I have a 3lb bag of whole peeled garlic that expires at the end of the month. What things can i do with this massive quantity of garlic?!?!

Freeze your garlic and use as needed.








Don't worry about it. Peel it and pop it into the freezer and use as needed.

I love you all! So, I've got a big bag sealed and frozen now. I'm also mid-roasting in olive oil, in preparation for pureeing and freezing. The remaining cloves will be used up in some amazing garlic-y soup...and if I've got more left after that...40-garlic clove-chicken it is. I love garlic! Thank you all for the GREAT suggestions. You've saved me (and my 3 lbs of garlic)!

mojito sauce and freeze
then make mofongo to have with the sauce
:))

I routinely roast large amounts of garlic in olive oil, then purée it, and press it into ice cube trays. Once frozen, I pop the cubes out into ziplock bags which I stash in the freezer so as to pluck out as many as I need at any given time.

i have a few ideas for you:
julia child's garlic mashed potatoes are my fav of all. she simmers alot of garlic in butter and that begins the base. You can make a big batch of that and freeze it for future.
Also Susan Spicer has a sublime cream of garlic and onion soup that i am making right now. If either appeals, send me your email and i will email you the recipes.

garlic soup! Here's Ottolenghi's recipe from Plenty: http://www.theguardian.com/lifeandstyle/2008/apr/26/recipe.foodanddrink

(Don't let the ingredient list intimidate you. I use a store-bought harissa and it's still really good!)

Put them in the freezer in a sealed bag. I always buy a container of peeled garlic and keep it in the freezer. When I need a few cloves, I just get what I need. It works all the time.

There's James Beard's chicken with 40 cloves of garlic! Make this a few times and you'll be all set. http://www.jamesbeard.org/recipes/chicken-40-cloves-garlic

Here's a delicious recipe that you might just make about every night, I know I do.
http://food52.com/recipes/19490-jean-georges-ginger-fried-rice

You can chop up in a food processor, put into a large jar and cover with dry sherry. Keeps almost indefinitely in the fridge. Use whenever you make a stir-fry.

I'd definitely roast most of it and keep in olive oil in the fridge for whenever you want a spread for your bread! Also -- aren't there recipes out there for 30 cloves of garlic chicken or something? I don't know more, but I have seen/heard about it.

Confit! Also, invite some garlic loving friends over, get some good crusty bread and have a roasted garlic fest.