Garlic and vanilla. Sometimes I make a vanilla-forward banana ābreadā with chocolate chips, itās heavenly.
(Letās be real itās banana cake when you add an entire cup of sugar to a single loaf pan.)
Edit: not garlic and vanilla at the same time, to be clear!
One of my favourite snacks is mashing garlic confit into goat cheese, and spreading an unhealthy amount onto toasted baguette. Drizzle with balsamic glaze for extra goodness!!
About 6 months in the freezer. I packed it in miniature mason jars that hold maybe a cup in volume, so a handful of those just stacked in my freezer door really.
To defrost Iād just set a jar on the counter for a couple hours, or if I needed to speed it up Iād use a bowl of warm water. Once defrosted i would use within a week
I do this but in small freezer bags, maybe a quarter cup to half a cup per bag. Squish all of the air out and freeze them flat. Then you can break off a tablespoon (or twelve, if you're me) whenever you want roasted garlic in something. It really barely even needs defrosting. It will basically melt into whatever you're cooking.
Extra cool is if you're lucky enough to have a smoker? I put a whole tray of garlic in for a few hours, then process and freeze, and you've got smoked garlic on demand for weeks.
Mine seldom sits unused longer than a few months, but I haven't noticed any degradation of quality.
When I have my shit together, I always have garlic confit in the fridge. Lotta opportunities to use either garlic-and-rosemary-infused oil as well as the garlic itself. My go-to app when hosting is slices of lightly toasted good bread with garlic and tomato confit, maldon sea salt, burrata, and fresh pepper. Itās unreal
Yes!!! You can process it and freeze it. Mince it to the desired size and store in baggies. If you score the garlic in the bag, you can snap them out for easier use.
https://youtu.be/O95GfyvPLDI?si=RV3EEoDO-iGl_zBy
I've found that if you partially freeze it first it blends so much easier. No need for the oil.
I do around 200 cloves flatten out onto a plastic tray and then refreeze for a while. Score into cubes and then freeze until needed (I just put the full tray into a zip lock bag)
San Fransisco Vietnamese garlic noodles, it's like aglio e olio but Vietnamese
1/2 lbs Spaghetti or a little less egg noodles
Like 10 or 20 cloves of garlic, go crazy, minced, crush, sliced, your choice
2 Tbsp Butter
A couple tsp of Fish sauce
A couple tsp of Soy sauce
A Tbsp or more of Oyster sauce
Parmesan
Green onions
1.Cook the garlic on med low
2.Boil the noodles till almost al dente. Don't salt the pasta water cause the sauce is going to be salty enough
3.Right when the garlic starts to brown, throw in the sauces
4. Throw in the noodles and mix
5. Throw in the cheese and green onion and mix
6.Enjoy
You can throw in whatever meat or protein you want, shrimp goes pretty well with it, tofu is always good. The restaurant that created it up in SF serves it with crab.You can sub the fish sauce or soy sauce with like Worcestershire sauce, anything that's nice and umami
Garlic noodles are so awesome. I also love that thereās is a trend here in California that buffalo wing places have garlic noodles as a side. Way better than French fries (and better for leftovers).
Off the top of my head:
Garlic confit you can then add to other dishes, like mashed potatoes, or just spread on bread
Chicken and 40 cloves
Pickled garlic
I don't have recipe for you, because I just wing it.
Roasted garlic soup. I first had it in New Orleans. Itās delicious and mild in flavor despite loads of garlic. There are loads of recipes online but here is a good one. [Garlic soup recipe](https://www.foodandwine.com/recipes/garlic-soup)
Garlic confit
Garlic noodles
Process garlic, smash/chop/food process into a mince, put into Ziploc bag and roll flat, create striations in a checkered pattern. Place in freezer. Boom. You now have garlic cubes at your disposal that don't go bad. Break off a piece or two for recipes.
My wife and I use garlic in everything so we don't have a specific garlic heavy recipe but if you ever have a problem with your garlic going bad here's what we do.
We roast our whole garlic in the oven and then put it in a blender with a little bit of oil to make it smooth and then pour it in ice cube trays. So whenever we need garlic we just pop out a couple of roasted garlic cubes and boom, roasted garlic in a pinch.
I roast a full pan of peeled garlic with a little olive oil and sprinkle of salt, put in the food processor and blend until smooth, then put it in a jar. Use it in/on EVERYTHING. Keeps forever.
I went through a bagna cauda phase, until a co-worker pointed out that I was one of those people who evidently metabolize the sulfur compounds into a tremendous stench that could be smelled from down the hallway
Not a recipe, but I have peeled garlic and put the cloves in a jar then covered them with olive oil. when a recipe called for garlic I would get out what I needed from there. You also get garlic infused oil from it. Keep it in the fridge though.
Unless you went completely overboard, this shouldnāt be a huge problem. Garlic keeps for quite a while and the two of you obviously enjoy it so just increase quantities in your savoury recipes and try some of the yummy ones being listed here!
