food processor or blender, then strain. Return garlic puree to pan over medium heat. Add milk, cover and bring to a boil. Immediately lower heat and simmer 10 minutes. Taste and adjust the seasonings if necessary. Serve piping hot. Makes 8 servings.
Recipes for Dehydrated Garlic Slices
Roasts (Beef, Pork, Chicken, Ham)
Pierce roasts with a knife and put a dehydrated slice of garlic in each slit. Add the rest of your spices, and bake as usual. Or, put your dehydrated sliced garlic at the bottom of your pans and add some water and the rest of your favorite spices. Makes excellent gravy.
Pizza, Goulash, Stews, Soups
Dehydrated garlic sliced can be used in any of these as whole pieces and it will enhance the flavor. Also is healthy cooking and eating.
Dehydrated Garlic Slices (Powdered)
Dehydrated garlic slices can be put in a grinder or blender and made into a powder. Store in a sealed glass jar. Will keep for a long time.
Slice bread, spread with butter and top with garlic powder (see above). Bake at 350 degrees until top is browned, 5-10 minutes. You could also use your fresh garlic butter or margarine for this recipe.
Cheese Garlic Bread
Slice bread and spread with either fresh garlic butter or margarine or plain butter and add garlic powder. Top with grated mozzarella cheese. Bake in a 350 degree oven until golden brown, 5-10 minutes.