Community Corner

Patch Recipes: Celebrate Garlic!

Here are some garlic-themed recipes you can try at home.

Unless you're a vampire, you probably like at least a little garlic in your food. The powerful cousin of the onion can give even the blandest meal that extra kick it needs. It is also a great way to mask terrible cooking. 

This coming Friday is National Garlic Day. The website for the big day says, "While we're not sure who proclaimed this day of observance or why, we're just glad someone did." We couldn't agree more.

Here are some recipes to celebrate National Garlic Day. Feel free to add your own in the comments section below or post links to websites with recipes you think others should try.

Find out what's happening in Attleborowith free, real-time updates from Patch.

Garlic Parmesan Dinner Party Rolls

(from Darien Patch)

Ingredients

Find out what's happening in Attleborowith free, real-time updates from Patch.

  • Basic Pizza Dough
  • 1/2 cup unsalted butter
  • 3 tbs. minced garlic
  • 2 tbs. olive oil
  • 1 tsp. coarse sea salt
  • 1/4 cup grated Pecorino Romano cheese

Directions

Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, three to four minutes. Cover, remove from the heat and set aside. Keep warm.

Preheat oven to 375 degrees and lightly grease two large baking sheets. Set aside. Place dough on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about two inches apart.

Sprinkle the tops of the knots with sea salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 25 minutes.

Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, oregano and/or parsley. Add salt to taste if necessary. Serve immediately. These knots can also be made ahead of time and re-heated when needed as well. Serve them with your favorite salad, pasta or just about anything.

Garlic-Lime Pork Roast 

(from Chartiers Valley Patch)

Ingredients

  • 1 boneless pork loin
  • 1 garlic bulb
  • 2 limes
  • 1 teaspoon to 1 tablespoon of cumin

Directions

Preheat oven to 350 degrees. Peel all of the garlic cloves on the bulb and place them in a food processor with the juice of two limes and the cumin. Blend until everything is mixed together.

Put the pork loin in a shallow baking dish with a bit of water at the bottom (to prevent the pork from drying out—it also helps make a little juice). Pierce the pork a couple of times. Pour the garlic, lime and cumin mixture on top of the pork loin.

Cover with aluminum foil and cook it in the oven for two to three hours.

Cheesy Garlic Bread 

(from Upper Moreland-Willow Grove Patch)

Ingredients

  • 1 (12-inch) Italian loaf bread, sliced into 1 1/2 inch slices
  • 4 cloves garlic, minced
  • 1 stick margarine, at room temperature
  • 1/8 cup dried parsley
  • 1/8 cup dried basil leaves
  • 1/4 cup grated Parmesan
  • 1/4 cup shredded mozzarella
  • Salt and black pepper to taste

Directions

Preheat oven to 350 degrees. Combine garlic, margarine, parsley, basil and Parmesan in small bowl and mix well to combine. Spread the mixture across one side of each slice of bread. Top each slice with a layer of the shredded mozzarella.

Place on greased cookie sheet and bake for approximately five minutes or until bread crisps and cheese is melted.

Mussels in Garlic and White Wine

(from  Norwood Patch )

Ingredients

  • 2 pounds live mussels, cleaned and de-bearded
  • 1 tbs. butter
  • 3/4 cup white wine (I use Pinot Grigio)
  • 1 chopped shallot
  • 2 cloves chopped garlic

Directions

Heat the butter over medium high heat in a Dutch oven. Sauté the shallot until soft, but not brown. Add garlic and sauté for a minute. Add the wine and bring to a boil. Add the mussels in one layer.

Cover the pot and let the mussels steam for about six to eight minutes, but check them after four. Most should be starting to open. As soon as the mussels are open, turn off the heat and cover.

Spoon out mussels and broth into bowls (throw out any that didn't open


Get more local news delivered straight to your inbox. Sign up for free Patch newsletters and alerts.

We’ve removed the ability to reply as we work to make improvements. Learn more here