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Tuesday, August 7, 2012

TEACH ME TUESDAYS: What to do with extra garlic??

What to do with an abundance of garlic cloves or bulbs of garlic about to go bad? Make infused Extra Virgin Olive Oil.

I love the taste of garlic but often times we want an infusion of garlic in place of the strong "in your face" taste of garlic. So I take Extra Virgin Olive Oil, red pepper flakes for some spice, kosher salt and add some smashed cloves of garlic, & you have...

Garlic Infused Extra Virgin Olive Oil
  • 1 Cup of EVOO
  • 6 cloves of garlic
  • 1/2 t kosher salt
  • pinch of red pepper flakes
  • Large frying pan
Take the cloves of garlic and smash with flat side of knife and palm of hand, this will release the garlic enzymes, no need to mince we will be tossing the cloves so they will be easier to discard once they have fulfilled their garlic destiny. Toss smashed garlic cloves into pan and add enough EVOO
to cover garlic about 1 C, add more if needed.

Bring heat to medium and cook until garlic is slightly browned and aromatic, stirring with wooden spoon occasionally.  Once browned, about 5 minutes, take off heat and add red pepper flakes to taste, we don't like things too hot so a pinch is nearly too much and kosher salt. 

Allow to cool and pour cooled oil into glass jars, I add more garlic coves to jars and cover with lid, store in refrigerator.  Use as you normally would evoo with a garlicy, slightly red peppery kick.

I had 3 bulbs of garlic that were on the verge going bad, so I used a larger pan and used about 18 oz of EVOO. I stored in 3- 6 oz left over baby food jars. 

Ways to use Garlic Infused Extra Virgin Olive Oil
  • Saute veggies or meat in the flavorful oil
  • Add to french baguette bread along with some Italian herbs and Parmegano-Regginao Cheese and toast for a mild garlic bread
  • Use as a finishing oil to soups like white bean soup,  to humus, to cooked fresh made pasta with shavings of Parmegano-Reggiano, steamed veggies, salad dressing/vinaigrette, as a dipping oil for crusty chibatta bread, any sauce especially good for pesto sauce...

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