A dish of many garlics
April 20, 2018 12:19 PM   Subscribe

Seeking recipes that call for multiple types or preparations of garlic

I put garlic in many/most of my dishes; it's great! But garlic can taste rather different depending on several factors, including at least:
1) How it's cooked and for how long/time of addition
2) How it is prepared - fresh (and how it's cut or smashed), minced from a jar, powdered, pickled, etc.
3) Variety: elephant, black etc., including garlic parts like scapes and ramps.

I like pretty much any way of adding garlic, and sometimes e.g. add both early and late to a sauce. But I want more. Not more garlic: recipes that are simply heavy on the garlic are not what I'm looking for here. I want dishes that harness the above variety and use it to create an intentional multi-layered garlic experience.

So: do you know of any recipes that call for multiple types of garlic? For example a soup that calls for minced garlic added at the start and mashed roasted garlic added at the end. No other restrictions I just want to revel in garlic. Thanks!
posted by SaltySalticid to Food & Drink (7 answers total) 20 users marked this as a favorite
 
This soup is based on the combination of roasted and raw garlic.
posted by kickingtheground at 12:41 PM on April 20, 2018 [2 favorites]


In the book The Food Lab, J Kenji Lopez-Alt has a recipe for triple-garlic pasta: some is slivered, some crushed and infused in oil, some minced. There's a version of it online that doesn't match up with the version in the book (different types of garlic are mixed up with other ingredients whereas the garlic is left to stand mostly alone in the book) but might still work for your purposes.
posted by perplexion at 12:42 PM on April 20, 2018 [2 favorites]


When my husband I were first married, we were big fans of The Frugal Gourmet (no longer, alas). He had a recipe called Garlic Chicken with Garlic Garlic, which had 40 cloves of garlic cooked with the chicken. You could either eat the garlic squeezed out onto toast, or you could make a cream sauce of the garlic cloves and use that over the chicken.

We did both. Eighty cloves. It was glorious.
posted by blurker at 1:43 PM on April 20, 2018 [3 favorites]


Ottolenghi’s garlic tart is pretty amazing. The recipe calls for boiling, then frying, and then baking. It gave the garlic a flavor that was different than others I had tried.
posted by gregr at 1:45 PM on April 20, 2018 [4 favorites]


here are recipes from the Gilroy festival.
posted by brujita at 3:32 PM on April 20, 2018


I came to post Ottolenghi's tart, it really is amazing.
posted by (Over) Thinking at 3:59 PM on April 23, 2018


I love this recipe for pasta with lilies. It's a great mix of sweet (browned onions) and savory (garlic and ricotta salata).
posted by MrBobinski at 5:15 PM on April 28, 2018


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