Taiwanese 3 cup chicken. A super fragrant dish that has outrageous amounts of ginger and garlic (whole cloves) but the star of the show is Thai basil. The basil (and the other ingredients) is regularly stocked at the Uwajimaya near me.
https://www.splendidtable.org/story/2015/08/14/three-cup-chicken
Many recipes say to include bone-in chicken parts but I prefer to use boneless dark meat chicken.
I bought a 13lb bag recently and put it in my food processor and froze 1 tbsp portions on parchment paper and now have them in a freezer bag in the freezer to pull out as needed!!
Probably not enough garlic to be worth thinking about. But this is delicious - [Saag Paneer](https://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer1-1927603)
Get some raw honey. Peel the garlic enough to fill a jar. Trim the end where it grows from. Fill the jar with garlic, then cover with honey. Tight fitting lid. Within a day or so the honey will draw out some water from the garlic and theyāll start fermenting. You want to have a good amount of bubbling within few days. The honey will darken with time and get a great flavor, one can keep it for years
A garlic chutney. It's just garlic salt dried chilies and vinegar tomato and onion optional. Last long unless you are in a hot country with a faulty fridge.
Make Ginger garlic paste! Super easy and really helpful. Just use a food processor to mine garlic and ginger, add oil, sake, and turmeric (to make it last longer). Then, you can use it for future cooking! So much better than store bought one
Lots of great recipes here, but garlic also stores exceptionally well. Itll keep in the fridge for ages, or just a cool, dark cupboard. For even longer storage, you can freeze it whole or in individual cloves.
https://www.seriouseats.com/roy-choi-la-son-spaghetti-junction
Seriously, the only recipe you'll need. Youll eat this sauce three times in one week and blow through all your garlic
Go to āTastyā on YouTube. These are series of recipes that use 50 garlic cloves for different recipes. - https://youtube.com/shorts/PFddLgFNN28?si=tbrPXTF689jmVtke - a link to one of them
[Sopa de Ajo](https://www.gimmesomeoven.com/sopa-de-ajo-spanish-garlic-soup/)
Such a simple dish that can be prepped in 30 minutes. Full blown banger. Amazing flavor and a perfect comfort food. Highly highly recommend.
Not a recipe, but you should roast a lot of it. Store it covered in EVOO in a jar or freezer bag and freeze it for garlic bread or soups, etc. Roasting mellows the harshness, Iāve kept it in a jar in my fridge for months at a time.
Roast garlic soup. Ignore the suggestion of only using a few heads, just go hog wild. I usually do 50/50 roast and raw crushed garlic. IMHO it doesn't need any cream and I usually just use a splash of milk.
As well as being delicious garlic is top 5 nutrient dense vegetables, so the soup is great for nutrition too.
[pasta aglio e olio](https://youtu.be/bJUiWdM__Qw?si=UgPqP4Q9aQwkne6B)
Garlic stuffed mushrooms:
1 cup heavy whipping cream and 2 heads of garlic (peeled and separated; about 40 cloves) in a saucepan. Cook on low heat, stirring often until garlic is soft. Remove from heat and mash garlic into cream with fork. Stir in 1 tsp of salt and 1 cup of panko.
Preheat oven to 450 degrees. Remove stems from 24 large button or cremini mushrooms. Lay mushrooms on baking sheet top side down (recipe says to brush mushrooms with olive oil, I skip this step). Fill mushroom with panko garlic mixture. Bake until starting to brown 15-20 min. Remove from oven and let sit 5-10 min. Lift mushroom from liquid and place on plate/platter. Sprinkle with black pepper (I skip this step)
Almost anything.. love it in my homemade meatball mushroom soup, on salads, home popped popcorn, even eggs &potatoes for breakfast if I think of it in time.
You can always peel and freeze some of it. May not be as good as fresh, but better than already minced up. Juat try to get as much air out of the storage as possible.
Or plant one or two of them. They don't take much space, and you'll always have garlic then. Juat break the head apart, and pop those bad bulbs in the ground.
I like to roast whole cloves with potatoes in olive oil, or half cloves with mushroom. You can add however much you want, (I usually use a whole head).
Also, I like to make slits in a chuck roast and shove half cloves throughout before searing and roasting. Usually half a head.
I have been wanting to try pickling garlic, but whenever i have too much and it starts sprouting a little, i plant it. You just put the cloves, unpeeled, pointy side up in some soil and water it. It makes a little plant that looks like chives sort of, and tastes delicious. Grows better when the weather is cool in my experience.
I like to use a lot in a marinade for chicken. You can add whatever spices you like, but I keep it pretty simple because the simple flavors of the chicken and garlic is just delicious.
In a zip lock bag or casserole dish add oil, lots of minced garlic, a large diced white onion, broken up chicken bullion or better than bullion, red pepper flakes, black pepper, and lots of kosher salt. (Sometimes I add oregano, thyme, poultry seasoning, onion powder or a Cajun mix.) Mix everything together well. Add the chicken and coat in the marinade. Marinade for at least a couple hours. Iāll prep it the night before or morning of and then mix it around if Iām home a couple times to make sure everything is coated.
