This recipe is incredibly easy to prepare and provides both garlic oil and minced garlic to be used in recipes over the course of a week. Its a time-saving strategy that works for me when I'm cooking up a storm during the holidays or in the days leading up to a party. When the cooking load isn't so heavy, I scale down the porportions to fit my needs.
Measurement wise, a good rule of thumb is that 1 medium clove of garlic equals 1/2 teaspoon minced.
Garlic Oil
This recipe can easily be quartered or halved. It keeps well in the refrigerator for about a week.
Ingredients:
1 large head fresh garlic
1 cup extra virgin olive oil
Procedure:
1. Break the head of the garlic apart and remove the papery husks from each clove. Mince the garlic using your great knife skills, or even easier... in a food processor fitted with a steel blade, with the machine running drop the cloves through the feed tube. The machine will do the hard work for you in about 15 seconds. The garlic will yield a generous quarter-cup of minced garlic.
2. Transfer the minced garlic to a covered glass dish and add the oil. Stir and cover. Keeps well in the refrigerator for about a week. Use the oil and minced garlic as needed in recipes like salad dressings, marinades, sauces and for garlic bread and croutons.
You know, I used to do this too and I agree it's a huge time saver. Also to store garlic cloves in oil and use them whole, or chopped in various recipes along with the oil, but I have recently read too much about botulism growing in an anaerobic environment... I have stopped doing this... I really miss it, but in an abundance of caution, I decided to quit. Thoughts? Christina
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