- Garlic Marinade
- Garlic Soup with Tomato
- Garlicky Vinaigrette
- Green Garlic & Kale Quinoa Salad
- Green Garlic Soup
- Penne with Green Garlic & Swiss Chard
- Pureed Turnips with Garlic
- Roasted Garlic Mashed Potatoes
Garlic Marinade
Great for meat and fish! From the Stinking Rose Restaurant in San Francisco
3/8 cup freshly chopped garlic
1 finely chopped yellow onion
2 tbsp chopped fresh thyme
4 tbsp chopped parsley
2 cups marinara sauce
In a bowl, combine all of the above and mix well.
Garlic Soup with Tomato
4 thin slices French bread
3 medium tomatoes, cut into chunks
10 cloves garlic, smashed, peeled and coarsely chopped
2 medium bell peppers (any colors) cored, seeded and cut into chunks
½ cup olive oil
salt and pepper to taste
Heat the oven to 225 degrees. Layer the bread directly on the rack and bake for
15 to 20 minutes, just to dry it out. In a food processor, pulse the tomatoes, half
the garlic, and the bell peppers until coarsely chopped.
In a medium saucepan, heat the oil over medium heat. Scrape the vegetables
into the pan. Cook, stirring occasionally, for 5 minutes. Stir in the remaining
garlic, salt and 2 cups water. Bring to a boil. Lower the heat and simmer for 10
minutes. Season with salt and pepper to taste.
Lay 1 slice bread on the bottom of soup bowls, and pour the soup over the
bread. Let sit for 10 minutes and then serve.
Garlic Vinaigrette
1 crisp new garlic clove
sea salt and freshly ground pepper
2 tablespoons aged red wine vinegar
1 teaspoon balsamic vinegar
6 to 8 tablespoons extra virgin olive oil
Peel and coarsely chop the garlic. Pound it in a mortar with a scant 1/2
teaspoon salt until puree smooth. This should take about 30 seconds. Stir in the
vinegars, then whisk in the oil, tasting after 6 tablespoons. Season with pepper.
Green Garlic & Kale Quinoa Salad
Put 1 cup Quinoa ("keen Wah") on stove with 2 cups water. Bring to boil, then
turn down heat and let simmer til all the water evaporates (like rice.) Set aside.
In saucepan, 3 tablespoons olive oil, sautee 3-5 large cloves garlic(chopped).
Slice 6-8 green garlics into small rounds (including about half of the green
stem parts), sautee these with olive oil and garlic until nice and soft -
about 10 minutes. Chop a bunch of kale into bite sized pieces, toss these in
with the garlic mix and stir for about 1 minute on high heat, just to soften.
Remove mixture from heat.
Chop a large handful each: parsley, basil, mint. Put Quinoa in a large mixing
bowl. Toss in the warm garlic/kale/olive oil mixture, and the parsley, basil, &
mint. Choose a type of bean (garbanzo or kidney are good) and rinse if canned
- toss these seperately with bragg's amino acids or some soy sauce. Throw in
with the Quinoa mixture. Squeeze
juice of one lemon on top, toss everything. Add salt and fresh pepper to taste.
This is good at room temp or cold. A nice side salad dish. Also looks pretty
over butter lettuce pieces and with some beets on the side!
Great for meat and fish! From the Stinking Rose Restaurant in San Francisco
3/8 cup freshly chopped garlic
1 finely chopped yellow onion
2 tbsp chopped fresh thyme
4 tbsp chopped parsley
2 cups marinara sauce
In a bowl, combine all of the above and mix well.
Garlic Soup with Tomato
4 thin slices French bread
3 medium tomatoes, cut into chunks
10 cloves garlic, smashed, peeled and coarsely chopped
2 medium bell peppers (any colors) cored, seeded and cut into chunks
½ cup olive oil
salt and pepper to taste
Heat the oven to 225 degrees. Layer the bread directly on the rack and bake for
15 to 20 minutes, just to dry it out. In a food processor, pulse the tomatoes, half
the garlic, and the bell peppers until coarsely chopped.
In a medium saucepan, heat the oil over medium heat. Scrape the vegetables
into the pan. Cook, stirring occasionally, for 5 minutes. Stir in the remaining
garlic, salt and 2 cups water. Bring to a boil. Lower the heat and simmer for 10
minutes. Season with salt and pepper to taste.
