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Garlic can be peeled and simmered whole in water or in various dishes to bring about a milder flavor, or crushed after roasting it till soft for the strongest and best flavor. One can then puree it with a little olive oil or cream and add to the drippings of roasts, stews or soups. If made into a paste it can be added to mashed potatoes or mayonnaise and many sauteed vegetables. oregano, thyme, and marjoram are individually or togeather, usually good accompaniments.
Deglaze or add to pan drippings, vegetable or chicken stock or wine. Boil down to thicken and strain.
Chicken and fish are the biggest beneficiaries of garlic but as this garlicblog demonstrates there are multiple uses.