Best 3 Julia Childs Easy Peel Garlic Recipes

Are you tired of dealing with the tedious and messy task of peeling garlic? Look no further! In this article, we'll guide you through a hassle-free method for peeling garlic effortlessly, inspired by the culinary expertise of the renowned chef, Julia Child. With this simple technique, you'll be able to effortlessly remove the garlic cloves from their skins, saving time and energy while enjoying the convenience of perfectly peeled garlic for your culinary creations.

Here are our top 3 tried and tested recipes!

JULIA CHILD'S EASY PEEL GARLIC

Julia Child's Easy Peel Garlic image

I didn't read this in any of Julia's books, but rather by watching her show. Some of my earliest memories are of sitting with my mother as a little girl, watching Julia on the television.

Provided by Julesong

Categories Lunch/Snacks

Time 7m

Yield 1 batch (variable)

Number Of Ingredients 2

Ingredients

1 head garlic (or as few as 1 clove - it depends on how many you need)
1 -2 cup water

Steps:

Remove all the cloves of garlic from the head.
Take a smallish saucepan and heat to boiling about a cup or two of water; add the cloves of garlic and simmer for 1 minute.
Drain the water and peel the garlic (which should be softish and should peel easily) - peeling an entire head can take about 5+ minutes, depending on how accustomed you are to doing it.
Use in whatever recipe(s) you'd like!
You can store the peeled garlic in an airtight container in the refrigerator for up to two days.
Note: you can, of course, even do a single clove in this manner - I just like to do a bunch at a time.

Nutrition Facts : Calories 89.4, Fat 0.3, SaturatedFat 0.1, Sodium 14.9, Carbohydrate 19.8, Fiber 1.3, Sugar 0.6, Protein 3.8

JULIA CHILD'S ASPARAGUS SIMMERED IN ONIONS, GARLIC, AND LEMON

Julia Child's Asparagus Simmered in Onions, Garlic, and Lemon image

This recipe is based on one found in "From Julia Child's Kitchen". It may be served either hot or cold.

Provided by Marissa Lynn

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

24 fat fresh asparagus spears
1 cup thinly sliced onion
1/3 cup good quality olive oil
2 -4 large garlic cloves, peeled and thinly sliced
1 lemon, zest of
1/2 teaspoon herbs, mixture such as italian or 1/2 teaspoon herbes de provence
1 bay leaf
1/2 teaspoon peppercorn
1/2 cup dry white wine or 1/2 cup dry white french vermouth
1/4 cup fresh lemon juice
2 cups water
1/2 teaspoon salt
fresh minced parsley

Steps:

Before peeling asparagus, start on the marinade. In a heavy saucepan, cook onions slowly in the olive oil with garlic, zest, herbs, and bay leaf. When tender (about 10 minutes), add peppercorns, wine, lemon juice, water, and salt. Cover and simmer slowly for about 20 minutes.
Peel asparagus. Lay in a flameproof casserole dish and pour marinade over so asparagus is just covered with liquid (more water may be added if needed). Bring to a boil, cover, and simmer slowly for 20 minutes, or until asparagus is tender. Take out asparagus and arrange on serving platter. Boil down the cooking liquid until lightly syrupy and spoon over the asparagus. Sprinkle with parsley.

Nutrition Facts : Calories 225.9, Fat 18.3, SaturatedFat 2.6, Sodium 310.8, Carbohydrate 10.1, Fiber 2.7, Sugar 3.5, Protein 2.8

JULIA CHILD METHOD OF PREPARING GARLIC

Julia Child Method of Preparing Garlic image

I didn't learn this method by reading it any of Julia's books, but rather by watching her show. Some of my earliest memories are of sitting with my mother as a little girl, watching Julia on the television. I'd even thought for the longest time that Mom had named me after her! (It wasn't until a couple of years ago that I found out differently, but I still think of my name as Julia's tribute.) I recently went to the Smithsonian Museum of American History in Washington DC and was delighted to discover her kitchen preserved there - I spent a very, very long time just standing there, soaking in as much of her as I could. So, whenever you need garlic in a recipe and you want it nice and soft and oh-so-flavorful, prepare it this way!

Provided by Julesong

Categories Spreads

Time 35m

Yield 1 head

Number Of Ingredients 4

Ingredients

1 head garlic
4 tablespoons butter
1 tablespoon olive oil
salt, to taste (optional)

Steps:

Remove all the cloves of garlic from the head.
Take a smallish saucepan and heat to boiling about a cup of water; add the cloves of garlic and simmer for about 1 minute- drain, peel the garlic (which should be softish and should peel easily) and set aside.
In a small saucepan, melt the butter together with the olive oil over medium heat.
Reduce the temperature low, then add the peeled garlic cloves to the butter mixture; stir well.
Saute slowly on lowest heat until tender and golden, at least 20 minutes (but it can take as long as 30, depending on your stove), stirring and checking occasionally to make sure they do not burn.
Remove from heat, drain, and use in whatever recipe you'd like- I enjoy salting them to taste and spreading them on crisp crackers at this point!

Nutrition Facts : Calories 616, Fat 59.9, SaturatedFat 31.1, Cholesterol 122.1, Sodium 337.6, Carbohydrate 19.9, Fiber 1.3, Sugar 0.6, Protein 4.3

Tips:

Select firm, plump garlic bulbs with tight, dry skin.
Break the garlic bulb into individual cloves.
Place the cloves in a microwave-safe bowl and cover with water.
Microwave on high for 15-20 seconds, or until the cloves are slightly softened.
Drain the water and let the cloves cool for a few minutes.
Pinch the bottom of each clove and the skin should easily slip off.

Conclusion:

Julia Child's easy-peel garlic method is a quick and simple way to peel garlic cloves without any hassle. It takes just a few minutes and can be done with just a microwave and a bowl of water. This method is especially useful when you need to peel a large quantity of garlic cloves for a recipe. With a little practice, you'll be able to peel garlic cloves like a pro!