Lay 1 slice bread on the bottom of soup bowls, and pour the soup over the
bread. Let sit for 10 minutes and then serve.
Garlic Vinaigrette
1 crisp new garlic clove
sea salt and freshly ground pepper
2 tablespoons aged red wine vinegar
1 teaspoon balsamic vinegar
6 to 8 tablespoons extra virgin olive oil
Peel and coarsely chop the garlic. Pound it in a mortar with a scant 1/2
teaspoon salt until puree smooth. This should take about 30 seconds. Stir in the
vinegars, then whisk in the oil, tasting after 6 tablespoons. Season with pepper.
Green Garlic & Kale Quinoa Salad
Put 1 cup Quinoa ("keen Wah") on stove with 2 cups water. Bring to boil, then
turn down heat and let simmer til all the water evaporates (like rice.) Set aside.
In saucepan, 3 tablespoons olive oil, sautee 3-5 large cloves garlic(chopped).
Slice 6-8 green garlics into small rounds (including about half of the green
stem parts), sautee these with olive oil and garlic until nice and soft -
about 10 minutes. Chop a bunch of kale into bite sized pieces, toss these in
with the garlic mix and stir for about 1 minute on high heat, just to soften.
Remove mixture from heat.
Chop a large handful each: parsley, basil, mint. Put Quinoa in a large mixing
bowl. Toss in the warm garlic/kale/olive oil mixture, and the parsley, basil, &
mint. Choose a type of bean (garbanzo or kidney are good) and rinse if canned
- toss these seperately with bragg's amino acids or some soy sauce. Throw in
with the Quinoa mixture. Squeeze
juice of one lemon on top, toss everything. Add salt and fresh pepper to taste.
This is good at room temp or cold. A nice side salad dish. Also looks pretty
over butter lettuce pieces and with some beets on the side!
Garlic Recipes
Green Garlic Soup
from Chez Panisse Vegetables
1 pound green garlic (about 8 to 10 plants)
1/2 pound potatoes
2 medium onions
1/4 pound unsalted butter
Salt
2 quarts chicken or vegetable stock
Cut the garlic into thin rounds or half-circles. Unless very tough, the lower
foot or so of the stem and leaves are fine to use. Peel the potatoes and cut into
1/2-inch cubes. Peel and chop the onions into small dice. Melt the butter in a
heavy-bottomed pot, add the onions, and cook slowly until translucent and
tender. Salt, and add the garlic and potatoes. Cook these together for 5
minutes, then pour in the stock and bring to a boil. Lower the heat to a
simmer and cook the soup until the potatoes are tender. Check the seasoning.
This soup can be served rustic and chunky, or puréed.
Penne with Swiss Chard and Green Garlic
1 bunch Swiss chard, stems cut from the leaves and the stems and leaves
chopped separately
1/8 - 1/4 tsp dried hot red pepper flakes
3-4 Tbs finely chopped green garlic
2 Tbs olive oil
1/2 cup water
1 cup drained canned tomatoes, chopped
1/2 pound penne or other tubular pasta
1/4 cup freshly grated Parmesan plus additional as an accompaniment
Rinse and drain separately the Swiss chard stems and leaves. •In a large heavy
skillet cook the red pepper flakes and the garlic in the oil over moderate heat,
stirring, until the garlic is tender. Add the stems and 1/4 cup of the water, and
cook the mixture, covered, for 5 minutes, or until the stems are just tender.
Add the leaves with the remaining 1/4 cup water and salt and pepper to taste
and cook the mixture, covered, for 5 minutes. •Stir in the tomatoes and cook
the mixture, covered, for 3 min. or until the leaves are tender. While the chard
is cooking, in a kettle of salted boiling water boil the penne until it is al dente
and drain it in a colander. •In a large bowl toss the penne with the chard
mixture and 1/4 cup of the Parmesan and serve it with the additional
Parmesan.
Pureed Turnips with Garlic
2 lb Turnips, peeled and Quartered
12 tb Butter or margarine
12 Cloves fresh garlic, peeled
Salt and pepper
Parboil turnips 7 minutes in salted water. Drain. Cook turnips and garlic gently
in 8 tablespoons butter until both are soft. Puree in food processor or by hand,
adding the remaining 4 tablespoons of butter during process. Season to taste
with salt and pepper.
