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.
This recipe can easily be quartered or halved. It keeps well in the refrigerator for about a week.
1 large head fresh garlic
1 cup extra virgin olive oil
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? ChristinaReplyDelete