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Melting Garlic!

From: Adam Perry Lang

 

This is without a doubt one of our favorite recipes at Ballantrae Farm!

 

There's a reason I call it "melting" and not "roasting" garlic: Some people just lop off the top of the bulb and stick it in the cooker, but I take the time to peel each one and cook them slowly, immeresed in olive oil, until they're so soft that they almost liquify when you touch them with a fork. The pulpy mass you end up with has this rich, almost creamy texture and a deep, mellow garlic flavour. Spread it on toast with some of the garlic infused oil and serve with any meat that comes off the grill.

 

Tip: Garlic peels easily if you allow it to soak in hot tap water for 10 minutes. 

 

Ingredients

 

  • 2 tablespoons kosher salt

  • 3 cups extra virgin olive oil

  • 2 cups peeled garlic cloves, from 4 to 5 heads

  • 2 thyme sprigs

  • One 4 to 5 inch rosemary sprig

  • 1 teaspoon crushed hot red pepper flakes.

 

Instructions

 

  • Preheat an indirect Barbecue with a drip pan and fruitwood or hardwood, a ceramic cooker with deflector plate and fruitwood or hardwood, or a charcoal or gas grill with a box or packet of fruitwood or hardwood. to 250 F.

  • In a small bowl whisk together the salt and the oil

  • Put the garlic cloves into a medium saucepan with the thyme, rosemary and pepper flakes. Pour over the oil.

  • Place in the cooker and cook until the garlic is tender and easily pierced with a fork, about 3 hours.

 

 

 

 

Ballantrae 44 Clove Garlic Soup

From: Michael Freeman

 

This is Paula Willinsky's son's recipe, the love of garlic runs in the family!

 

Serves 4

 

Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.

 

Ingredients

 

  • 2 tablespoons kosher salt

  • 26 garlic cloves (unpeeled)

  • 2 tablespoons olive oil

  • 2 tablespoons (1/4 stick) butter

  • 2 1/4 cups sliced onions

  • 1 1/2 teaspoons chopped fresh thyme

  • 18 garlic cloves, peeled

  • 3 1/2 cups chicken stock or canned low-salt chicken broth

  • 1/2 cup whipping cream

  • 1/2 cup finely grated Parmesan cheese (about 2 ounces)

  • 4 lemon wedges

 

Instructions

 

  • Preheat oven to 350°F

  • Place 26 garlic cloves in small glass baking dish

  • Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat

  • Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes

  • Set aside to cool

  • Once cool, squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl

  •  

  • Melt butter in heavy large saucepan over medium-high heat

  • Add onions and thyme and cook until onions are translucent, about 6 minutes

  • Add roasted garlic and 18 raw garlic cloves and cook 3 minutes

  • Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes

  • Working in batches, puree soup in blender until smooth

  • Return soup to saucepan; add cream and bring to simmer

  • Season with salt and pepper

 

To Serve:

 

  • Divide grated cheese among 4 bowls and ladle soup over

  • Squeeze juice of 1 lemon wedge into each bowl and serve.

Photo: Lipsmacking.com

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Garlic Recipies

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BAKED HONEY GARLIC CHICKEN

From: Kirbie's Cravings

 

Prep Time15 minutes

Cook Time20 minutes

Total Time35 minutes

Serves 4

 

A take-out favourite that you can make right at home,

baked to crisp perfection. It's healthier, cheaper and so much tastier!

 

INGREDIENTS

 

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks

  • Kosher salt and freshly ground black pepper, to taste

  • 2 large eggs, beaten

  • 1 cup Panko*

 

FOR THE HONEY GARLIC SAUCE

 

  • 1/3 cup honey, or more, to taste

  • 4 cloves garlic, minced

  • 2 tablespoons soy sauce

  • 1 tablespoon Sriracha, optional

  • 1 tablespoon cornstarch

  • 2 green onions, thinly sliced

  • 2 teaspoons sesame seeds

 

INSTRUCTIONS

 

  • Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.

  • Season chicken with salt and pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat.

  • Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes.

  • In a medium saucepan over medium high heat, combine honey, garlic, soy sauce and Sriracha, if using. In a small bowl, combine cornstarch and 1/3 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.

  • Serve immediately, garnished with green onions and sesame seeds, if desired.

 

NOTES

 

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store. 

Adapted from Kirbie's Cravings

 

 

 

 

 

 

 

 

Salsa de Ajo (Garlic Sauce)

From: Erica Dinho

 

Salsa de Ajo is a popular & simple Colombian sauce made with a mixture of mayonnaise, fresh garlic, lime juice & cilantro. 

Easy to make and highly addictive!

