Garlic Recipes!
Add these garlic recipes to your weekly rotation!
Garlic Oil — Yield: 1 Cup
Ingredients
1 cup extra virgin olive oil
6 cloves garlic
2 sprigs rosemary
Lemon peel
1 tbsp white vinegar or lemon juice
½ tsp red pepper flakes
Instructions
In a bowl, combine garlic with vinegar/lemon juice and let sit for 10 minutes.
Heat oil in a pan over low heat. Add garlic mixture, rosemary, lemon peel, and pepper to pan and heat for 10-15 minutes. Remove from heat and let cool.
Strain oil and transfer to a clean jar.
Refrigerate immediately and store for up to 7 days!
Garlic Chicken Confit — Yield: 4 Servings
Ingredients
6 bone-in chicken thighs
20 garlic cloves, peeled
2 cups olive oil
4 sprigs thyme
1 tsp salt
½ tsp black pepper
Instructions
Preheat oven to 275°F. Season chicken with salt and pepper.
In a baking dish, line the bottom with garlic and thyme. Place seasoned chicken on top and submerge with oil (80%).
Cook for 1.5–2 hours until tender. Remove from oven and let rest for 5 minutes.
Garnish with thyme and serve!
Black Garlic Butter Pasta — Yield: 2 Servings
Ingredients
6 oz pasta
4 cloves black garlic, mashed
3 tbsp butter
¼ cup grated Parmesan
2 tbsp pasta water
Salt and pepper to taste
Instructions
Cook pasta and set aside ½ cup of boiled pasta water.
Melt butter in a pan over low heat for 30 seconds. Add black garlic, stirring until fully dissolved.
Add pasta and 2 tbsp pasta water to mixture and toss until evenly coated.
Add Parmesan, salt, and pepper and stir until combined.
Serve with a protein if desired and enjoy!
Roasted Garlic & White Bean Soup — Yield: 4 Servings
Ingredients
2 whole garlic heads
1 onion, diced
2 cups cooked white beans
3 cups chicken or vegetable stock
½ cup heavy cream
2 tbsp olive oil
Salt and pepper to taste
Instructions
Preheat oven to 400°F and roast garlic for 40 minutes.
In a pan over medium heat, saute onion in oil until soft.
Add white beans and stock. Squeeze and add roasted garlic. Simmer for 15 minutes.
In a blender, blend mixture together until consistency is smooth. Add heavy cream and season, blending once more until smooth.
Top with herbs and serve with bread if desired!
Garlic Ice Cream — Yield: 4 Servings
Ingredients
1 whole garlic head, roasted
2 cups heavy cream
1 cup milk
4 egg yolks
¾ cup sugar
2 tbsp olive oil
1 tsp vanilla
Pinch salt
Instructions
Preheat oven to 400°F. Slice ¼ inch off the top of the garlic head to expose the cloves.
Place on foil and drizzle with olive oil. Add salt and wrap loosely.
Roast for 35–45 minutes until cloves are soft. Let cool for 15 minutes.
Squeeze cloves into a bowl and mash into a smooth paste.
In a saucepan, combine garlic paste, milk, and heavy cream over medium heat until steaming. Stir frequently. Do not boil.
Remove pan from heat and let steep for 10 minutes.
In a large mixing bowl, whisk together salt, egg yolks, and sugar until thickened.
Add hot cream into yolks, slowly pouring and whisking constantly until combined. Pour back into the saucepan when consistency is smooth.
Cook over low heat, making sure to stir constantly. Custard is done when it coats the back of a spoon. Strain mixture.
Add 1 tsp vanilla and stir. Place in an ice bath for 15 minutes before refrigerating for at least 4 hours.
Churn in an ice-cream maker per instructions, typically 20-25 minutes. Transfer to a container and freeze for 6-8 hours.
Serve and enjoy!
Garlic Knots — Yield: 12–15 Knots
Ingredients
2 cups all-purpose flour
¾ cup warm water
4 cloves garlic, minced
4 tbsp unsalted butter
2 tbsp fresh parsley, finely chopped
2 tbsp grated Parmesan
1 tbsp olive oil
1 tsp sugar
1 tsp active dry yeast
1 tsp salt
Instructions
In a bowl, combine warm water, sugar, and dry yeast. Let sit for 10 minutes until foamy.
Add flour, ¾ tsp salt, and olive oil to yeast mixture. Mix until dough begins to form.
Knead dough by hand for roughly 10 minutes until smooth. Add small amounts of flour if dough becomes too sticky.
Line a bowl with olive oil and cover. Let rise for roughly 1 hour or until dough has doubled in size.
Preheat oven to 425°F and line a baking sheet with parchment paper.
Press down on dough and divide into 12-15 equal pieces. Roll each piece into a 6-inch rope and tie into a simple knot. Tuck the ends under.
Place on a baking tray and bake for around 12 minutes, or until golden brown, adding time if necessary.
Melt butter over low heat. Add garlic and cook for 30 seconds, then remove from heat.
Add in parsley and remainder of salt. Stir thoroughly.
Toss knots in garlic butter until evenly coated.
Sprinkle with Parmesan and enjoy!