Garlic, Garlic, Garlic, AACK!
Today I'm cooking with garlic.
Last Summer we grew garlic for the second time and wow, did we improve on our first run of a dozen bulbs. By the end of June I was absolutely drowning in it. In July we set aside the long storage varieties to dry out and immediately got to work eating and preserving the rest. I found my favorite method was to dump as many cloves as would fit into a large dutch oven, cover most of the way with cheap olive oil and simmer over very low heat until the garlic was butter soft but not browned. I spooned it into old jam jars and froze it covered in the oil.
This week I’m finally using up the last jar! It was magical last night brushed on Greek yogurt flatbread and it’s going to be magical again tonight coating farfalline and petite peas. I’ll make a pureed sauce with a pretty obscene amount of garlic cloves, a whole egg, grated Pecorino and meyer lemon zest, then temper with a little starchy cooking water before I stir it with the pasta. On top: lemon juice, buttery toasted bread crumbs, dill and basil. And in a very cute cocktail glass over ice with a sprig of mint: a Mojito Spindrift.