When garlic is baked whole, it has a milder, sweeter flavor than raw garlic, making it a delicious accompaniment to beef, especially steak. If you’re a garlic fan, baked garlic is addictive; Nick and I can each eat a whole head. — Kerry Dunnington, Tasting the Seasons.
Extremely simple and extremely satisfying, make this pasta for a quick, yet thoughtful, dinner. The ingredients are simple, but the flavor is powerful. For the best results, use large cracks of fresh pepper; the astringency of the garlic and strong pepper complement the fat content in the oil and cheese nicely. Be sure to check out The Daily Meal's Video page for the how-to video.
This variation on a traditional Provençal sauce is worlds away from store-bought mayonnaise. Use this assertively flavored condiment on sandwiches to give them a garlicky kick; use it as a dip for roasted eggplant or zucchini, or even just celery and carrot sticks; and use it judiciously on side dishes like roasted potatoes to give them a leg up.
This garlic scape confit can be drizzled on salads, or do as I do — put some on your fried egg in the morning. Another option is to toss artichokes and lime zest with this garlicky dressing, or try serving it simply on some crispy bread.
Click here to see In Season: Garlic Scapes.
Hummus is easily picked up at the grocery store in a tub, but it is just as easily made at home, and incredibly customizable. It can be any flavor you want — just toss your desired ingredients, like basil, roasted red peppers, or black beans in the food processor.
Life without garlic? I would rather never have to contemplate such a thing. The tiny cloves of the mythical Allium sativum plant are pungent, intensely aromatic, and impressively flavorful — an irreplaceable and unique ingredient.
I always marvel at what one little clove of garlic can do. Whether sautéed, roasted, or used raw, its presence transforms any dish in the most dramatic, delicious way.
But have you ever tried making garlic confit? If you haven’t, then you’re in for a wonderful treat. The term confit is used to describe anything that has been cooked slowly into a rich, succulent texture. To confit garlic, the cloves are very gently poached in oil, transforming them into the most delicate, sweet, and tender morsels. A dream!
The confit cloves can be used to flavor soups, sauces, pastas, vinaigrettes, marinades, or mashed potatoes. For a quick but sublime nibble, spread them on a crusty slice of bread. Use the oil in salad dressings and marinades, drizzle it on veggies, or dip some bread in it.
Deliciousness all the way, right down to the last morsel of mutton..and that final spoonful of gravy stuck to the bottom of the bowl. I would lick it all .. if I was a bowl licking kind of girl!Its slow cooked for a long time..almost 2 hrs till the mutton is fragrant, tender and succulent (not pressure cooked), intensely flavorful and tangy from the garlic. PS: Did I mention everything good begins by chopping up some good ol' garlic?Its easy and brilliant at the sametime. A must make when you need to wow guests or simply start a Sunday tradition of your own.