It's Garlic Festival Weekend! What's your favorite recipe using garlic?

Jo's Baked Garlic Soup, first place at the Gilroy Garlic Festival in 1980

Jo's Baked Garlic Soup
Prep Time: 30 mins Total Time: 1 hrs 45 mins Servings: 6-8

Posted by MaryMeow's, her notes:
Prep Time: 30 mins Total Time: 1 hrs 45 mins Servings: 6-8
"This recipe is from The Garlic Lovers' Cookbook. Jo Stallard won first place at the Gilroy Garlic Festival in 1980 with this recipe. I am listing the recipe as it appears in the cookbook. I have seen this recipe around the 'net, however, one key ingredient is being left out: Paprika. I think it makes a big difference in the flavor. I make it exactly as written, with the following substitutions: I use a can of Northern beans instead of garbanzo, I use red bell pepper instead of green, and I use fat free half and half instead of whipping cream. It is the most delicious soup I have ever tasted! I make it at least once a week. Great way to get your family to eat their veggies!"

Ingredients
2 cups diced fresh tomatoes
1 (15 ounce) cans garbanzo beans, undrained
4 -5 summer squash, sliced
2 large onions, sliced
1/2 green pepper, diced
1 1/2 cups dry white wine
4 -5 fresh garlic cloves, minced
1 bay leaf
2 teaspoons salt
1 teaspoon basil
1/2 teaspoon paprika
1 1/4 cups shredded monterey jack cheese
1 cup shredded romano cheese
1 1/4 cups heavy cream or 1 1/4 cups whipping cream

Directions
1. Butter the inside of a 3 quart baking dish.
2. Combine all ingredients, except cheeses and cream in dish.
3. At this point, it will look like a huge veggie casserole.
4. Cover and bake for 1 hour at 375 degrees.
5. Add cheeses and cream and stir.
6. Lower oven temperature to 325 degrees.
7. Return to oven and bake 10 to 15 minutes longer, until cheese is melted.
8. Do not allow to Boil.
9. I usually serve this with garlic bread.
10. If you plan to freeze this, do not add the cheese and cream. Save that step after you have reheated the frozen soup.

 
Garlic Country Cornmeal Scones, won first prize at the 1996 Gilroy Garlic Festival

Garlic Country Cornmeal Scones
Garlic for breakfast? Why not? Patricia Lee Henry won first prize at the 1996 Gilroy Garlic Festival for her yummy cornmeal scones. Serve them at your next Sunday brunch or alongside a hot cup of soup.

Servings: 12 Active Time: 40 min Total Time: 1 hr

ingredients:

Garlic Mixture:
1/4 cup chopped fresh elephant garlic (or, for a stronger flavor, regular fresh garlic)
1/3 cup butter or margarine
2 Tbsp chopped fresh cilantro
1–2 drops hot-pepper sauce

Topping:
2 Tbsp all-purpose flour
2 tsp cornmeal
1/2 tsp sugar

Dough:
1 cup yellow cornmeal, plus 1 tsp
1 2/3 cups all-purpose flour
4 tsp baking powder
5 tsp sugar
1/2 tsp salt
1 egg, beaten
1/2 - 3/4 cup buttermilk

directions:
1. Make garlic mixture: Sauté garlic in butter until tender, about 3 minutes. Stir in cilantro and hot-pepper sauce. Cool.

2. Prepare topping: Combine flour, cornmeal, sugar, and 1 Tbsp garlic mixture; reserve.

3. Make dough: Sprinkle buttered baking sheet with 1 tsp cornmeal; reserve. Mix remaining 1 cup cornmeal, flour, baking powder, sugar, and salt. Stir in remaining garlic mixture, egg, and enough buttermilk to form a moist dough.

4. Lightly knead dough on a floured surface 5–6 times. Divide dough in half. Shape each half into a ball; pat each ball into a 6-inch round.

