Have 3 heads garlic don't need. What can I do with it?
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Sarah is Food52's senior staff writer & stylist.
You could roast them, whole, and then smash them up and freeze the paste (use an ice cube tray you no longer want/do not care about) for quick use later. Or make garlic confit (https://food52.com/recipes...) and store it in the fridge for a few days or freeze that, too. You could also make Chicken with 40 Cloves of Garlic (https://food52.com/recipes...), or, Meera Sodha has a recipe for Garlic Curry in her book Made in India: https://eatinginmoosejaw.wordpress.com/2015/12/01/100-garlic-clove-curry/. You could make and freeze either!
I mince garlic in the food processor and freeze them in tablespoon-fuls on a baking sheet in the freezer, then keep them in a zipper bag.
Do you add any oil?
PHIL is a trusted home cook.
You need to eat more garlic! I would take Sarah's suggestion and roast it, but first make some spaghetti aglio e olio.
Was bought by mistake by husband ... peeled cloves and have 5 cups worth raw cloves
Chris is a trusted source on General Cooking
Chicken with 40 cloves of garlic. There are lots of recipes on line.
Perhaps a Garlic Confit as a secret weapon to keep on hand?
AntoniaJames is a trusted source on Bread/Baking.
Yes, agree! I actually think that garlic + shallot confit is even better. http://www.kingarthurflour... The oil from either confit can be used in so many ways! Both the KAF recipe and the Gjelina cookbook recipe for garlic confit call for sprigs of fresh thyme and bay leaves - which I highly recommend. I make it in my small slow cooker when my oven is not on for something else.
Excellent in roasted vegetables tossed with fresh parsley and red wine vinegar (a recipe from Gjelina). ;o)
You can roast it and then mix it with softened butter and parsley and keep freeze it for later use on vegetables or for smearing under the skin of a chicken before you roast it.
You can also ferment raw garlic and keep it in the fridge for several months.
Need to know much more on this fermented garlic idea!
I used this recipe: http://phickle.com/we-can-phickle-that-brined-pickled-garlic/
Store it in a cool dark place and use it as needed in recipes. It will keep. If it starts to look sprouty, then you can roast it as many have suggested.
Nancy is a trusted home cook.
And/or, also make
* tapenade (classic or with figs)
* artichokes a la barigoule (a French spring vegetable ragout)
* garlic jam (basically the garlic roast that has been recommended, with addition of a few seasonsings) for use on bread, pizza, fish, etc
* gremolata (basic chopped garlic with parsley & lemon. and variations).
* garlic soup...another recipe that, like the chicken with 40 cloves, uses a ton in one recipe (this time, only 26)