Garlic Fest Recipes

Potato Garlic Soup (serves 4-6)

  • 1 lb peeled and cubed potatoes, waxy like Yukon Gold, NOT Russet)

  • 4 heads of garlic, (you want at least 24 cloves)

  • 2 C veg broth

  • 2 C water

  • Salt

  • Heavy cream

First you’re going to roast some garlic. Preheat the oven to 400F. Take two of the garlic heads and trim the tops off. Place the garlic heads in a sheet of aluminum foil and drizzle with olive oil. Fold and seal the aluminum foil so you have a packet. Place in the oven and roast for 60 mins. You can do this step ahead of time and save the roasted garlic for a day or two in the fridge or charge ahead. 

Put potatoes and the remaining 2 heads of garlic (separated and peeled) in large pot and cover with broth and water. Bring to boil, cover and reduce heat to simmer. Simmer for 20-25 mins or until potatoes and garlic are soft.

Remove from heat. Squeeze in the roasted garlic heads. Cool pot and chill in fridge for at least 4 hours. 

Using a stick blender (or food processor, blender) puree the potatoes and garlic. Add some cream to thicken a little but not too much that you can taste the cream. Once you reach that point season with salt to taste. 

Chill, garnish with some pesto or minced parsley, and serve.

Spanish Adobo (makes about 1 C)

  • 6 cloves garlic

  • Tsp salt

  • 1 Tbs pimenton picante

  • 1 Tbs pimenton dulce

  • 1 Tbs oregano

  • 1/4 C vinegar (notes)

  • 1/4 C olive oil

  • 1/4 C water (notes)

Notes: you are free to be creative here, I like to use apple cider vinegar especially if I’m using this marinade with pork. Also while water is fine you can also use pretty much any other liquid like wine, cider (ahem, pork), beer or broth. The original recipe calls for a Tablespoon of salt which is fine if you’re making a marinade but it’s way too much for using as a sauce for grilling or mixing into something. I like putting just enough salt in to make the garlic paste. It’s really great on chicken or pork.

First, put the peeled cloves of garlic and salt into a mortar & pestle and make a paste. (No m&p? You can use a food processor.)

Next add the pimenton and oregano and pound/mix into the paste until fully incorporated.  

The next step is much easier if you scrape out the paste and put it in a bowl. Whisk in the vinegar, then the oil, then the water. Whisk until smooth and you have a thickened sauce. Food processor or stick blender make this step much easier. (I use a stick blender). 

Use as a marinade or brush on like a BBQ sauce when grilling. Can also add a little to things like meatballs to give them a little dimension.

Caponata (makes +/- a quart)

  • 6 Tbs Olive oil

  • 1 small onion, chopped

  • 1 celery stalk, chopped

  • 1 head of garlic

  • 1 lb tomatoes, skinned, chopped (or a small can of crushed tomatoes if you don't have fresh)

  • 2 Tbs capers/ ½ C caper berries, whole

  • ½ C green olives, halved

  • 2 Tbs red wine vinegar (or more to taste)

  • 2 Tbs sugar (you can use less if your tomatoes are really fresh and sweet)

  • ½ tsp salt

  • ¼ tsp ground pepper

  • 2 medium sized Sicilian eggplant, diced and salted

  • Basil

  • Squeeze of lemon juice

In a large pan over medium-high heat, heat 2 Tbs of olive oil and cook onion, garlic, and celery for 10 mins., stirring often.

Add tomatoes, capers, olives, vinegar, sugar, salt and pepper. Bring to a boil. Reduce heat to a simmer, cover and cook for 20 minutes.

While the tomato mixture is cooking, place the diced eggplant in a colander and salt with 3-4 good sized 4 finger pinches of salt and allow to sit for 20 minutes.

Rinse diced eggplant if too salty and drain.

In a separate pan, heat 2Tbs of olive oil over medium-high heat. Add half of the eggplant and cook, stirring often, until tender, about 10 minutes. Spoon eggplant out of the pan and onto some paper towels to soak up some oil. Stir blotted/drained eggplant into the tomato mixture. Repeat with remaining oil and eggplant.

When all of the eggplant is cooked and combined pour into a bowl, allow to cool, and then refrigerate until ready to serve.

Serve with sliced, toasted bread.

Quark ‘Boursin’

  • 8oz fresh quark

  • 2-3 oz heavy cream (6Tbs)

  • 3 cloves garlic, fine mince

  • 2 Tbs fine herbs (parsley, chives, chervil, tarragon)

  • 1 tsp honey/maple syrup/sugar (as needed)

Allow quark to soften a bit before mixing by setting on counter for 20-30 mins. While waiting wash and prep your herbs and garlic. 

Combine quark, herbs, garlic and mix together. Whisk in the cream 1 oz at a time (1 Tablespoon = 1/2 oz). Taste. It’s going to be sour so if you like it this way do nothing.  If’ it’s too sour you can take some edge off a little by adding something sweet like honey, maple syrup, or even a little bit of sugar. 

Chill for a few hours before serving. Even better if left overnight to let those flavors meld.