What would you do with leftover "solids" from blitzing a head of garlic in lemon juice?

Cooking Discussions
1

I went down a rabbit hole of Serious Eats food lab entries Friday, one of which (talking about cooking beans in bicarb water to get better softness and cook faster) linked to a recipe for hummus.

Having not made hummus for at least 6 mos (Sabra is okay, even if haters hate it!), I decided to go with that recipe.

It called for a lemon-garlic-tahini sauce that was made by blitzing a head of garlic (skin-on! No, I peeled it, too chicken) in about 160mL of fresh lemon juice, then sieving out the liquid and discarding the solids.

Discard a whole head of garlic solids?! NO WAY.

So I just unimaginatively sautéed the solids a bit in butter with some dried “Italian” herbs and a bit of extra dried basil, then folded into a couple of sticks of butter for a compound.

It tastes pretty good on toast, but I’m wondering, now that it’s too late, what else I could have done with it.

What would you do with it? A scampi also came to mind, but I’m out of shrimp at the moment.

1 Like
2

Add it to a curry along with ginger, add some to a Caesar dressing… really, any dish that you think could use a nice kick of garlic.

The NYT has a few ideas…

2 Likes
3

Nice! Thanks much.

1 Like
5

Woah? What? Of course not.

She’s providing helpful information.

That’s what we do in the cooking/ingredients threads.

Someone asks for info, and links to suggested recipes are the most efficient way to communicate that information.

Not to mention, she’s using her (paid by her) subscription to provide free guest-view links for readers.

4 Likes
6

Really odd comment. Is someone paying you?

3 Likes
7

Haha! But agree it was a bit of a weird comment.

1 Like
8

Are you at all familiar with the NYT cooking site? I’m a subscriber, so actually I’m the one paying for the privilege of having access to thousands of recipes.

I find it rather helpful to share recipe links vs. transcribing them.

1 Like
9

Oops, hadn’t even seen your reply before I responded to @JMat.

All of the above.

1 Like
10

Can you use the compound butter tossed with pasta and maybe some grilled chicken?

3 Likes
11

Yes, definitely so, and it would probably be great!

But to explain better, I’m wondering if I should have done something different than have making this compound butter. But my brain isn’t coming up with anything, either!

2 Likes
12

Ahhh…then maybe I would have dropped the strained solids in teaspoonsful on parchment paper and frozen it that way to use later once you found uses.

1 Like
13

Here are a few more ideas for garlicky stuffs.

Keep the vampires away :wink:

ETA: Totes forgot about lemon being in there, too. Here’s a recipe that uses garlic AND lemon :partying_face:

1 Like
14

Oh NOES, Free Links! You must be some kinda NYT Shill! (joke of course).

1 Like