The title’s pretty self-explanatory, actually. I saw it at the store and had always wanted to try it. How does one cook it?
EDIT: First person to make a vampire elephant joke gets a trout to the face.
I’ve used it like normal garlic, but I’d imagine roasting or boiling it for a spread would be cool.
I find it to be more mild than the Vampire warding variety. 
Roast it! Spread it on french bread for garlic toast. Add it to mashed potatoes. Squeeze it in you r mouth and kiss your SO…
How, exactly, do I roast it? What’s the process?
With regular garlic, I cut off the top of the head, to expose the cloves’ heads. Then I drizzle olive oil onto the cloves, and stick it in the oven (usually on a pie pan) while I’m baking something. I think it’s 350 for half an hour or so. When the whole head has softened, remove from oven and let cool. Squeeze the paste into some softened butter and mash up. Spread this on some crusty French or Italian bread slices. Add some parsley or Italian seasoning mix if you like. Run under broiler until the bread toasts a bit. THIS is true garlic bread. And you will never be happy with grocery store “garlic spreads” again.
Fortunately, this stuff is very easy to make, because now you have a new addiction. Regular garlic turns very mild after it’s roasted, and I’ve never tried roasting elephant garlic.
I think that I would also try roasting a chicken with elephant garlic. Chicken really needs some garlic or onion to really shine.
Oh. I should add that traditionally, one uses olive oil to make the garlic spread, instead of butter. I just vastly prefer the taste of butter.
From what I’ve read–that is just a big ol’ garlic bulb! so make a big old something with garlic.
And I want to make an elephant joke b/c I remember loving those, but I wont.
Use more of it. It’s tasteless.
You should…
er… walks out of the room quietly
appleciders–you have no understanding of the true power of the Dark Side of the Trout.
{Draws Lightsabre}
“You boil it with the elephant. The elephant should be boiled whole.”
i wondering what sort of bloodsucking apparatus an elephant vampire has. would it be the tusks? or a new thing located in the trunk.
flees before trout arrival.
I wrap it up in aluminum foil and cook it on the grill with the steaks until it is squishy.
Lynn Bondini’s method sounds great if you don’t have charcoal going.
Make garlic soup.
Will post recipe when I find it. The milder flavour of the elephant garlic is perfect for the recipe (when I find it)
Give!
Why “Quick!”?
It’s not like the elephant garlic is going anywhere, is it?
Dude, it’s elephant garlic. It’s got legs like tree trunks!
No, I’m going on vacation Saturday. I’m sure it’ll be fine when I get back, but I’m eager to try it.
I just roasted some this evening. The top of the bulb cut off, drizzled in olive oil, and roasted at 325 for about an hour or so. We thought it was a little too mild.
This is the closest to the recipe I used that I have been able to find http://www.chow.com/recipes/10154
First, mince the garlic.
Next, chop one whole elephant into quarters, reserving the tusks, trunk and ears for stock.
Then brown lightly in oil and the minced garlic, making sure that there are no pink areas remaining on the elephant…
And has a weird bitter taste note to boot. Why this horrible stuff even exists I don’t know. Whats the selling point? “Buy this huge, weak garlic with the bitter finish”!