Garlic cloves come in a wide variety of sizes, so the numbers given in a recipe should be treated as a rough guide only. There are hundreds of named varieties of garlic, but all of them can be categorized into two major types: softnecked and hardnecked.
Hardneck garlic gets its name from the stiff stalks, or neck, of the garlic plants and prefer cold winter climates. Hardneck garlic bulbs are impressive with much larger cloves.
As they grow, they produce a stalk that coils from the top called a “scape” or garlic flower. When the scapes appear they curl and wind their way up and around the plants. Garlic scapes are completely edible and make for a true gourmet cooking experience.
Hardneck garlic include three varieties: Porcelain, Purple Stripe and Rocambole.
Almost all supermarket garlic is a softneck variety. This is because softneck garlic is easier to grow and can be mechanically planted. Softnecks are known by the white papery skin and an abundance of cloves, often forming several layers around the central core. The flexible stalk also allows softneck garlic to be formed into garlic braids (plaits).
There are two main types of softneck garlic: silverskin and artichoke.
Store unpeeled heads of garlic in an open container in a cool, dry place away from other foods. Do not refrigerate or freeze unpeeled garlic. Properly stored garlic can keep up to three months.
As garlic ages, it will begin to produce green sprouts in the center of each clove. These thin green sprouts can be bitter, so discard them before chopping the garlic for your recipe.
You can buy a variety of garlic presses and other gadgets to help crush the cloves. If you’d rather avoid gadgets then it’s easy to crush garlic with only a knife and a little salt.
In general the finer the chop the stronger the taste. Crushed garlic has the strongest taste of all. When cooked whole, garlic has a much milder, rather sweet taste. Garlic also mellows the longer it is cooked. Garlic added at the end of cooking will give a stronger taste than garlic prepared the same way but added earlier.
To make garlic chips, use a paring knife to cut the clove into thin, vertical slices.
To make garlic flavored oil: heat the garlic chips in ½ cup extra virgin olive oil on medium-high heat. Stir chips several minutes or until lightly golden. Remove garlic from the oil in the pan.
It’s easy to overcook garlic, which results in hard, bitter pieces. Pour the oil over the drained pasta and serve. Or use the garlic flavored oil to brush on chicken or seafood before grilling.
Warm Olives with Rosemary, Garlic and Lemon
- 1/4 cup extra-virgin olive oil
- Strips of zest from 1 small lemon
- 1 small rosemary sprig
- 2 small garlic cloves, thickly sliced
- 1 pound mixed oil-brined-cured olives, such as Kalamata, Niçoise, Moroccan, cracked green Sicilian and Cerignola (3 cups)
In a medium saucepan, combine the oil with the lemon zest, rosemary and garlic and cook over moderate heat until the garlic just begins to brown, about 6 minutes. Remove from the heat, stir in the olives and let stand for at least 15 minutes before serving.
MAKE AHEAD: The olives can be prepared up to 3 days ahead and refrigerated; warm gently before serving.
Tortellini and Spinach in Garlic Broth
Don’t be tempted to cook the tortellini in the soup; they will soak up too much of the garlicky broth. Cook the pasta separately while the soup is simmering and stir them into the soup at the last moment.
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 3 cups water
- 3 cups homemade or canned low-sodium chicken broth
- 1 1/2 teaspoons salt
- 1 pound fresh or frozen cheese tortellini
- 1 pound spinach, stems removed, leaves washed well (about 2 1/4 quarts)
- Grated Parmesan, for garnish
In a large pot, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the water, broth, and salt and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh or 12 minutes for frozen. Drain.
Add the spinach to the soup and cook until just wilted, about 1 minute. Stir in the tortellini. Serve the soup sprinkled with grated Parmesan and pass more of the grated cheese at the table.
Variations: Substitute one quart of shredded escarole for the spinach. Use meat-or cheese-filled ravioli instead of the tortellini.
- 1/2 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 3 garlic cloves, minced
- Generous pinch of sea salt and black pepper
- 2 teaspoons dried Italian seasoning (basil, oregano, chives, and thyme)
- 1 1/2 cups extra virgin olive oil
- 8 oz. mixed greens
Combine all ingredients except olive oil in a jar. Stir well with a fork.
Add olive oil, cover tightly, and shake well until combined. You can also use a blender and drizzle the oil in slowly while it is running.
Serve over mixed greens.
Yes, three heads of garlic. They soften during cooking and take on a subtle sweetness.
- 2 tablespoons olive oil
- 1 chicken (about 3 to 3 1/2 pounds), cut into 8 pieces
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 3 heads garlic, cloves peeled but left whole
- 2 tablespoons flour
- 1 cup dry white wine
- 1 cup canned low-sodium chicken broth or homemade stock
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
Heat the oven to 400°. In a Dutch oven, heat the oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of salt and 1/4 teaspoon pepper. Saute the chicken until well browned, turning, about 8 minutes in all, and remove from the pot. Reduce the heat to moderate, add the garlic and sauté for 3 minutes. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the pot, cover, and bake in the oven for 15 minutes.
Remove the pot from the oven and put it on a burner. Remove the chicken pieces from the pot and keep warm. Over moderately high heat, whisk in the wine and simmer for 1 minute. Whisk in the broth and the remaining 1/2 teaspoon salt and simmer until the sauce starts to thicken, about 3 minutes. Turn the heat off, whisk in the butter, and pour the sauce over the chicken. Sprinkle with the parsley.
Serve with mashed potatoes, egg noodles or rice.
Gelato al Aglio Cioccolato
- 1 cup whole milk
- 1 cup heavy cream
- 2 cloves garlic, unpeeled
- 2 egg yolks
- 1 whole egg
- 3/4 cup sugar
- 2 oz semisweet chocolate, chopped
- 2 oz bittersweet chocolate, chopped
Chop the chocolate and place in a mixing bowl. Set aside.
Heat the milk and cream in a saucepan just to the point of boiling and add the garlic. Remove the pan from the heat and steep, covered, for 15 minutes. Remove the garlic, add the sugar to the milk mixture and reheat.
Whisk the egg and yolks until well-combined in a mixing bowl. Once the milk mixture is almost boiling, gradually whisk it into the eggs, constantly beating so that the eggs do not curdle. Pour the mixture back into the saucepan and gently return to a boil over low heat and cook until the custard thickens and coats the back of a spoon.
Remove the pan from the heat and pour the mixture over the chopped chocolate. Stir until the chocolate melts. Cover the bowl and refrigerate to cool completely before churning. Overnight is best. Freeze according to your ice cream maker’s instructions.
- Garlic Scapes and Leek Soup (charlotte.twcnews.com)
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