Thursday, June 14, 2012

Roasted Garlic

My local grocery store had a pound of garlic for $1.50 - a fantastic price and a LOT of garlic.  After getting home I looked at that garlic and thought What am I gonna do with all this garlic??  Chicken with 40 cloves came to mind immediately, it's delicious no doubt, but we were having a heat streak and it just didn't seem seasonally appropriate.  That's when I thought I'd roast it!  Roasted garlic had it's hayday back in the early 90's.  It may not be the uber hot flavor anymore but roasted garlic is still delicious and deserves to be known about.  And because I like to use my blog as my own cookbook/reference tool, I thought it was high time I posted this easy yet very important recipe.

Here's a few ideas of where you can use your roasted garlic:  
smear on toast for flavorful bruschetta
add to soups & stews
add to mashed potatoes
vinaigrette and salad dressings
add to rice for a light garlicky scent

Roasted Garlic 
whole garlic heads (as many as you want, there's about 15 cloves in each head on average)
drizzle of olive oil
sprinkle of kosher salt
aluminum foil for making a roasting pan to hold garlic

Cut the tops off the garlic heads, going down about 1/3 of the way to expose the garlic cloves.  Discard or compost the cut off tops.

Make a small bowl that will hold the garlic heads upright out of aluminum foil.  Crumple the sides to support the garlic.  Place on a sheet pan and put the garlic heads in your foil boat.

Drizzle tops with 1/2 t oil, allowing it to soak into the cloves.  Repeat with another 1/2 t oil on each head (1t each total).  Sprinkle the oiled heads with kosher salt.

Place sheet tray in a preheated 350F oven.  Roast garlic until it's turned golden and smells roasted & sweet.  Remove from oven and allow to cool.

Squeeze garlic head to remove cloves.  Use where ever you would use fresh garlic for a softer more mellow garlic flavor, or store in fridge until ready for use (good for up to 1 month).


Siri said...

I swear I could eat the roasted cloves all by themselves. LOVE.

Farmer Jo said...

So good! We sometimes grill garlic when there is still coal heat after we cook dinner. Just wrap up in tin foil.

If I get around to doing a huge batch like this I may try to squeeze them all out and freeze them in cubes. Instant roasted garlic! :)

Cranberry Morning said...

My husband is used to the smell of essential oils when he walks into the house. This would be quite a shock to him, huh. :-) And I guess I like garlic way more than he does. Seems like almost everything tastes better with garlic!

Lea Ann said...

I can't even imagine how good your kitchen smelled. I had forgotten all about that 40 garlic chicken.

Yenta Mary said...

$1.50/pound??? Oh, man, I'd have loaded up too! Roasted garlic is essential, even if it's not the trend du jour anymore. It's a classic!

Anonymous said...

oh i LOVE roasted garlic! it becomes so nutty and almost sweet! thanks for sharing!

Jenn said...

I love roasted garlic! It has such a nice sweetness to it. Fantastic price on them too!

Pegasuslegend said...

you made it perfectly my dear! Have a great weekend!

Big Dude said...

Nice tutorial Andrea

Sarah said...

I still roasted garlic a lot. I lot it in hummus, in potatoes.

Inside a British Mum's Kitchen said...

LOVE this - roasted garlic adds so much flavor - lovely blog - happy to follow :)
Mary x

Jean said...

Andrea, never apologize for something being 90's or not uber hot. :) I am so weary of food trends (well, truth be told, ANY trends!) and wish everyone would just cook and eat what they most enjoy. Whenever I read that something is "so over" I just want to get me some of it for spite!

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