The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

garlic with little effort

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krekdayam's picture
krekdayam

garlic with little effort

Procedure for preparing a few days worth of mild garlic  


What you need


30 minutes of free time


the desire for garlic


As much garlic as you want, probably 3 heads, Minimum 50 cloves recommended. If you are going to the effort, make it worth the effort



Olive oil


salt


a sharp knife


a frying pan


the top to a frying pan


a stove top,  BBQ, small thermonuclear device, or other controllable heat source


A spoon, or a fork, or chopsticks to stir the garlic in the frying pan


A preferred beverage


Optional: Bread & Cheese, maybe some jamon de jabugo 


If you prepare garlic , the accesories are probably available


Procedure Heat frying pan to "low to medium" heat, put in olive oil to  cover the bottom of the pan


Cut off the root end of each garlic clove.


 



Don't bother peeling


put the unpeeled garlic in the frying pan and cover it. Walk away to enjoy a cool refreshing beverage,


return occasionally to stir . The skins fall off with stirring. This is the equivalent of blanching tomatoes or peaches, but smells better. When all of the garlic is soft, they are done.  


Once cooled, add salt on the naked garlic. Or don't.   The result is good for everything from spreading on the good bread, to scrambled eggs, to spaghetti sauce, to any appropriate destination .   


 



 


 

Mini Oven's picture
Mini Oven

What about mixing garlic with a little mashed potatoes, sourcream, yogurt and shredded cheese then spreading the mixture out on a rolled out rectangle of dough (cinn roll style) rolling up and cutting off pieces to make garlic snails.  Or a Garlic Tea Ring!  A BIG ONE!  Brushed with egg & sprinkled with a combination of seeds.  That would knock all the socks off at the next pasta party! 


Mini

Paddyscake's picture
Paddyscake

Love the carmelization and I bet they taste awesome! Thanks for the lesson!


Mini, garlic snails, yum!


Betty

summerbaker's picture
summerbaker

I love this method and have found that you don't even need to cut off the root end first.  The cloves will be so soft by the time they're done that they separate from all of the skin.


Krekdayam, I had to google jamon de jabugo and it sounds interesting.  I never knew that there were so many variations on smoked ham!


Summer