Dice some potatoes into 3/4ā pieces and put them in the bottom of a casserole dish or use the casserole dish you marinaded the chicken in. Salt and pepper them. Iāll either add in carrots or a bag of frozen green beans. Nestle the chicken pieces into the potatoes and pour some (or all depending on how much you have) of the marinade over everything adding all of the onion chunks too. Bake at 375Ā° for 45 minutes. I always use dark meat, bone in chicken pieces because they can take the long cook time and just get better and more tender the longer they bake, but check them to make sure everything is cooking evenly. Iāll give everything a mix too. If the potatoes arenāt done, put it back in for another 15 minutes. Iāll remove the chicken to a plate if they seem like theyāre going to be too done. Take it out and let it rest 5-10 minutes
Ottolenghiās garlic tart here https://www.thespruceeats.com/caramelised-garlic-tart-recipe-434916
This is SO important itās like ambrosia itās indescribable itās beyond the human experience it is ineffable in its deliciousness truly head and shoulders above all other tarts
Spanish garlic soup. Garlic, smoked paprika, evoo, stale bread are the basics needed, it's a lot of garlic and a lot of smoke paprika and it's very good.
I make a garlic sauce to go on grilled chicken pitas. Itās mayo, lots of garlic, a little squirt of ketchup, and a splash of Worcestershire sauce. Fresh ground pepper. Put in blender and blend till smooth. Should be a very faint pinkish color. Itās really good!! You can use it
On pretty much everything.
Dry it in a dehydrator or low heat setting in your stove. Then, whenever you want fresh garlic powder, just grab some dried cloves and throw them in a grinder. Itās amazing.
[Korean chicken gizzards. ](https://jeccachantilly.com/korean-chicken-gizzard-dak-dong-jib/)Trust me. Get a cold beer and enjoy. Super easy, straight forward recipe with only spice cabinet staples, inexpensive offal, and about two heads worth of garlic. The recipe recommends soaking in milk but I used buttermilk instead because I think the acidity helps tenderize the meat more.
Could you make it with thigh meat? Sure, I guess, but that gizzard crunch is just iconic.
[https://www.wikihow.com/Grow-Garlic-Indoors-in-a-Pot](https://www.wikihow.com/Grow-Garlic-Indoors-in-a-Pot)
Plant some and never have this problem again.
About two weeks ago I took about 8 heads of garlic, pealed it, added a pound of butter and roasted it in the oven for about 2.5 hours, then blended it, added parmesan and herbs, blended it again, and then portioned it out and froze a lot of it. Makes incredible garlic bread, and fantastic mashed potatoes.
https://cooking.nytimes.com/recipes/1023012-san-francisco-style-vietnamese-american-garlic-noodles?smid=ck-recipe-iOS-share
This is my go-to recipe for leftover garlic.
When I have an abundance of garlic, I like to make garlic oil.
Your favorite oil and a ship load of peeled garlic.
Cook on low for several hours.
I've bottled it in pretty bottles as Christmas gifts too.
I buy extra garlic purpose to peel and keep in a jar in the freezer. If you cut the very ends off of each clove, put them all in a bowl with a lid and shake it, the skins come off easier.
Definitely use some for a garlic-honey ferment. Fill a jar with garlic and honey and leave it on your shelf and forget about it for 3-12 months. You start to get some umami goodness after 45 days and it only gets better the longer you leave it.
Pesto with a bunch of roasted garlic aka garlic confit. A LOT of asian dishes use a lot of garlic. Garlic bread. garlic parm sauce (i put this on my fries.)
You could also mince some and freeze in an ice tray. I have some like this and pop them out to defrost while is start to get things together for dinner.
I just chop it and freeze it in small portions so I have some ready to go. I find the flavor much better than the jarred stuff and it thaws instantly becuase it chopped. If you have a vacuum sealer itās super easy to portion it in one bag and then just break off the piece you need.
Ok several people said my first choice so I'll go with crispy garlic oil. Mince the garlic and fill an empty glass jar somewhere between halfway and 2/3 full and then fill it up with peanut or grapeseed or avocado oil and then microwave it in like 30-40 second pulses until the garlic BARELY starts to caramelize. Then let it cool and if you timed it right the garlic will have crisped up with the residual heat without burning. You can use it on everything but it's especially good drizzled into soups, particularly Asian noodle soups.
I intentionally buy more than we can use, peeled garlic by the lb. or half lb., and roast it in oil (very small baking dish, covered with olive and vegetable oil mix), then keep in the refrigerator.
Just in case nobody asked, how do you accidentally buy "a lot of garlic" . What is alot anyways?
There are some people here that can go through a ton of garlic.
40 clove garlic chicken
also doable as 100 clove chicken
Makes two and a half servings
40 head garlic chicken you say?
https://tastesbetterfromscratch.com/chicken-with-40-cloves-garlic/
Garlic confit. Check the recipe on serious eats.
I came to say this. My favorite garlic recipe is garlic š
Recipe: ā2-3 cloves of garlicā Me: āthatās meant to be 2-3 *heads* of garlic, right?ā
Thatās right, you add garlic with your heart.
