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We all know how to rub a garlic clove on a crostini and that's fine and dandy.
However I was craving a garlicky snack and all I had was some Ritz crackers. You all know where this is going now, yes I rubbed the fresh garlic on both sides of the crackers and ate them with green olives and smoked cheddar.
One clove of garlic was consumed by rubbing only about 8 crackers. Wow I don't think I'll ever eat crackers again without rubbing them with garlic.
Have you tried roasting garlic slowly ( whole cloves) and then spreading it ( squeeze the garlic out of the cloves) on bread with some sun-dried tomatoes ? Yummy. The garlic loses its potency but fortunately not the taste and is very sweet and rich. Really yummy.
I haven't tried that yet (and I'm 56 years old already) shame on me ! I was amased at how much garlic one can put on a cracker with out it hardly even showing other than a little sheen. After you eat a few, the bite and sting makes you well aware of how much garlic is there ! I like the sting, heck I sit there and gobble whole pickled jalapios along with these garlic rubbed crackers ! I think I've turned into "A FOODIE" !
Good thing I don't get fat. Naw, naw, naw naw naw !
Love garlic-and the roasted garlic on nice crusty warm Italian bread is so yummy. Also a favorite in our house-olive oil in frying pan, add lots of sliced garlic to room temp olive oil, cook on lowest stove setting til golden-toss with pasta, top w/parm cheese.
I also love to roast garlic and then pour a few cloves in a really good bottle of olive oil with some herbs ( it works really well with Rosemary and Thyme and even Tarragon) and let it infuse for a few weeks. I then strain the cloves out and am left with truly yummy scented oil, perfect for marinades or as a dressing. It works with raw cloves as well but I prefer the taste of garlic without all the bite, it makes it more delicate.
Mmmmmm, garlic. This is my kind of thread. Raw, roasted, baked, steamed; I'll take it any way I can get it.
My gram taught me to split a clove lengthwise, and rub the cut sides around a wooden salad bowl before adding the salad. It's subtle enough to not offend even the most militant of garlic-haters. Then I mince the clove and add it to the salad.
Love garlic-and the roasted garlic on nice crusty warm Italian bread is so yummy. Also a favorite in our house-olive oil in frying pan, add lots of sliced garlic to room temp olive oil, cook on lowest stove setting til golden-toss with pasta, top w/parm cheese.
Yes, yes, yes,..... also add some grated Romano, fresh tomatoes, zucchini, artichokes...... yum, yum, yum.... Great quick summer dish...
My Russian roommate in college would eat raw whole cloves of garlic with bread and butter. I tried it with her... it hurt, but in a good way!
Of course, you must make sure that whoever you are with when you eat this dish eats it with you, or there will be trouble.
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