For Garlic Lovers

[halfateabag]

I am salivating reading these recipes. I love garlic ! https://www.theguardian.com/food/2023/a ... -of-garlic What are your favourite recipes using garlic?

[slimpersoninside]

Looks good Zosh. I love garlic but hubby can't eat it so I usually go without. That bread is on the list for when my ex-colleague comes over for lunch next time!

[halfateabag]

Looks relatively easy doesn't it Slim.

[slimpersoninside]

It does......and very delicious .

[Stokey Sue]

A tip I posted on the Foodies in the News thread - a friend ran out of foil and used baking paper for garlic bread, we've both done it ever since, the crust of the bread is much nicer. Use foil on the BBQ of course.

I like the idea of using confit garlic, I have eaten garlic bread made with roasted garlic, nice, but haven't made it.

[liketocook]

I love garlic and bread or potato combinations. I also adore a very garlicky tomato sauce served with pasta and a sprinkle of parmesan.
My Greek DIL-to-be makes a delicious very simple version of Skordalia. There are many, many versions of this some made with potatoes, some with bread and almonds are often included. Sometimes it's made as room temperature dip and sometimes as a hot side dish. My DIL-to-be's family recipe is served hot and her family usually have it as side/sauce with pork, chicken or fish.
Peel and boil floury potatoes until soft then mash or rice until very smooth. While the potatoes are cooking mix 1-2 large crushed cloves of garlic (you want about a dsp per person) with a tbsp of olive oil per portion of potatoes and cook this gently for a few minutes until the garlic has softened but not browned add a tsp of lemon juice or red wine vinegar. Mix thoroughly with the mashed potatoes, thin if need be with a little milk. It should be quite loose. Season to taste. It is best made the day before to allow the flavours to develop and reheated with a bit more milk or oil added. Serve top with toasted almonds or pitta crumbs and chopped chives or flat leaf parsley. It is very. very moreish and as my DIL-to-be discovered when she started living with DS1 makes a very good topping for a cottage type pie.
Garlic soup is very good too, this recipe is very similar to one I have in a book of soup recipes I've had for many, many years. It's great if you're feeling a bit meh. https://www.bbcgoodfood.com/user/162372 ... arlic-soup My version uses a full bulb of garlic rather than half and 1/2 tsp of hot paprika.

[Kacey]

I love skordalia, goes really well with slow roasted beetroot. Even better if you have the beet tops and make a sort of pesto with walnuts, garlic, salt and olive oil. Dipping the beetroot in both dips after a quick squeeze of lemon is heavenly.

[liketocook]

I love skordalia, goes really well with slow roasted beetroot. Even better if you have the beet tops and make a sort of pesto with walnuts, garlic, salt and olive oil Dipping the beetroot in both dips after a quicj squeeze of lemon is heavenly.

Sounds glorious

[Badger's Mate]

I love the various salt cod and garlic combinations found all around the Mediterranean, be they called bacalao, bacalhau, bakalarios or indeed morue. Sometimes the cod and the garlic is in a dip, or the salt cod is separate from the dip. Perhaps the garlic is in a sauce served with the fish. Always very garlicky and delicious.

[halfateabag]

There are many recipes online for 40 cloves of garlic chicken but I like the history detail that goes with this one from the Gruniad. https://www.theguardian.com/food/2021/m ... ity-cloake

Crispy hot toasted french stick with a garlic clove rubbed over it and a smattering of butter makes a (very strong) quick version of garlic bread when I am not that organised.

[herbidacious]

Rather than start a new thread...

Does anyone have a recipe for skordalia that they like/love? There seem to be so many different ones online. This is prompted by one of those' what's in your basket' magazine things in which someone had Odysea Skordalia, which seems to involve yoghurt...

Happy to continue talking about garlic in general, food of the gods that it is... : )

[scullion]

this is the nearest i can find to link to a recipe for the garlic soup i used to make, taught by a chef in sarlat (in the dordogne).
https://hive.blog/hive-120586/@leaky20/ ... oup-recipe
it uses goose fat but can be made with butter instead and with a handful of ripped up sorrel thrown in.
there's also an elizabeth david version and i have a version that ian in france suggested (i hadn't made it for a few years and couldn't remember the recipe).
i can add that if wanted. its closer to the one i've made.

[KeenCook]

We had a wonderful NYT recipe for skordalia from 20 yrs ago, will hunt it out!

[herbidacious]

thank you.

[KeenCook]

Herbi, if I remember correctly, you have access to NYT recipes? It's this one https://cooking.nytimes.com/recipes/109 ... -skordalia

If you haven't I'll gift it to you.

We used to use it a lot, and not only for chicken salad

Thank you for reminding me, will remember to use it again

[herbidacious]

I do have access. Thank you.