“”What garlic is to salad, insanity is to art.” Augustus Saint-Gaudens, ‘Reminiscences’Tumblr (3.0; @garliclover)http://garliclover.com/<img src="http://30.media.tumblr.com/tumblr_ldqjs7O23K1qzwfmao1_250.jpg"/><br/><br/><p>Red garlic mashed potatoes recipe</p>http://garliclover.com/post/2198618501http://garliclover.com/post/2198618501Mon, 20 Dec 2010 08:43:19 -0800<img src="http://27.media.tumblr.com/tumblr_ldo4a05uLE1qzwfmao1_500.jpg"/><br/><br/>http://garliclover.com/post/2198614785http://garliclover.com/post/2198614785Sun, 19 Dec 2010 01:13:15 -0800<img src="http://28.media.tumblr.com/tumblr_ldnnyyCIZy1qzwfmao1_250.jpg"/><br/><br/><p>Tuscan garlic chicken</p>http://garliclover.com/post/2198614182http://garliclover.com/post/2198614182Sat, 18 Dec 2010 19:20:58 -0800<img src="http://28.media.tumblr.com/tumblr_ldnkcnqSkH1qzwfmao1_500.jpg"/><br/><br/>http://garliclover.com/post/2198613931http://garliclover.com/post/2198613931Sat, 18 Dec 2010 18:02:50 -0800<img src="http://28.media.tumblr.com/tumblr_ldnc6okvam1qzwfmao1_250.jpg"/><br/><br/><p>Garlic dill new potatoes</p>http://garliclover.com/post/2198613598http://garliclover.com/post/2198613598Sat, 18 Dec 2010 15:06:25 -0800<a href="http://www.nytimes.com/2008/06/18/dining/18appe.html?ref=garlic">A Good Appetite - A Spring Menu With Green Garlic and Scapes - NYTimes.com</a>: <p>Ever wondered if you can eat garlic scapes? Here’s the answer …</p>http://garliclover.com/post/2198613595http://garliclover.com/post/2198613595Sat, 18 Dec 2010 15:05:03 -0800<img src="http://27.media.tumblr.com/tumblr_ldnanmdJPy1qzwfmao1_250.jpg"/><br/><br/><p>Nice simple recipe for roasted garlic taters</p>http://garliclover.com/post/2198613538http://garliclover.com/post/2198613538Sat, 18 Dec 2010 14:33:23 -0800<p><span>OK, shopping trip also includes a stop at the market to get garlic and more garlic and more garlic … and a few other unimportant things. But mostly garlic.</span></p>http://garliclover.com/post/2363221401http://garliclover.com/post/2363221401Sat, 18 Dec 2010 11:39:08 -0800<img src="http://26.media.tumblr.com/tumblr_ldlfgeEU9Y1qzwfmao1_250.jpg"/><br/><br/><p>Roasted garlic crab. This is the right time of year, go for it.</p>http://garliclover.com/post/2198611500http://garliclover.com/post/2198611500Fri, 17 Dec 2010 14:21:51 -0800<p><span>Courtesy of Christopher Ranch <h4>Ingredients</h4> <ul><li>1 lb ground beef</li> <li>1 lb ground turkey</li> <li>1 egg beaten</li> <li>1 small Vidalia onion finely chopped</li> <li>1 cup corn flakes crushed adding more if too wet</li> <li>2 heads of Fresh CHRISTOPHER RANCH California Garlic, roasted and pulp squeezed out</li> <li>2 tsp Worchestershire sauce</li> <li>1/2 tsp ground pepper</li> <li>2 tsp parsley minced</li> </ul><h4>Directions</h4> <ol><li>In a large bowl mix all ingredients with half of the roasted garlic using hands to mix and mush together thoroughly.</li> <li>Pat meat mixture evenly into a loaf pan. Spread the remaining roasted garlic on top of meatloaf. Bake in a preheated over at 350 degrees for 1 hour and 15 minutes.</li> </ol></span></p>http://garliclover.com/post/2351485045http://garliclover.com/post/2351485045Fri, 17 Dec 2010 13:46:26 -0800<a href="http://allrecipes.com//Recipe/garlic-potatoes-gratin/Detail.aspx">Garlic Potatoes Gratin Recipe - Allrecipes.com</a>http://garliclover.com/post/2198604702http://garliclover.com/post/2198604702Thu, 16 Dec 2010 16:22:35 -0800<img src="http://24.media.tumblr.com/tumblr_ldjoazfDdI1qzwfmao1_500.jpg"/><br/><br/><p>This looks tasty</p>http://garliclover.com/post/2198604635http://garliclover.com/post/2198604635Thu, 16 Dec 2010 15:37:49 -0800<img src="http://27.media.tumblr.com/tumblr_ldjnz763VJ1qzwfmao1_500.jpg"/><br/><br/><p>I’m gonna add this recipe to my “try this ” list …</p>http://garliclover.com/post/2198604626http://garliclover.com/post/2198604626Thu, 16 Dec 2010 15:30:44 -0800<p><img src="http://media.tumblr.com/tumblr_ldjlqxeh4Q1qzw2gj.jpg"/></p> <p><a title="Susan Spicer" target="_blank" href="http://www.bayona.com/susan-spicer/"><br/></a><span>From the GarlicPage <br/>archives …</span></p> <p>Fred Towner writes:</p> <p>“You may wish to consider adding my favorite recipe to your garlic soup collection. It is from , the gifted owner/chef of the Bayona Restaurant in New Orleans. It is a wintertime favourite in this household.”