Garlic recipes worth savoring all summer long

I recently had dinner in an Italian restaurant that makes these amazing little garlic knots. They are crispy on the outside and fluffy soft on the inside — the kind of bread that pulls apart in yeasty-soft layers as the steam rises from between them.

The baker takes the knots, hot from the oven, breaks them into rectangles of nine knots and quickly places them in a parchment-lined basket. The bread itself is heavenly but then comes the magic — he takes a ladle-full of large amounts of minced garlic that has bathed for hours in an olive oil/butter bath and floods the knots. A dusting of Parmesan cheese tops the delicacy.

The perfume fills the restaurant. As all eyes look towards the servers carrying the baskets of hot garlic knots.

To some people, garlic is truly “the stinking rose,” and I have met people who vehemently dislike garlic’s pungency and aftereffects. To others, garlic triggers effusive passion; a dish without garlic may not be worth eating. 

Garlic is an ancient food, cited in the Book of Ezra. At one point, the returning soldiers are urged to eat lots of garlic to arouse sexual passion and increase the likelihood of many offspring. Ancient cultures revered garlic for its medicinal purposes, and some thought it was an aphrodisiac.

Research shows that garlic does have anti-inflammatory, anti-cancer properties, and that it lowers the risk of heart disease. In China, Italy and Korea, the average consumption is eight to twelve cloves of garlic per person per day. While that may sound like a lot, you can increase your intake to six cloves a day simply by cooking with garlic at most dinners and some lunches. The health properties may just be an added benefit to the deliciousness of the “stinking rose.”

Lox and Cream Cheese Spread with Garlic and
Sun-Dried Tomatoes (Dairy)

1 oz. sun-dried tomatoes in oil, drained and finely chopped

8 oz. cream cheese, softened

1 to 2 Tbsp. milk

1 tsp. finely minced garlic

1 tsp. grated onion 

Pinch black pepper

1 tsp. dried parsley flakes

1 to 2 oz. smoked salmon, finely minced 

Finely mince the tomatoes and set aside. Place softened cream cheese in a food processor and process with milk until smooth. Add tomato mixture and pulse once or twice. Add the garlic, onion, pepper and parsley; pulse once or twice. If the mixture is too thick, add a bit more milk.

Scrape the cheese mixture into a bowl and add the salmon. Blend with a fork until evenly mixed. Cover with plastic wrap and refrigerate until serving. Serve with crackers or croutons. 

Garlicky Mushroom Tart (Dairy)

1 package frozen puff pastry

Filling:

1 (8-oz.) package goat cheese, brick-style cream cheese, or Gruyere, grated

1/4 cup sour cream

1 tsp. garlic powder

1/4 tsp. black pepper

1/4 tsp. salt

1/2 tsp. parsley flakes

1 Tbsp. fresh chives, minced

Topping:

3/4 cup roasted garlic cloves

1 Tbsp. of canola oil 

2 Tbsp. butter

2 Tbsp. olive oil 

3 scallions, white and green, chopped

1/2 lb. mixed mushrooms (I use about 10 oz.

1 Tbsp. fresh thyme leaves

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. salt

1/4 tsp. black pepper

1/2 tsp. parsley flakes

1/4 cup white wine or garlic cooking wine

Defrost the pastry as directed.

For filling: Place all ingredients in the bowl of a food processor and pulse a few times until mixed and smooth. Set aside.

For topping:  To roast garlic, preheat the oven to 400 degrees. Place the peeled cloves in a bowl and toss with about 1 tablespoon of canola oil. Place on a foil-lined, rimmed baking sheet. Roast until soft and brown, 20-30 minutes. Shake the pan a few times to turn the cloves. Let cool.

Place the butter and olive oil in a large, heavy skillet over high heat. Heat until the butter foams; add the onions and cook until translucent and just starting to turn golden. Add the mushrooms and cook them until they start to brown. Add the roasted garlic, seasonings and wine; cook until the liquid evaporates, about 3-5 minutes. Set aside. Heat oven to 425 degrees.

Place the puff pastry sheet on cookie sheet. Spread the cheese mixture to within 1/2- inch of the edge. Fold edges up a bit to make a rim, pinching at the corners. Top with the mushroom mixture and garlic. Bake until golden brown, about 30 minutes.

Cedar Planked Salmon with Garlic Lemon and Dill (Pareve)

I love this on the grill and even in the oven in winter.

1/3 cup extra-virgin olive oil

4-6 large garlic cloves, minced

1/4 cup minced fresh dill

2 tsp. salt

1 tsp. freshly ground black pepper

1 (3-lb.) whole filet of salmon, skin on, scored into serving pieces

1 tsp. lemon zest, plus lemon wedges for serving

Place a large (5-to-7 inches wide and 16-to-20 inches long) untreated cedar plank in a clean container (I use an aluminum steam table tray). Fill the container with about 2-3 inches of water and place a heavy pot on top of the plank. Fill the pot with water to weigh the cedar plank down and keep it under water. Let soak for at least 2 hours or even overnight.

