Celebrate the end of summer with seasonal garlic

When you think of seasonal foods, you probably don’t think of garlic. It’s there—like a loyal friend—all year long. But in many parts of the country, it’s garlic harvest time, and those freshly picked bulbs are a far cry from the ones that sit on grocery store shelves all winter long. Freshly picked garlic is juicy (yes, juicy!) and full of flavor that adds so much to everything from pizza and pasta to sauces, soups, and breads.

Fresh garlic is sweeter and lighter in flavor than dried garlic from months ago. Garlic that has sat for a long time is usually stronger, sometimes sharper, and definitely more assertive.

When you chop or crush garlic, its flavor changes. The more chopped or crushed the clove is, the more “pungent” flavors can be released. You want to lightly chop the garlic or roast it to release sweeter, milder, less pronounced flavors.

And if you really want to be sure you get fresh garlic, it’s best to shop at your local farmers market or produce stand. Store your garlic in a cool, dark spot in your kitchen.

Garlic is the basis of almost All my cooking. I use it in almost all my savory dishes. Here are three new recipes celebrating garlic. All use garlic in several different ways: roasted until soft and sweet, and thinly sliced ​​or minced and sautéed. Zucchini fritters with roasted garlic sauce are perfect for breakfast, lunch, or dinner. A roasted garlic, leek, and tomato galette (like a rustic tart) is a perfect way to celebrate the end of summer. And herby, lemony garlic bread (the garlic blend also works well with fish, chicken, and many other dishes) is always welcome on any table.

Roasting garlic

Roasted garlic lacks the assertiveness of raw garlic. It adds an almost sweet flavor that balances well with all kinds of spicy foods.

Ingredients

• 1 head of garlic, with 1⁄8 inch of the top cut off to expose the bulb
• 2 to 3 tablespoons olive oil
• Salt and freshly ground black pepper

Instructions

1. Roast the garlic: Preheat oven to 400 degrees. Place the garlic in a small baking dish or ovenproof skillet and drizzle with olive oil, season with salt and pepper. Roast for about 15 to 20 minutes or until the cloves are soft when gently squeezed. Remove and let cool slightly.
2. Once the garlic is cool enough to touch, carefully squeeze the garlic cloves out of their skins. Remove the skins and store the roasted garlic cloves in the oil you cooked them in. The oil has a lovely, subtle garlic flavor that can be used for frying, salad dressings, pasta dishes, etc. Any leftover roasted garlic cloves can be spread on bread or sandwiches, used in pasta sauces, or topped with pizza.

Roasted Garlic and Zucchini Pancakes with Roasted Garlic Yogurt Sauce

These pancakes — grated zucchini, roasted crushed garlic cloves, flour, breadcrumbs, egg and lemon zest — are fried into small pancakes or crepes and served with a yogurt sauce made with roasted garlic and chives. They are delicious for dinner with salt and crusty bread or as a first course or snack.

Enough for about ten 2-inch pancakes.

Ingredients

Pies:

• 4 cloves roasted garlic, see above
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• 2 medium zucchinis, grated on the largest holes of the box
• 1 large egg
• 3 tablespoons of flour
• 3 tablespoons panko or breadcrumbs
• 3 tablespoons chopped fresh chives
• 1 teaspoon grated lemon peel
• About 3 tablespoons of olive oil or vegetable oil for frying

Yogurt sauce:

• 1 cup yogurt or Greek yogurt
• 3 to 4 cloves roasted garlic, see above
• Salt and freshly ground black pepper
• 3 tablespoons finely chopped fresh chives

Instructions

1. Prepare the pancakes: Place the grated zucchini in a large colander and sprinkle with ½ teaspoon salt. Stir to coat and set aside for 10 minutes. Rinse gently with cold water and squeeze dry.
2. Crush the roasted garlic cloves with a fork. Add the egg to the bowl and beat. Add the zucchini, flour, breadcrumbs, salt, pepper, chives and lemon zest.
3. Prepare the yogurt sauce: Place the yogurt in a strainer for 5 minutes to reduce the liquid. Place 3 to 4 cloves of roasted garlic in a small bowl and mash with a fork. Add the yogurt, salt, pepper, and chives. Add 2 to 3 tablespoons of the oil in which you roasted the garlic and stir until smooth.
4. Fry the pancakes: Heat the oil in a large skillet over medium-high heat. Add a heaping tablespoon of the zucchini batter and cook for about 3 to 4 minutes. Gently flip the pancakes over and use a spatula to press down on them to flatten them slightly. Cook for another 3 to 4 minutes on the other side, until golden brown and fully cooked. Drain on paper towels. Serve warm with dipping sauce.

