Thread: I have a lot of garlic

"Pete" <[email protected]> wrote in message
news:[email protected]...
> What should I do with it?
>
> Suddenly a dozen bulbs are in my kitchen and in this weather they're
> going to sprout and get moldy before I use them all.
>
> It occurs to me that while I buy garlic every week or so and use it
> constantly, I don't know what to make with simply lots and lots of
> garlic.
>

Marinated garlic of course.

"Pete" <[email protected]> wrote in message
news:[email protected]...
> What should I do with it?
>
> Suddenly a dozen bulbs are in my kitchen and in this weather they're
> going to sprout and get moldy before I use them all.
>
> It occurs to me that while I buy garlic every week or so and use it
> constantly, I don't know what to make with simply lots and lots of
> garlic.
>

40 Cloves of Garlic Chicken. Sorry, I don't have a specific tried and true
recipe for it, but you'll find thousands on google.

Jinx

Pete wrote:
> What should I do with it?
>
> Suddenly a dozen bulbs are in my kitchen and in this weather they're
> going to sprout and get moldy before I use them all.
>
> It occurs to me that while I buy garlic every week or so and use it
> constantly, I don't know what to make with simply lots and lots of
> garlic.
>
I would roast a bunch of bulbs. Great to spread on crusty bread, add to
smashed potatoes or add to hummus etc.

Roast about 4 of them and mix the roasted garlic with butter. Freeze in
serving sizes for nearly instant roasted garlic butter.

I usually do about 4 bulbs with 4 sticks of butter. Then I quarter the
mixed up butter and freeze it. As I have a family of four we need nearly a
whole stick when I make garlic bread. I set one out on the morning or
defrost in microwave. Spread roasted garlic butter on 2 halves of french
bread or sourdough and broil. Watch very carefully. Takes forever to
brown, but once it browns it goes from brown to black fairly quickly.

Lynne

"Pete" <[email protected]> wrote in message
news:[email protected]...
> What should I do with it?
>
> Suddenly a dozen bulbs are in my kitchen and in this weather they're
> going to sprout and get moldy before I use them all.
>
> It occurs to me that while I buy garlic every week or so and use it
> constantly, I don't know what to make with simply lots and lots of
> garlic.
>

On Sat, 2 May 2009 12:24:30 -0700 (PDT), Pete <[email protected]>
wrote:

>What should I do with it?
>
>Suddenly a dozen bulbs are in my kitchen and in this weather they're
>going to sprout and get moldy before I use them all.
>
>It occurs to me that while I buy garlic every week or so and use it
>constantly, I don't know what to make with simply lots and lots of
>garlic.

By "bulb", do you mean head or clove?

I'd begin by roasting a head of garlic to smear on a slice of baguette
and top with brie. Served with salad, it's a nice Sunday supper. I'd
make spaghetti with clams (heavy on the garlic) later in the week. I
cook with garlic on an almost daily basis, so using garlic isn't a
problem for me.... although a dozen heads seems over whelming.

I've been known to chop up fresh garlic, cover it with oil and
refrigerate until needed. But what I did recently when I accumulated
more heads of garlic than I could use quickly was to roast them and
then store the roasted cloves in the freezer. It worked for me! I
have used them up entirely since then and they were just fine.

Good Luck!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 02 May 2009 15:40:09 -0400, George <[email protected]>
wrote:

>Pete wrote:
>> What should I do with it?
>>
>> Suddenly a dozen bulbs are in my kitchen and in this weather they're
>> going to sprout and get moldy before I use them all.
>>
>> It occurs to me that while I buy garlic every week or so and use it
>> constantly, I don't know what to make with simply lots and lots of
>> garlic.
>>
>I would roast a bunch of bulbs. Great to spread on crusty bread, add to
>smashed potatoes or add to hummus etc.

