Garlic has been around for thousands of years. Pungent, and with its own unique flavor, we can mash it, strain it, drop cloves in vinegar for flavoring, and even smear it on our chest if we have a cold.
When buying whole garlic, it is best to store the bulbs in a warm and dry place to prevent it from sprouting.
Below are some recipes where garlic is the main ingredient.
Green Garlic Souffle
Serves 6
Making this soufflé in a shallow baking dish instead of in the classic deep soufflé dish produces more crust in proportion to fluffy interior.
6 tablespoons unsalted butter, plus more for the baking dish
1/4 cup plus 5 tablespoons freshly grated Parmigiano Reggiano cheese
About 2 pounds green garlic, enough to yield 4 cups sliced
Kosher or sea salt and freshly ground black pepper
3 tablespoons unbleached all-purpose flour
1 cup whole milk
4 thyme sprigs
1/4 teaspoon freshly grated nutmeg
4 large egg yolks
5 large egg whites
1. Preheat the oven to 425°F. Generously butter the bottom and sides of a 13 by 9-inch oval gratin dish. Sprinkle the buttered dish evenly with 3 tablespoons of the cheese.
2. To trim the green garlic, cut off and discard the tough, dark green leafy tops, which resemble the tops of leeks. You will use only the white and pale green part of the stalks. Cut the trimmed stalk in half lengthwise, then slice thinly crosswise. Put the sliced garlic in a large pot of cold water and swish well to dislodge any dirt. Lift the garlic into a sieve or colander with your hands or with a wire-mesh skimmer. Let drain.
3. Melt 2 tablespoons of the butter in a large skillet over moderately low heat. Add the green garlic and season with salt and pepper. Stir to coat with the butter, then cover with a round of parchment paper and the lid, reduce the heat to low, and cook until the green garlic is meltingly tender, about 20 minutes, uncovering to stir occasionally.
4. While the green garlic cooks, melt the remaining 4 tablespoons butter in a small saucepan over moderately low heat. Add the flour and whisk to blend. Cook, whisking, for about 1 minute, then add the milk gradually, whisking constantly. Add the thyme sprigs. Adjust the heat to maintain a gentle bubble and cook, whisking often, for about 5 minutes to allow the béchamel to thicken and to infuse it with the herb flavor. Stir in the nutmeg. Remove from the heat and let cool for 10 minutes.
5. Whisk the egg yolks, one at a time, into the béchamel. Whisk in the 1/4 cup cheese, then season with salt and pepper. Remove the thyme sprigs, and stir the cooked green garlic into the béchamel base.
6. With an electric mixer or by hand, beat the egg whites to firm but not stiff peaks. Fold the whites, one-third at a time, into the base. Transfer the soufflé mixture to the prepared baking dish, spreading it evenly. Top with the remaining 2 tablespoons cheese.
7. Bake until the soufflé is well puffed, firm to the touch, and golden brown, 17 to 18 minutes. Serve immediately.
Originally published in Eating Local: The Cookbook Inspired by America's Farmers.
Download this recipe.
Roasted Garlic Soup
Serves 8
Broil sliced rounds of French bread topped with grated cheese until golden brown and serve with this flavorful soup.
2 large whole unpeeled garlic heads, plus 1 clove, minced
3 tablespoons olive oil
2 bay leaves
1 tablespoon unsalted butter
2 cups minced onion
1 cup minced carrots
1 large potato (1 1/4 cups), peeled and cubed
4 cups chicken stock
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon fresh-ground pepper
1/4 cup heavy cream
1. Roast the garlic: Preheat oven to 350°F. Using a serrated knife, cut the top off each garlic head so that the tip of each clove is exposed. Place the garlic heads on a large piece of aluminum foil and drizzle with 2 tablespoons of olive oil. Add the bay leaves and fold the foil to form a packet. Place the packet in the oven and bake for 45 minutes. Cool slightly. In a small bowl, squeeze the garlic head until all of the roasted flesh is released. Discard outer husks and bay leaves.
2. Make the soup: In a large heavy-duty saucepan, heat the remaining olive oil and butter, add onions, and cook over medium heat until translucent—about 4 minutes. Add the carrots and continue to cook for 5 more minutes. Add the minced garlic and cook for 2 minutes. Stir in the potato, chicken stock, white wine, roasted garlic, salt, and pepper. Cover and bring the soup to a boil. Reduce heat to medium low and continue to cook for 35 minutes.
3. Finish the soup: Using a blender, puree the soup in small batches until smooth. Return the soup to the saucepan over medium heat and whisk in the heavy cream. Heat until warmed. Do not boil. Keep warm until ready to serve.
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