Garlic going south - and FAST. Please help me...?

Question

Hullo all. I purchased 5 heads of garlic in a little mesh net about a week ago. I didn't realize that they were already on their way to spoiling. (I guess that's why they were $.50!)

Any-who, what can I do with them before they completely go bad? I LOVE garlic and I don't want to throw them away, but I couldn't possible use that quantity of fresh garlic in my everyday use. (It's just me at home).

I'd appreciate any and all suggestions.

Have a good day!

Answer 1

You can get a loaf of bread (French loaf), cut in in half (like a sub sammich), then use garlic, olive oil, etc. to make your own garlic bread.  Depending on how much you like garlic, you can go though a lot of it this way.  You can also mix the garlic into pastas.  I hope you really, really like Italian food this week.

You can use the rest to ward off vampires.  :)

Answer 2

May first thought was to plant them.  Second was to maybe make some infused oil, but after reading about it, it didn't look to safe.  Then a light bulb went on in my head.  What was that recipe?  It was chicken with 40 gloves of garlic.  Here it is...

Chicken with Forty Cloves of Garlic

by James Beard

featured in Epicurean Delight:

The Life and Times of James Beard

by Evan Jones

(Alfred A. Knopf, 1990)

Serves 8



"[This is] a Provençal recipe that I taught for years in my classes," Beard said, "and one that never failed to astonish the students because the garlic becomes so mild and buttery when it's cooked through!"



  

convert  Ingredients

2/3 cup  olive oil

8  chicken drumstick and thighs (or 16 of either)

4  ribs celery, cut in long strips

2 medium  onions, chopped

6 sprigs  parsley

1 tablespoon  chopped fresh tarragon, or 1 teaspoon dried

1/2 cup  dry vermouth  

2 1/2 teaspoons  salt  

1/4 teaspoon   freshly ground black pepper

Pinch   nutmeg

40 cloves   garlic, unpeeled

    



   Method

1. Put the oil in a shallow dish, add the chicken pieces, and turn them to coat all sides evenly with the oil.

2. Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and onions, add the parsley and tarragon, and lay the chicken pieces on top. Pour the vermouth over them, sprinkle with salt and pepper, add a dash or two of nutmeg, and tuck the garlic cloves around and between the chicken pieces. Cover the top of the casserole tight with aluminum foil and then the lid (this creates an air-tight seal so the steam won't escape). Bake in a 375°oven for 1 1/2 hours, without removing the cover.

3. Serve the chicken, pan juices, and whole garlic cloves with thin slices of heated French bread or toast. The garlic should be squeezed from the root end of its papery husk onto the bread or toast, spread like butter, and eaten with the chicken.

Answer 3

Cut out the bad parts and freeze them. My Mom says it works but I've never tried it.

Answer 4

Crush it and mix with olive oil (you can keep it in the fridge like that for a few weeks and grab a tablespoon for recipes as needed)

Answer 5

White Bean and Roasted Garlic Soup

2 Tablespoons olive oil

1 medium onion, chopped (about 1 1/2 cup)

1 teaspoon salt

a few dashes of black pepper

1/2 teaspoon fennel seeds, crushed

4 cups vegetable broth

3 cups great northern or navy beans, drained and rinsed

3 fresh sage leaves, chopped

1 bay leaf

juice of 1/2 lemon, or to taste

2 heads of garlic, roasted (yes, heads, not cloves)

To roast the garlic: Preheat your oven to 350. Get as much of the papery stuff off the garlic as you can. Set them on a baking dish and bake for 30 minutes. Let them cool for at least 10 minutes before you start getting the rest of the papery stuff off. It comes off easily, but even easier if it's not still really freaking hot.

In a soup pot over medium-high heat, saute the onion with the olive oil for about 5-7 minutes. Add the salt, pepper and fennel and cook for another minute or so. Add the broth, beans, sage and bay leaf. Bring to a boil, then lower the heat and simmer, uncovered, for 5 minutes.

Remove the bay leaf and add the roasted garlic. Remove from heat and puree in batches in a food processor or blender, or if you're super awesome like me, use your immersion blender and have less dishes to wash. Add everything back to the pot if you did it the blender/processor way otherwise, it's still in the pot. Add the lemon juice and stir to combine.

Serve garnished with fresh fennel leaves or grated carrots or parsley. Enjoy!

http://veganchicksrock.blogspot.com/2008...

Garlic Sauce:



6 garlic cloves, crushed.

1 ½ cups of water.

½ cup of broth.

½ cup of sugar

¼ cup of soy sauce.

3 tablespoons of cornstarch.

Salt and pepper, to taste.

Instructions for Garlic Sauce:

Mix the cornstarch and the sugar together. Add the broth, soy sauce and water to make a gravy. Stir well; then add the garlic. Heat over low flame until the mixture thickens.

Serve with pasta or salad or as a dip for bread.

http://www.garlicrecipes.org/garlic-sauc...

Answer 6

Make garlic bread or crostini!

Buy a loaf of french bread. Slice it into thin (1/4 inch) pieces.

Get vegan margarine or buttery spread and put it in a skillet.

Chop your garlic into very fine pieces and put it into the skillet.

Let the margarine melt completely, infused with the garlic taste. Salt it a little to taste if the margarine is unsalted.

Spread the melted buttery garlic over the front and back of each Italian bread slice.

Now you have a choice - either put the loaf together again, so all the slices are together like the loaf was never cut, or bake them seperately. If you want it to bake like a loaf, just put it together, wrap it in aluminum foil, stick it in the oven at 380 degrees for 45 minutes, take it out and enjoy - piping hot, buttery, garlicky, hopefully soft inside and crisp on the outside.

If you want to bake them seperately, lay them out on aluminum foil and bake at 400 degrees for 20 minutes - 10 minutes one side, ten minutes the other. You might need to make it 15 and 15 minutes or even longer if you want it extra crispy and dry.

It stores pretty well if you freeze it, just microwave it (but it'll be very soft!) or just bake it again (it'll be crunchier).

Answer 7

Freeze them, or plant them in your garden. Each clove will produce a garlic plant.

Answer 8

roast them, and spread strait on toast, or if you want to use it all in 1 dish, make chicken & 40 cloves:

whole chicken or pieces, olive oil, and as many cloves as possible, all mixxed and baked together... the chicken is moist, and the garlic can be spread on toast still to eat with the chicken.

Answer 9

Use them in a vegetable stir fry. Delicious!

Trust me, finely diced garlic cloves add a delicious taste, and combined with brocolli, carrot and red pepper, it's heavenly.

Answer 10

You can cut the bad spots out of what you plan to use now, and then try planting the rest in a garden.  They may still go bad, but then again they may just sprout and end up growing into more garlic plants.  My grandmother did this with garlic that was past its prime, and it was successful about 50% of the time.

Answer 11

Chop it and saute it and keep it in a container in the fridge.  It will last a few days longer

Answer 12

You can so make a super garlic filled couple day's worth of food.

Garlic onion veggie omelet

Garlic veggie soup w/ garlic bread salad with garlic, oil, vinegar dressing

Garlic marinara w/ pasta noodles and roasted garlic for dipping

Garlic ice cream (eww)

Garlic lasagna or mac and cheese

Go hog-wild...the possibilities are endless!

Answer 13

Wrap in foil put in the icebox. Or cut up and mix into precooked foods that you can freeze. I use a lot also and use in in everything to soup to eggs. I tend to keep it in the frige at a very cool setting so it last longer. Good luck!