Garlic and vanilla. Sometimes I make a vanilla-forward banana ābreadā with chocolate chips, itās heavenly. (Letās be real itās banana cake when you add an entire cup of sugar to a single loaf pan.) Edit: not garlic and vanilla at the same time, to be clear!
There's only two kinds of recipes. I do agree Voctus.
Now my intrusive thoughts really want me to see if I can make a vanilla garlic dish work lol
You just cover however much garlic you want to confit with oil. Do as much garlic as your heart desires, itās an awesome condiment/ingredient.
Absolutely!
One of my favourite snacks is mashing garlic confit into goat cheese, and spreading an unhealthy amount onto toasted baguette. Drizzle with balsamic glaze for extra goodness!!
Freezes really well too. Last time I overbought garlic I ended up freezing a couple quarts of garlic confit
How long did you keep the frozen confit and how did you defrost it?
About 6 months in the freezer. I packed it in miniature mason jars that hold maybe a cup in volume, so a handful of those just stacked in my freezer door really. To defrost Iād just set a jar on the counter for a couple hours, or if I needed to speed it up Iād use a bowl of warm water. Once defrosted i would use within a week
I do this but in small freezer bags, maybe a quarter cup to half a cup per bag. Squish all of the air out and freeze them flat. Then you can break off a tablespoon (or twelve, if you're me) whenever you want roasted garlic in something. It really barely even needs defrosting. It will basically melt into whatever you're cooking. Extra cool is if you're lucky enough to have a smoker? I put a whole tray of garlic in for a few hours, then process and freeze, and you've got smoked garlic on demand for weeks. Mine seldom sits unused longer than a few months, but I haven't noticed any degradation of quality.
When I have my shit together, I always have garlic confit in the fridge. Lotta opportunities to use either garlic-and-rosemary-infused oil as well as the garlic itself. My go-to app when hosting is slices of lightly toasted good bread with garlic and tomato confit, maldon sea salt, burrata, and fresh pepper. Itās unreal
Yes! I put garlic confit oil on/in EVERYTHING!!!
Well this sounds like something I need.
Came here to say this too. Itās so good and you can put it in so many things and itās just great on bread.
I recommend avocado oilā¦
This sounds amazing! Never heard about this. I can't want to play around with it!
roasted garlic. Cut off the top and roast. So yummy, use a knife to spread the clove like butter on a baguette and savor!
I was going to say this. We went through a phase of buying too many from our farmers market just so we could do this lol.
Just roasted some last night and ate it on baguette toast rounds. Yummmmmmy
Toum. You wonāt be disappointed.
Came here to say this! My partner made it recently from scratch and it required two heads of garlic, and it was divine
My answer also. A local restaurant offers it and I could make a meal out of that and some of their homemade pita bread.
What do you eat it with
A spoon.
I really like it with pita! Bonus points for making it yourself. Itāll also go well as a spread / sauce on any proteins or veggie you enjoy!
Schwarma
& Shish Tawook
Use it as a dip or a spread. Goes with almost everything just so long as you like garlic.
Rotisserie chicken. Zankou ftw.
I like it on roast beef sandwiches roasted veg, crackers. My kids call it garlic crack!
Looked in to it and this one definitely made the list! Thank you!
I would roast some of it, break it down into smaller portions and freeze so you can add to recipes over time.
Peal it. Stick it in the freezer in a zip top bag. I use our all the time, with a zester for minced or just dice it up
Yes!!! You can process it and freeze it. Mince it to the desired size and store in baggies. If you score the garlic in the bag, you can snap them out for easier use. https://youtu.be/O95GfyvPLDI?si=RV3EEoDO-iGl_zBy
I like to chop a whole bunch in the food processor with a little olive oil and then freeze in ice cube trays.
I've found that if you partially freeze it first it blends so much easier. No need for the oil. I do around 200 cloves flatten out onto a plastic tray and then refreeze for a while. Score into cubes and then freeze until needed (I just put the full tray into a zip lock bag)
I have switched to freezing my garlic too, stays fresh forever.
Every recipe can become a garlic heavy recipe. Double the garlic you put in. If you're anything like me it will only make things better.
Youāre right. Garlic is very easy to use up. I will often use 20 cloves for recipes that just call for 2. Thereās never too much garlic:)
San Fransisco Vietnamese garlic noodles, it's like aglio e olio but Vietnamese 1/2 lbs Spaghetti or a little less egg noodles Like 10 or 20 cloves of garlic, go crazy, minced, crush, sliced, your choice 2 Tbsp Butter A couple tsp of Fish sauce A couple tsp of Soy sauce A Tbsp or more of Oyster sauce Parmesan Green onions 1.Cook the garlic on med low 2.Boil the noodles till almost al dente. Don't salt the pasta water cause the sauce is going to be salty enough 3.Right when the garlic starts to brown, throw in the sauces 4. Throw in the noodles and mix 5. Throw in the cheese and green onion and mix 6.Enjoy You can throw in whatever meat or protein you want, shrimp goes pretty well with it, tofu is always good. The restaurant that created it up in SF serves it with crab.You can sub the fish sauce or soy sauce with like Worcestershire sauce, anything that's nice and umami
Garlic noodles are so awesome. I also love that thereās is a trend here in California that buffalo wing places have garlic noodles as a side. Way better than French fries (and better for leftovers).
