by Samantha Seneviratne
from Fine Cooking #104, pp. 20-21

You love the pungent flavor fresh garlic adds to your cooking, so you buy that big mesh bag of bright white garlic heads at your warehouse store. But how are you going to use them all up? Here are three great recipes—a luscious pasta, a creamy potato side dish, and a simple method for roasting heads of garlic, plus lots of ideas for turning that roasted garlic into delicious appetizers and main courses. You’ll be running back to the store for more garlic in no time.

Garlic recipes:

Roasted Garlic		Spaghetti with Creamy Braised Garlic and Leeks
		The big buy: What: Whole heads of fresh garlic. You can also find jars of peeled garlic cloves, but we prefer whole heads because the garlic stays fresh longer in its natural skin. Whole heads are also better for roasting. How Much: 3-lb. mesh bag. How to Store: Keep the garlic in its mesh bag in a cool, dark, dry place for up to two weeks.
Garlic-Infused Mashed Potatoes and Celery Root

Five Ways with Roasted Garlic
Roasting garlic mellows and sweetens its flavor and adds a delicious caramelized note. Here are five simple ideas for using roasted garlic.

Garlic-Roasted Chicken: Smear mashed roasted garlic under the skin of a chicken, season with salt and pepper, and roast until it’s golden-brown and cooked through.

Garlicky Vegetable Soup: Deepen the flavor of your favorite vegetable soup recipe by stirring in some mashed roasted garlic.

Roasted-Garlic Risotto: Make a basic risotto using olive oil, butter, arborio rice, white wine, broth, and Parmigiano-Reggiano. Stir in mashed roasted garlic and more butter in the last five minutes of cooking.

White Bean and Garlic Bruschetta: Mash cooked white beans with some roasted garlic, a little chopped fresh rosemary, and finely grated pecorino. Spoon onto toasted slices of bread, drizzle with extra-virgin olive oil, and serve as a snack or appetizer.

Spicy Garlic Shrimp: Sauté peeled, deveined shrimp with extra-virgin olive oil, sliced onion, mashed roasted garlic, crushed red pepper flakes, and smoked paprika. Add a splash of Spanish sherry and serve over steamed white rice.

Photos: Scott Phillips