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Garlic

Submitted by ypm on Tue, 07/28/2009 - 09:37

YOUR PRODUCE MAN’S

GARLIC RECIPES

HOT ARTICHOKE & GARLIC SPREAD

Ingredients

2 cloves ROASTED ELEPHANT GARLIC, peeled and quartered

1 14 3/4-oz. jar Marinated artichoke hearts, drained

1/2 cup Light mayonnaise

3/4 cup Shredded mozzarella, Monterey Jack, or Swiss cheese

1 TBS Minced fresh parsley

Instructions

  • In food processor or blender container, place peeled garlic pieces;
    cover and process until minced. Uncover; add drained artichoke hearts,
    mayonnaise and cheese. Cover and blend until not quite smooth.
  • Turn mixture into 1-quart ramekin, quiche dish, or shallow casserole
    dish. Cover dish with foil. Bake in a 375ºF. oven for 25 to 30 minutes,
    or until heated through. Uncover; sprinkle with parsley. Serve immediately
    as noted. Makes about 2 1/4 cups dip.

    NOTES: The mayonnaise in this spread gives it a "mousse-like"
    texture. Serve this delicious mixture with warm French bread

    **For ROASTED ELEPHANT GARLIC: On greased cookie sheet, bake whole garlic
    bulbs (skin left on) at 325ºF for about 1 hour or till very soft.
    Cool 5 minutes. Remove cloves from skin.

    • GARLIC & DRIED TOMATO BRUSCHETTA

    Ingredients

    18-20 slices Crusty French or sourdough bread

    1/2 cup Olive oil

    1 3-oz. pkg. Dried Tomatoes, rehydrated according to package directions
    and chopped

    2 cloves Elephant Garlic, roasted according to package directions

    3 TBS Fresh basil, chopped

    1/4 tsp. Black pepper

    Fresh basil leaves for garnish

    Instructions

  • Wrap bread slices in foil; heat in a 350º F. oven for 15 to 20
    minutes or until hot.
  • Meanwhile, in food processor or blender container, place oil, dried
    tomatoes, roasted garlic, chopped basil, and pepper; cover and process
    until nearly smooth.
  • Serve mixture to spread over hot bread slices;
  • Garnish each bread slice with a basil leaf.
  • Serve hot. Makes 1 1/2 cups spread; 18-20 pieces.

    Note: Bruschetta is toasted bread rubbed with garlic.

    • GARLIC ANCHO CHILE BUTTER

    Ingredients

    1 ea dried ancho or guajillo, seeded and torn into pieces

    ½ cup Warm water

    ¼ cup Fresh cilantro leaves

    3 ea Garlic cloves

    1 TBS Fresh lime juice

    Pinch Sugar

    1½ tsp Kosher salt

    1 stick Unsalted butter, softened

    Instructions

  • Soak chile in warm water in a 1-cup glass measure until softened, about
    30 minutes, then drain.
  • Finely chop cilantro and garlic together in a food processor. Add chile,
    lime juice, sugar, and salt, then process until finely chopped. Add butter
    and blend until smooth, then spoon into a ramekin or roll into a cylinder
    using parchment paper.
  • YPM note: Garlic-ancho butter keeps, tightly covered and chilled for
    1 week

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