April 19th is National Garlic Day — and we’re celebrating this very important holiday with some of our favorite garlic-heavy recipes. Click through to check them out, and tell us about your favorite in the comments.
Earlier: 5 Crazy Fad Diets (Slideshow)
Garlic and chocolate?! No, really, it’s delicious — I swear!
1. Garlic-Chocolate Truffles
- 8 Ounces 60% bittersweet chocolate chips
- 1/3 Cup Dutch-process cocoa
- 1/3 Cup heavy cream
- 6 Tablespoons unsalted butter, cut into small pieces
- 2 Tablespoons minced garlic
1. In a medium pot over low heat, bring cream to a simmer. Add in butter and stir until it has fully melted. Add chocolate chips and stir. When the mixture is smooth, transfer to a shallow bowl. Stir in garlic.
2. Let the mixture cool. When it’s cooled, cover it and place it in the fridge for about 2 hours, until firm.
3. With a melon baller (ideally) or spoon, scoop out the chocolate. With hour hands, roll each scoop into 1-inch balls. Roll balls in cocoa powder and serve.
Recipe Credit: The Baking Barrister
5. Roasted Garlic Soup
- 1 Head garlic, cloves separated and still in their peels
- 1-2 Tablespoons olive oil
- Coarse salt and freshly ground pepper
- 2 Tablespoons butter
- 1/2 Yellow onion, diced
- 3 Sprigs fresh thyme
- 2 Tablespoons sherry vinegar
- 1/2+ Cup Vegetable broth
- Creme fraiche for garnish
- Minced fresh parsley for garnish
1. Preheat oven to 350 degrees. In a baking dish, toss garlic with oil, salt and pepper. Roast in oven for about 1 hour. Let cool. Peel off skins. Set garlic aside for later.
2. In a large pot over medium heat, heat butter. Stir in onion and thyme and cook for 3-5 minutes, or until onion is translucent. Add a pinch or two of both salt and pepper and some vinegar. With your spoon, scrape up any remaining bits of onion. Stir in roasted garlic, about 1/2 cup of broth (more or less as desired), and 3/4 cup water. Reduce heat to low, cover, and simmer for about 20 minutes.
3. Let cool. Transfer soup to blender and puree to your desired consistency. Heat up on the stove until the soup is hot before transferring to serving bowls. Garnish with a dollop of cream fraiche and fresh parsley.
Recipe Adapted From: Food52.
Bring your pizzeria favorite home with this easy and tasty recipe for garlic knots. Both marinara and pesto work great as dipping sauces.
9. Garlic Knots
- 2 Tablespoons olive oil, plus more for greasing pan
- 2 Pounds Pizza Dough
- 1-2 Cloves Garlic
- 1/2 Teaspoon coarse salt
- 1 Tablespoons finely chopped fresh flat-leaf parsley
- 1/2 Cup finely grated parmesan or romano cheese
- 1/2 Tablespoon dried oregano (optional)
1. Arrange oven racks — one should go in the upper third of the oven, and the other in the lower third.Preheat to 400 degrees. Oil 2 large baking sheets.
2. Divide dough in half. Place one half under a clean kitchen towel. Lightly flour work surface and rolling pin. Roll out dough gently into a roughly 10 inch square. Use your fingers to pull on the corners to get the shape right. With a chef’s knife or a pizza cutter, cut the square of dough in half. Working crosswise, cut the halves into 2/3 inch strips — about 15 strips total. Cover cut strips with a clean kitchen towel while cutting the remaining strips.
3. One by one, pull out one strip of dough from under the towels and tie gently into a knot. If the dough is too sticky to work with, flour lightly. Transfer completed knots to baking sheets and cover with towel. Repeat cutting and knotting with remaining dough.
4. Bake knots for about 20 minutes, or until the knots are golden. Switch positions about halfway through the baking process.
5. Meanwhile, make garlic paste. Mince garlic well and, with a mortar pestle or a spoon and a bowl, mash garlic and salt into a paste. Transfer garlic-salt paste to a large bowl and combine well with olive oil. As soon as you pull the knots out of the oven, toss them in the garlic paste. Add the cheese, parsley and optional to the bowl and continue tossing. Serve warm.
Recipe Adapted From: Gourmet.
13. Roasted Garlic Salad Dressing
- 8 Cloves garlic, roasted and peeled
- 3 Tablespoons red wine vinegar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- 1 Tablespoon freshly squeezed lime juice
- Coarse salt and freshly ground pepper
- 1/2 Cup extra virgin olive oil
1. Place all ingredients, besides the oil, in a food processor or blender. Slowly add the oil to the food processor while the motor is running. When the oil has emulsified, the dressing is good to go!
Recipe Credit: Bobby Flay