5. Lightly press half of reserved topping into each round. Cut each round all the way through into 6 wedges, but do not separate. Arrange on prepared baking sheet. Bake at 400°F until golden brown, about 20 minutes. Serve warm.

 
Spicy Garlic Butter Cookies with Garlic Goat Cheese & Honey, 1st place 2009 Gilroy Garlic Festival

Spicy Garlic Butter Cookies with Garlic Goat Cheese & Honey
First place winner 2009 Gilroy Garlic Festival Cookoff, by Andre Barth Winnetka California
Makes 20-25 cookies

Ingredients:

Cookies:

1 cup all-purpose flour (unbleached preferred)
1/2 tsp cayenne pepper
1/4tsp baking powder
1 stick, plus 3 tbsp unsalted butter, softened
3/4 cup sugar
5 cloves roasted garlic

Topping

3 ounces goat cheese, softened
3 cloves roasted garlic
Honey
Hungarian paprika

Method of Preparation:

Whisk together flour, baking powder, salt and cayenne pepper in a small bowl.

Beat together butter and sugar in a large bowl until pale and fluffy, about 3 minutes. Add the cloves of roasted garlic and beat for another minute or until cloves are incorporated. Reduce speed to low and add flour mixture. Mix until just combined. Form dough into an 8" to 10" log (approximately 2" diameter) and wrap it in plastic wrap. Chill dough until firm.

Preheat oven to 375 degrees.

Cut log into 1/8" to ¼" slices and fill ungreased large baking sheet(s), arranging slices about 1" apart.

Bake cookies until the edges are golden, approximately 12 minutes. When pulled from heat, immediately indent center of each cookie with the back of a spoon. Cool on the sheets then transfer to wire racks to completely cool.

Meanwhile, combine softened goat cheese and 3 cloves of roasted garlic in a small bowl, combining well.

Once cookies have cooled completely, add a good-sized dollop of garlic goat cheese mixture in the center of each cookie. Drizzle some honey over each, add a dash of Hungarian paprika and serve.

 
Fettuccine Gloriosa (w/mussels & calamari) 1981 1st place Garlic Festival Winner

Fettuccine Gloriosa (with mussels and calamari)
1981 Garlic Festival Winner, Gene Sakahara & Sam Bozzo, the SakaBozzo show Gilroy CA

Ingredients

Mussels

3/4 cube butter
3 to 4 cloves fresh garlic, peeled and diced
1 medium size onion or 5 to 6 shallots, diced
8 sprigs parsley, chopped finely
18 to 24 fresh mussels or clams scrubbed clean
1 cup dry white wine

In pan with lid melt butter and add garlic, onions and parsley. When onions are translucent, add mussels. Cover, and when mussels start to open, add the wine. Stir and remove from stove when mussels have opened. If any do not open, they should be removed and discarded.

Calamari (Squid)

1/3 cup olive oil
6 to 12 cloves fresh garlic, peeled and crushed
2 pounds calamari, cleaned and cut into 2 inch strips
2 tablespoons oregano
1 cup dry white wine
1 lemon, halved
1 ( 8 ounce) can tomato sauce
2 shakes Tabasco sauce to taste

Heat olive oil in skillet; add garlic and cook until garlic is golden brown. Add calamari, cook for about 1 minute, add oregano, and then the wine. Cook about 1/2 minute longer, squeeze juice of both lemon halves over the mixture and for good measure, throw in the lemon halves. Add the tomato sauce and Tabasco, and simmer for about 1 minute.

Fettuccine

2 teaspoons salt
Water
2 tablespoons olive oil
1 pound white or green fettuccine (preferably homemade)
Parmesan cheese

In large pot, bring salted water to rapid bowl. Add olive oil and then the fettuccine. While fettuccine is cooking, combine mussels and calamari to create the sauce. When the fettuccine is cooked al dente, strain pasta and place on large pasta platter. Mix with the combined sauce. Arrange the mussels around the platter, decorate with sprigs of parsley, sprinkle liberally with freshly grated parmesan cheese and serve. Serves 4 to 6

 
Kelly's Asian Chicken, First Place Winner in the first Garlic Festival, 1979.

