Get Garlic Fest flavors at home all summer long
Even though I grew up in Gilroy and I firmly believe there can
never be too much garlic in a dish, I skipped the Gilroy Garlic
Festival this year. Last year I went because I got free tickets
from someone. The two years before, I volunteered selling beer
tickets, and got in for free. The year before that, a friend was
visiting from out of town and wanted to try out all the garlicky
foods. But truth be told, my attendance at the local fest that put
my city on the map has been spotty through the years. It’s always
so hot, there are so many people and I always find the
entertainment just a little bit lacking.
Get Garlic Fest flavors at home all summer long
Even though I grew up in Gilroy and I firmly believe there can never be too much garlic in a dish, I skipped the Gilroy Garlic Festival this year. Last year I went because I got free tickets from someone. The two years before, I volunteered selling beer tickets, and got in for free. The year before that, a friend was visiting from out of town and wanted to try out all the garlicky foods. But truth be told, my attendance at the local fest that put my city on the map has been spotty through the years. It’s always so hot, there are so many people and I always find the entertainment just a little bit lacking.
The only real reason to go to the Garlic Festival is for the food at Gourmet Alley. I have to admit I do feel like I missed out on a few of my favorites. But this year, instead of braving the crowds, I figured I could just recreate some of my favorites at home. The must-have eats that make my list include sauteed mushrooms, stuffed mushrooms, pesto pasta and of course garlic bread. When it comes to these dishes, the options are endless so I compiled a few that are most like the options at the festival.
Stuffed mushrooms
½ c. bread crumbs
1/c. Parmesan cheese
4 garlic cloves (feel free to add more for stronger flavor)
2 tbsp. chopped fresh Italian parsley
salt and pepper
1/3 c. olive oil
25 large white mushrooms with stems removed
Preheat oven to 400 degrees.
Stir the bread crumbs, cheese, garlic, parsley, salt and pepper in a bowl with 2 tbsp. olive oil.
Coat a large baking sheet with 1 tbsp. of olive oil and arrange mushrooms on the sheet. Fill each mushroom with the mixture and drizzle the remaining olive oil on top of the mushrooms. Bake until mushrooms are tender and golden on top, about 25 min.
Sauteed mushrooms with garlic
3 tbsp. olive oil
1 lb. button mushrooms, cleaned and quartered
salt and pepper
6 cloves of garlic, minced
1 tbsp. sherry vinegar
2 tbsp. chopped fresh parsley
Heat oil in a skillet over high heat. Add in mushrooms and cook until they start to brown, about five to seven minutes, then add in salt. Continue to cook for three to five more minutes, stirring occasionally.
Reduce the heat to medium, and add in garlic. Cook for a few seconds, then add in vinegar. Remove from the heat and toss in the parsley.
Pesto pasta
2 c. fresh basil leaves, packed (preferably sweet basil)
½ c. grated Parmesan cheese
½ c. olive oil
1/3 c. pine nuts
3 large garlic cloves, minced
salt and fresh pepper
Pasta of choice prepared according to package
In a food processor, combine the basil and pine nut, with a bit of the olive oil before pulsing. Add in the garlic and pulse a bit more. Add more liquid if needed. Then slowly add in the remaining olive oil. Add in the grated cheese, and salt and pepper to taste.
The recipe makes one cup, enough to toss with four servings of pasta.
Garlicky garlic bread
1 loaf crusty French or sourdough bread, cut in quarters
1 cube of butter, softened
4 cloves of garlic, two whole and two finely minced
1 tbsp. Italian seasoning
1 tbsp. granulated garlic
Heat an oven to 325 degrees.
In a microwave safe bowl, melt the butter with two gloves of garlic in it. The heat helps to infuse the butter with garlic flavor. Remove the butter and mix in the two cloves of garlic, the granulated garlic and the Italian seasoning and mix well. Using a barbecue sauce brush, drip the butter mixture onto each piece of bread, allowing it to soak in a bit.
Place the bread on a foil-wrapped baking sheet and place in the oven. Allow to cook for about 10 minutes, or until the bread is golden on top and crispy around the edges. Cut into smaller slices to serve.
The garlic bread can also be made on the grill over low indirect heat.
