Bridgette’s Roasted Garlic

2 plump bulbs garlic
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Several grinds of fresh pepper
Optional 4 sprigs of thyme finely chopped

Or if you want to do more garlic use 1 tablespoon of garlic for each head of garlic and season appropriately.

Preheat the oven to 375 degrees F.  With a very sharp knife, remove just enough of the root end of the garlic bulb to flatten it enough to sit upright.  Slice off approximately 1/4 to 1/2 inch of the pointed top of a bulb of garlic.  Each clove should be slightly exposed, but do not remove too much of the cloves’ flesh.  Do not peel the garlic bulb but rather roast it in its papery covering. Place the full bulb on a piece of foil. Sprinkle on a few drops of water,  and then pour the olive oil on the heads, cut-side up then sprinkle on the salt and pepper. Pull corners of foil up to enclose and fold over to seal tightly.  Place the foil packet in a oven and roast until cloves are golden brown and tender, for about 1 hour or until garlic is very tender and soft, and the papery covering has begun to brown but has not blackened.  The cloves at this point can be pierced easily with the tip of a sharp paring knife. Remove packet from the oven and allow the garlic to cool.  When the garlic is cool enough to handle, push on the bottom of the bulb and squeeze the roasted garlic out from the skins into a bowl. Then mash the cloves to form a paste. Season with salt and pepper, to taste. (At this point the paste can be used or stored in the refrigerator or freezer.

The roasted garlic  can be served at room temperature and used in place of butter on the dinner table. Serve as a spread on bread and garnish with chopped parsley or mash up and stir into a favorite sauce or use as base for dip or dressing.


Recipe via Bridgette Server

Guatemalan Black Beans

These beans are thick and spread like peanut butter. They are yummy just on a tortilla. When warm, they kind of tasted like chocolate to me. Yummy!

1.  Cook black beans with 1 whole clove of garlic.
(There are lots of ways to cook beans.  I prefer to
put about 3-4ish cups of beans and 7ish cups of water in a crock pot with the clove of garlic and cook for a few hours on high.  You can also use a pressure cooker, which only takes about 45 minutes.)
2.  When beans are soft, take out the clove of garlic and throw it away.  In a separate pan, saute 4-5
tablespoons of onion and 2-3 cloves of minced garlic.
3.  Take your soft beans and a cup or two of the bean water and put it in a blender (depending on how many beans you cooked, you may have to do this a few times.)  The consistency of the beans after blending should be thick…but not too thick 🙂
4.  Pour the beans into the sauteed onion and garlic mixture.  Cook on low for 10 minutes or longer- be sure to stir them often. 
5.  If the consistency is too thin, they add oil and
stir until they are thickened.
6.  In Guatemala, they eat these black beans at every meal.  Particularly at breakfast with a dallop of soup cream and eggs and tortilla’s.  At our house we eat them with any mexican meal (fajitas), with chips, after school and yes, even at breakfast.  Be sure to be a little sour cream in them!!

Recipe via Alison Norton

Aged Garlic

This formula comes from Allen Beygi, of Escondido, California, graciously contributed it as a way that he seasons garlic for a greater potency and less (if any) odor. This is offered with Allen’s permission. 

  • 5 lbs. fresh garlic
  • 1/2 gallon distilled white vinegar or organic apple cider vinegar
  • Waxed paper
  • 4-5 Tablespoons of salt
  • 1 gallon size glass jar
  1. Sterilize a 1-gallon glass jar.
  2. Cut off bottom root of each garlic bunch.
  3. Remove garlic husks (skin). Leave on the last skin areas. Vinegar will soften it.
  4. Add 5 Tbls. salt to vinegar
  5. Bring ½ gallon salted vinegar to a boil.
  6. Empty garlic into a glass jar.
  7. Slowly add vinegar to garlic in a glass jar so the jar will not crack.
  8. Wait ½ hour and put waxed paper on top of jar, and then put on the plastic lid tightly.
  9. Write a date on top of the jar.
  10. One week later, add more vinegar. (If you have left-over cold vinegar, use this.
  11. Store on a shelf for a minimum of 6 months. One to two years is much better. Perfect after three years! (It is not necessary to store this in a refrigerator.) Do not be concerned if your garlic turns blue or green. The garlic had not cured long enough before being sold. It will not affect the final products ability to do its job.

 During the bubonic plague of 1721 in the seaport of Marseilles, city officials decided to use four criminals condemned to death to bury thousands of infected bodies in the streets and, in the process, to die from exposure to them.

Day after day, the criminals carried out their work, remained in good health, and eventually, went free, because they knew something that Marseilles official’s didn’t- that crushed garlic, a folk medicine, supposedly protects against illness. Night and night, they protected themselves liberally. There were no double-blind studies to prove the value of their concoction. However, the criminals didn’t need them. They survived, and some of the officials who had condemned them didn’t.

            Now days, we have had many double-blind studies done using aged garlic, because it is the most effective type pf garlic. There are some wonderful books on garlic and I highly recommend you do your own research.

 Recipe via. Rebecca Lee

Here is the info on garlic and vinegar from that have to do with Traditional Chinese Medicine from Lily Simpson

Make Your Own Chinese Health Tonic with Garlic & Vinegar

July 2007 Articles

By Tom Fung, Dip AC, Dip TCM

Many people are now aware that vinegar and garlic are both good for health. I would like to introduce a very good recipe which combines those two ingredients. It is practical and time-saving. The theory is based on traditional Chinese medicine concepts. It can be used for health maintenance and medical use.

Recipe ingredients proportion: Vinegar 50%, garlic 50%.

In this recipe we are going to work with a one litre bottle of vinegar and 5 heads of garlic. However, the recipe can be cut by half or more for smaller portions, as long as the correct ratios are maintained.

Selection of materials and process:

Garlic – The best garlic is the one with a purple skin.

Vinegar – You may use organic unpasteurized apple cider vinegar from the health food store, or rice vinegar from an Oriental grocery store. The best Chinese vinegar is called Chinkiang Vinegar which got a gold medal in 1985 in France.

1. Peel off the garlic skin and crack the garlic.

2. In a large glass bowl, add the garlic to the vinegar, mix it up, and then pour the concoction into glass jars. Store the mixture in a dark place for at least two weeks. Then it is ready to use.

If you keep this juice in a cool place in a well sealed jar, usually it is good for 20 years or longer, especially if it contains the famous dark Chinese rice vinegar. You may take out the garlic after soaking it for one month and bring the tonic with you when travelling to primitive places with a lot of contagious disease.