Kelly's Asian Chicken
Prep Time: 10 mins Total Time: 30 mins Servings: 4-6
First Place Winner in the first Garlic Festival, 1979. Kelly Greene, Mill Valley, CA

Ingredients
3 1/2 lbs frying chicken, cut into serving pieces (or the equivalent chicken parts of your choice)
3 tablespoons peanut oil
1 head fresh garlic, peeled and coarsely chopped
2 small dried hot red chili peppers (optional)
3/4 cup distilled white vinegar
1/4 cup soy sauce
3 tablespoons honey

Directions
1. Heat oil in large, heavy skillet and brown chicken well on all sides, adding garlic and peppers toward the end.
2. Add remaining ingredients and cook over medium-high heat until chicken is done and sauce has been reduced somewhat. This will not take long, less than 10 minutes.
3. If you are cooking both white and dark meat, remove white meat first, so it does not dry out.
4. Watch very carefully so the sauce does not burn or boil away. There should be a quantity of sauce left to serve with the chicken, and the chicken should appear slightly glazed.
5. Serve with Chinese noodles, pasta, or rice.

 
Garlic Green Beans (I make these all the time) runner-up?

Garlic Green Beans
6-8 Servings
I got this recipe out of a Gilroy Garlic Festival cookbook, but I can't recall if it won a prize.

2 lbs fresh green beans
1/4 lb bacon, diced
1 small onion, chopped
3 cloves garlic, mined
1/2 red bell pepper, seeded and chopped
1 8 oz can tomato sauce
3/4 t Italian seasoning
1/2 t salt
1/2 t pepper

Wash, trim, and cut beans into 2 inch pieces. Steam till crisp tender, about 7-10 minutes.

Meanwhile, in a large saucepan, fry bacon till crisp. Remove with slotted spoon, set aside. Discard all but 3 tablespoons of drippings. Add onion, garlic, and bell pepper; cook till soft about 5 minutes. Add tomato, bacon, seasonings and simmer all for about 10 minutes to blend flavors. Add cooked beans and heat through. Note: I often make sauce a day ahead.

Maria's note: I like things with more sauce, so when I first made this I eyeballed enough green beans for say, 4. When I make this for a crowd I double the sauce and used 3 lbs of beans. Which feeds 12+ well (I had leftovers).

 
Killer Stuffed Garlic Bread

(I've served this as an appetizer)

Forum Home Page: Archive Swap 15001-15100
Date: Fri, 13 Mar 1998 22:53:46 GMT
From: peggy/OR

margm, since you're having lasagne, do you want a killer Stuffed Garlic Bread
REC to go with it?.....

This is FANTASTIC, my whole family and friends LOVE this recipe.....it's great served with a big green salad (Caesar). The garlic mingled with sesame seeds, toasted bread, the two cheeses, the seasonings and artichoke hearts are to die for!!! I know you will love it!! And it's so easy.......

STUFFED GARLIC BREAD

1 unsliced loaf french bread
6 T. butter
1 whole head of fresh garlic, peeled and
chopped fine
7 t. sesame seeds
1/4 c. parmesan cheese, grated
1 1/2 c. sour cream
2 C. monterey jack cheese, cut into 1" cubes
2 t. lemon pepper
2 t. parsley
2 c. chopped artichoke hearts

Cut loaf in half lengthwise. Tear out soft center of bread in chunks, leaving crust intact.

Put crust shells on a foil covered cookie sheet, crust sides down.

Melt butter in a large skillet, stir in garlic and sesame seeds. Cook for 1-2 minutes on medium heat (don't burn the garlic!). Stir in torn bread chunks, and cook until golden brown and butter has been absorbed. Remove from heat.

In a very large bowl combine sour cream, jack cheese, parmesan, parsley and lemon pepper. Stir in artichoke hearts and toasted bread (garlic bits too!).