Roasted Garlic Mashed Potatoes
1 Large garlic
1 tsp olive oil
4 lbs Yukon or Russet potatoes, peeled & quartered
Salt & pepper
8 tbsp unsalted butter
1 ¼ cups heavy cream
Heat oven to 425°. Slice tops 1/4-inch off garlic heads, and discard. Coat heads
with olive oil, and wrap heads in aluminum foil. Bake until tender and golden,
about 45 minutes. Remove from oven, and let stand until cool enough to
handle. Carefully peel garlic cloves; set aside.
Place potatoes in a large stockpot, cover with cold salted water, and bring to a
boil. Cook until very tender, about 12 minutes. Drain in a colander, and pass
through a potato ricer or food mill over a large bowl.
Heat butter and cream in a saucepan until butter has melted and cream is hot.
Pour over riced potatoes, season with salt and pepper, and stir well to
combine. Gently stir in the roasted garlic cloves; serve.
from Chez Panisse Vegetables
1 pound green garlic (about 8 to 10 plants)
1/2 pound potatoes
2 medium onions
1/4 pound unsalted butter
Salt
2 quarts chicken or vegetable stock
Cut the garlic into thin rounds or half-circles. Unless very tough, the lower
foot or so of the stem and leaves are fine to use. Peel the potatoes and cut into
1/2-inch cubes. Peel and chop the onions into small dice. Melt the butter in a
heavy-bottomed pot, add the onions, and cook slowly until translucent and
tender. Salt, and add the garlic and potatoes. Cook these together for 5
minutes, then pour in the stock and bring to a boil. Lower the heat to a
simmer and cook the soup until the potatoes are tender. Check the seasoning.
This soup can be served rustic and chunky, or puréed.
Penne with Swiss Chard and Green Garlic
1 bunch Swiss chard, stems cut from the leaves and the stems and leaves
chopped separately
1/8 - 1/4 tsp dried hot red pepper flakes
3-4 Tbs finely chopped green garlic
2 Tbs olive oil
1/2 cup water
1 cup drained canned tomatoes, chopped
1/2 pound penne or other tubular pasta
1/4 cup freshly grated Parmesan plus additional as an accompaniment
Rinse and drain separately the Swiss chard stems and leaves. •In a large heavy
skillet cook the red pepper flakes and the garlic in the oil over moderate heat,
stirring, until the garlic is tender. Add the stems and 1/4 cup of the water, and
cook the mixture, covered, for 5 minutes, or until the stems are just tender.
Add the leaves with the remaining 1/4 cup water and salt and pepper to taste
and cook the mixture, covered, for 5 minutes. •Stir in the tomatoes and cook
the mixture, covered, for 3 min. or until the leaves are tender. While the chard
is cooking, in a kettle of salted boiling water boil the penne until it is al dente
and drain it in a colander. •In a large bowl toss the penne with the chard
mixture and 1/4 cup of the Parmesan and serve it with the additional
Parmesan.
Pureed Turnips with Garlic
2 lb Turnips, peeled and Quartered
12 tb Butter or margarine
12 Cloves fresh garlic, peeled
Salt and pepper
Parboil turnips 7 minutes in salted water. Drain. Cook turnips and garlic gently
in 8 tablespoons butter until both are soft. Puree in food processor or by hand,
adding the remaining 4 tablespoons of butter during process. Season to taste
with salt and pepper.
Roasted Garlic Mashed Potatoes
1 Large garlic
1 tsp olive oil
4 lbs Yukon or Russet potatoes, peeled & quartered
Salt & pepper
8 tbsp unsalted butter
1 ¼ cups heavy cream
Heat oven to 425°. Slice tops 1/4-inch off garlic heads, and discard. Coat heads
with olive oil, and wrap heads in aluminum foil. Bake until tender and golden,
about 45 minutes. Remove from oven, and let stand until cool enough to
handle. Carefully peel garlic cloves; set aside.
Place potatoes in a large stockpot, cover with cold salted water, and bring to a
boil. Cook until very tender, about 12 minutes. Drain in a colander, and pass
through a potato ricer or food mill over a large bowl.
Heat butter and cream in a saucepan until butter has melted and cream is hot.
Pour over riced potatoes, season with salt and pepper, and stir well to
combine. Gently stir in the roasted garlic cloves; serve.
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