THE SWAMP MILKWEED KITCHEN

1. EASY GARLIC

This method of garlic preparation is the quickest way I’ve found to get my hands on ready to use fresh garlic. This is about a weeks worth.

Everyone knows that peeling garlic is a pain and you always need it when it’s most inconvenient.  Recently, our neighborhood market has been offering fresh peeled garlic and it’s a huge time saver for me.

My Cuisnart food processor is one of my major tools. This one is difficult to date but it’s probably an antique by now. It never fails to perform. A perfect instrument. If you don’t have one…

After cleaning, inspecting and nipping ends my easy garlic is ready to go.

  Please avoid using garlic substitutes. Keep it fresh. If you have processed minced garlic in a jar, do yourself a flavor favor and get rid of it.

Hit the processor on “pulse” only. It wants to be minced – not mashed.

A couple of pulses and it’s just right.

Load up and pack the Mason Jar.

Fill and stir with EVO. I love Kirkland’s EVO and use a lot of it. 

As it gets used up (and that’s fast) I add more EVO to the jar. Sometimes I want garlic infused oil which I can just spoon off the top.

This is about a week’s worth for me. If there is any left in the jar at the end of the week, I’ll put it in a small freezer bag and use it for stocks, soups or whatever at a later time.

Now its’s time for a new batch because easy garlic is imperative – can’t cook without it.

Other Swamp Milkweed Sessions

1. easy garlic

2. arugula pesto

3. an irregular egg sandwich

4. a fine spinach omelette

5. a speedy salmon salad

Thanks for visiting with me.

Paul V’Soske

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