BEST WAYS TO COOK GARLIC (warning: highly addictive)

Written By Rachel Varga
 

What to do with your massive garlic harvest… & recipes below

If you’re anything like me, you grow way too much of anything you like. Last year it meant 275 heads of garlic. This year it will probably be more. Lucky for anyone who gets close to me or my husband until our stash runs out. Thankfully, we both like garlic.

 
It sounds like a ton, but after weeding out the ugly ones, planting my biggest and sexiest heads, and then giving some away to friends and family - it leaves us with maybe just over half that amount.

How do we go through it people ask? 

It's pretty simple. 
Besides putting it in almost every baked or pan fried meal, we use it in pesto and sauces like chimichurri, we make garlic crips & garlic oil, and ... have you ever tried garlic confit? You'll be eating it by the forkful.  
(Recipes to follow…)

The KEY with garlic… 

don’t overcook it. It can become bitter once burnt. I like a light brown around some of the edges when making garlic crisps or roasting. Once it becomes fragrant and you see it get that bit of brown, get it off heat and fast.

 

To learn HOW TO STRING & STORE garlic - head to my Instagram for a few VERY quick videos that will teach you how easy it is, step by step. 

Alright so without ado… here are my favorite ways to burn through all that delicous, pungent garlic.

( 1 ) Garlic Crisps + Garlic Oil 

WHAT YOU NEED: 
  • Fresh garlic cloves, thinly sliced with a mandolin or knife
  • Extra virgin olive oil
HOW TO MAKE IT:
  1. Warm a shallow layer of olive oil over medium to medium high heat. Get the oil nice & sizzly hot.
  2. Add the sliced garlic, turn the temp to med/med low, and cook slowly until the edges turn golden.
  3. Immediately remove the crisps once they become fragrant so they don’t burn.
  4. Let the infused oil cool and store both in airtight containers in the fridge if you don't eat ASAP.
HOW TO USE IT: 
  • Eat them by the spoonful because they are basically crack. Save the leftover oil. 
  • Sprinkle garlic crisps on soups, roasted vegetables, grains, or salads. Esp love on congee. 
  • Use the garlic oil for sautéing, drizzling, dressings, or finishing dishes.

 

( 2 ) Oven Roasted Garlic Confit (above)

WHAT YOU NEED:
  • Whole garlic cloves, peeled (2-3 heads) 
  • Extra virgin olive oil
  • Optional herbs: thyme, rosemary, etc - but it's pretty dang good alone
HOW TO MAKE IT:
  1. Preheat oven to 375°F. Place the peeled cloves in a small oven-safe dish.
  2. Cover completely with olive oil. Add herbs if you like.
  3. Bake for 20-25 min, checking every few minutes as you progress until cloves are pale golden.
  4. Pull out the more done cloves as you go, munch on them or set aside if you can resist. 
  5. Cool and store cloves submerged in the oil in the fridge - if you don't eat them at once.
HOW TO USE IT:
  • Eat it with a fork
  • Spread on toast
  • Blend into dressings or dips
  • Top over anything.

( 3 ) Roasted Garlic, Sweet & Spreadable

WHAT YOU NEED:
  • Whole heads of garlic (don't peel it)
  • Extra virgin olive oil
HOW TO MAKE IT:
  1. Slice the top off the head to expose the cloves.
  2. Drizzle with olive oil and wrap in foil or place in a small covered dish.
  3. Roast at 400°F for 40 to 50 minutes, until cloves are soft and caramelized. 
  4. Again please check as you go, no one wants overdone garlic. 
  5. Squeeze the garlic out of the skins, & enjoy. 
HOW TO USE IT:
  • Again, eat it with a spoon 
  • Blend into soups or sauces or stir into butter, hummus, or broths
  • Spread on toast
  • Add to roasted vegetables

( 4 ) Sautéed Garlic (Your Everyday Base)

WHAT YOU NEED:
  • Fresh garlic, peeled & sliced or finely chopped
  • Extra virgin olive oil or butter
HOW TO MAKE IT:
  1. Warm oil or butter over medium low heat.
  2. Add the garlic and cook gently. It's better to undercook here for more subtle flavor. 
  3. Remove from heat before it even turns golden - no browning allowed here.  
HOW TO USE IT:
  • The starting point for greens, sauces, soups, pasta, eggs, and vegetables.
  • Mix into dressings or spoon over toast.
  • For complex dishes, sautee your onion first until translucent. Part onion to side and add your garlic to the skillet (a bit more oil if needed) following the steps above.

( 5 ) Eat It Raw When You’re Sick

WHAT YOU NEED:
  • 1 fresh garlic clove 
  • Honey and/or butter
  • Your favorite sourdough toast
HOW TO MAKE IT:
  1. Peel a clove and crush it with the flat side of a knife. Mince finely or use a zester to make a paste.
  2. Let it sit for 10 minutes. This allows allicin, garlic’s most active compound, to fully form.
  3. Eat one clove at night, and one clove in morning.
HOW TO USE IT:
  • Swallow it straight (if you can handle it) 
   **swallowing straight isn't great for sensitive tummies 
  • Mix into a spoonful of honey
  • Spread over toast with butter & honey

I'm no doctor - but I've heard people swear by this method for fending off the common cold. It will also fend off bad boyfriends, close talkers, and get you an extra seat on the bus or train. I love to pair it with some mint, elderflower, & lemonbalm tea.

BUT THERE’S ONE MORE INCREDIBLY IMPORTANT THING TO NOTE HERE.

If your stomach isn’t used to it… you need to WORK YOUR WAY UP.
Repeat after me… WORK YOUR WAY UP.
If you eat too much too soon, you will likely pay for it. We are talking ruined date nights, windows open all night. Some potential tummy discomfort. You may be fine, but you also may not. 
So before you go wild and eat 1 or 2 or 3 heads of cooked garlic at once (because believe me, you will have a hard time stopping yourself) start introducing it gradually. Start with 1-2 cooked cloves, and work your way up. You'll thank me for this later. And definitely never eat that much raw.

Don’t say I didn’t warn you if you don’t listen. ;)

If you liked this, you’ll find more AD-FREE posts throughout my blog and quick garden tutorial videos on my Instagram.

 
Thanks for hanging out
xoxo
Rachel
Rachel Varga
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