BTW to OP: when you're smooshing out roasted garlic for those potatoes
or hummus etc, you just pick up the entire head in your hand and
squeeze it out like you would 1/2 a lemon.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 2 May 2009 12:50:10 -0700, "King's Crown" <[email protected]>
wrote:

>Roast about 4 of them and mix the roasted garlic with butter. Freeze in
>serving sizes for nearly instant roasted garlic butter.
>
>I usually do about 4 bulbs with 4 sticks of butter. Then I quarter the
>mixed up butter and freeze it. As I have a family of four we need nearly a
>whole stick when I make garlic bread. I set one out on the morning or
>defrost in microwave. Spread roasted garlic butter on 2 halves of french
>bread or sourdough and broil. Watch very carefully. Takes forever to
>brown, but once it browns it goes from brown to black fairly quickly.

Great idea! I haven't made garlic bread in a long time.

--
I love cooking with wine.
Sometimes I even put it in the food.

On May 2, 4:05*pm, sf <s...@geemail.com> wrote:
> On Sat, 2 May 2009 12:24:30 -0700 (PDT), Pete <massp...@my-deja.com>
> wrote:
>
> >What should I do with it?
>
> >Suddenly a dozen bulbs are in my kitchen and in this weather they're
> >going to sprout and get moldy before I use them all.
>
> >It occurs to me that while I buy garlic every week or so and use it
> >constantly, I don't know what to make with simply lots and lots of
> >garlic.
>
> By "bulb", do you mean head or clove?
>
> I'd begin by roasting a head of garlic to smear on a slice of baguette
> and top with brie. *Served with salad, it's a nice Sunday supper. *I'd
> make spaghetti with clams (heavy on the garlic) later in the week. *I
> cook with garlic on an almost daily basis, so using garlic isn't a
> problem for me.... although a dozen heads seems over whelming.
>
> I've been known to chop up fresh garlic, cover it with oil and
> refrigerate until needed. *But what I did recently when I accumulated
> more heads of garlic than I could use quickly was to roast them and
> then store the roasted cloves in the freezer. *It worked for me! *I
> have used them up entirely since then and they were just fine.
>
> Good Luck!

bulb = head

12 cloves? Ha! That's a morning snack!

On Sat, 2 May 2009 13:40:19 -0700 (PDT), Pete <[email protected]>
wrote:

>bulb = head
>
>12 cloves? Ha! That's a morning snack!

I can never be too careful. Some people consider 12 cloves a
years worth of garlic. LOL

--
I love cooking with wine.
Sometimes I even put it in the food.

Pete wrote:
> What should I do with it?
>
> Suddenly a dozen bulbs are in my kitchen and in this weather they're
> going to sprout and get moldy before I use them all.
>
> It occurs to me that while I buy garlic every week or so and use it
> constantly, I don't know what to make with simply lots and lots of
> garlic.
>

Plant some in your garden.

Jinx Minx wrote:
> "Pete" <[email protected]> wrote in message
> news:[email protected]...
>
>>What should I do with it?
>>
>>Suddenly a dozen bulbs are in my kitchen and in this weather they're
>>going to sprout and get moldy before I use them all.
>>
>>It occurs to me that while I buy garlic every week or so and use it
>>constantly, I don't know what to make with simply lots and lots of
>>garlic.
>>
>
>
> 40 Cloves of Garlic Chicken. Sorry, I don't have a specific tried and true
> recipe for it, but you'll find thousands on google.
>
> Jinx
>
>
Dilettante make that 100 clove garlic chicken.

After mashing a dozen or so
cloves to smear between the chicken skin and flesh and
then rub the out side of the salt & peppered chicken with stuff the
chicken with as many cloves of peeled, trimmed garlic as it can hold.

When done remove the garlic from inside the bird and reserve for other
uses. One of which would be to flavor a white sauce to serve with the
chicken.
--
JL

On May 2, 3:24*pm, Pete <massp...@my-deja.com> wrote:
> What should I do with it?
>
> Suddenly a dozen bulbs are in my kitchen and in this weather they're
> going to sprout and get moldy before I use them all.
>
> It occurs to me that while I buy garlic every week or so and use it
> constantly, I don't know what to make with simply lots and lots of
> garlic.

I'm watching this thread. My friends gave me a 36 head braid at
midwinter, and about half of it's left. The ones I used last night
were green in the middle, but still tasty.