Pour the olive oil in a medium sized bowl and add the garlic, dill, salt, pepper and lemon zest. Mix well and let sit for about 20 to 30 minutes or overnight.

Heat the grill on high or make a hot charcoal fire. Place the plank on the fire and close the cover or tent with foil. Let heat for about 5 minutes or until you see smoke.

Brush both sides of the salmon with the olive oil mixture.

Carefully slide the salmon onto the center of the hot plank. Move the plank off direct heat and close the grill cover.  Cook for 10 minutes and then baste with more of the marinade. Cook another 5 minutes and baste again; repeat after 5 more minutes. Check for doneness. It will probably need a few more minutes of cooking time. If you have an instant read thermometer, the temperature should be 125-130 degrees for medium — the flesh will be barely opaque in the middle. 

Carefully slide the the plank with the salmon onto a heatproof platter. Let rest for 5 minutes. Serve with lemon wedges and, if you like, dill sauce. Serves 6 to 8.

Easy Cheesy Garlic Knots (Dairy)

1/4 cup extra virgin olive oil, plus more for greasing pan

2 lbs. ready-made pizza dough

5 to 15 cloves garlic, to taste, finely minced

1/2 -1 tsp. kosher salt

1 Tbsp. finely chopped fresh parsley

1/2 cup finely grated parmesan cheese

Preheat the oven to 400 degrees. Line 2 large, rimmed baking sheets with parchment paper and lightly oil the paper.  Set aside.

Divide the 2 pounds of dough in half and place one half under a lightly dampened cloth towel.  Place the other half on a lightly floured surface and roll out the dough to about 10-inches square. 

Use a very sharp knife and cut thin strips, 1/2 to 3/4-inch wide.  You should have 12-15 strips from this piece. Take one strip and gently tie it into a knot, tucking the ends under the bottom. 

Place the knots on the prepared baking sheets and repeat until all the dough is tied in knots. Bake for about 20 minutes or until golden brown.

Meanwhile, mix the oil with the minced garlic and add more oil if the sauce is too thick. Set aside.

Remove the knots from the oven and immediately place in a large bowl. Pour the garlic oil over the knots and toss gently to coat.  Pour onto a platter and sprinkle generously with cheese and a bit of salt, and the parsley. Serve immediately. Makes 24 to 30 knots.

Summer Squashes with Garlicky Pesto (Dairy)

This is great as a side dish, hot or cold, tossed with pasta or as a salad topper. Use as much or as little garlic as you like.

6 cups julienned zucchini and summer squash

1 cup fresh basil

1/4 cup fresh parsley

1/4 cup pine nuts

3-8 cloves garlic, to taste, peeled

2/3 cup extra virgin olive oil

1/4 to 1/2 cup grated parmesan cheese, to taste

Salt and freshly ground pepper to taste

Additional grated cheese for topping

OPTIONAL: Cut the zucchini and summer squash into matchstick-size pieces. Heat a large pot of water and bring to a boil. Blanch the vegetables for about 2 minutes. Drain and set aside.

Place the basil, parsley, pine nuts, garlic, and oil into the bowl of a food processor and process until smooth. Remove to a bowl and add the grated cheese, salt and pepper to taste. Mix well. Top with grated cheese. Serves 6 to 10.

PS: You can add all kinds of things to this such as sauteed mushrooms, roasted, halved cherry tomatoes, or other veggies you like.

Golden Onions, Mushrooms and Garlic (Pareve)

There is nothing as delicious as garlicky onions and mushrooms topping a juicy grilled burger.

1 large or 2 medium-size yellow onion(s)

1 large or two medium-size red onion(s)

1/4 to1/3 cup canola oil

10 oz white mushrooms, sliced

4 to 6 cloves garlic, more to taste, peeled and thinly sliced

Salt and freshly ground pepper to taste

Optional: red pepper flakes, to taste

Peel and thinly slice the onions. Set aside. Heat a large skillet and add the oil. Add the onions, breaking the slices into rings as you put them into the skillet. 

Let them sit over medium-low heat for 2 to 3 minutes. Stir and continue to sauté the onions until they begin to turn golden brown. Lower the heat a bit and continue to caramelize the onions. When they are deep golden brown, add the sliced mushrooms. Mix and let cook until the mushroom exude their juices and then reabsorb them. This may take 10 to 15 minutes more.

When the mushrooms begin to brown, add the garlic slices. Continue to cook another 3 to 5 minutes. Season with salt and pepper to taste. If you like, add some red pepper flakes for heat during the last minute of cooking. Makes about 2 cups. Serve over hamburgers or mashed potatoes.

Write: Columnist@TheJewishStar.com