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Garlic Cooking Tips and hints

  • One raw garlic clove, finely minced or pressed, releases more flavor than a dozen cooked whole cloves.

  • To bring out the full flavor, and health benefits of garlic, let chopped or crushed garlic sit at least 10 minutes before adding it to the recipe.

  • When garlic cloves are cooked or baked whole, the flavor mellows into a sweet, almost nutty flavor that can make a surprisingly nice addition to desserts, such as brownies or even ice cream.

  • Cooked, whole, unpierced cloves barely have any aroma at all, while raw garlic is the strongest in flavor.

  • When sautéing garlic, be careful not to burn it. The flavor turns intensely bitter, and you'll have to start over.

  • If you have a good garlic press, you don't need to peel garlic cloves before pressing. Just place the unpeeled clove in the tool cavity, press, and discard the skins left in the cavity. A terrific time saver when pressing several cloves.

  • The smaller you cut the garlic, the stronger the flavor. Finely chopping and/or pressing a clove exposes more surfaces to the air, causing a chemical reaction to produce a strong aroma and potent flavour.

  • Chop, crush or mince!  Wait 10 minutes and keep away from heat..... ENJOY!
    During this time the maximum allicin is created and stays intact during cooking. You can then fry, sauté and cook up a storm. You'll get all the benefits of taste and goodness that you deserve!


The KHG Caesar

  • V8 or Clamato

  • Habanero vodka

  • Franks Hot sauce

  • Lime juice

  • Loads of ice

  • Pickled scapes

Garlic Butter

  • 3 sticks butter, softened

  • 3 cloves crushed garlic

  • Optional additions, 1/4 cup chives or parsley

Press or finely chop garlic. Mix into soft butter. Add chives or parsley if desired. Mix. Form into the desired shape. Wrap in wax paper then place in freezer bags or plastic wrap. Store in the freezer for up to 6 months.

Garlic Basil Pesto

  • 4 garlic cloves finely chopped

  • 2 cups basil leaves, packed

  • 1/3 cup grated Parmesan cheese

  • 1/4 cup olive oil

  • 1/4 cup pine nuts or walnuts, lightly toasted

Place all ingredients in a food processor. Add sea salt to taste and a bit of water if needed. Cover and blend on medium speed about 1 minute. Scrape sides, blend another minute or until smooth. Great with pasta, potatoes, and more. Pesto can be frozen for later use.


Whole Roasted Garlic

  • Whole firm head of garlic with plump cloves

  • Olive oil for drizzling

  • Aluminum foil

  • Small baking dish

Preheat oven to 400°F.

Use a knife to cut about 1/2 inch off the top of the head of garlic to expose the cloves. Place garlic on a square of foil. Drizzle with olive oil, sprinkle with sea salt and rosemary to taste, and then wrap in foil. Roast in oven 40-50 minutes until garlic is soft. Scoop or squeeze roasted garlic cloves out of their skins.

Serve with French bread, mashed or baked potatoes, toss with warm pasta. Use your imagination!


Jeanious Garlic Hummus Dip 

This classic hummus recipe couldn't be easier. Just toss a few ingredients in the food processor and whirl away! Aquafaba (the liquid from a can of chickpeas) makes this healthy dip extra smooth and creamy. Serve with veggie chips, pita chips or crudités. 

  • 1 - 15  oz. can chickpeas (drained reserving the liquid and save a quarter cup of the chick peas for garnish)

  • 3-4 cloves roasted garlic (Roasted garlic recipe above, minus the rosemary for this recipe)

  • Juice of 1 fresh lemon (zest the lemon first and save the zest for garnish)

  • 1 tbsp tahini

  • 1 tsp cumin

  • Blend until smooth and add 2 tbsp olive oil slowly until smooth.
    Add small amounts of the chick pea juice to make it extra smooth and creamy.

  • Top with a drizzle of olive oil, reserved chickpeas, lemon zest, sprinkle of crushed chili flakes and freshly chopped parsley or cilantro

Serve with corn chips and enjoy!

Aquafaba: Save this liquid and use it in homemade ice-cream and any other vegan recipe where an egg substitute may be called for.

KHG Caesars (1).jpg
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