Garlic Recipes

 

White Bean and Garlic Scape Dip

Makes 2 servings

1/2 cup sliced garlic scapes (3 or 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 15-ounce can cannellini beans rinsed and drained
1/4 cup extra-virgin olive oil, more for drizzling
Water

In a food processor, process garlic scapes with lemon juice, slat, pepper, until finely chopped. Add cannellini beans and process to rough puree. With motor running (the processor, not yours) slowly drizzle olive oil through the feed tube (again, the processor, not yours); process until fairly smooth. Pulse in 2 or 3 tbs. water, or more, until mixture is constency of the dip. Add more salt, pepper, and/or lemon juice, if desired. Spread out dip on plate, drizzle with olive oil, sprinkle with more salt. Yield 1 1/2 cups.

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Chai-Spiced Chicken Wings with Green Garlic Aioli

Makes 2 to 4 servings

FOR THE CHICKEN
1/2 fat bulb of green garlic, root and green parts trimmed, outer layer removed, OR
Four regular garlic cloves, peeled
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 teaspoon freshly squeezed lemon juice
1 teaspoon ground ginger
1 teaspoon cardamon pods (about 16)
1 teaspoon finely grated orange zest
1 star anise
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1 pinch ground cloves
2 1/2 pounds chicken wings

FOR THE AIOLI
1/2 fat bulb green garlic, green parts trimmed, outer layer removed
1/2 teaspoon coarse sea salt
1 cup extra-virgin olive oil
1 egg yolk
Freshly squeezed lemon juice, to taste

Coarsely chop 1/2 bulb green garlic; place in blender with olive oil, soy sauce, lemon juice, ginger, cardamom, orange zest, star anise, cinnamon, pepper, cloves. Blend mixture to rough puree. In bowl, toss marinade with chicken wings; cover. Refrigerate for at least 6 hours or, preferably, overnight. Preheat broiler to high. Use paper towel to brush off most solids from marinade clinging to chicken. Arrange wings on baking sheet. Broil until wings are golden brown and cooked through, about 5 minutes per side.

To prepare aioli, finely chop remaining garlic. Using mortar and pestle, pound with salt until paste forms. Add egg yolk, continue to pound paste until incorporated, then add oil drop by drop until thick, shiny aioli is achieved. Stir in a few drops of lemon juice. Serve wings with aioli for dipping.

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Garlic Croutons

The great thing about making your own croutons is that you can make them at your leisure, when the inevitable stale half-loaf of bread appears in your kitchen. While store-bought croutons are adequate in a pinch, you’ll find that the little extra time and effort it takes to make your own make this delicious homemade version an attractive option.

stale bread, any amount, sliced (white bread is best, but any kind works)
olive oil
salt
garlic cloves, peeled, top quarter sliced off
1. Preheat the oven to 450° F.
2. Brush both sides of the bread with a thin layer of olive oil. Place the bread on a baking sheet and sprinkle tops lightly with salt. Bake until lightly golden, 5 to 7 minutes, checking frequently to make sure bread doesn’t burn.
3. Remove the bread from the oven and rub all over with the cut side of the garlic cloves.
4. Cut the bread into smaller pieces if desired. The bread is ready to be used or stored.