Garlic Puree and Fried Garlic

I love garlic. Seriously love it more than any other ingredient. Garlic can do no wrong.

If you haven't yet tried fried garlic, you need to do so. Same goes for garlic puree.

Two different preparations. Two awesome achievements in massive garlickly goodness. 

Garlic puree
1 head of garlic, peeled
1/2 cup vodka
1/2 cup water
2 tbls olive oil
1 tbl white vinegar
3 tsps salt
1 tsp black pepper
1 tsp rosemary

Water as needed
2 tbls soy or almond milk

Add all of the first set of ingredients to a small or medium sauce pot. Cover and simmer until garlic is very tender. Add 1/4 cup more water as needed if the mixture begins to dry out..

When garlic is tender, about 10 minutes, remove pot from heat.

Add milk. Use a stick blender to puree or transfer to a pitcher blender to puree.

You can drizzle in more milk or water to loosen it up if needed.

For the fried garlic, simply cook heat a little bit of olive oil in a small fry pan. Toss in some garlic cloves and cook until l well browned on both sides. Be careful not to burn them, but a really nice dark brown is perfect.


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