Let’s face it, there is nothing quite like the smell of fresh garlic. Although pungent in both aroma and taste when raw, it’s hard to conceive not having this incredible bulb around for cooking. Garlic—aka the “stinking rose”—may be strong when raw, but when roasted, it becomes quite mellow and easy to spread. Indeed, many people delight in the pulp of roasted garlic spread on their favorite breads, much like butter.
For serious garlic enthusiasts, the Gilroy, CA Garlic Festival is an annual trip not to be missed. From the Miss Gilroy Garlic pageant, to the Great Garlic Cook-Off, to Gourmet Alley—where America’s summertime food event takes place—there is something for every garlic lover at this three-day event. In 2009, the Gilroy Garlic Festival will take place on July 24, 25 & 26.
If you’re not sure whether you will be attending the next Gilroy Garlic Festival, here are three aromatic and delicious recipes to help you decide.
Bruschetta con Pomodoro
Ingredients
- 6 slices crusty Italian bread, halved crosswise
- ¼ cup extra-virgin olive oil
- 3 small garlic cloves, minced
- 5 large, firm ripe tomatoes, peeled, seeded and chopped
- Salt and black pepper
- 1 tablespoon balsamic vinegar
- ¼ cup minced fresh basil
Preparation
- Preheat broiler.
- Place bread slices on a baking sheet; broil 5 inches from heat source until lightly browned. Turn and brown other side.
- In a bowl, mix together 3 tablespoons of the olive oil and garlic then brush mixture on one side of bread slices.
- Heat remaining olive oil in a skillet set over medium heat; add tomatoes, salt and pepper. Stir until tomatoes are heated through, about 2 minutes.
- Add vinegar and basil to skillet then stir.
- Top bread slices with tomato mixture.
- SERVES 6
Garlic Shrimp with Hot Red Pepper Flakes
Ingredients
- ¾ pound shrimp, shelled and deveined
- Salt
- 4 tablespoons olive oil
- ¼ teaspoon hot red pepper flakes
- 5 small garlic cloves, minced
- 1 tablespoon dry white wine
- 1 tablespoon lemon juice
- 2 tablespoons minced fresh parsley
Preparation
- Sprinkle shrimp with salt.
- In a skillet set over medium-high heat, heat oil and red pepper flakes. Add garlic and cook until garlic just begins to brown, about 15 to 30 seconds.
- When garlic is lightly browned add shrimp; cook, stirring, for 1 minute or until shrimp are just firm to the touch.
- Stir in wine, lemon juice, and parsley; serve immediately.
- SERVES 4 TO 6
Garlic Mashed Potatoes
Ingredients
- 2 ½ pounds Idaho potatoes, peeled and quartered
- 3 large garlic bulbs, cloves separated and peeled
- ½ stick (1/4 cup) unsalted butter, softened
- ½ cup half and half, warmed
- Salt and pepper
Preparation
- In a large saucepan, bring salted water to a boil over high heat.
- Add potatoes and garlic; reduce heat to medium-high. Boil potatoes gently, uncovered, until potatoes are tender, about 20 minutes.
- Drain potatoes and garlic.
- Transfer potatoes and garlic to a bowl. Add butter then roughly smash potatoes and garlic with a masher.
- Make a well in center of potatoes and add in warmed half and half. Using a hand mixer, mix potatoes until just creamy.
- Season the potatoes with salt and pepper.
- SERVES 6
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