How to Preserve & Enjoy Garlic?
- Squash a few cloves into butter and mixed this with chopped herbs. Then wrap in small batches in wax paper and freeze for future use
- Fill a small jar with peeled cloves, covered them with olive oil and stored in your fridge
- Roasted a few heads
Preheat the oven to 400°F. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.
Roasted Garlic and Dill White Bean Dip
make about 1 cup of dip
- 1 15-ounce can of cannellini beans, drained and rinsed (or about 1 1/2 cups of cooked beans)
- 2 bulbs of roasted garlic
- 3 tablespoons of fresh dill
- 1/4 cup of olive oil + more if desired
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Combine beans, dill, roasted garlic, salt and pepper in a food processor and blend until smooth. With the processor running, stream in olive oil and make sure to scrape the sides and bottom a few times. Serve in a bowl garnished with fresh dill and additional drizzles of olive oil.
Making mayonnaise in a food processor, blender or with a handheld immersion blender is easy. Once you’ve had homemade, you’ll never go back to the store-bought stuff.
• 1 tablespoon apple cider vinegar
• 1 large egg
• 4 or more cloves garlic, pressed
• 1 tablespoon Dijon mustard
• 1½ cups light vegetable or olive oil
• Salt and pepper to taste
Place vinegar, egg, pressed garlic and mustard in a food-processor bowl. With the machine running, slowly pour the oil in a steady stream through the top. Although it defies logic, the more oil you add, the thicker the mayo becomes. Season with salt and pepper.
Roasted Garlic – Bacon Guacamole
An incredible twist on Guacamole with crispy bacon and roasted garlic!
- 1 head of garlic
- Olive Oil
- 3 strips bacon
- 2 Tablespoons minced red onion
- 3 avocados, seeded
- 1/4 teaspoon cayenne
- Juice of 1 Lime
- 1 roasted red pepper, chopped
- 1/2 cup cilantro, roughly chopped
- Salt to taste
Preheat oven to 450 degrees. Slice off the top of the garlic head, place it in the center of a piece of tinfoil, drizzle with olive oil, wrap, and place in the oven for 45-50 minutes. When done, remove from the oven and unwrap to cool. While the garlic is roasting, roughly chop your bacon, and cook in a skillet until crisp. When the bacon is almost done, add in the minced red onion and cook for 2-3 minutes. Remove from heat and set aside. In a medium sized bowl, toss in the avocados and squeeze in all of the roasted garlic. (Should be a soft consistency) Add the lime juice and cayenne. Mash together roughly. Stir in the bacon and onion mixture, as well as the chopped roasted red pepper, and cilantro. Add salt to taste. (It doesn’t need much at all!)
Garlic-Rubbed Grilled Cheese with Bacon and Tomatoes
- 8 slices bacon
- 3 oz (about 1 1/4 cups) grated Gruyère cheese
- 3 oz (about 1 cup) grated mozzerella cheese
- 2 tablespoons finely grated Parmigiano
- 1/4 teaspoon crushed red pepper flakes (or to taste)
- 8 1/2-inch-thick slices Italian bread
- 2 medium ripe heirloom tomatoes, cut into 1/4-inch-thick slices
- 2 tablespoons butter, at room temperature
- 1 to 2 large cloves garlic, halved and peeled for rubbing
Cook the bacon in a heavy-bottomed skillet until browned and crisp. Remove to a paper towel-lined plate. Pour off the grease from the pan and wipe clean. Combine the cheeses and red pepper flakes in a small bowl. Lay 4 slices of the bread on your work surface, and distribute half of the cheese evenly among the bread. Top the cheese with 2 slices of bacon and then 2 or 3 slices of tomatoes (enough to cover the cheese and bacon). Evenly distribute the remaining cheese among the 4 sandwiches. Lightly butter one side of the remaining four slices of bread, and put them on top of the sandwiches, butter side up. Heat your heavy-bottomed skillet over medium heat. Place the sandwiches butter side down in the pan and cook on the first side until the bread is golden brown and toasted. Meanwhile, butter the top slice of bread on each sandwich. Flip the sandwiches using a spatula and continue to cook on the other side until the bread is golden brown. You can use the spatula to compress the sandwich as it cooks on the second side. Remove the sandwiches from the pan and immediately rub both sides with the cut side of a garlic clove. Cut the sandwiches in half and serve. Makes 4 sandwiches
DIANNA’S NOTE: you can make this with any type of cheese that you like. Try it several times with different cheese each time.