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Roasted Garlic
Serves: 6
Ingredients:
6 Whole Garlic Bulbs
1 Stick Softened Butter
1 Toasted French Bread Loaf
-Preheat oven to 375 degrees F.
-Remove the papery outer covering of whole garlic bulb, but do not seperate the cloves or peel them.
-Place each whole garlic bulb on a large square of heavy-duty aluminum foil
-Fold up foil so that the cloves are completely wrapped.
-Bake in the preheated oven for 1 hour 15 minutes.
-Serve each diner a garlic bulb and some bread and butter.
-Separate cloves. Hold a clove over a piece of buttered bread and squeeze. The garlic puree will pop out.
-Spread and eat.
GARLIC PUREE: To make a batch of Garlic Puree for later use, let roasted heads of garlic cool,
unwarapped for at least 5 minutes. Gently separate the cloves and squeeze each one over a fine meshed sieve,
so that the softened garlic pops into the sieve. With wooden spatula or wooden spoon, rub garlic through
the sieve into a small container or bowl. Cover tightly with plastic wrap and refrigerate the puree if needed.
QUICK PUREE: If you are in a hurry, you may skip the refinement of the sieve. Simply squeeze
the cloves, one by one, over a bowl. When they have all been squeezed, use a rubber spatula to push the
puree into a neat mound cover tightly with plastic wrap, and refrigerate until needed. It will keep for months.
To keep indefinitely, cover with a film of olive oil.
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Green Garlic Chili
Serves: 6
Ingredients:
2 lb Beef-use any desired cuts
1/2 c Olive oil
3 Bulbs fresh garlic
6 Fresh green chiles
1/2 tsp Salt
1/2 tsp White pepper
1 lg Onion
3 lg Green tomatoes
Cut beef into slices or 1/2 inch cubes. Heat oil in skillet and cook beef until well-done and tender. Separate bulbs
into cloves and peel. Place whole cloves in skillet and cook until tender. Add green chiles and onions. Dice green
tomatoes and add to skillet. Add the remainder of the seasonings and cook, covered to retain as much juice as
possible.
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Garlic Conserve
Serves: 2
Ingredients:
1 lb Garlic cloves; about 8
heads, peeled, coarse chop
1 c Balsamic vinegar
1/2 c White wine
1 c Sugar
Place garlic in a non-stick saucepan. Combine vinegar, wine, and sugar and pour the mixture over the garlic. Bring to
a boil, reduce the heat, and simmer slowly until the garlic is soft and the mixture thick, about 30 minutes. Serve at
room temperature with grilled meats, especially lamb. This recipe yields about 2 cups conserve, which will keep,
refrigerated, for 10 days.
From: “The Good Cook’s Book of Oil & Vinegar” By Michele Anna Jordan, 1992.
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Turtle Creek Trading Co.
