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A Festival Of Garlic!

One of the little souvenirs I brought home from my trip out to the Young People's Singing was six heads of garden garlic from a friend in Wisconsin. All of the garlic in her garden had ripened precipitously on account of the drought, so she was desperate to get rid of some of it, so everyone in the car who wanted garlic got some. I ended up with six heads, three each of two different varieties.

Thus did Garlic Week (well, Garlic Week And A Half) commence chez Pony!

With all that garlic, I was able to make those extravagant dishes that use garlic by the head, not by the clove. Three of them in a row, no less. First was Garlic Camp Pasta (two heads), which is shells with a really simple, yet really garlicky, creamy tomato sauce. Next up was Ginger Garlic Beef (one head), which I've made before, but which is always a pleasure to make again. Finally, I finished up with a recipe that Little Sister Pony sent me, Chicken With Forty Cloves Of Garlic (three heads). That one was stunning. Unlike the other two recipes, the forty cloves of garlic are left whole, but they're cooked a long time over low heat, and all the sharpness melts out of them, so that they become soft, a little sweet, and oh so aromatic and flavorful.

Garlic Week has been lots of fun. All three dishes were excellent, though I'm a little sad I didn't get to make garlic bread (it's been too hot to even think about baking bread). Next time, I guess. And, truth to tell, I am getting a wee bit tired of peeling lots and lots of garlic cloves. Time to move on. But, wow. Garlic city for a while. That was neat!


( 12 comments — Leave a comment )
(Deleted comment)
Aug. 7th, 2012 01:43 pm (UTC)
Chicken With Forty Cloves Of Garlic
Sure thing! First of all, since it's easy, here's a link to the Chicken With Forty Cloves Of Garlic recipe that Little Sister Pony gave me:

Aug. 7th, 2012 01:49 pm (UTC)
Garlic Camp Pasta
Both this one and the next one are from a cookbook that Little Sister Pony's nursing school class put together, and which she gave me as a birthday present. Alas, all measurements are imperial.

1 1/2 - 2 pounds pasta shells
32 ounces tomato sauce
1 pint cream or half and half
2 large bunches of basil
1 bunch of parsley
1 - 2 whole heads of garlic (I used two)
Plenty of olive oil
Glass of wine (your favorite)
Spices: red pepper flakes, salt, pepper, sugar, Italian herbs, whatever you like.

Keep your dairy product next to the stove so that it warms to room temperature. Chop up all the greens nice and fine. Mince lots of garlic.

Saute that garlic on low heat with plenty of olive oil. Add all the greens and cook down for a while. When it starts smelling real good, throw in the tomato sauce and simmer on low heat. Spice it how you like. Drink the glass of wine.

Boil up the water for the pasta. Once you add the pasta to the water, add the dairy product to the sauce, and stir, stir, stir. When the pasta is done, mix it into the sauce. Your kitchen will smell all warm and garlicky by this point. Very powerfully, garlicky, I am assured, although you don't smell it as strongly if you're the one who's been cooking it all this while.

Serve with a green salad and more wine. And have friends over.
Aug. 7th, 2012 01:55 pm (UTC)
Ginger Garlic Beef
This is a Burmese recipe!

About a pound of stew beef, cut into chunks
One head of garlic cloves, minced
About a thumb's length, maybe a bit more, of peeled, minced ginger
Salt, about 1/2 - 3/4 teaspoon
A teaspoon or two of soy sauce
1 1/2 teaspoon turmeric
Light cooking oil (I use safflower oil)

Heat the oil. Before it gets too hot, add the garlic, then the ginger, and stir. When they turn light yellow, add beef. Add salt, soy sauce, and turmeric powder. Stir.

The beef will emit liquid. When this happens, turn down the heat. Cover with water, then half-cover the pot with a lid, leaving the lid ajar. Stir the pot every few minutes, so that the beef does not stick and burn, and add more water as it cooks away.

Cook it like this for about an hour, or until the beef is tender and delicious. When that happens, take the lid off the pot, let some of the water evaporate to condense the gravy, cook some rice, and eat the beef with the rice.
Aug. 7th, 2012 11:14 am (UTC)
I love garlic. I've made the chicken dish and it's amazing how those cloves turn into a soft spread for your bread.
Aug. 7th, 2012 01:56 pm (UTC)
When I do make bread, I am going to roast some garlic to spread on it. It won't be home-grown Wisconsin garlic, but it'll have to do.
Aug. 7th, 2012 09:18 pm (UTC)
Oh my...drool. No words. So hungry... ;-)

That all looks sooo good! And fun. Gooding cooking is awesome.
Aug. 7th, 2012 09:40 pm (UTC)
Are you going to institute a Garlic Week of your very own? I highly recommend it.
Aug. 8th, 2012 02:13 am (UTC)
Oh, that sounds so wonderful.
Aug. 8th, 2012 02:19 am (UTC)
It was deeeeeelicious! And I hear that garlic is supposed to be really healthy for you, too. And, trust me, after eating that much of it, I'm ready to go vampire hunting!
Aug. 9th, 2012 04:10 am (UTC)
Mmmmmmmmmmmm, garlic.

The French say Garlic is a good as ten grandmothers (as in taking care of you). Well, they say it in French, but you get the drift.

Thanks for the recipes! All sound good. I've heard of the 40 Clove Chicken before, so it must be a new classic.
Aug. 9th, 2012 03:08 pm (UTC)
The French say Garlic is a good as ten grandmothers (as in taking care of you).

Well, possibly a better cook than my grandmother. In fact, almost certainly a head of garlic would be a better cook than my grandmother. My grandmother is a terrible cook.

But for love and good intentions . . . well, when I had my appendix surgery, apparently Mom Pony had to talk my grandmother down from flying out to Chicago herself to take care of me. Now, bear in mind that a) my grandmother was, at the time, 88 years old, b) hard of sight and hearing, c) prone to get her languages jumbled up, d) of which I only speak two, so if she starts with Russian, it's a no go, and e) I live in a fourth-floor walkup apartment a thousand miles away from my grandmother . . . well, it'd take a lot of garlic to make up for those intentions.

But I am glad that Mom Pony came to take care of me instead.

Edited at 2012-08-09 03:08 pm (UTC)
( 12 comments — Leave a comment )


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