Saturday, June 11, 2011

Garlic, Oh, wonderful Garlic!

Last October, I planted single garlic bulbs, then heavily mulched with clean straw to cut down on weeds. Early this spring the garlic plants emerged with uncontrollable excitement! I can't wait to harvest the scapes and bulbs. I have three wonderful recipes for using garlic. This includes a warning that even brushing your teeth for an hour before bedtime will not prevent that taste from coming back in the morning.

Black Olive Tapenade

1 1/2 cups of large black olives (pitted and drained)
1/2 cup of Kalamata olives (pitted)
3 cloves of garlic (minced)
1 tsp of lemon juice
1 tbsp of fresh parsley
A couple of turns with the black pepper mill.
*1 anchovy filet (about 1 tbsp)
3 tbsp of olive oil

Put all ingredients in a food processor and pulse only once or twice-until coarsely chopped. 
Serve in a small dish, and spread on small slices of crusty bread. Compliment with a dark dry red wine.
*You won't even notice the anchovy, freeze the rest in a plastic bag.

Garlic Scape Pesto

Scapes are the long twisted part on the garlic plant that you cut off to ensure a robust garlic bulb. I use only the tender ends.
1/2 cup of chopped scape
2 tbsp of olive oil
2 tbsp of chopped parsley
1 tbsp of fresh chopped basil

Keep in a pint jar in the refrigerator and use for cooking with chicken, or pasta. If you like garlic you can spread this on a cracker.

 Shrimp Scampi

1 lb of thawed large shrimp
3 cloves of garlic minced
3 tbsp butter
3 tbsp of olive oil
a dash of cayenne pepper 
1/2 cup of planko bread crumbs

In a shallow 9" baking dish, arrange shrimp. Melt butter, olive oil and garlic, pour over shrimp, and top with bread crumbs. Bake in a preheated oven 425- on top rack for about 10-15 minutes. Butter just starts to bubble and crumbs are golden. Do not over cook. Serve over rice.

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