An Ode to Garlic

Does anyone make a garlic candle?

Oh garlic, how do I love and use thee, I can't begin to count the ways.....

In my kitchen, if it's not a dessert chances are it begins with garlic. EVERY time I fry some garlic anyone within nose-shot asks, "Oh my, what smells so delicious?" It never fails and every time it happens, I think about how someone should invent a candle.... Apparently, I'm not the only one.... Then this was November 1 of 2024 in the cool calendar that my daughter gave me to Christmas 2023.

Aside from being ubiquitous in what I cook, garlic has some significant health benefits beyond warding off vampires.

A study from PubMed Central Looks at Garlic's Health Bennies

To summarize, garlic has been recognized for its health benefits across various cultures and traditions. Recent human intervention studies have provided scientific backing for these benefits.

1. Cardiovascular Health Benefits: Regular consumption of garlic has been linked to improved cardiovascular health. Studies indicate that garlic can help reduce blood pressure and lower cholesterol levels, thereby decreasing the risk of heart diseases. These effects are attributed to garlic's antioxidant, anti-inflammatory, and lipid-lowering properties.

2. Anticancer Properties: Garlic contains bioactive compounds that have demonstrated potential in cancer prevention. Research suggests that regular intake of garlic may reduce the risk of certain cancers, including those of the stomach and colon. This is believed to be due to garlic's ability to combat oxidative stress and inflammation, both of which are linked to cancer development.

These are a few ways that I keep garlic on hand for whenever I need it.

There are countless ways to use garlic and almost as many ways to prepare it. Two of my favorites are to saute it and to roast it, so that's where we'll start down the garlic rabbit hole.

Roasting Garlic

Elephant garlic prepped for roasting. The cloves were falling apart so the small bowl was handy.

To me, this is about the easiest way to cook garlic and maximize the best of its flavor punch. The challenge -- at least where I live -- is to find elephant garlic. I like elephant garlic for roasting because it's larger and generally more gentle in flavor. The process is simple, put the entire bulb in an over safe bowl, drizzle some olive oil on it and roast at 350 degrees for an hour or so.

I 'forced' myself to have some spread on panella bread with a dash of salt -- just for the photo.

Once it's cool enough to handle, the cloves come apart easily and you can simply squeeze the garlic from each one. That creamy roasted yumminess can go right into recipes; be mashed with softened butter and seasonings and used for garlic bread; be blended with olive oil, vinegar and seasonings for a delicious salad dressing; or just spread on a chunk of Italian bread with a sprinkle of salt.

The uses are countless and pretty much anywhere you like the flavor of garlic -- everywhere but dessert, remember? Special thanks for my friend Chef Daron Goldstein at Provender Kitchen & Bar for hooking me up with elephant garlic when I can't find it locally. I ply him with Christmas cookies and he take care of me when I can't find certain ingredients.

Sauteing Garlic

Thinly sliced garlic in olive oil

Garlic begins to turn golden

Toasted garlic draining on paper towls.

Toasted garlic for use in other recipes.

This take a bit more finesse but can be done with any variety of garlic. My Nana was notorious for burning the garlic so tat it was black and crunchy -- not my favorite.... When it was my turn, I learned that gently browning makes for a much nicer addition to recipes. The primary method has been to slice the garlic and saute until it's a light golden brown. At that point, you might toss in some spinach to wilt and serve over pasta, or add the next batch of ingredients for whatever recipe you're following.

Sometimes I don't want the actual garlic, but only it's essence, in that case, I strain out the toasted slices to a paper towel for use another time. Once the toasted slices are cool and drained, they can get stored in an air-tight container, refrigerated and used to season other things.

Garlic cloves with the stem end trimmed

Garlic cloves beginning to brown.

An offset spatula is a great way to smash the cloves

garlic fully smashed and ready for the rest of the recipe to take shape.

Recently, maybe out of laziness, I'm not sure, instead of slicing the cloves, I put them in the olive oil whole and when they get tender and golden, I smash them and leave them in the recipe. I've come to really like this method.

If you have lots of garlic to keep, my favorite was is to blanch and peel it and store it in vinegar. Years ago our cousins Barb and Rod started garlic farming and on a visit to see them in New York state, my husband brought back this giant bag of garlic -- more than even I could use in a reasonable time. Preserving it to be shelf stable can be a challenge so I went the vinegar route and kept it refrigerated.

Preserving Garlic in Vinegar

1. Bring a pot of water to boil

2. In the meantime, break up the bulbs into individual cloves.

3. Place all the cloves into rapidly boiling water for just a minute

4. Drain in a colander and cold tap water on the cloves to cool for handling.

5. Once the cloves are cool enough to handle, removing the skin is easy as it mostly slides off when you gently squeeze between your fingers.

6. Once all the skins have been removed, place the garlic in sanitized mason jars -- filling to within 1/2" of the top.

7. Fill the jars with your favorite vinegar to cover the cloves and refrigerate for up to 4 weeks.

If you end up with multiple jars, you might consider using a different vinegar in each one. Adding dried herbs like oregano, basil, dill, or tarragon is also fun. As far as vinegar varieties, I like white balsamic for its sweetness, apple cider (only Bragg's with the 'mother') for it's versatility, prosecco for its dryness and red wine because that is a staple of Italian dressings. I stay away from dark balsamic as it's a bit strong.

Although this has never happened to me, I am told that a chemical reaction between the garlic and vinegar, water, or lemon juice can cause the garlic to turn bluish green -- something to do with copper. I'm also told that it's fine to eat. You're on your own there, the only blue food I eat is blueberries.

Pampered Chef garlic press with blue cleaner gizmo attached

A clove of garlic in the press before plunger is set.

Plunger set and garlic is being squeezed

Garlic extrudes from press and can be scraped into a plate or bowl

Pressed garlic ready for use

One method of garlic prep that I almost forgot is using a garlic press. I'd never seen or heard of one until I went to a Pampered Chef (my personal kitchen crack) party. I was convinced that I couldn't live without one and promptly bought theirs. If you don't have the patience to peel and slice or dice the garlic and you want it somewhere between minced and mashed, this is the tool for you. You simply put the clove in the chamber, skin and all, and squeeze. The most difficult part is getting the garlic residue out of the tiny holes that it gets pressed through. Luckily, Pampered Chef included a tool for that. For me, this tool is great when I want raw garlic in a marinade or salad dressing (think 3 bean salad or zucchini salad).

As much as I love using fresh garlic, there are reasons to keep preserved garlic dried, powdered, jarred and mashed in a tube. When I'm playing with a recipe and at the tasting stage, if it needs extra garlic, the powdered and mashed in the tube provide a quick way to add some. I like the dried minced variety for chili-crisp and everything topping for bagels and pretzels. It also is good in certain dip and dressings. The store-bought preserved cloves in a jar and just an emergency supply. You never know when you might be between grocery trips and need a clove for something spur of the moment.

In closing.......

Garlic is more than just an ingredient—it's a kitchen essential, a health booster, and a source of endless culinary inspiration. Whether you’re roasting it for a creamy spread, sautéing it for a flavorful base, or preserving it for future use, garlic proves time and again that it’s the MVP of the pantry. Its versatility and depth of flavor bring dishes to life, while its health benefits are an added bonus. So, whether you're a seasoned chef or a casual cook, embrace the garlic rabbit hole—it’s a delicious journey worth taking!