Mix well and spoon back into bread shells. Cover with foil and Bake at 350 for 20 minutes. Remove foil and bake for an additional 10 minutes uncovered.Let rest 5-8 minutes before cutting.

(You could also make these in dinner rolls, following the same procedures). This is an outstanding recipe!

Alert us of bad posts.
Responses
1. This looks fabulous Peggy, I'm going to make it this weekend! Thanks for
posting. (NT) (Susie/MI)
2. Holy cow! Now I know what I'm bringing to my mother-in-law's birthday
dinner! Thanks! (nt) (Catherine in DC)
3. sounds amazing...one question:do you put the 2 filled loaf halves
together,or are ther 2 seperate halves to wrap&bake? n (ginger dc waiting to
tear into that french bread!)
1. Ditto on the above question(nt) (woody)
2. Sorry I didn't make this very clear...."don't" put the 2 filled loaf
halves together (more) (peggy not too clear in OR)

 
Hungarian Salami, First runner-up in the 1981 Gilroy Garlic Festival Cook-Off.

(I'm adding this because I'm not really sure I can wrap my mind around it)

Hungarian Salami
First runner-up in the 1981 Gilroy Garlic Festival Cook-Off.

8 cloves garlic -- minced
2 pounds ground beef -- 33" fat
1 tablespoon paprika -- Hungarian
1 tablespoon salt
1 teaspoon coarsely ground pepper
1 tablespoon onion powder
1 tablespoon dill seed
1 tablespoon chopped fresh basil -- or 1 t. dry
1 teaspoon liquid Barbecue Smoke®
1 teaspoon coriander seed -- whole
1 teaspoon pickling spice -- whole
1 teaspoon mustard

Combine all ingredients and mix well. Shape into 2 logs, each about 10" long. Cover and refrigerate overnight. Uncover and place on a broiler pan and bake in a very slow oven at 225 for 2 hours. Cool before slicing.

This scrumptious salami, when chilled, resembles a firm pate.

"This is a used cookbook and I found a note in it that says 'A court clerk I worked with won a newspaper contest with this. It is delicious." Freddie Johnson
Maria’s note: Found recipe in The Hour (Norwalk, CT) newspaper dated Sept 30, 1981. It notes, “These garlicky “logs” of salami have a beef pate texture and are delicious sliced cold.

Source:
"The Garlic Lovers' Cookbook"
Copyright:
"1980"
Yield:
"2 logs"

 
Pasta with Roasted Vegetables and Garlic Broth

PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH

INGREDIENTS:

2 carrots, cut into 2 x 1/2-inch strips
2 bell peppers, cut into 1/2-inch strips (I used 1 red and 1 yellow)
1 small fennel bulb, trimmed, cut into 1/2-inch strips (I made them thinner so they would cook through)
1 red onion, cut into 1/2-inch wedges (I used 1 large)
12 large garlic cloves, unpeeled (I cut them on one end, so they don't explode in the oven)!
3 tablespoons olive oil
1 14 1/2-ounce can vegetable broth or low-salt chicken broth (I used low sodium chicken broth)
2 cups grated Parmesan cheese (I used Parmigiano Reggiano)
1/2 cup chopped fresh basil
1 pound penne pasta, freshly cooked (al dente)

DIRECTIONS:

Preheat oven to 400°F.

Mix first 6 ingredients in large bowl. Spread vegetables and garlic on baking sheet. (I used two large baking sheets lined with foil). Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes.

Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes. (This usually takes longer, about 20 minutes).

Combine roasted vegetables, garlic-broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly soup-like. Season with salt and pepper.

