Okay ... I use garlic in almost everything I cook. I love it.
But I have way too much! I have, literally, about 75+ bulbs ... given to us in exchange for volunteering at a local organic farm ...
What do I do with that much garlic? I only know how to use it as part of a meal (like garlic in stir-fries, sauces, on roasts etc) not as the centerpiece ...
Plant it! Break apart the head, leave the paper on, and bury each bulb about 6 inches down, with the pointy end up. October is the best month for planting garlic, provided your ground isn't already frozen solid.
Harvest it in July or so, when a few of the leaves have turned brown (and when seed heads emerge, cut them off, to encourage bulb growth).
Whatever you do, don't make a puree and store it in oil. You can buy it in jars, but to make it at home you run the risk of exposing yourself to botulism.
As far as storage goes, you can keep garlic in a cool, dry place for several months. Either hang it, or put it in a box with holes for ample ventilation. I have kept it in a colander under in a cool cupboard for 6 months.
As for cooking, you can throw garlic into lots of things. Add a few whole cloves to your pot of potatoes. Add slivers to little slits cut into roasts. Make pesto. Make roasted garlic and freeze it in ice cube trays. Add a cube or two to soups, stews, gravies and sauces. Or just eat it on sliced bread. Make hummus or baba ganouj. Enjoy chicken soup with lots of garlic in it to help ward off winter colds.
__________________
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Last edited by Ajani; 10-10-2005 at 03:46 PM.
Reason: I keep thinking of more things to do with garlic!
mmm garlic... you can roast it, but that only gets rid of one bulb at a time
You can make pesto with it...
Garlic pizza...Garlic bread...
There are a couple very heavily garlic recipes that I know of, one is a French recipe called "chicken and garlic" and the other is a spaghetti recipe with lots of garlic, basically you make meat spaghetti as you normally would adding whole garlic cloves (lots) when you brown the meat, but you use less tomato sauce and you use macaroni instead of long pasta.
Probably the best thing to do would be to mince it and preserve it for later use, which I've seen done but I don't know how to do myself. We have a jar of the stuff in our fridge that's good for every-day cooking.
You could give a few bulbs away to people you know...lol...
__________________
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Ericka(29) Tony(33) Married 9 years Sepember 4, 2006 To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
google a search for 40-clove chicken. Alton Brown made it on Food network once, and I know Emeril has done it, and it looks yummers, and that would *certainly* put at least a dent in your supply!
Or, you can send some to us, DH and I love it too!
I was also going to suggest the 40 clove chicken. You can also bake or roast several heads of garlic for a while so that it gets sweet and soft, serve by smearing it on fresh crusty bread.
__________________
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Jan/Feb - Clomid 150mg, O'd, BFN
Feb/March - taking break due to 3-inch cyst
March/April - Clomid 150mg, praying...
Peel garlic, place in a baking dish with a little veggie stock, olive oil, and plenty of lemon juice. A little white wine is good if you have it. Add plenty of salt, and some rosemary (fresh if you have it) roast until the garlic is browned and soft, then spread on crackers and bread.
__________________ -diagnosed 1/2004
-treating with diet and exercise
-mom to 5 furkids, Patrick the greyhound, Gretta and Samantha the rabbits, Sophie and Rosie the guinea pigs, and 4 guinea pigs waiting at the Bridge.
-working on a PhD in American History
Mass Quantities of Garlic? 