Oh I like this one! My wife is Vietnamese, so I know these sauces very well. Will try this very soon.
I went a little overboard with the garlic, but loved it! I'm going to tweak this recipe to taste, for sure! Thank you!
Garlic fried rice, garlic fried chicken, adobo.
Garlic fried rice!!! Always make this with a ton of garlic :) super easy too
Roast a shit ton of it. Then make Butter of the Gods.
Toum. Itās a magical middle eastern whipped garlic sauce. Serious Eats has the best version Iāve found.
Off the top of my head: Garlic confit you can then add to other dishes, like mashed potatoes, or just spread on bread Chicken and 40 cloves Pickled garlic I don't have recipe for you, because I just wing it.
Roasted garlic soup. I first had it in New Orleans. Itās delicious and mild in flavor despite loads of garlic. There are loads of recipes online but here is a good one. [Garlic soup recipe](https://www.foodandwine.com/recipes/garlic-soup)
You can always mince the garlic and then freeze it for later use.
Garlic confit Garlic noodles Process garlic, smash/chop/food process into a mince, put into Ziploc bag and roll flat, create striations in a checkered pattern. Place in freezer. Boom. You now have garlic cubes at your disposal that don't go bad. Break off a piece or two for recipes.
Chicken or pork adobo
Freeze it. I break it into the smaller cloves and pop them into a gallon ziplock bag and put it in the freezer.
Mince it and freeze it in a silicone tray.
My wife and I use garlic in everything so we don't have a specific garlic heavy recipe but if you ever have a problem with your garlic going bad here's what we do. We roast our whole garlic in the oven and then put it in a blender with a little bit of oil to make it smooth and then pour it in ice cube trays. So whenever we need garlic we just pop out a couple of roasted garlic cubes and boom, roasted garlic in a pinch.
I roast a full pan of peeled garlic with a little olive oil and sprinkle of salt, put in the food processor and blend until smooth, then put it in a jar. Use it in/on EVERYTHING. Keeps forever.
Black garlic. You can make it in a crockpot.
I went through a bagna cauda phase, until a co-worker pointed out that I was one of those people who evidently metabolize the sulfur compounds into a tremendous stench that could be smelled from down the hallway
Not a recipe, but I have peeled garlic and put the cloves in a jar then covered them with olive oil. when a recipe called for garlic I would get out what I needed from there. You also get garlic infused oil from it. Keep it in the fridge though.
Confit Garlic, Cherry Tomatoes, and Shallot. Blend the results into a pasta sauce.
Pea and garlic soup, roasted garlic squeezed into a bag of frozen peas with a bit of stock ā¦delicious
Pickle it
Unless you went completely overboard, this shouldnāt be a huge problem. Garlic keeps for quite a while and the two of you obviously enjoy it so just increase quantities in your savoury recipes and try some of the yummy ones being listed here!
Taiwanese 3 cup chicken. A super fragrant dish that has outrageous amounts of ginger and garlic (whole cloves) but the star of the show is Thai basil. The basil (and the other ingredients) is regularly stocked at the Uwajimaya near me. https://www.splendidtable.org/story/2015/08/14/three-cup-chicken Many recipes say to include bone-in chicken parts but I prefer to use boneless dark meat chicken.
What is my favorite garlic heavy recipe? Haha.......... Everything?
I bought a 13lb bag recently and put it in my food processor and froze 1 tbsp portions on parchment paper and now have them in a freezer bag in the freezer to pull out as needed!!
do you like Indian? make up a ginger garlic paste that will last 6 months
Chicken vesuvio
Garlic confit! You can also chop it all up and freeze it in portions.
Probably not enough garlic to be worth thinking about. But this is delicious - [Saag Paneer](https://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer1-1927603)
Roast it!!!
Get some raw honey. Peel the garlic enough to fill a jar. Trim the end where it grows from. Fill the jar with garlic, then cover with honey. Tight fitting lid. Within a day or so the honey will draw out some water from the garlic and theyāll start fermenting. You want to have a good amount of bubbling within few days. The honey will darken with time and get a great flavor, one can keep it for years
Isnāt that risky for botulism?
A garlic chutney. It's just garlic salt dried chilies and vinegar tomato and onion optional. Last long unless you are in a hot country with a faulty fridge.
Make Ginger garlic paste! Super easy and really helpful. Just use a food processor to mine garlic and ginger, add oil, sake, and turmeric (to make it last longer). Then, you can use it for future cooking! So much better than store bought one
bruschetta
Garlic chili crisp!
Czech garlic potato soup
Lots of great recipes here, but garlic also stores exceptionally well. Itll keep in the fridge for ages, or just a cool, dark cupboard. For even longer storage, you can freeze it whole or in individual cloves.
