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Garlic Recipes - Using Fresh Garlic

Garlic Bread

 

Make some garlic butter without lemon juice. Slice a crusty loaf of bread almost to the bottom crust and spread the garlic butter between the slices. Wrap loosely in aluminum foil and bake in a medium hot oven (350°F-375°F) for about 20 minutes.

 

Garlic Bread
Garlic Bread with Garlic Butter

Garlic Butter


Garlic butter is wonderful on grilled meats, on fish, and on steamed vegetables.

1/4 cup butter
crushed garlic, to taste (start with a cautious two medium cloves)
2 teaspoons finely minced parsley (optional)
1 teaspoon lemon juice (optional)

Work the butter on a plate with a knife or spoon until it is slightly soft. You don’t want the butter too soft. Work in the crushed garlic, chopped parsley and lemon juice. Pour off any extra lemon juice. Refrigerate until firm. Put a pat of garlic butter on top of the hot food as it is served.

I like the lemon juice when I am using the garlic butter for fish or green beans - any dish that is enhanced by lemon juice. I omit the lemon for potatoes or rice. I have no fixed preference for other dishes.

One spring we put garlic butter on asparagus for a change after we had had several meals with plain butter. We compared Leningrad (a Porcelain) and Puslinch (a Rocambole). The Leningrad butter had a clean flavour with a strong aftertaste. The Puslinch butter had a more complex flavour in the mouth and little aftertaste. We agreed that the simplicity of the Leningrad complemented the asparagus better.

Recipes - Fresh Garlic


Recipes - Dried Garlic

 



Rocambole Garlic - Organic Seed in BC