Method #1 - Break the bulbs into cloves and put them in a freezer bag. The flavor is almost perfectly preserved and the flesh is still firm, but translucent. It keeps in the freezer for many months. Some believe this method protects against freezer burn.
Method #2 - Peel the cloves, and place them in a freezer bag or jar and put in the freezer.
Remove the cloves from freezer and thaw before using.
Garlic Roasted Potatoes
4 medium Roasting potatoes.
4 x Cloves garlic.
2 tablespoons of Oil.
Salt to taste.
Instructions for Garlic Roasted Potatoes:
1. Preheat the oven to 425 F.
2. Wash the potatoes and cut them in half lengthwise. Cut each half into 3 slices.
3. Peel the garlic cloves.
4. Mix the oil, potato slices, garlic cloves and salt in a bowl until evenly coated.
5. Put the potatoes and garlic in a baking pan and bake for 30-40 minutes.
Baked Garlic Croutons
2 garlic cloves, minced.
¼ cup of butter, melted.
3 slices of bread, cut into half-inch cubes.
Instructions for Baked Garlic Croutons:
Preheat oven to 300°F.
In a large bowl, mix the garlic and the melted butter.
Add the cubes of bread; then stir gently to coat.
Place the bread on a baking sheet in one layer.
Bake, turning once, until golden on all sides (takes about 15 minutes).
Allow croutons to cool.
1 tablespoon of minced garlic.
1 tablespoon of mixed herbs.
1 tablespoon of oregano.
1 tablespoon of margarine.
Instructions for Garlic Bread:
Preheat your grill to medium.
Slice the baguette along its length into three inch logs. Slice through each to create two half-cylindrical bread bases. Cut a number of half inch deep slits lengthwise along the cut surfaces of the bases.
For each base, take half a teaspoon of margarine and place in a dish or soup bowl and add half a teaspoon of of minced garlic. Mix the two together using a fork to create garlic butter.
Spread the garlic butter over the bread bases, making certain that the cut surface is well covered, and that the garlic butter is pushed well in to the slits.
Place the baguette on a grill pan with the buttered side down and cook under a medium-hot grill until lightly toasted.
Flip the baguette over and sprinkle on the mixed herbs and oregano. Put back under the grill until the buttered side is lightly toasted.
6 garlic cloves, crushed.
1 ½ cups of water.
½ cup of broth.
½ cup of sugar
¼ cup of soy sauce.
3 tablespoons of cornstarch.
Salt and pepper, to taste.
Instructions for Garlic Sauce:
Mix the cornstarch and the sugar together.
Add the broth, soy sauce and water to make a gravy.
Stir well; then add the garlic.
Heat over low flame until the mixture thickens.
Lemon Garlic Salmon
2 tablespoons of butter. 2 teaspoons of garlic, minced.
1 teaspoons of lemon pepper.
2 six-ounce salmon fillets.
Instructions for Lemon Garlic Salmon:
Melt the 2 tablespoons of butter in a suitably-sized skillet over medium-high heat.
Stir in the 2 teaspoons of minced garlic.
Season the fillets of salmon on both sides with the lemon pepper.
Place the fillets in a pan and cook until it flakes when tested with a fork. Make certain to flip the fillets midway through cooking to brown on each side.
Sprinkle with lemon juice.
Garlic, slowly roasted in the oven, loses its sharp bite and turns remarkably soft and mellow.
Roasted cloves are nutty, rich, slightly sweet and oh-so versatile.
1. Preheat the oven to 375 degrees F (190 degrees C). Cut about ½ inch off the top of the head of garlic. Peel off any loose, papery skin.
2. Place garlic in a small ovenproof baking dish, cut side up.
3. Drizzle with 1 tablespoon olive oil.
4. Cover dish with aluminum foil and bake in the oven until cut side is lightly browned and cloves are very soft, 45 minutes to 1 hour
5. Remove, and allow garlic to cool slightly before squeezing the garlic paste from the cloves.
Try roasted garlic mashed into potatoes, blended into store-bought hummus, or in one of the recipes below. Roasted garlic is at its best, however, when treated simply--spread on crusty bread and drizzled with olive oil.