</p> <p>Serves 8</p> <ul><li>2 lb onions - roughly chopped</li> <li>2 cup garlic - peeled and chopped</li> <li>2 Tbsp olive oil</li> <li>2 Tbsp butter - unsalted</li> <li>1 1/2 qt chicken stock</li> <li>1/2 loaf French bread - stale and in chunks</li> <li>1 pt half & half - or cream</li> <li>1 bouqet garni tied together with butcher’s string</li> <li>(or cotton string) 10 3” stems of parsley,</li> <li>5 stems of fresh thyme* and 1 bay leaf.</li> </ul><p> *if you don’t have fresh thyme for the bouquet garni, 1 teaspoon of dried thyme leaves will do.</p> <p>Saute onions and garlic in butter and olive oil stirring frequently,  over low to medium heat until deep golden color is reached (about 30  minutes). Add chicken stock, bouquet garni and bread. Simmer 15 to   20 minutes. Remove bouquet garni. Puree in blender. Strain through  medium strainer. Heat and add half & half. Salt and pepper to taste. The soup is better the second day, as it mellows overnight.</p> <p>From Chef Susan Spicer of <a title="Bayone" target="_blank" href="http://www.bayona.com/">The Bayona</a>, New Orleans, LA. Used with permission.</p> <p><span><br/></span></p>http://garliclover.com/post/2340778412http://garliclover.com/post/2340778412Thu, 16 Dec 2010 14:35:00 -0800<p><span>1 (4-pound) beef tenderloin<br/>1/2 cup low-sodium soy sauce, divided<br/>2 teaspoons freshly ground pink peppercorns<br/>2 teaspoons freshly ground green peppercorns<br/>2 teaspoons freshly ground black peppercorns<br/>2 teaspoons ground ginger<br/>8 cloves garlic, minced<br/>Vegetable cooking spray<br/><br/>Trim fat from tenderloin. Combine 2 tablespoons soy sauce and next 6 ingredients; stir well. Rub tenderloin with soy sauce mixture. Combine tenderloin and remaining 1/4 cup plus 2 tablespoons soy sauce in a large re-sealable plastic bag. Seal bag; marinate in refrigerator 8 hours, turning bag occasionally.Remove tenderloin from bag, reserving marinade. Fold under 3 to 4 inches of small end to help cook evenly. Place tenderloin on a broiler rack coated with cooking spray; place rack on a broiler pan. Insert meat thermometer into thickest portion of tenderloin. Bake at 425 degrees for 45 minutes or until meat thermometer registers 140 degrees (rare) or 160 degrees (medium), basting tenderloin frequently with reserved marinade. Place tenderloin on a large serving platter, and let stand 10 minutes before slicing. <br/></span></p>http://garliclover.com/post/2339835327http://garliclover.com/post/2339835327Thu, 16 Dec 2010 13:14:06 -0800<img src="http://25.media.tumblr.com/tumblr_ldj2pbfRoP1qzwfmao1_500.jpg"/><br/><br/><p>Mushrooms in garlic caper butter anyone? Yumm!</p>http://garliclover.com/post/2198603721http://garliclover.com/post/2198603721Thu, 16 Dec 2010 07:51:13 -0800<iframe width="400" height="300" src="http://www.youtube.com/embed/qpCu2h3VV1s?wmode=transparent&autohide=1&egm=0&hd=1&iv_load_policy=3&modestbranding=1&rel=0&showinfo=0&showsearch=0" frameborder="0" allowfullscreen></iframe><br/><br/><p>Ever wondered if you can plant garlic in containers? Here’s the scoop …</p>http://garliclover.com/post/2333341025http://garliclover.com/post/2333341025Wed, 15 Dec 2010 21:25:44 -0800<img src="http://26.media.tumblr.com/tumblr_ldi8iwILtG1qzwfmao1_250.jpg"/><br/><br/><p>Skordalia, skorthalia . . it’s all greek to me. This is a nice simple version of a classic garlic and potato dip. Yummm!</p>http://garliclover.com/post/2198602305http://garliclover.com/post/2198602305Wed, 15 Dec 2010 20:59:20 -0800<p>Hey there . .</p> <p>I have several hundred original garlic recipes on file that I will be posting as I can clean them up. I had a very active garlic-themed website and online store until 2000, when I sold the business and the new owner tanked it …  but my love of garlic is stronger than ever.</p> <p> </p>http://garliclover.com/post/2333012953http://garliclover.com/post/2333012953Wed, 15 Dec 2010 20:52:20 -0800<p>Hey, if you find out, let me know. </p>http://garliclover.com/post/2330718084http://garliclover.com/post/2330718084Wed, 15 Dec 2010 17:47:13 -0800