In honor of National Garlic Day, we’re paying to tribute to one of our favorite ingredients. Garlic is one ingredient that we refuse to live without. A “cousin” to leeks, chives, onions and shallots, garlic is something we use frequently in the kitchen.
According to “The Food Lover’s Companion,” garlic has been long credited with supporting physical strength and has also been used for curing toothaches, consumption and open wounds. Today, there are four major types of garlic available for purchase: American garlic (white-skinned, strongly flavored), Mexican and Italian garlic (both are somewhat milder in flavor and have mauve skin) and elephant garlic (very large, white-skinned bulbs). Interestingly enough, elephant garlic is not a “true” garlic but actually a relative of the leek family. It also has the mildest flavor of the bunch.
When purchasing, make sure blubs are firm and plump, without dry skins. Always store your garlic in an open container away from other foods in a cool, dark place. Unbroken, bulbs will last for up to 8 weeks before they begin to dry out. Once broken, garlic will begin to dry after 10 days.
The finer the chop, the stronger the taste when it comes to garlic. A clove of minced garlic added to a recipe will be much strong than a crushed, full clove. Cook time will also determine the flavor. Cooking garlic longer will result in a mild flavor that is sweet and nutty, versus harsh and pungent. Roasting garlic, for example, turns garlic into a sweet and buttery, soft paste.
The next time you’re in the mood for a delicious garlic infused dinner, try these dishes. Pair with your favorite steamed vegetable and enjoy!
Oven Fried Chicken
- 1/4 cup Stonewall Kitchen Roasted Garlic Mustard
- 1/4 cup Stonewall Kitchen Wild Flower Honey
- 2 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon cracked pepper
- 2 teaspoons crushed rosemary
- 2 cups fresh breadcrumbs
- 8 chicken thighs, skin removed
- In a large bowl, combine Roasted Garlic Mustard, Wild Flower Honey, buttermilk, salt, pepper and rosemary.
- Place chicken thighs into bowl and let marinate 30 minutes.
- Preheat oven to 425°F.
- Coat marinated chicken with the breadcrumbs.
- Place onto a generously oiled rimmed baking sheet and cook in preheated oven for 30-45 minutes, turning once or until golden brown on both sides and has an internal temperature of 165°F.
Roasted Garlic Smashed Potatoes
- 2 1/2 pounds red potatoes, rinsed and cubed
- 1 cup milk or light cream
- 1/4 cup butter
- 1/4 cup Stonewall Kitchen Roasted Garlic Oil
- Salt and pepper to taste
- Rinse potatoes. Cover with cold, salted water in a medium saucepan. Bring to a boil over medium-high heat and cook until tender.
- While the potatoes cook, heat the milk (or cream) and butter in a small saucepan over low heat.
- Drain potatoes and smash with a fork or potato masher.
- Add to the potatoes the heated milk with butter, Roasted Garlic Oil and salt and pepper to taste. Mash to desired consistency. Serve hot.