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09/21/2017 12:01 AMYesterday I wanted eggs with onions, garlic, and tomatoes. I was very hungry and didn’t want to go to the trouble of peeling all of that garlic.
Fortunately, I didn’t have to. If you have a little inexpensive food processor, and I do (it is probably 15 years old and I use it for almost all herb pestos), here’s what to do: Take a whole head of garlic and separate the cloves. Smash each of the cloves with the back of a large knife, and most of the peels come right off. Put the garlic cloves into the food processor and whirl. Spoon the garlic into a small glass ramekin and put the ramekin into a 1-quart plastic bag. Push most of the air out, seal it, and put it into the refrigerator. I have found that the garlic is fine for almost a month, and I use it for eggs, spaghetti sauce, Caesar salad dressing, or any recipe that requires it. I just love to prep once and use it again and again. I do the same with chopped onions, but they only keep for one or two weeks.