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Phoenix Garlic Farm 315.727.6999
Roasted Garlic
Ingredients1 Bulb of your favorite hardneck garlic
2 Tablespoons of olive oil (or extra virgin olive oil)
1. Preheat oven to 400F
2. Cut top and remove wrappers so you can see the cloves
3. Wrap bulb with olive oil in aluminum foil
4. Roast for 40 Minutes
5. Open aluminum foil to allow garlic to slightly brown
6. Roast for another 5-10 minutes
Garlic will be soft and can spread like butter. Very smooth taste, not strong like raw garlic. Like mashed potatoes without the potato. I have a hard time not eating the whole bulb on my own.
Pickled Scapes
Ingredients1+ pound(s) of garlic scapes
3 cups vinegar
5 cups water
1/4 cup kosher salt
1 tbsp curry powder in each jar, other herbs to taste: basil & oregano are very good plus chopped cayenne or jalapeno pepper to taste
Boil the water, vinegar & salt solution. Pack hot jars with whole scapes, then curry powder, and then the brine. Put on lids, place in a hot water canner and boil for 45 minutes. Leave at least 2 weeks before serving to get best flavor. Makes 3 quarts
1- Pound of Spaghetti
4- Cloves of garlic, finely Chopped
1- Pound of pancetta (Italian Bacon), Cut into small pieces
1- Tablespoon of extra virgin olive oil
3- Eggs
1/4- Cup grated Parmesan cheese
1/4- Cup grated Romano cheese
2- Tablespoons fresh parsley
Pepper to taste
Method of preparation
Cook spaghetti as directed. While spaghetti is cooking, in a frying pan, add garlic, bacon, and oil, and cook until bacon is crisop; drain off most of the drippings. In a separate bowl mix eggs, parmesan cheese, romano cheeese, parsely and pepper to taste. Set Aside.
Drain Spaghetti and return to pot over low heat, add egg mixture to spaghetti and toss vigorusly. Add bacon mixture and stir. Top with parmesan cheese and serve.
Makes 6 Servings
1- Pound of Capellini (Angel hair pasta)
1/4- Cup virgin olive oil
1/4- Cup parsely, chopped fine
4- Cloves of garlic, minced
1/2- Cup grated parmesan cheese
Method of preparation
Cook Capellini as directed. While capellini is cooking, heat oil in a large frying pan over medium heat. Add parsely and garlic to pan and cook until soft. Drain capellini when done and add to pan; mix well, top with parmesan cheese and serve.
Makes 6 Servings
Garlic Ice Cream
Ingredients1-1/2 teaspoons unflavored gelatin
1/4 cup cold water
2 cups milk
1 cup sugar
1/8 teaspoon salt
2 tablespoons lemon juice
2 cloves garlic, minced
2 cups whipping cream
Soak the gelatin in cold water. Bring the milk, sugar and salt to a boil. Dissolve the gelatin in the hot milk. Cool, then add the lemon juice and garlic. Chill mixture until slushy. Whip the cream until thick but not stiff and fold carefully into the mixture. Freeze into a mold or in a foil covered tray. Serve chilled.
Mashed Potatoes with Garlic Scapes
Ingredients2 1/2 lb. russet potatoes, peeled and cut into 1" pieces.
1/2 stick butter
2 Tbs., olive oil
1/4 cup finely chopped scapes
1/4 cup hot milk (or more)
Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and sauté about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.