This post seems so simple that I struggled with whether it was worth posting at all. Would readers find it insulting that I'd post something so easy?
But after talking to Sean I decided yes, I would post a 'recipe' for chopped garlic in oil. He and I agree - keeping a jar of chopped garlic in oil, in our fridge, has revolutionized our kitchen.
As the old lady says, 'We put that shit on everything'.
- as a sauce/base for pastas like my favourite, AOP
- as a base for pizzas instead of tomato sauce - top with prosciutto, Buffalo mozza and arugula - holy shit yum
- in scrambled eggs
- spread the oil on sliced baguette, toast lightly in the oven, top with cheese, meats or any kind of hors d'oeuvres topping
- in meat marinade
- in salad dressing (ok I don't really eat salad, but you could use it in a dressing)
- in pesto or dips
- chop tomatoes and basil - mix with garlic, a bit of oil and some salt and pepper - use as a bruschetta mix on toasted baguette slices (see above) or mix with Bocconcini for a Caprese-style salad
- put a dollop in a hot pan - add vegetables and sautée - same goes for chicken, shrimp or anything you'd cook like that
- add a spoonful to the onion when cooking risotto
- cook 1/4 C on low until garlic is golden and deeply fragrant - add a pinch of chilis and sautée 30 seconds - add 2 x 28oz cans of diced tomatoes, 1 tsp sea salt and simmer 4 hours
- add to soups for extra flavour
- spread chopped garlic on the inside of a grilled cheese - cook grilled cheese in garlic oil instead of butter
- mix with a little dried oregano and basil, add a squeeze of lemon juice and use as a bread dip
- in polenta
- add a spoonful to mac and cheese sauce before you add pasta, cheese, etc then bake
- use as a rub on a roast or a pork belly with some dried herbs
- as a condiment on a hotdog or sausage in a bun
- in meatballs or meatloaf
- my friend Kelly suggests portioning it into ice cube trays and freezing - brilliant!
I could keep going but I think you get the idea. Use just the garlic, just the oil, or both together, ANYWHERE YOU LIKE.
All you have to do is peel the cloves of one bulb of garlic, chop them up as coarse or as fine as you like (I like bigger chunks like the ones in the jar pictured above), and cover them in oil. When our garlic and oil starts to get low, we just chop up a new bulb, mix it with the stuff in the fridge and then make sure it's all completely submerged in fresh oil.
***** TWO VERY IMPORTANT THINGS - YOU MUST keep the garlic covered in oil and YOU MUST keep it in the fridge *****
From GARLIC Safe Methods to Store, Preserve, and Enjoy by LINDA J. HARRIS Food Safety/Microbiology Specialist, Department of Food Science and Technology University of California, Davis: 'Regardless of its flavor potency, garlic is a low- acid vegetable. The pH of a clove of garlic typi- cally ranges from 5.3 to 6.3. As with all low-acid vegetables, garlic will support the growth and subsequent toxin production of the bacterium Clostridium botulinum when given the right con- ditions. These conditions include improper home canning and improper preparation and storage of fresh herb and garlic-in-oil mixtures. Moisture, room temperature, lack of oxygen, and low-acid conditions all favor the growth of Clostridium botulinum. When growing, this bac- terium produces an extremely potent toxin that causes the illness botulism. If untreated, death can result within a few days of consuming the toxic food. It is important to follow the directions in this publication carefully to make sure your preserved garlic is safe.'