I picked up a bulb of fresh (un dried) garli c at the Portland Farmers Market on Saturday (from Spring Hill Organic Farm) and made some killer garlic and asparagus tacos.
I used cross cut (beef) rib meat and de-glazed the pan with Deschutes Inversion IPA. Fabulous! You don't need to crush or chop the cloves, I just peeled the head and used them whole. It was mildly garlicky with some of the pungency of the dried variety, but much mellower. Like Garlic Lite.
In researching this post I found out that some Korean recipes also use the fresh bulb whole.
Yesterday was my day off so I decided to play with some more.
I made a batch of quick pickled garlic with two bulbs, and roasted a third bulb.
I made a 1980s, home cook style dip, roasting the head in foil (I don't have a fancy garlic roaster nor do I want one). Squeeze the cloves onto bread and mmmmm delicious.
To make the dip, slice the top off the head (from the green stem down 1/4 inch). Drizzle with olive oil, sprinkle salt and a little thyme and roast for 40 minutes in a moderate oven (350 degrees).
Quick Pickled Fresh Garlic
1 cup garlic cloves (about 2.5 heads)
3/4 cup white balsamic vinegar (plus one splash white vinegar)
3/4 tspn salt
1 bay leaf
1 dried hot pepper
10 black peppercorns (yes, count them)
1 Tbsp chopped fresh herbs: thyme, rosemary and/or oregano (I'm using 90% oregano, 10% rosemary)
Peel garlic cloves. Set aside. Combine vinegar, salt, bay leaf, dried pepper and peppercorns in a small pan. Bring to a boil, boil until salt dissolves. Add garlic and simmer for 1 minute.
Remove from heat and add herbs. Cool to room temp. Place in a clean jar with a non-reactive lid (I'm just using a clean spaghetti sauce jar).
Let the pickles sit overnight. Taste a small piece.
Mine taste like garlicky oregano, with a sweet finish. Once they've aged a week or so, I'll put some on a roast pork sandwich with provolone cheese. Then I'll use some on a charcuterie place.
After a day spent playing with Allium sativum, I was a little concerned that I'd reek of garlic for an afternoon Birthday visit with Jay Lake, but I needn't have worried. Men of quality aren't put off by garlic.
By extension, never trust a man who dislikes the smell or taste of garlic. There has to be a reason why the Romy thought it to be a ward against vampires and bad spirits. It keeps culinarily uninteresting (food phobic) men away. I wonder if it works on zombies?
Garlic = Love