These are great anytime!
Makes 12 scones
2 1/4 cups all-purpose flour
2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup cold butter, cubed
4-5 garlic scapes, chopped small
1 cup strong cheddar cheese, shredded
1 cup buttermilk
1 egg, lightly beaten
Preheat oven to 425°F
In a large bowl, mix together the flour, sugar, baking powder, baking soda, cayenne pepper and salt.
Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs.
Add the garlic scapes and cheese, mix until combined.
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From Garlic, Garlic, Garlic by Linda and Fred Griffith
Makes 5 quarts.
I alter this recipe by increasing the amount of garlic and chilies, so that we can eat them as a vegetable as well as a seasoning!
1 ¼ cups kosher salt, plus more if needed
3 quarts of water
1 quart cider vinegar
4 ½ pounds green tomatoes, preferably plum (less, if you are increasing garlic and chili)
5 fresh red chili peppers (or more if you prefer)
15 plump garlic cloves (or more if you prefer)
5 heads fresh fennel seeds (or 5 tsp of dried seeds)
5 heads fresh dill
20 stalks fresh dill weed
Have 5 freshly sterilized wide-mouth quart canning jars, still in their hot water, and 5 jar tops, prepared according to package directions.
In a large, nonreactive saucepan, combine salt and water. Mix until salt is dissolved; let brine rest for 10 minutes. If a raw egg in the shell does not float in brine, add salt, a few tablespoons at a time, until it does float. Remove egg. Add vinegar and bring brine to a boil. Simmer briskly for 2 minutes.
Using special canning tongs, carefully drain sterilized jars. Divide tomatoes among them, leaving about 1 inch of head room. Then pack 1 chili (or more), 3 garlic cloves (or more), 1 fennel head, 1 dill head, and 2 stalks dill weed into each jar.
Ladle brine into jars to just above the neck. Cover jars with sterile rings and lids. Let stand on a towel in a cool place for 24 hours. Tighten lids and store.
If you prefer, process jars in a water bath for 15 minutes.
The Passionate Cook
10 g butter
200 g almonds
2 large cloves of garlic (crushed)
1 handful of rosemary leaves
1 tsp coarse sea salt
chili to taste
Melt the butter in a cast-iron or stainless steel skillet, add the almonds and stir until they’re heated through and starting to brown. Take off the heat and add the condiments, stirring through. The residual heat of the pan should cook the garlic just enough to take off the edge without burning it (which results in a bitter taste).
Serve warm straight out of the pan, or keep in a cookie tin or open kilner jar.
Adapted from Kelly Senyei
Yield: 12 servings
For crumb topping:
4 Tablespoons unsalted butter
2 cups Panko Japanese bread crumbs
3 Tablespoons chopped fresh chives
For pasta and sauce:
1 bulb garlic
1 pound uncooked pasta
4 Tablespoons unsalted butter
6 Tablespoons all-purpose flour
5 cups whole milk
5 1/2 cups coarsely shredded cheddar cheese (white, yellow or a mix of both)
1/2 cup grated Parmesan cheese
1/2 teaspoon ground mustard powder
1 1/2 teaspoons salt
1 teaspoon ground black pepper
Make the crumb topping:
Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
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Adapted from How Sweet It Is
We serve this dip with smoked salmon and mounds of fresh pita chips!
Makes about 1 cup of dip
1 15-ounce can of cannellini beans, drained and rinsed (or about 1 1/2 cups of cooked beans)
2 bulbs of roasted garlic
3 tablespoons of fresh dill fronds
1/4 cup of olive oil
salt, to taste
freshly ground black pepper, to taste
optional: freshly squeezed lemon juice, to taste
Combine beans, dill, roasted garlic, salt, pepper and lemon juice (if adding) in a food processor and blend until smooth. With the processor running, stream in olive oil and make sure to scrape the sides and bottom a few times. Serve in a bowl garnished with fresh dill and additional drizzles of olive oil.
Serves 2 as a main, 4 as a side
2 cos (Romaine) lettuce hearts, washed and halved lengthwise
2 cloves garlic, crushed or finely minced (for garlic lovers!)
½ cup olive oil
Steep crushed garlic in oil for a couple of hours; overnight is best. Brush garlic oil over lettuce halves. Place on the heated BBQ, and grill for approximately 2-3 minutes, each side. Remove from heat and season with Kosher salt and freshly ground pepper.
Enjoy as is, or drizzle with your favorite salad dressing and grated hard cheese, such as Reggiano-Parmigiano. Add a protein such as grilled chicken for an easy, healthy main meal!