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.
Buy firm, plump, heavy heads with tight, unbroken papery skins. The heavier the garlic, the fresher and better tasting it is. Avoid bulbs that are dried out or have soft spots or mold.
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
Ingredients
- 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)
Directions
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.
Ingredients
- 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
Directions
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.
Garlic-Herb Vinaigrette
Ingredients
- 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
Directions
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.
Garlic Chicken
Yes, three heads of garlic. They soften during cooking and take on a subtle sweetness.
Ingredients
- 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
Directions
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
Ingredients
- 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
Directions
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.
Related articles
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Animalcouriers
Mmmm, garlic, a favourite of mine 😉 Your garlic chicken sounds divine. We’re partial to garlic soufflé and adding whole heads of garlic to oven-roasted ratatouille – squashed with a fork on the plate produces a gloriously sweet paste.
Jovina Coughlin
You have a lot of good ideas for using garlic. I bet you grow your own also.
Animalcouriers
Yes, we do but it wasn’t our best year.
Treedson A
I think the garlic ice cream will be great to try it, I came across with garlic ice cream but I haven’t got a chance to try. Since you had recommended in your post, for sure I will have it a go. Thank you for sharing, I love your recipes!
Jovina Coughlin
Thank you so much Treedson. I so appreciate that you read my posts and take time to comment. I hope you like the gelato.
Treedson A
Is my pleasure to read your post, I very enjoying your words. I will write to you about the gelato. I can’t wait to return to my kitchen in November.
Mari
Yummy ideas Jovina 🙂
Jovina Coughlin
Thanks Mari
Mary Frances
Chocolate and garlic ice cream? Sounds interesting!
Jovina Coughlin
Yes it is Mary Francis. Surprisingly, you don’t taste garlic – it just blends with the chocolate for a unique taste.
susanvanallen
Looks great to me!
Jovina Coughlin
Thanks Susan
mycookinglifebypatty
This is my all-time favorite thing – garlic! Can you suggest some uses for the scapes? I have used them in sautes and soups.
Jovina Coughlin
Here are few good ones:
for a salad http://www.finecooking.com/recipes/potato-salad-with-garlic-scapes-snap-peas-scallions.aspx
for a pesto http://www.epicurious.com/recipes/food/views/Pasta-with-Garlic-Scape-Pesto-395769
and a risotto http://www.tablespoon.com/recipes/garlic-scape-risotto/21856995-2cd6-441e-838f-4b1205c89eef
mycookinglifebypatty
Thanks! Love the risotto idea.
Amanda
OMG I love garlic so much. I used to eat it whole roasted as a kid and my entire room would smell of garlic because it would emanate through my pores. My mom told me I’d never get a boyfriend. Scapes are delicious but cost a small fortune here in nyc. That olive and garlic recipe has me drooling. It’s all of my favorite ingredients in one small bowl. I love garlic soups too. I think I should have been born in the Mediterranean.
Jovina Coughlin
And in the Mediterranean no one would have been upset with your garlic aroma. This soup is really good-a perfect lunch.
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Angie Mc
Anchovies, not so much. Garlic, yes yes yes! Have you ever been to Gilroy, CA? I’ve always wanted to go to their Garlic Festival http://gilroygarlicfestival.com/ but driving through a town that smells like garlic is pretty awesome in and of itself 🙂
Jovina Coughlin
I have heard of Gilroy but I have not been there – must be a lot of fun.
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Dimple@shivaaydelights
I have to try garlic ice cream J! Sounds Awesome!!
Jovina Coughlin
Thanks Dimple. I hope you give it a try.
Dimple@shivaaydelights
Will do! Can’t wait!
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