Today at my local farmer’s market I bought another whole bunch of smoked garlic. For $4 I was handed a slightly soft squat and ochre breath of smoky air. Mine was smoked using fruit and nut woods. In my hand it smells of campfires or autumn in Italy. It’s my newest best friend.

I’m going to add a few cloves to a garlic and potato soup over which I’ll snip some fresh out of the garden chives. Just because I can, I’ll rub a clove over toasted and lightly oiled sourdough bread for my own take on a bruschetta with panache. I’ll eat this with the soup. And I’m going to drink with my soup a 2006 McWilliams Elizabeth Semillon from the Hunter Valley. Then I’m going to bed.

Yes, smoked garlic is my newest best friend. I’m trying it on a pizza with smoked mozzarella, guanciale and roasted Roma tomatoes. Then I’m going to mix it into my own skordalia for a Greek inspired dinner I have in mind. I’ve already tried it in an Aioli I made to add to a smoked haddock and oyster soup, like a smoky fish soup Provencal. That was nice with a rose from Tavel.

Here are a few other recipes to try:

Tiny New Potatoes with lemon, capers, smoked garlic and mint.

Ingredients:

A dozen or so new potatoes, as small as possible. King Edwards are good.
Grated rind of 1 lemon
2 T of rinsed tiny capers
2 smoked garlic cloves
¼ cup of chopped fresh mint
1 T coarse sea salt
¼ cup of olive oil
2 T of freshly squeezed lemon juice
Freshly ground black pepper to taste

Method:

Cook potatoes in boiling water until just tender, 15 minutes approximately. Drain.
Combine finely minced garlic, grated lemon rind and juice, capers, mint and salt in a bowl. In a large skillet, heat the oil and sauté potatoes until golden brown. Add smoked garlic and lemon mixture. Toss well and season with ground pepper. Serve immediately.

Very tasty with grilled fish such as salmon or ocean trout, particularly if it has been cured in salt and sugar for an hour or so before grilling. Also very nice with a roasted free range chicken. Recommended wine: a light Burgundy such as from Macon or a medium bodied Chardonnay, minimal oak matured is preferable. A Chablis would work too.

Try smoked garlic worked into unsalted butter as an addition to stir-fried mussels and finely diced tomatoes with shallots and dry white wine.

Or use it in this:

Smoked Garlic and Penne Pasta, Broccoli and Peas.

Ingredients:

500 gr. Penne pasta
½ cup olive oil
500 gr. Broccoli flowerets
250 gr. Fresh peas (frozen peas are fine if fresh is unavailable)
6 smoked garlic cloves finely minced
¼ cup freshly grated Parmesan
1 t salt

Method:

Cook pasta in large pot of boiling salted water, drain, keep warm and set to side. Heat oil in large saucepan and add broccoli and smoked garlic, stir until broccoli turns bright green. Add peas and cook for another two minutes. Add pasta and stir through until incorporated. Scatter liberally with freshly grated Parmesan cheese. Season to taste and serve immediately with lots of crusty bread and a wine such as Soave or a Vermentino or a Sauvignon Blanc/Semillon blend.