Posted by Karen on November 03, 2000 at 17:18:57:
In Reply to: garlic posted by Mary Peters on November 03, 2000 at 11:32:52:
Storing Garlic in Oil:
It is a practice with some of us who want garlic immediately handy for cooking, to peel and store it in
oil. Garlic is a low acid vegetable, so it needs to be acidified to prevent the growth of
micro-organisms and especially to prevent the formation of botulism toxin (caution: undesirable
side-effect: DEATH!). Acid treatment also prolongs the quality of garlic and prevents browning.
The method is as follows:
Cover peeled garlic cloves with vinegar and soak the cloves for 12 to 24 hours.
Drain off the vinegar. It can be reused as garlic-flavored vinegar.
Cover the garlic cloves with oil.
Refrigerate the jar of garlic and oil, and use it within 3 months.
(Source of this information is Dr. George York, the university of California at Davis.)
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Garlic Jelly
1/4 cup peeled garlic cloves
2 cups white vinegar (labeled 5% acidity)
5 cups sugar
1 3 ounce pouch liquid pectin
In a food processor or blender, blend garlic and 1/2 cup vinegar until smooth. In 6 to 8
quart saucepan, combine garlic mixture, remaining 1-1/2 cups vinegar and sugar. Over
high heat, bring mixture to a boil, stirring constantly. Quickly add pectin, return to a boil
and boil hard for 1 minute, stirring constantly. Remove from heat. Immediately fill five,
sterilized half pint jars with jelly, leaving 1/4 inch head space. Wipe jars tops and threads
clean. Place hot lids on jars and apply screw bands firmly. Process in boiling water canner
for 5 minutes.
Jelly can be used as a condiment. Add it to meat marinades, or brush on roasts or poultry
while cooking. Great with crackers and cream cheese.
Yield: 5 half pints. * The combination of ingredients result in an attractive light green
color.
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Garlic Salsa
10 garlic cloves, chopped
3/4 cup chopped fresh Italian parsley
1/2 cup olive oil
1/4 teaspoon dried red pepper flakes (optional)
1 baguette
coarse salt and freshly ground pepper
In a bowl, combine garlic, parsley, and olive oil. Season to
taste with salt, pepper and, if desired, red pepper flakes.
Tear baguette into bite-sized pieces and dip into salsa or
serve with grilled chicken or meats.
Serves 4 to 6.
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Roasted Garlic
1 or more whole headed of garlic, unpeeled
Preheat oven to 400 F. Place the garlic heads in a covered oven-proof dish and bake 45 minutes.
Cool, break apart the cloved, and squeeze with your fingers. You can store roasted garlic in you
refrigerator, covered for several days.
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Fancy Pesto Genovese
1 cup fresh basil leaves, washed and dried
4 spinach leaves
6 sprigs parsley
3 sprigs fresh marjoram
1/2 cup pine nuts
4 cloves fresh garlic
3/4 cup Parmesan cheese OR 1/3 cup Romano cheese with 1/3 cup
Parmesan
1/2 cup olive oil
1/4 tsp salt
Mix all ingredients in blender or food processor, adding the oil a little bit at a time.
Great over hot pasta.