| The LDSCN Weekly Recipe Archive Garlic |  |
Garlic Mashed Potatoes
Serves 4PEEL AND CUT POTATOES into quarters. Place in cold water in a medium-size pan, bring to a boil and cook 15-to-20 minutes, until tender. Meanwhile, plunge the garlic into boiling water and cook for 5 minutes. Drain, then peel when cool enough to handle. Place in a small saute pan with half the butter over low heat for 10 minutes. Be very careful not to let the garlic burn. Add 1 cup of milk, bring to the boil and simmer 2 minutes. Puree in a blender or food mill, or press through a sieve. Drain the potatoes well then put through a potato ricer or food mill, or use a potato masher. (Do not use a food processor, as it will make the potatoes gummy.) May be prepared up to this point ahead of time, then reheated in a 325F oven for 20-to-30 minutes. Add more butter, 1 tablespoon at a time, 1/2 cup warmed milk and seasonings to taste. Serve immediately for best flavor.
2 pounds medium-sized baking potatoes 2 garlic heads, broken up but not peeled 4 ounces unsalted butter 1 1/2 cups milk salt, to taste nutmeg, to taste 4 tablespoons parsley, minced
Roasted Garlic
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.
1 or more whole headed of garlic, unpeeled
(this is good on pita or crackers)
Garlic Chili Marinade
Serves 6In a small bowl, combine soy sauce, cilantro, garlic and Minced Red Chili Peppers. Mix together well. Makes 1/3 cup.
1/4 cup soy sauce 1 tablespoon chopped fresh cilantro 3 cloves garlic, minced 2 teaspoons Minced Red Chili Peppers
Tarka Dhal
As for other standard Indian recipes, there's no way to credit the original source for this recipe. This is my version, evolved over some years. As far as I can tell, the secret of good dhal is to cook it for ever. I usually cook it for at least 3 hours, in large quantities, then freeze individual portions. You can use other lentils in this as well, such as chana dhal (yellow split peas) or moong dhal (split mung beans).Serves 6
1. Wash the lentils well, then drain and place in a pan with the ground cumin, turmeric, grated ginger and about 1 1/4 litres (40fl oz, 5 cups) water.
250g (9oz) split red lentils 1 1/2 tsp ground roasted cumin seed 1/2 tsp turmeric powder 1 tsp grated fresh ginger root 1 medium onion 1 stock cube for sauteeing onion, or extra oil if preferred 1 tbsp chopped fresh coriander (cilantro) leaf To finish the dish: 1 tsp sunflower oil, or other flavourless oil 3 cloves garlic, finely chopped 1 tsp whole cumin seed 2. Stir, bring to the boil, then cook, uncovered, for 20-25 minutes. Cover and cook slowly, stirring occasionally, for at least 1/2 hour more. The longer the better - turn the heat right down and cook it for 3 hours if you can.
3. Meanwhile, slice the onion into thin half-moons and brown with the stock cube, or use oil if you prefer. Set aside.
4. When the lentils are done, stir in the onions and salt to taste. Add the chopped coriander (cilantro) and stir.
5. Heat the oil in a pan and add the garlic. Cook for a minute, stirring, until browned, then add the cumin seed and cook for a few seconds longer. Pour the oil and spices into the dhal, then put on the lid to trap the aromas. Mix well before serving.
Garlic Butter
Make logs of garlic butter and freeze them to have on hand to melt on broiled meats or to mix into fresh cooled vegetables or spread on bread. Just add mashed garlic cloves or the equivalent in dehydrated or processed garlic to suit your taste to sticks of butter (about 6 cloves fresh garlic per stick is recommended). If you wish, add a few herbs and salt lightly. Form into logs, wrap in plastic and freeze. Slice off as needed.
Garlic Flavored Oil, Vinegar or Salt
It's easy to flavor with garlic by adding peeled whole cloves of garlic to bottles of oil or vinegar (see the caution above) for two or three days before using. To make garlic salt, just bury 3 peeled and pressed garlic cloves in half a cup of salt. Add fresh-ground pepper and ground ginger to taste, if you like. Let stand for a few days in a screw-top jar. Remove garlic and use the salt as desired to flavor soups, meats, salads, etc.
Storing Garlic in Oil:
(Refrigerate,Refigerate. Refrigerate and use quickly.)
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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All recipes compiled by Desi Ellis.
Revised: 10 Aug 01