Galette with roasted garlic, leek and tomatoes

This is a late summer celebration full of garlic used in a variety of ways. The simple, buttery base is tossed with fresh garden herbs. The filling includes roasted garlic, fried garlic, fresh tomatoes, leeks and cheese. Serve this galette (rustic pie) for lunch or dinner. I love leftovers with a strong coffee.

Serves 4–6 people.

Ingredients

Herb Cake:

• 1½ cups all-purpose flour
• A pinch of salt
• ¼ cup fresh mixed herbs, very finely chopped (parsley, chives, thyme, rosemary, etc.)
• 1½ sticks unsalted butter, chilled and finely diced
• About ⅓ cup of ice water

Galette filling:

• 2 to 3 large, ripe tomatoes, sliced
• Salt and freshly ground pepper to taste
• 1½ tablespoons olive oil
• 2 large leeks, dark green ends trimmed, light green and white ends halved lengthwise, washed, then thinly sliced
• 2 cloves of raw garlic, thinly sliced
• Salt and freshly ground black pepper
• ¼ cup thinly sliced ​​fresh basil
• ½ cup grated parmesan
• 1 cup softened goat cheese, labne or cream
• About 6 to 8 cloves of roasted garlic, see above
• 1 egg, beaten, for brushing

Instructions

1. Prepare the dough: In a bowl, combine the flour, salt, and herbs. Add the butter cubes, making sure they are completely covered with flour, then, using your hands or a pastry cutter, mix the butter into the flour until it breaks into small pieces. Add just enough water to form a ball of dough. Wrap in wax or parchment paper and refrigerate for at least an hour to chill. The dough can be made up to two days in advance.
2. To make the galette: Place the tomato slices on a plate and sprinkle lightly with salt (the salt will release some of the juices so the pastry doesn’t get soggy). Set aside for 10 minutes, then pat dry with paper towels to remove excess salt.
3. In a large frying pan, heat a tablespoon of oil over low heat. Add the leeks and 2 cloves of garlic, salt and pepper and cook for 10 minutes or until softened. Remove from heat and add the basil.
4. Remove the dough from the refrigerator and roll it out on a lightly floured surface into a 13-14-inch round. Line a rimmed baking sheet or cookie sheet with parchment paper and transfer the dough to the sheet.
5. Sprinkle the bottom of the dough with salt and pepper and about 2 tablespoons of Parmesan. Spread the goat cheese on top, leaving about 1 inch outside the circle without any addition. Place the sautéed leeks and garlic on top, then the tomato slices on top. Spoon the roasted garlic cloves on top, then drizzle with the roasted garlic oil. Sprinkle with the remaining Parmesan.
6. Preheat oven to 400 degrees. Fold edges of pastry up and over outer 1-inch edge of galette, not completely covering filling. Brush pastry with beaten egg. Bake for 20 minutes. Reduce oven temperature to 375 degrees and bake for another 15 to 25 minutes or until pastry is golden brown and filling is bubbling.
7. Serve warm or at room temperature.

Garlic, lemon and herb bread

Who doesn’t love garlic bread? This one is packed with fresh late summer herbs and lemon zest, beautifully accentuating the garlic flavor. Prepare the garlic and herb mixture in advance (it’s also great on grilled fish, poultry, steaks, etc.), slice the bread, wrap it up, and pop it in the oven.

Portion for 4 people.

Ingredients

• 1½ tablespoons olive oil
• 2 tablespoons butter
• 1 clove of garlic, thinly sliced
• ¼ cup chopped fresh herbs such as oregano, rosemary, thyme, basil, etc.
• 1 teaspoon grated lemon peel
• Salt and freshly ground black pepper
• 6 to 8 cloves of roasted garlic, crushed or minced, see above
• Pinch of dried red chili pepper flakes, optional
• 1 crusty baguette, about 16 inches long

Instructions

• In a small skillet, heat the olive oil and butter. Short heat. Add chopped raw garlic; cook for 5 minutes. Remove from heat and add lemon zest, salt, pepper, crushed roasted garlic cloves, and oil and chili flakes, if using.
• Score the bread along the top of the baguette, not cutting all the way through. You’re making slices, but the bread remains intact. Place on a long sheet of aluminum foil. Brush each cut with the garlic mixture and spoon the rest over the top. Wrap tightly. The bread can be made several hours in advance at this point.
• Preheat oven to 440 degrees. Bake garlic bread until hot, about 15 to 20 minutes. Serve hot or warm.

This segment will air on September 5, 2024. An audio recording will be available after the broadcast.