Garlic Paste Food

GARLIC PASTE

Steps:

• Combine the ingredients in a blender and pulse until smooth. Scrape the garlic down the sides as needed.
• Store the garlic paste in an air-tight container in the fridge for up to 5 days, or in the freezer for up to six months. I suggest storing the garlic paste in 1 teaspoon cubes using this tiny cube silicone tray.

GINGER GARLIC PASTE

Steps:

• Rinse ginger under running water. Pat dry and peel it. Chop to half to 1 inch pieces.
• Cut off both the ends of garlic. Peel them.
• You can also add them to a box or tight lid container. Cover the jar and shake it vigorously for a minute. You will see the skin of the garlic loosens or comes off. This tip works only with certain kinds of garlic.
• You can also pour some oil over the garlic and rub off to loosen the skin. (This is how we peel garlic when we make pickles.)
• Add ginger, garlic and oil to a grinder/ blender jar. Blend well until smooth and light in color. Scrape off the sides and repeat blending until you see a smooth mixture.
• Transfer the ginger garlic paste to a clean dry glass jar. Refrigerate ginger garlic paste up to a month or 6 months in a freezer.
• To Freeze, transfer to ice tray and knock the tray to the counter a few times. Cover with a cling wrap. Once set transfer them to a ziplock bag. Use as desired whenever needed by defrosting one cube each time.

GARLIC PASTE

Steps:

• Slice the garlic.
• Add salt.
• Begin to crush until salt has dissolved.
• Now add 1/2 tps of Virgin Olive Oil and stir in until it disappears.
• Once the garlic has absorbed the oil add another 1/2 tps and repeat.
• If you keep doing this 3 cloves of garlic will then become a whole bowl of garlic paste.
• It is time consuming but the results pay off.
• Its fantastic as it keeps well and you can use it whenever required for cooking.
• It tastes great on bbq or grilled chicken.

TOUM GARLIC SAUCE RECIPE

Steps:

• Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).
• Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)
• While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you've used about 1/4 cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.
• Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every 1/4 cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.

ROASTED GARLIC PASTE

Steps:

• Preheat oven to 375°.
• Remove any loose papery skins from the outside of the garlic heads; cut off the top 1/3 of the heads to open the cloves; set aside for another use; place the heads in a small baking dish, cut sides up; pour olive oil over them and sprinkle with salt and pepper.
• Cover the dish tightly and bake until 3/4 done, about 45 minutes; uncover and continue to bake another 15 minutes or until the cloves begin to pop out of their skins and brown; cool.
• Squeeze the cloves out of their skins into a bowl; add the oil from the baking dish and mix well, forming a paste.
• Store, refrigerated, up to one week.

GARLIC PASTE

Steps:

• Place the garlic head on a cutting board, root side up. Smash it hard, then loosen and separate the cloves.
• Cut the root tip and and peel the cloves. Skip this step if using store-ready peeled garlic cloves.
• Add garlic cloves and olive oil to the blender jar and blend for 30-45 seconds to make a smooth paste. Scrape down the sides of the blender jar once in between.
• Store in airtight containers or mason jars and refrigerate for up to a week. Alternatively, add to ice cube trays, cover and freeze for up to 3 months.

TRADITIONAL TOUM (LEBANESE GARLIC SAUCE) RECIPE

Steps:

• Mortar and Pestle Method: Depending on the size of your mortar, you may need to make the recipe in smaller batches, halving or quartering the ingredient amounts. In the mortar, combine garlic and salt and grind until it becomes a smooth paste. Work oil into paste 1 teaspoon at a time. After adding 1 tablespoon oil, work in a few drops of lemon juice. Repeat until all the oil, lemon juice, and water have been incorporated.

ROASTED GARLIC PASTE

Steps:

• Preheat oven to 350 F.
• Cut off the top 1/3 of the garlic heads. Place the garlic heads (cut side up) in a small baking dish. Pour the olive oil over the garlic. Sprinkle with a little salt and pepper.
• Cover the dish with a lid or aluminum foil and bake for about 45 minutes. Remove lid or foil and bake for another 15 minutes. Cloves will begin to brown. Remove dish from oven and let cool until you can handle the garlic with your hands.
• Into a medium bowl, squeeze the garlic cloves out of their skins. Using a strainer, add the oil from the baking dish to the garlic. Use a food processor or mash together with a fork until the paste has a smooth consistency.
• Cover tightly and refrigerate. Will last about one week in the fridge.

ROASTED-GARLIC PASTE

Steps:

• Preheat the oven to 375 degrees F. Peel the outermost layers of skin off the heads of garlic. Cut off the top third of each head to open the cloves. Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt and pepper. Cover tightly, place in the oven and roast until about 3/4 cooked (about 45 minutes).
• Uncover and return to the oven until the cloves begin to pop out of their skins and brown (about 15 minutes). Let cool. When cool enough to handle easily, squeeze the roasted garlic into a small bowl. Press firmly against the skins to extract all the sweet roasted garlic you can. Add the oil from the baking dish, the Parmesan cheese, rosemary and a pinch of gray salt. Mix well until a paste forms. Store tightly covered in the refrigerator for up to 1 week.