California Farm Frozen Garlic Puree Paste Ice Cubes

Name: California Farm Frozen Garlic Puree Paste Ice Cubes
Yield: 2 people 14 ice cubes puree,14 ice cubes paste
Cuisine: American
Ingredients: 14 Hardneck garlic bulbs, 1 pound, two trays; 1/4 cup olive oil; 14 sprinkles of flaked sea salt

Hobby Horseman @HobbyHorseman

California, United States

Garlic puree is pure minced whole garlic bulbs and good for a few days after thawing. Garlic paste is puree with olive oil and flaked seasalt and is good for a week after thawing. A great way to save garlic bulbs when they get soft. An ice cube has the strength of half a bulb.
The ice cube tray holds 14 ice cubes, that is seven whole bulbs of garlic. The trays have covers, they stack. Good for a year in the freezer. Best for pastas, olive oil dips, garlic butter, garlic aioli and mashed potatoes.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Freeze overnight

2 people 14 ice cubes puree,14 ice cubes paste

14Hardneck garlic bulbs, 1 pound, two trays
1/4 cupolive oil
14sprinkles of flaked sea salt
Equipment: 2 stackable ice cube trays with lids
Cost: garlic is farm free or $3 a pound at harvest time, olive oil, 63 cents

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Steps

Freeze overnight

1

To make puree. Cut 7 whole unpeeled garlic bulbs in half, dry 45 minutes in air fryer oven at 250 F degrees. Run through food processor till you have a puree, peels included. Make a ball. Let sit an hour for peels to get soft and for flavors to integrate. Scoop into each ice cube. The flavors of the peels and puree will taste like fresh when cooking. Use one ice cube like half a garlic bulb. Label the cover. Good for a year.
2

To make paste. Cut 7 whole garlic bulbs in half, unpeeled. Dry 45 minutes at 250F in air fryer oven. Run through food processor with 1/4 cup olive oil and flaked seasalt till paste. Make a ball, let sit an hour for peels to soften and flavors to integrate. Put in ice cube tray with lid. Use 1 ice cube like one fresh half garlic bulb. Label the tray cover. Good for a year.

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Hobby Horseman @HobbyHorseman

on February 04, 2024 05:58

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.