> Testing Raw Garlic: Garlic Dipping Sauce
> Testing Cooked Garlic: Pasta with Garlic and oil
> Garlic Butter
> Garlic Vinaigrette
> Garlic Scape Pesto
Garlic Dipping Sauce
A fun and simple way to experiment with the different flavours of each variety. When having a tasting session, make a generous amount of the basic sauce. Then the only differences in flavour are from the differences in the varieties of garlic. The proportions of yogurt and mayonnaise may be varied. For vegans, substitute mustard or soy-yogurt for yogurt.
For the basic sauce combine:
- 1/2 cup plain yogurt
- 1/2 cup mayonnaise
- 1 Tablespoon apple cider vinegar
- 1/2 teaspoon salt (or to taste)
Divide the base into as many dishes as you have garlic varieties you want to compare. To each dish add enough crushed garlic of one variety to get a good but not overpowering garlic taste and label the dish with the variety name. Dip raw or steamed veggies in the sauces.
Pasta with Garlic and Oil
A simple and yummy way to experience the pure flavour of a new garlic variety. If you are comparing several varieties of garlic, cook each variety separately and toss with a portion of the pasta.
Slice garlic into thin, even slices - about three large cloves per person. Add enough good olive oil to almost cover the garlic. Sauté over medium heat until they begin to colour. Pour over freshly cooked spaghetti or noodles, toss and serve.
Variations to try once you have made your initial assessment of the garlic:
- Add dried chilies to the oil along with the garlic.
- Add a handful of fresh chopped herbs to the pasta and garlic as you toss it.
Garlic butter is wonderful on grilled meats, on fish, and on steamed vegetables.
- 1/4 cup butter
- crushed garlic, to taste (start with a cautious two medium cloves)
- 2 teaspoons finely minced parsley (optional)
- 1 teaspoon lemon juice (optional)
Work the butter on a plate with a knife or spoon until it is slightly soft. You don’t want the butter too soft. Work in the crushed garlic, chopped parsley and lemon juice. Pour off any extra lemon juice. Refrigerate until firm. Put a pat of garlic butter on top of the hot food as it is served.
This garlic salad dressing that goes well with a wide variety of salads.
- 1/4 cup pure apple cider vinegar
- 1/2 cup olive oil or sunflower seed oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- one or more cloves of garlic, crushed, chopped or sliced
Shake the first four ingredients together and taste. There should be a nice balance with no one ingredient dominating. Adjust if necessary, and then add the garlic.
To maintain their strong, garlic flavour, this recipe makes use of the garlic scapes raw.
- 1 cup fresh Garlic Scapes (remove round flowery part, and cut into 1/4" slices)
- 1/3 cup walnuts and/or pine nuts
- 1/2 to 3/4 cup Olive Oil
- 1/4 to 1/2 cup parmigiano - grated
- 1/2 tsp sea salt
- black papper to taste
- Juice of 1 organic lemon
Process ingredients in a food processor, adding oil as needed until Pesto reaches desired texture. It will keep in a covered glass container in the fridge for about 1 week. It also freezes well.
Add Your Recipe
If you would like us to post your favourite Garlic Recipe, please contact Daniel Hoffmann at (647) 388-7444 or firstname.lastname@example.org.