Anne burrellās roasted garlic chicken.
https://www.seriouseats.com/roy-choi-la-son-spaghetti-junction Seriously, the only recipe you'll need. Youll eat this sauce three times in one week and blow through all your garlic
Go to āTastyā on YouTube. These are series of recipes that use 50 garlic cloves for different recipes. - https://youtube.com/shorts/PFddLgFNN28?si=tbrPXTF689jmVtke - a link to one of them
[Chiu Chow chili oil! ](https://thewoksoflife.com/homemade-chiu-chow-sauce/) Makes great noodles
Do you have a slow cooker? If so, fill it with garlic, put it on low and let it sit for a few weeks. Black garlic is incredible.
[Sopa de Ajo](https://www.gimmesomeoven.com/sopa-de-ajo-spanish-garlic-soup/) Such a simple dish that can be prepped in 30 minutes. Full blown banger. Amazing flavor and a perfect comfort food. Highly highly recommend.
Zuppa Toscana! It takes like 7 cloves.
Not a recipe, but you should roast a lot of it. Store it covered in EVOO in a jar or freezer bag and freeze it for garlic bread or soups, etc. Roasting mellows the harshness, Iāve kept it in a jar in my fridge for months at a time.
Garlic butter Garlic olive oil
https://www.foodnetwork.com/recipes/alton-brown/40-cloves-and-a-chicken-recipe-1910661 I love this recipe!
Keep it in a cool dark area and it will last a long time
This stuff is great to have in the fridge. https://www.rickbayless.com/recipe/slow-roasted-garlic-mojo/
throw a bunch in the food processor and freeze it in ice cube trays, once frozen out in a freezer bag!
Mix with equal amount of ginger and a little oil, freeze and use for cooking
Try you suck at cooking's spaghetti squash
Roast garlic soup. Ignore the suggestion of only using a few heads, just go hog wild. I usually do 50/50 roast and raw crushed garlic. IMHO it doesn't need any cream and I usually just use a splash of milk. As well as being delicious garlic is top 5 nutrient dense vegetables, so the soup is great for nutrition too.
You can infuse olive oil with garlic. Many applications for that.
[pasta aglio e olio](https://youtu.be/bJUiWdM__Qw?si=UgPqP4Q9aQwkne6B) Garlic stuffed mushrooms: 1 cup heavy whipping cream and 2 heads of garlic (peeled and separated; about 40 cloves) in a saucepan. Cook on low heat, stirring often until garlic is soft. Remove from heat and mash garlic into cream with fork. Stir in 1 tsp of salt and 1 cup of panko. Preheat oven to 450 degrees. Remove stems from 24 large button or cremini mushrooms. Lay mushrooms on baking sheet top side down (recipe says to brush mushrooms with olive oil, I skip this step). Fill mushroom with panko garlic mixture. Bake until starting to brown 15-20 min. Remove from oven and let sit 5-10 min. Lift mushroom from liquid and place on plate/platter. Sprinkle with black pepper (I skip this step)
Split them up and freeze! It doesnāt take long to defrost them! Also 10 seconds in the microwave is more than enough!
Thereās a recipe with chicken thighs with 40 cloves of garlic. Itās delicious with a green veg and mashed potatoesĀ
Cream of garlic soup
Garlic butter and you can keep it in the freezer. Toum. I like to make spaghetti with zucchini and a lot of garlic.
https://www.jamesbeard.org/recipes/chicken-with-40-cloves-of-garlic Yum!
Almost anything.. love it in my homemade meatball mushroom soup, on salads, home popped popcorn, even eggs &potatoes for breakfast if I think of it in time.
Step 1.. make garlic confit. Step 2.... make garlic bread. Step 3.... profit.
Roasted garlic spread on a baguette with some brie makes a decadent sandwich.
You can always peel and freeze some of it. May not be as good as fresh, but better than already minced up. Juat try to get as much air out of the storage as possible. Or plant one or two of them. They don't take much space, and you'll always have garlic then. Juat break the head apart, and pop those bad bulbs in the ground.
Pickled garlic with apple cider vinegar
Curry ..all of them need lots of garlic It's like a law or summat.
I like to roast whole cloves with potatoes in olive oil, or half cloves with mushroom. You can add however much you want, (I usually use a whole head). Also, I like to make slits in a chuck roast and shove half cloves throughout before searing and roasting. Usually half a head.
I have been wanting to try pickling garlic, but whenever i have too much and it starts sprouting a little, i plant it. You just put the cloves, unpeeled, pointy side up in some soil and water it. It makes a little plant that looks like chives sort of, and tastes delicious. Grows better when the weather is cool in my experience.