 

Ingredients:

 

1 cup of mayonnaise

5 garlic cloves

¼ cup of fresh cilantro

¼ teaspoon of salt (or to taste)

2 tablespoons fresh lime juice

 

Directions:

 

Blend all the ingredients until well blended

Taste and add more salt if necessary.

Enjoy!

 

 

 

Salsa de Ajo (Garlic Sauce)

From: Erica Dinho

 

Salsa de Ajo is a popular & simple Colombian sauce made with a mixture of

mayonnaise, fresh garlic, lime juice & cilantro. 

Easy to make and highly addictive!

 

Ingredients:

 

  • 1 cup of mayonnaise

  • 5 garlic cloves

  • ¼ cup of fresh cilantro

  • ¼ teaspoon of salt (or to taste)

  • 2 tablespoons fresh lime juice

 

Directions:

 

  • Blend all the ingredients until well blended

  • Taste and add more salt if necessary.

  • Enjoy!

 

 

 

 

 

 

 

Garlic Paste (Toum)

From Joseph Chemali, chef-owner of Shemali's Cafe and Market in Northwest Washington.

 

Requirement: Must love garlic.

 

This is one of the more versatile condiments to have on hand. It can outlast the sprouting fresh garlic in your pantry and is at the ready for marinades, dips and sauces and as a spread for any savory sandwich. Its flavor will mellow only slightly over several weeks.

 

If you have access to a high-powered, commercial-grade food processor, the paste will turn out even fluffier and lighter than if you use a standard food processor.

 

Make Ahead: The garlic paste can be refrigerated in an airtight container for up to 3 weeks.

 

INGREDIENTS

• Scant 2 cups peeled garlic cloves (from about 7 heads)

• 1/2 teaspoon kosher salt

• 3 cups soybean or canola oil, or more as needed

• 1/4 cup fresh lemon juice (from 1 or 2 lemons)

• 1/3 cup water

 

DIRECTIONS

 

Combine the garlic cloves and salt in a food processor. Puree until as smooth as possible, stopping to scrape down the sides of the work bowl as needed.

With the motor running (for the next 4 steps), gradually add 1 1/2 cups of the oil in the thinnest possible stream; do not rush the process or the mixture will separate. Stop to scrape down the bowl.

Gradually add 1/2 cup more of the oil in the same manner; the mixture should begin to set up a bit, with the consistency of creamy cooked grits.

Gradually add the lemon juice. The mixture will become lighter and whiter.

Add 1/2 cup more of the oil in the same gradual fashion as before, then slowly add the water. The mixture will loosen but should not be runny.

Gradually add the remaining 1/2 cup of oil. The resulting garlic paste should be creamy white and fluffy, like beaten egg whites. If not, keep the motor running and add more oil to achieve the right color and consistency.

Transfer to a container with a tight-fitting lid; seal and refrigerate for a few hours before using, and up to 3 weeks

 

Garlic Paste (Toum)

From Joseph Chemali, chef-owner of Shemali's Cafe and Market in Northwest Washington.

 

Requirement: Must love garlic.

 

This is one of the more versatile condiments to have on hand. It can outlast the sprouting fresh garlic in your pantry and is at the ready for marinades, dips and sauces and as a spread for any savory sandwich.

Its flavor will mellow only slightly over several weeks.

 

If you have access to a high-powered, commercial-gradev ood processor, the paste will turn out even fluffier and

lighter than if you use a standard food processor.

 

Make Ahead: The garlic paste can be refrigerated in an airtight

container for up to 3 weeks.

 

INGREDIENTS
 

  • Scant 2 cups peeled garlic cloves (from about 7 heads)

  • 1/2 teaspoon kosher salt

  • 3 cups soybean or canola oil, or more as needed

  • 1/4 cup fresh lemon juice (from 1 or 2 lemons)

  • 1/3 cup water

 
 
DIRECTIONS
 

  • Combine the garlic cloves and salt in a food processor. Puree until as smooth as possible, stopping to scrape down the sides of the work bowl as needed.

  • With the motor running (for the next 4 steps), gradually add 1 1/2 cups of the oil in the thinnest possible stream; do not rush the process or the mixture will separate. Stop to scrape down the bowl.

  • Gradually add 1/2 cup more of the oil in the same manner; the mixture should begin to set up a bit, with the consistency of creamy cooked grits.

  • Gradually add the lemon juice. The mixture will become lighter and whiter.

  • Add 1/2 cup more of the oil in the same gradual fashion as before, then slowly add the water. The mixture will loosen but should not be runny.

  • Gradually add the remaining 1/2 cup of oil. The resulting garlic paste should be creamy white and fluffy, like beaten egg whites. If not, keep the motor running and add more oil to achieve the right color and consistency.

  • Transfer to a container with a tight-fitting lid; seal and refrigerate for a few hours before using, and up to 3 weeks

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