My DH's ex grew some that were 4 cloves per head one year. I liked
those.

maxine in ri

Pete <[email protected]> wrote:

> I don't know what to make with simply lots and lots of
> garlic.

Here is a garlic confit recipe from _The Paris Cookbook_ by Patricia
Wells.

Victor

Les Allobroges's Garlic Confit

1 cup olive oil, extra-virgin
4 plump, fresh heads garlic, separated into cloves, but not peeled

Place garlic in a small saucepan and cover with oil. Cook, uncovered,
at the barest simmer, over the lowest possible heat, until the garlic is
soft and a small knife inserted into a clove gets no resistance, 45
minutes to 1 hour. Don't burn the garlic. Can be served immediately,
or allowed to cool in the oil. Reheat at serving time. Allow guests to
pop cloves out of their skin. Oil can be reused.

"Dave Smith" <[email protected]> wrote in message
news:49fcbf6c$0$11963$[email protected] m...
> Pete wrote:
>> What should I do with it?
>>
>> Suddenly a dozen bulbs are in my kitchen and in this weather they're
>> going to sprout and get moldy before I use them all.
>>
>> It occurs to me that while I buy garlic every week or so and use it
>> constantly, I don't know what to make with simply lots and lots of
>> garlic.
>>
>
> Plant some in your garden.



Or in pots for those who don't have garden space

Jill

Pete wrote:
> What should I do with it?
>
> Suddenly a dozen bulbs are in my kitchen and in this weather they're
> going to sprout and get moldy before I use them all.
>
> It occurs to me that while I buy garlic every week or so and use it
> constantly, I don't know what to make with simply lots and lots of
> garlic.

Give some away, why waste what you can't use. This week there were mesh
bags of limes on sale, 2 pounds for $2, pretty small limes, each no bigger
than a ping pong ball, but very thin skinned and very juicy. I would never
use all of them so I gave half to my next door neighbor, both husband and
wife are pretty good boozers, I'm sure they won't waste any. Neither
garlic or limes are very costly, it would be pure spite work and bitterness
to let them rot rather than give them to someone who can use them. My
neighbor grows garlic, onions, and potatoes, we share our crops with each
other every year, I know I will be more than paid back for my dozen limes.
Don't let your excess garlic rot, share with your neighbors.

hOW LUCKY TO HAVE SO MUCH GARLIC! I ADD GARLIC TO ALMOST EVERYTHING I
COOK. iT KEEPS ME WELL.




The belly rules the mind. - Spanish Proverb

Carmelia said...

> hOW LUCKY TO HAVE SO MUCH GARLIC! I ADD GARLIC TO ALMOST EVERYTHING I
> COOK. iT KEEPS ME WELL.


You're a retard!!!

On Sat, 2 May 2009 19:40:14 -0400, "jmcquown" <[email protected]>
wrote:

>"Dave Smith" <[email protected]> wrote in message
>news:49fcbf6c$0$11963$[email protected] om...
>> Pete wrote:
>>> What should I do with it?
>>>
<snip>
>> Plant some in your garden.
>
>Or in pots for those who don't have garden space
>
Odd as it may seem, I've never gotten cloves of garlic grow into
plants/heads of garlic. Potatoes are weeds. Garlic doesn't thrive.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 3 May 2009 00:38:35 +0200, [email protected] (Victor Sack)
wrote:

>Here is a garlic confit recipe from _The Paris Cookbook_ by Patricia
>Wells.
>
>Victor
>
> Les Allobroges's Garlic Confit
>
>1 cup olive oil, extra-virgin
>4 plump, fresh heads garlic, separated into cloves, but not peeled
>
>Place garlic in a small saucepan and cover with oil. Cook, uncovered,
>at the barest simmer, over the lowest possible heat, until the garlic is
>soft and a small knife inserted into a clove gets no resistance, 45
>minutes to 1 hour. Don't burn the garlic. Can be served immediately,
>or allowed to cool in the oil. Reheat at serving time. Allow guests to
>pop cloves out of their skin. Oil can be reused.

OK, you serve it but how? Do they pop it into their mouths? Picking
up an oil cooked clove to pop also sounds greasy on the hands.

--
I love cooking with wine.
Sometimes I even put it in the food.