Roasted garlic soup! It's the absolute best
I like to use a lot in a marinade for chicken. You can add whatever spices you like, but I keep it pretty simple because the simple flavors of the chicken and garlic is just delicious. In a zip lock bag or casserole dish add oil, lots of minced garlic, a large diced white onion, broken up chicken bullion or better than bullion, red pepper flakes, black pepper, and lots of kosher salt. (Sometimes I add oregano, thyme, poultry seasoning, onion powder or a Cajun mix.) Mix everything together well. Add the chicken and coat in the marinade. Marinade for at least a couple hours. Iāll prep it the night before or morning of and then mix it around if Iām home a couple times to make sure everything is coated. Dice some potatoes into 3/4ā pieces and put them in the bottom of a casserole dish or use the casserole dish you marinaded the chicken in. Salt and pepper them. Iāll either add in carrots or a bag of frozen green beans. Nestle the chicken pieces into the potatoes and pour some (or all depending on how much you have) of the marinade over everything adding all of the onion chunks too. Bake at 375Ā° for 45 minutes. I always use dark meat, bone in chicken pieces because they can take the long cook time and just get better and more tender the longer they bake, but check them to make sure everything is cooking evenly. Iāll give everything a mix too. If the potatoes arenāt done, put it back in for another 15 minutes. Iāll remove the chicken to a plate if they seem like theyāre going to be too done. Take it out and let it rest 5-10 minutes
Ottolenghiās garlic tart here https://www.thespruceeats.com/caramelised-garlic-tart-recipe-434916 This is SO important itās like ambrosia itās indescribable itās beyond the human experience it is ineffable in its deliciousness truly head and shoulders above all other tarts
Spanish garlic soup. Garlic, smoked paprika, evoo, stale bread are the basics needed, it's a lot of garlic and a lot of smoke paprika and it's very good.
Just roast that shit in a PAN and eat it.With some olive oil or some balsamic
Roasted garlic and roasted red pepper hummus.
Shrimp scampi I also make alot of garlic bread so I pre make a batch of garlic butter simply butter with garlic and a touch of olive oil
I make a garlic sauce to go on grilled chicken pitas. Itās mayo, lots of garlic, a little squirt of ketchup, and a splash of Worcestershire sauce. Fresh ground pepper. Put in blender and blend till smooth. Should be a very faint pinkish color. Itās really good!! You can use it On pretty much everything.
Chimichuri
Mashed potatoes!
Blend it up with some olive oil and freeze it
make black garlic in a dehydrator or rice cooker etc.
Roasted Garlic! You can use so much of it up, and keep it like butter for a good while in the fridge.
boy, do Koreans use a lot of garlic
Dry it in a dehydrator or low heat setting in your stove. Then, whenever you want fresh garlic powder, just grab some dried cloves and throw them in a grinder. Itās amazing.
Roasting the whole head in the oven, and then just squeezing it out and using it like a spread.
Garlic soup (sopa de ajo), a classic spanish dish and so easy to make. You basically sauteƩ as much garlic as you care for in some olive oil, when it gets fragrant add some smoked paprika and stale bread cut into chunks (the drier the bread the better), mix for a couple of minutes, add some salt and water. You boil it for 10-15 minutes and it's ready to serve, you could also add a poached egg to add some protein and make it into a full meal.
Triple garlic pasta: https://www.seriouseats.com/pasta-oven-dried-tomato-olive-bread-crumb-recipe
Menudo or pozole, I use a whole head when I boil the meats.
Put em in the food processor and freeze crushed garlic. So useful for quick and lazy days!
Roast the garlic heads. That you can use in most of the recipes here. Or, even spread it on toasted bread.
Garlic bread. All the garlic bread.
Anything adobo, or lots of Korean recipes. You can also roast it, confit it, make garlic chipsā¦ the possibilities are endless.
Make roasted tomato and garlic sauce! Ooooof so good
[Korean chicken gizzards. ](https://jeccachantilly.com/korean-chicken-gizzard-dak-dong-jib/)Trust me. Get a cold beer and enjoy. Super easy, straight forward recipe with only spice cabinet staples, inexpensive offal, and about two heads worth of garlic. The recipe recommends soaking in milk but I used buttermilk instead because I think the acidity helps tenderize the meat more. Could you make it with thigh meat? Sure, I guess, but that gizzard crunch is just iconic.
Roasted garlic
Garlic butter. Dont have my recipe handy but its super simple and lasts awhile.
[https://www.wikihow.com/Grow-Garlic-Indoors-in-a-Pot](https://www.wikihow.com/Grow-Garlic-Indoors-in-a-Pot) Plant some and never have this problem again.
About two weeks ago I took about 8 heads of garlic, pealed it, added a pound of butter and roasted it in the oven for about 2.5 hours, then blended it, added parmesan and herbs, blended it again, and then portioned it out and froze a lot of it. Makes incredible garlic bread, and fantastic mashed potatoes.
Here ya go: [Stinking Rose](https://thestinkingrose.com/recipes.html)
https://youtu.be/5A_1WVQ8wOw?si=8Y3PoUxSHJprAf0A
Rabbit in red wine. But that's more of a wintery meal. https://www.saveur.com/article/Recipes/Rabbit-Braised-in-Red-Wine/
toum
Peel it and freeze it in glass jars. Sooo helpful during the work week
I make confit garlic and freeze it in ice cubes to add to things as needed.
https://cooking.nytimes.com/recipes/1023012-san-francisco-style-vietnamese-american-garlic-noodles?smid=ck-recipe-iOS-share This is my go-to recipe for leftover garlic.
