Toum (Lebanese Garlic Sauce)

Source: Mama's Lebanese Kitchen

Tried it: YES

Thoughts: Wow. FINALLY, a garlic sauce recipe that turned out just like the restaurant! Click here for the recipe (and watch the video - it helped the most).

The recipe made enough garlic sauce to feed an army... luckily it stores well!

Ingredients:

• 1 cup peeled garlic cloves (about three whole bulbs)
• 1 tsp salt - I used Kosher
• 4 cups canola oil
• Juice of one lemon

Roasted Garlic

This is one of my favorites... roasted garlic is good in so many dishes. In its simplest form, spread roasted cloves onto crusty bread. Or squeeze out the roasted cloves and use in any dish calling for roasted garlic.

1. Cut about 1/4 inch from the top of the garlic bulb. I also trim a bit off the sides if there are any cloves fully covered by the skin; I like to be sure each clove is exposed to absorb the oil.

2. Pour one tablespoon olive oil into the bulb. Pour slowly so as much oil can seep into the garlic as possible. Sprinkle with a bit of salt (I use kosher) and pepper.

3. TIGHTLY wrap the bulb in foil. In this instance I did not wrap it well, and the olive oil ended up smoking in the bottom of my oven. Not good.

4. Bake at 400 degrees for 45 minutes, or until the garlic is golden brown and spreadable. Allow the bulb to cool a bit before handling. The cloves will be HOT.

Spreadable, delectable, garlicky goodness

Garlic Butter

Source: I'm not sure who wrote this...

Tried it: NOT YET

Garlic & Herb Soup with Croutons

Source: Food Network immersion blender cookbook

Tried it: NOT YET

Smothered Chicken with Garlic

Source: The Pampered Chef
Recipe Link

Tried it: NOT YET

Ingredients:

3   tbsp (45 mL) fresh rosemary or 1 tbsp (15 mL) dried rosemary, divided
1/2   tsp (2 mL) paprika
1/2   tsp (2 mL) salt
1/4   tsp (1 mL) ground black pepper
1   whole chicken (about 4 lb/1.8 kg)
1   lemon, cut into quarters
1   tbsp (15 mL) olive oil
2   heads garlic, peeled (about 40 cloves)

Preparation:

1. Preheat oven to 375°F (190°C). Lightly spray Deep Covered Baker with oil. Combine half of the rosemary with paprika, salt and black pepper in small bowl; set aside. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary. Place lemon quarters and remaining rosemary inside cavity of chicken. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken breast side up into baker.
2. Brush outside of chicken with oil; coat completely with seasoning mixture. Arrange garlic around chicken. Bake, covered, 60 minutes. Carefully remove lid and continue roasting 25-35 minutes or until Pocket Thermometer registers 180°F (82°C) in thickest part of thigh and juices run clear. Remove chicken from baker; let stand 10 minutes before carving. Remove garlic from drippings; serve with chicken.
Yield: 4-6 servings

Recipe Card

Herb, Garlic, & Lemon Rub

Tried it: NOT YET...

Preparation: 

Combine the following ingredients together. Use as a rub on meats or fish.

• 1/4 cup extra virgin olive oil
• 2 cloves minced garlic
• 2 tbsp fresh lemon juice
• 1 tbsp chopped parsley
• 1 tbsp chopped cilantro
• 1 tbsp chopped chives
• 1 tbsp finely grated lemon zest
• 1 tsp chopped thyme
• 1 tsp chopped rosemary
• 1 tsp kosher salt