Garlic Bonanza

Well, if there is no job to go to, no socializing to get on with, weather too cold for comfortable gardening, what’s left?  Reading and cooking.  Cooking it is!

My next-door neighbor, Rita, texted me last week to know if I needed any garlic.  When I said I could always find a use for garlic, she said that was a good thing.  She’d ordered garlic as part of her online grocery shopping and instead of one head of garlic, she got one POUND of garlic.  I was thinking she would bring me one head, but she brought me THREE!  Here’s the first thing I did:

Garlic & Cheese Roll Up Bread

1 container/portion of pre-made pizza dough
6 big cloves of garlic
2 Tbsp butter
2 Tbsp olive oil
3 slices provolone cheese (or any cheese you have on hand)
2 Tbsp grated parmesan (optional)

  • Chop or mince the garlic
  • Sauté in butter and olive oil until golden brown
  • Roll out the pizza dough – I rolled mine to about 12” x 8”
  • Brush the garlic/butter/oil all over the dough
  • Layout the cheese on top of the garlic
  • Sprinkle with parmesan

Roll up! (I made little slits in mine and rubbed a bit of olive oil on it)

  • Bake in 400 F degree oven for about 20 minutes (watch the bottom so it doesn’t burn).

Enjoy!  (But take the photo before you and YA eat most of it!!!)

What would YOU do with extra garlic (or what is your favorite garlic dish?

36 thoughts on “Garlic Bonanza”

  1. What is extra garlic? I never buy fewer than three heads at a time and any recipe that calls for garlic gets at least three times as much as prescribed. What’s the point of just one clove of garlic?

    Liked by 6 people

  2. costco sells a bag of pre peeled heads for the way you use it. its a pretty big bag and last a month. aldi sells a little bag that lasts a week. its nice, just pull out a bunch of little cloves , smash them with a knife and throw them in the oil. i love the taste if raw garlic. the burn but it tends to kick my butt 3 or 4 hours later. in my old age i have come to carrying baking sida with me because too many things kick my butt. way better than tums or rolaids.
    my fsvorite wat to cook garlic is to take the whole head and cut the top off it enough to expose the meat of the clove and then to put 6,8,10 of them in a brownie pan and drizzle some olive oil over them then stick them in the oven for a while til the brown up to the color of a carmel . then you pull them out of the oven and squeeze the soft butter like cloves into your mouth and marvel at the difference between raw and baked gsrlic. it gets sweet in a completely different way from sautéed or raw.
    but that pizza dough looks good.
    son spencer has become an instant pot chef and he is trying stuff. we are on day 10 of a sour dough starter and its ready to go. maybe a sourdough rollup is in store .

    Liked by 3 people

  3. Rise and SHine Baboons,

    40 Garlic Chicken. It is a real recipe and Ihave made it.

    I am very booked with all kinds of things this week. Must run.

    Liked by 4 people

    1. James Beard’s Chicken with 40 Cloves of Garlic
      4 ribs of celery cut in long strips
      2 medium onions, coarsely chopped
      6 sprigs parsley
      1 tbsp chopped fresh tarragon
      2/3 c vegetable oil
      16 thighs or legs
      1/3 c dry vermouth
      2½ tsp salt
      ¼ tsp pepper
      40 garlic cloves, unpeeled

      Preheat oven to 375. Cover bottom of heavy 6-quart casserole with celery and onions; add parsley and tarragon. Place the oil in a shallow dish. Dip chicken in oil, then coat evenly with salt; place chicken in casserole. Pour vermouth over all. Sprinkle with salt and pepper. Tuck garlic around chicken. Cover the casserole with aluminum foil and fit the lid over the foil to create an airtight seal. Bake 1½ hrs without removing the cover. Check for doneness, returning chicken to oven if underdone. Serve chicken with pan juices and garlic. Squeeze garlic from the root end and spread on bread.

      Liked by 3 people

  4. I make ginger- garlic paste for use in curries. It has equal amounts of garlic cloves and slices of peeled ginger root. Add a little water when you whir it up in the food processor, then store in a jar in the fridge with some oil on it. It keeps well.

    Liked by 3 people

  5. Love it in soups and sautes, and bready things as long as it’s not too much. Had some recently where the garlic was so overpowering I couldn’t even taste the bread.

    And then there’s that old fashioned cold remedy – garlic lemon honey tea… ginger might be in there too.

    Liked by 2 people

    1. I want one as well. I’ve seen it a couple of times in the last two weeks on my phone no less. But I really want one …it looks like it’ll work a lot more efficiently than my current mincer.

      Liked by 1 person

      1. i used to mince my garlic then one day about 10 or 15 years ago my sister who was married to the chef said
        why do you do that
        just smash it on the breadboard with the side of your knife and mince the crap out of the pulp… havnt done it any other way since


        1. That’s what I do, too. I own three different garlic presses, but don’t use any of them. Too fussy to clean properly, and the method of smashing the bulbs and mincing the pulp works beautifully.

          Liked by 2 people

  6. There are some chefs who would possibly stab a person for using anything but a knife on garlic. Anthony Bourdain was of that ilk.


      1. I pry the individual bulbs of garlic from the head, and without peeling them smash them on a cutting board. That makes it really easy to remove the skin.

        Liked by 3 people

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