At Fairway in Brooklyn this morning I came upon something new to me: smoked garlic from France. It has an unusual smell -- not like other smoked foods, more just like fire. It only came in whole braids (!) but I was intrigued so I went for it. Any thoughts as to what to do with it? Thanks...
-- abby
Abby, smoked garlic can be used in most of the ways that you use roasted garlic. It has that intensely smoky flavor and smell, as you noted, which is delicious worked throughout soups and breads.
Here are some ideas for general recipes where you could substitute smoked garlic for regular or roasted garlic. You can grind the garlic into a fine powder, or cook the chopped cloves with the other ingredients.
• Roasted Garlic, Olive and Tomato Pasta Salad
• Italian Escarole Soup
• Zucchini Garlic Soup
• No-Time Bread
Here's a one guy's process of making smoked garlic himself - it doesn't look that hard!
• Chile Fire: Smoking Garlic
Here are some other links with recipes and tips for smoked garlic:
• Smoking Garlic Recipes
• Smoking Meat Forums: Smoking Garlic
Does anyone else have tips on using smoked garlic?
(Image: Chrissy Lush for Time Out New York)
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Taste it! Not kidding--after you taste it, you'll have a better idea of what it would be yummy with. =)
view OneWallKitchen's profile
Whole brains or whole braids?
Smoked garlic sounds like potential heartburn.
Wow, I've never tried this, is it hot smoked (cooked) or cold smoked?
I think the best thing do with it if it is not cooked is to roast the whole head (brains too ;-) ) and squeeze out the smoky garlic to eat with a fresh baguette and some yummy cheese.
view art's profile
Oops -- that was totally a typo. It was a whole "braid". My bad ;)
Thanks so much for posting my question! The garlic is cold-smoked. From the little I've been able to find on the internet, if I cook with it, it will lose its smoky flavor. But I definitely will try roasting it. Perhaps on its own like that is the best way. I also used a little in some guacamole this weekend but it didn't seem to taste any different.
view abbyroad's profile
Ok, if it's cold smoked most of the smokiness will be in the skin. If the whole thing is wrapped in foil and drizzled with olive oil, hopefully that smokiness will absorb into the garlic.
Maybe smoky pickled garlic?
Or minced for an oyster mignonette?
Or, a caesar salad dressing. The cold sweet lettuce would be a nice clean medium to showcase the subtlety of the smokiness in the garlic.
view art's profile
Wow, that sounds awesome. Trip to Fairway is in order! How about using it raw for hummus?
view sf's profile
Although smoked garlic smells fantastic, the 'smoked' taste is almost undetectable when added to anything else.
I bought a couple of strings back from France and it was soon banished from the kitchen!
view Nicisme's profile