Sue, here are the links:

Shaun's Garlic Spoons

Monique's preserved Garlic

Thank you, Ann!

If I have an abundance I simply freeze the peeled cloves and grate them while still frozen with a microplane. I do the same with ginger root.

I buy those large containers of peeled garlic and freeze the cloves. Just place them in a single layer on a cookie sheet lined with plastic wrap or parchment paper. The baking sheet goes into the freezer until frozen, and then pop the cloves into a zip lock freezer bag. When I don't have fresh garlic, I just grab as many frozen cloves as I want, let them thaw for a couple minutes, and run them through a garlic press.

I roast about 1/3 of the container of peeled cloves. I place them in a single layer on a cookie sheet lined with Reynold's non-stick aluminum foil. Drizzle generously with olive oil and cover tightly with a top layer of foil. Into the oven at about 350. I start checking at 30 minutes. Once the cloves are soft, I take the baking sheet out of the oven to cool before sticking it in the freezer. Once frozen, I dump the roasted cloves into a freezer bag. I end up with a stash of already roasted garlic that can be used with mashed potatoes, salad dressings, spreads, etc.

I wish I could remember which Cooking Forum member first mentioned this handy advance prep trick. I've been doing it for several years now.

Open the peeled garlic bottle, add oil and blend to paste.

One minute and you are done.

The frozen garlic in oil is not frozen solid, can be easily spooned out whenever you need some. One heaping teaspoon = one clove.

dcarch

I do the same as Shambo. We use a lot of frozen roasted garlic...love it on pizza. Even though I grow a lot of garlic I get the peeled cloves in plastic jars at Costco for my pickled garlic. I'm lazy.

Cdarch, I do that with basil. Never thought about garlic. And I have tons. duh.

Posted by katiec "------Cdarch, I do that with basil. Never thought about garlic. And I have tons. duh. "

Now that's stupid! LOL

I have done it with garlic and it worked incredibly well.
But I couldn't figure out what to do with all the basil, tons of it.

Thank you. Love sharing ideas!!!

dcarch

Like Eileen mentioned, I freeze whole cloves and grate it while still frozen on the microplane too. And if I want it chopped, smashed or minced then I put it in the micro for 5 - 10 seconds and it is super easy to get whatever size pieces you need.

Alexa

Another option is to saute and freeze. I am sort of fanatical about having my garlic sauteed thoroughly, so I do it in batches. I use my smallest saucepan, add cloves of garlic and enough vegetable oil to completely cover, bring to a bubble, then turn down to very low heat and cook for 10-45 minutes. I drain the cloves (the oil is insanely delicious, but needs to be kept in the fridge or freezer) and freeze the garlic in a Gladware. Usually the first time I want to use it, I'll dump it out and cut the brick up into pieces (it cuts easily).