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

  • Garlic
    Garlic has a long and illustrious history of promoting good health, so you can’t go wrong including this delicious herb in your diet.
    Photo courtesy RICK WEATHERBEE
  • 188-064-1
    Studies show that garlic helps reduce cholesterol and high blood pressure.
  • 188-066-1b
    Since antiquity, people worldwide have used garlic to prevent and combat a long list of infectious diseases, cancers, heart disease and other conditions.
  • Roasted Garlic
    Roasted garlic is easy and surprisingly mild-tasting. Peel the “paper” layer off tops. Place in baking dish, sprinkle with olive oil and whatever herbs you like. Seal with foil. Bake in 400 degrees from skins and spread on warm butter. Say “mmm.”
    Photo courtesy RICK WEATHERBEE

  • Garlic
  • 188-064-1
  • 188-066-1b
  • Roasted Garlic

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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