Monday, June 28, 2010

So, About that Roasted Garlic

I mentioned roasted garlic and roasted garlic oil in my last post, Italian Sausages with Peppers and Onions and Spicy Marinara. It is so simple to make, easy to store and can bring a whole other level of flavor to things that you would regularly use garlic and/or olive oil for. To me, the best kinds of foods are simple but have layers of flavor, meaning that each part of the dish brings something to the party. Roasted garlic is sweet and not as strong as raw garlic so it gives foods a wonderful flavor without overpowering other ingredients. A great way to use roasted garlic is to use the softened cloves to spread on toasted bread.

What You'll Need:
1 head of garlic
1/2 cup olive oil
aluminum foil or a baking dish

Oven roasting:Cut off the top of the head of garlic like this . Put the entire head of garlic in a dish with a lid, or in 2 or 3 layers of foil, about 8 x 8 inches depending on the size of the head. Pour the oil over the head of garlic, letting it seep into the crevices between the cloves. Either cover or use the foil to create a pocket for the garlic by gathering the edges and turning them over. Roast at 375 for about 20 minutes, or until the garlic is golden brown and soft. To remove the cloves, squeeze the the head of garlic from the bottom (the uncut side) and all of the softened pieces will come right out.

Pan roasting: Remove the individual cloves from the head of garlic and add them with the oil in a skillet over low heat. Allow the garlic to caramelize and soften for about 20 minutes.

Remove the head of garlic or garlic cloves from the oil and store them both in the refrigerator in a sealed container for up to two weeks.

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