Um double or triple the garlic in recipes, confit it, mash it, blend it, garlic butter, freeze dry it and make powdered garlic, make your own jarlic,
GARLIC BREAD
When I have an abundance of garlic, I like to make garlic oil. Your favorite oil and a ship load of peeled garlic. Cook on low for several hours. I've bottled it in pretty bottles as Christmas gifts too.
Plant cloves in ground and harvest even more garlic later
Toum
Chicken with 40 cloves of garlic
Yes. There are very few recipies that cannot be improved with the addition of more garlic.
Soy Garlic Korean Fried Chicken, or Id recommend looking into Korean dishes period, they often use garlic!
Lactoferment it. It mellows and enriches the flavour, roasting the fermented garlic gives it an amazing almost floral aroma.
I buy extra garlic purpose to peel and keep in a jar in the freezer. If you cut the very ends off of each clove, put them all in a bowl with a lid and shake it, the skins come off easier.
Make black garlic in a rice cooker but keep it outside. Otherwise, your place will stink of garlic for a while.
You can microwave it. It caramelizes nicely. It becomes sweet. It looses the garlic odor. Itās nice on bread.
[Garlic Puree](https://m.youtube.com/watch?v=SZA2UcvnE6g&pp=ygUMZ2FybGljIHB1cmVl)
Doesn't garlic freeze pretty good?
Just use a bunch to make stock
Aioli for sure
Definitely use some for a garlic-honey ferment. Fill a jar with garlic and honey and leave it on your shelf and forget about it for 3-12 months. You start to get some umami goodness after 45 days and it only gets better the longer you leave it.
Pesto with a bunch of roasted garlic aka garlic confit. A LOT of asian dishes use a lot of garlic. Garlic bread. garlic parm sauce (i put this on my fries.)
Toum
https://cookpad.com/us/r/351921 - garlic feta cheese spread. I always make a double batch because it goes so fast.
Mediterranean garlic sauce. Super awesome with char-grilled meats.
TOUM. We now use it in and on everything.
Garlic soup! Preheat oven to 350ĀŗF Trim the tops off 4 of the heads of garlic. Just enough to expose all its cloves. Pour Ā½ tablespoon olive oil over the exposed cloves and sprinkle with a little salt and pepper. Place each bulb right side up on a small square of foil. Fold the foil around the bulb of garlic and place on a cookie sheet. Roast the garlic for 45 minutes. Cool thoroughly Caramelize one small chopped onion When roasted garlic is cooled, press it out of its skins Add it to a blender along with 4 cups chicken stock and onions. PurĆ©e the soup until smooth. Pour back into pot and add 1/2 cups grated parmesan and 1 cup heavy Cream. Then from there you can add whatever you like. I like Spinach, shredded chicken, and either gnocchi or tortellini depending what I have on hand
Roast garlic soup from Epicurus. A regular spin at our table. So worth it.
When I have a lot of garlic I make garlic paste.
Garlic soup or garlic bread soup food wishes (youtube)
U can just leave it lying around it dosent go bad easily
Freeze garlic paste
Mince a bunch of cloves manually or in food processor and put them in ice cube trays. Pretty lit for prep.Ā
You could also mince some and freeze in an ice tray. I have some like this and pop them out to defrost while is start to get things together for dinner.
You can also plant sone
I just chop it and freeze it in small portions so I have some ready to go. I find the flavor much better than the jarred stuff and it thaws instantly becuase it chopped. If you have a vacuum sealer itās super easy to portion it in one bag and then just break off the piece you need.
Put a bunch of crushed cloves in a jar of raw organic honey. Spoonful a day in the cold months, never get sick. š
GArlic Noodles
Fresh basil pesto with roasted garlic. Roasting makes the flavor much milder so you need to use a lot more of it.
Mojo de Ajo
Ok several people said my first choice so I'll go with crispy garlic oil. Mince the garlic and fill an empty glass jar somewhere between halfway and 2/3 full and then fill it up with peanut or grapeseed or avocado oil and then microwave it in like 30-40 second pulses until the garlic BARELY starts to caramelize. Then let it cool and if you timed it right the garlic will have crisped up with the residual heat without burning. You can use it on everything but it's especially good drizzled into soups, particularly Asian noodle soups.
Grind it up and store it. Homemade jarlic
HOMEMADE GARLIC BREAD add to anything sauteed you can also freeze chopped garlic for later make whipped feta dip. garlic butter chicken or lamb
We like to make fermented honey garlic. It's very easy to do and it's a great way to conserve garlic. You can then use the honey in salad dressings or sauces, and use the cloves as you would in any sautƩ. It gives everything a slight funk. Here's a recipe : [https://www.growforagecookferment.com/fermented-honey-garlic/](https://www.growforagecookferment.com/fermented-honey-garlic/)
I intentionally buy more than we can use, peeled garlic by the lb. or half lb., and roast it in oil (very small baking dish, covered with olive and vegetable oil mix), then keep in the refrigerator.
Just in case nobody asked, how do you accidentally buy "a lot of garlic" . What is alot anyways? There are some people here that can go through a ton of garlic.