Garlic Recipes: Garlic Dip, Soup, Ice Cream and More

Celebrate this healthful, scrumptious herb with these recipes for everything from simple garlic dips to more elaborate garlic soup to out-of-this-world garlic ice cream!

| October/November 2001

In my childhood home, garlic was an exotic herb that found its way to us primarily as powder sprinkled modestly over steaks, which were then broiled to a lifeless leather. My mother is a fabulous cook, but in the 1960s, the whole country was flavor-shy, preferring foods like Hot Dog Roll-Ups and pineapple-carrot Jello mold — featuring, inexplicably, neon green lime Jello.

In this regard at least, I’ve outgrown my heritage. I now favor recipes that start out, “Take all the garlic you can find in the neighborhood. Mince ...”

My transition from flavor phobe to garlic maven was gradual — a little garlic bread here, a Caesar salad there. The process received a kick-start years ago when I was a newspaper reporter in New Mexico. A group that called itself the Placitas Garlic Growers’ Consortium invited me to visit them and hear their farm-to-market plans.

The centerpiece of their presentation was an “all-garlic meal” — right down to the the piece de resistance, Garlic Brickle Ice Cream — which might have repelled reporters fainter of stomach but certainly captured my imagination.

What followed was a savory saturnalia, a celebration that satisfied my senses and left me saturated with the pungent scent of this healthful, scrumptious herb.

In other words: I reeked for days.

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