Making Scents of Garlic | Print |  E-mail
Thursday, 26 July 2012 14:45

072612fThousands of true garlic lovers will be in Gilroy starting this Friday for the three-day 34th Annual Garlic Festival. If you’re interested, visit for all the information.

And, if you just can’t wait till Friday, remember, there’s a lot of garlic at the supermarket just down the street.


3 pounds of peeled baking potatoes, cut into 1/4-inch-thick strips

4 teaspoons olive oil

3/4 teaspoon salt

Cooking spray

2 tablespoons butter

8 garlic cloves, minced (about 5 teaspoons)

2 tablespoons finely chopped fresh parsley

2 tablespoons freshly grated Parmesan cheese

Preheat oven to 400°F.

Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat.

Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400°F for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.

Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley and cheese to pan; toss to coat. Serve immediately.


50 small clams in shell, scrubbed

2 tablespoons extra virgin olive oil

6 cloves garlic, minced

1 cup white wine

2 tablespoons butter

1/2 cup chopped fresh parsley

Wash clams to remove any dirt or sand.

In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.

Add clams, cover and steam till clams start to open. Add butter, cover and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serves 4.


1 (10-pound) prime rib roast

10 cloves garlic, minced

2 tablespoons olive oil

2 teaspoons salt

2 teaspoons ground black pepper

2 teaspoons dried thyme

Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

Preheat the oven to 500°F.

Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325°F, and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135°F for medium rare.

Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices. Serves 15.


3 tablespoons olive oil

2 tablespoons balsamic vinegar

3 tablespoons chopped fresh basil

2 cloves garlic, minced

7 roma (plum) tomatoes, chopped

Salt and black pepper to taste

1 sourdough baguette, cut into 1/2-inch-thick slices

1 (4-ounce) package semi-soft cheese with garlic and herbs (such as Alouette)

Whisk together the olive oil, balsamic vinegar, basil and garlic in a bowl. Stir in the chopped tomatoes; season to taste with salt and pepper. Cover; place in the refrigerator to marinate for 20 minutes.

Preheat oven to 350°F.

Spread the bread slices in a single layer on a large baking pan. Bake in the oven until golden, about 10 minutes. Remove to cool on a wire rack.

When the bread is cool, spread the semi-soft cheese evenly over each slice. Using a slotted spoon, spoon some of the tomato mixture over each slice. Makes 12 servings.


4 tablespoons butter

1 clove garlic, minced

3 (3/4-inch-thick) slices French bread, cut into cubes

Preheat oven to 350°F.

In saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet and bake (checking frequently) for 15 minutes, until crisp and dry. Cool. Serves 6.





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