Anyway…back to garlic peeling. I peel LOTS of garlic. I use several cloves each week to make my ‘house’ vinaigrette and I need it when I make hummus, spaghetti sauce, soups, stews and pretty much all of my main course dishes. So when I saw this video on The Kitchn, I had to try it.
Peeling garlic the old fashioned way is tedious and sometimes painful. Have you ever had the hard skin of the clove stab you under your fingernail while peeling? I have. And let me just say, “ouch”!
Watch the video linked above (I couldn’t embed, sorry) to see a pro do it best. But if you’d like see two amateurs try it, here you go!
Take one nice fresh head of garlic….
and smack it. Don’t beat the daylights out of it, just give it a whack with the palm of your hand, breaking up the cloves.
Find two large bowls that are the same size. ‘Large’ because you need to give those cloves a good thrashing and ‘same size’ because it simply won’t work if they aren’t.
Throw the cloves in one of the two bowls and cover that bowl with the other one, like so:
Pick the bowls up, holding them together and shake, shake, shake. I had my favorite sous chef take care of the shaking. It took a little longer than 10 seconds….more like 30.
Once you’ve given the cloves a solid agitating, remove the top bowl and voilà!
|If you have un-peeled garlic after you’ve shaken the bowls, try gently pressing on
them until you break the skin, then try again. Sometimes they need a little
help coming out of their shell.
Since we had lots of beautifully peeled garlic cloves and a couple of big bushy basil plants in our little herb garden that aren’t going to last too much longer, we decided to make pesto. Bill loves pesto; really loves it.
Bill did the hard work and minced all the garlic and grated all the cheese while I toasted walnuts (I used walnuts because I forgot to get pine nuts – still tastes great and they’re much cheaper) and worked the food processor.
After about two hours total, we had made eight separate batches of pesto.
We had one container for dinner with cheese tortellini and the rest went into the freezer to have later this fall and winter. I realized too late that I should have left the parmesan out if I wanted to freeze it. Next time I will. I think our pesto will still be okay….I hope.
After all that pesto making, we were done with cooking. We decided to ditch other items on our cooking agenda – chocolate chip cookies, tuna pasta salad and chili – and went to Glen Ellen for their annual street fair instead.
We stopped by one of the local restaurants to see Tori at her new job as a table busser.
Once she was finished, we met up to nosh a little Mexican food and people watch.
We didn’t stay very long as Tori had homework and it was getting late in the afternoon anyway. But it was fun to get out of the kitchen and into the warm autumn sunshine.
Bill and I work well as a team in the kitchen. It probably helps that he’s willing to do most of the grunt work and leaves the ‘creating’ part to me. I can’t say that I would want to cook in tandem all the time, but once in a while is fun.