Best 3 Blanched Garlic How To Recipes
Garlic is a versatile ingredient that can be used in a variety of dishes, from savory to sweet. Blanching garlic is a simple process that mellows the garlic's flavor and makes it easier to digest. This article provides three recipes for blanched garlic, each with its own unique flavor profile.
The first recipe is for a simple blanched garlic sauce. This sauce is made with just four ingredients: garlic, olive oil, salt, and pepper. It can be used as a dip for bread or vegetables, or as a marinade for chicken or fish.
The second recipe is for a more complex blanched garlic butter. This butter is made with garlic, butter, parsley, lemon juice, and salt. It can be used to spread on bread or toast, or as a topping for grilled meats or vegetables.
The third recipe is for a blanched garlic vinaigrette. This vinaigrette is made with garlic, olive oil, vinegar, Dijon mustard, and salt. It can be used as a dressing for salads or as a marinade for chicken or fish.
No matter which recipe you choose, blanched garlic is a delicious and versatile ingredient that can be used to add flavor to a variety of dishes.
BLANCHED GARLIC PASTE
Steps:
- Place the garlic in a small saucepan filled with cold water and bring to a simmer. Simmer for 30 seconds, then drain and return to the same pan and cover with cold water again. Bring to a simmer and drain again. Return the drained cloves to the pan and add the olive oil. Bring to a gentle simmer and cook for 12 to 15 minutes, stirring frequently.
- Puree the mixture in a blender for 2 minutes, or until the mixture is very smooth, scraping down the sides of the blender as necessary. Add the salt at the end of blending.
- Use as an addition to soups, salad dressings or any dish calling for garlic.
BLANCHED GARLIC • HOW TO
When raw garlic is added to recipes, blanching makes it less pungent and mellows out the taste, keeping its aroma.
Provided by Francine Lizotte @ClubFoody
Categories Other Sauces
Number Of Ingredients 1
Steps:
- Bring a pot of water to a boil
- Add unpeeled garlic and boil for 5 minutes.
- Remove from the heat and plunge garlic clove in an ice water bath or scoop it out with a small sieve before rinsing under cold water. Proceed with your recipe
BLANCHED GREENS
This technique can be used for leafy greens such as collards, kale, Swiss chard, and spinach. Blanched greens can be stored in an airtight container in the refrigerator for up to 4 days. See how to use blanched greens.
Provided by Martha Stewart
Categories Spinach Recipes
Number Of Ingredients 1
Steps:
- Remove leaves from stems. (Swiss chard stems are edible, so save and cook them) Blanch greens in a large pot of boiling salted water, 15 seconds (spinach and chard) to 2 minutes (kale and collards); drain. When cool enough to handle, squeeze out excess liquid; let cool completely in a single layer on a rimmed baking sheet. Greens can be stored in an airtight container in refrigerator up to 4 days.
Tips:
- Choose fresh, firm garlic bulbs with no signs of sprouting or bruising.
- Use a sharp knife to make a clean cut across the root end of the garlic clove.
- Blanch the garlic cloves in boiling water for 1-2 minutes, or until they are tender but still hold their shape.
- Immediately transfer the blanched garlic cloves to a bowl of ice water to stop the cooking process.
- Once the garlic cloves are cool, drain them and pat them dry.
- Blanched garlic cloves can be stored in the refrigerator for up to 2 weeks.
Conclusion:
Blanching garlic is a quick and easy way to remove the harsh flavor and smell of raw garlic, while still preserving its nutritional value. Blanched garlic can be used in a variety of dishes, including stir-fries, soups, sauces, and dips. It can also be added to roasted vegetables or grilled meats for a flavorful touch. So next time you're looking for a way to add a little extra flavor to your dish, reach for some blanched garlic. You won't be disappointed!
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