Serves 6.

from Bon Appétit -July 1999

http://www.epicurious.com/recipes/food/views/101816

 
Roasted Tomatoes with Garlic and Gorgonzola

ROASTED TOMATOES WITH GARLIC AND GORGONZOLA

INGREDIENTS:

6 Roma tomatoes, sliced in 1/2 lengthwise
2 tbsp olive oil, divided (I used 2 Tbsp for mixing, and 2 tsp for drizzling)
2 cloves garlic, minced (I crushed, then chopped)
1/4 tsp kosher salt (I used 1/8 tsp fine salt)
1/4 tsp freshly ground black pepper
1/2 cup plain bread crumbs (I used whole wheat panko)
1/2 cup finely crumbled Gorgonzola or grated Parmesan cheese (or 1/4 cup of each, mixed together) (I used about 5 Tbsp Parmigiano Reggiano and 3 Tbsp blue cheese)
1 tbsp chopped fresh flat-leaf parsley

DIRECTIONS:

Preheat the oven to 375 degrees F. Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.

In a large bowl, mix together 1 tablespoon of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated.

Marinate the tomatoes for 10 minutes.

In a small bowl mix together the bread crumbs and Gorgonzola cheese.

Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown. (I baked about 23 minutes, until tops browned).

Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.

From the poster: "I placed the 12 halves around a huge plate and piled a big salad in the middle...."

From Giada De Laurentiis

http://www.jemangelaville.com/2009/01/05/hello-2009-roasted-tomatoes-with-garlic-and-gorgonzola/

 
REC: Minted tomatoes (don't try unless you have truly ripe tomatoes)

6-eight ounce ripe, ripe, RIPE tomatoes
8-10 cloves garlic finely minced
1 tsp salt
40 or so leaves of good mint (guessing will need 6 or 7 sprigs), finely minced
1 tbsp water
2 - 3 tblsp cooking oil of your choice (olive is good, so is rice bran oil)

Cut the ripe tomatoes into chunks and place the chunks and all juices in a bowl that can be sealed for refrigerator storage. Place all of the other ingredients on top of the tomatoes and mix well. Let marinate at least 12 hours for best results.

I gobble this stuff up like a good soup, and so you might call it during the summertime!

 
Real Basic: took 1-1/2 ounces butter and browned 10 minced cloves of garlic. . .

in it and proceeded to use that as the butter source in my mashed potatoes tonight. Very, very good.

I am adding an egg to the leftovers tomorrow and some Trader Joe's soycutash and some leftover chopped cauliflower and curry powder to make veg tater patties, which for some reason sound really great to me right now.

 
REC: Lindy's Sauce

This was one of my first posts to Gail's...

This is a recipe from my friend's sister-in-law who won 2nd prize at a fair in Santa Barbara with this entry:

1 lb "wagon wheel" pasta
1 lb hot Italian sausage
1 large can crushed tomatoes with puree
1 head garlic,* peeled and finely minced
1 cup heavy cream

Boil water and add pasta. Meanwhile, slice open sausage casing and fry sausage in a large pan, when done, remove and drain. Drain pan of all but two teaspoons oil.

Add garlic, saute for 2-3 minutes or until soft. Add the tomatoes and cream, stir to mix, then add the sausage back to the sauce. Serve over pasta. YUM

*My note - yes, this is an entire *head* of garlic, not a single clove! If you don't care for spicy food, don't add all of the garlic, and/or use sweet sausage instead of spicy.

 
Garlic Cream

This is wonderful over pasta (I added sundried tomato, chicken, sausage, or shrimp, etc.). Also, once made, can be frozen. Garlic

Cream 2 whole peeled garlic bulbs (30 cloves) 750 ml dry white wine 2 quarts chicken stock 1.5 quarts heavy cream Place garlic cloves and white wine in sauce pan. Simmer on med. heat until wine is completely evaporated and (concentrated flavours) and repeat process with chicken stock. Once chicken stock is reduced puree garlic and add heavy cream. Simmer 10 minutes on low heat. Great on anything! Yields 1 quart.

Deb'sNote: I don't completely reduce the stock or wine. I like to leave some in for flavour and to reduce the richness of the sauce.

 
I think if you used some Greek seasoning in this dish instead of Italian, it would...

...approximate a simple, but very delicious side dish served in my favorite Greek restaurant here in Phoenix.

Michael

 
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